Name: Low-Fat Broccoli Cheddar Soup
Total time: 45 min
Ingredients: 1 tablespoon unsalted butter; 2 leeks , white and green parts only, halved lengthwise and sliced thin; 1 1/2 pounds broccoli , florets chopped, stems peeld and sliced thin; 2 garlic cloves , minced; 3 cups low-sodium chicken broth; 1 cup water; 1 tablespoon Dijon mustard; 3/4 cup fat-free evaporated milk; 4 ounces extra-sharp cheddar cheese , shredded (about 1 cup); Salt and pepper

Why This Recipe Works

We wanted to slim down Broccoli Cheddar Soup without sacrificing flavor or texture. Incorporating the broccoli stems, which have just as much flavor as the florets, maximized flavor and increased our Low-Fat Broccoli Cheddar Soup’s bulk. Onions masked the broccoli’s flavor, so we switched to milder leeks, which had the added benefit, once pureed, of lending a silky texture to the soup. Using fat-free evaporated milk instead of cream gave our recipe a perfectly rich and satiny texture without the extra fat. And by using extra-sharp cheddar instead of mild or sharp, we could get distinct cheese flavor from just a few ounces.

Before You Begin

When pureeing the soup, work in batches and make sure to fill your blender no more than halfway with hot soup. Adding the cheese off heat prevents it from separating and becoming greasy.

Instructions

Melt butter in large pot over medium heat. Add leeks and broccoli stems and cook until just beginning to soften, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth and water and bring to boil. Reduce heat to medium-low and simmer, covered, until stems are soft, about 8 minutes. Add broccoli florets, cover, and simmer until tender, about 5 minutes.

Transfer soup to blender and puree until completely smooth, about 30 seconds. Add mustard, milk, and cheese and puree until cheese is melted. Season with salt and pepper. Serve. (Soup can be refrigerated for up to 3 days. Reheat over medium-low heat; do not boil or cheese will separate.)