#Skinnyish dish ham and bean soup free#
In a small mixing bowl combine milk, fat free half and half, and flour.Continue stirring until cheese is melted. Reduce heat, and stir in cheese and garlic powder.Simmer until broccoli, and carrots are tender, about 10 to 15 minutes.Stir in shredded carrots and broccoli.In a Dutch oven or stockpot, melt butter over medium heat.Velveeta shreds cheddar cheese* see notes 1/2 cup skim or unsweetened almond milk.1 (16 oz.) bag frozen or fresh broccoli.4 cups low sodium vegetable or chicken broth.1 Tbsp Land o’ Lakes light butter made with canola oil.In a Dutch oven or stockpot, melt butter over medium heat. How do I make this Lightened Up Broccoli Cheese Soup? Velveeta shreds cheddar cheese– I highly suggest using the Velveeta shreds for this soup-it’s low in points and melts very well without clumping.F at free half and half 1/2 cup skim or unsweetened almond milk.F rozen or fresh broccoli– I like to use fresh florets.Land o’ Lakes light butter made with canola oil– or any light butter.
I’m a huge fan of broccoli cheese soup, but as we all know traditional broccoli cheese soup can have up to 400 calories per serving!! That is nuts! I created this lightened up broccoli cheese soup that has half the calories without having to sacrifice the amazing taste! Consider this a lightened up version of Panera Bakery’s broccoli cheddar soup! What ingredients do I need to make this Lightened Up Broccoli Cheese Soup? This Lightened Up Broccoli Cheese Soup is hands down the best broccoli cheese soup you’ll ever make- it’s creamy, cheesy, quick and easy!! How can you ask for more?
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