Virtually Fat Free Cream of Broccoli Soup

READY IN: 40mins
Recipe by - Carla -

This recipe is from one of my favorite cookbooks: "Fabulous Fat Free Cooking" by Lynn Fischer. I thought, since most people bring in the New Year with the resolution of healthy eating, exercise and weightloss, I would help by posting a few of my favorite fat-free recipes. This soup has 0.9 grams of fat per 1 cup serving and 113 calories.

Top Review by IronChefArtemslore

Soup in all of its many forms is my favorite food. This soup really satisfied my soup needs. I would not say it was bland, but none of the other flavors overpowered the broccoli. Which in my opinion is the way a good broccoli soup should be. I substituted skim milk for the creamer and two slices of American cheese for the cheddar, as that is what I had on hand. I also decided to mix the whole pot in the blender, inside of adding the flour. The soup was rich and creamy.

Ingredients Nutrition


  1. Take one bunch of the broccoli and cut the florets away from the stalks; cut the florets into slivers lengthwise and set aside.
  2. Finely chop the stalks and remaining broccoli; place in a medium non-stick saucepan.
  3. Add the vegetable broth, onions, shredded carrots and garlic.
  4. Cover and cook, stirring often for 6 to 8 minutes.
  5. Add the reserved broccoli florets.
  6. Cook, stirring, 2 to 4 minutes, or until the florets are bright green.
  7. Whisk in the milk and creamer.
  8. Bring to a near boil over medium heat.
  9. Hold a large fine sieve over the saucepan; add the flour to the sieve and shake into the soup, whisk to incorporate.
  10. Cook over low heat, stirring often for 3 to 5 miutes, or until the soup becomes thick.
  11. Season to taste with salt and freshly ground black pepper.
  12. Serve each bowl with a tablespoon of shredded fat-free cheddar on top.
  13. Enjoy!

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