Virtually Fat Free Cream of Broccoli Soup

Total Time
Prep 20 mins
Cook 20 mins

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.

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!


Most Helpful

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.

IronChefArtemslore November 27, 2005

I make one like this too. I use fat-free evap. milk and parmeasan cheese. I also put in equal amount of cauliflower. It is a great recipe for those watching their weight!

Cats Eye February 03, 2005

This recipe came out okay to be low fat. We used chicken broth and non-fat dry milk in place of creamer. The taste was rather bland. I used Molly McButter, it helped. I'll probably tinker with the recipe some more. Thank you for sharing.

Jitter_Bug January 28, 2005

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