This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.

EatingWell Test Kitchen
Source: EatingWell Magazine, Winter 2004

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Recipe Summary

total:
1 hr 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

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  • Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

  • Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

Tips

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Nutrition Facts

199 calories; protein 8.8g 18% DV; carbohydrates 22.9g 7% DV; exchange other carbs 1.5; dietary fiber 3.8g 15% DV; sugars 4.7g; fat 9.2g 14% DV; saturated fat 4.2g 21% DV; cholesterol 21.3mg 7% DV; vitamin a iu 2634.4IU 53% DV; vitamin c 36.4mg 61% DV; folate 41.1mcg 10% DV; calcium 330.6mg 33% DV; iron 0.7mg 4% DV; magnesium 28.1mg 10% DV; potassium 436.4mg 12% DV; sodium 623mg 25% DV; thiamin 0.1mg 11% DV.

Reviews (95)

Read More Reviews
95 Ratings
  • 5 star values: 83
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/29/2011
i make this soup from time to time at home. Everyone just loves it. I omit the cheese and milk. Instead i use the Cambell's Cheddar soup. I gives a much smoother taste than trying to get the cheese to melt in just right. Also adding a little cauliflower really adds a great element to the soup. and for a totally different recipe ive even boiled potato cubes and once cooked added to the broccoli soup. Sprinkle with bacon bits and chopped green onion and its a Loaded-Baked Potatoe Soup...(great for football night) Read More
Rating: 5 stars
10/30/2011
Great soup. I added two diced jalapeno peppers because I like it spicey. I also like it with more potato Todd Portland OR Read More
Rating: 5 stars
10/30/2011
This soup was delicious! I think my grandchildren will love it. What a great way to eat healthy vegetables. It was better than soups made from more fattening ingredients. Thanks Eating Well! J. White Urbana OH Read More
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Rating: 5 stars
10/29/2011
Was good.....but was GREAT with a few additions / changes: II thought this was pretty good but made a couple of tweaks that really made a HUGE difference. I omitted the garlic and the dried mustard in favor of two health pinches of dried thyme two pinches of caraway seeds and two pinches of fennel seed. Added a bay leaf....all pantry staples. I also added double the potato (thinly sliced so some of it breaks up and thickens soup) and double the carrot.....and threw in some frozen corn (why not). Didn't have to remove some and mash in the end....the potato does the work for you. Plus I like most of it to stay chunky. I peeled the stems of my broccoli.....had used most of the tops earlier in the week so had mostly stems so if you peel them with a vegetable peeler to get the tough stringy part of they work great then diced them. Added a 1/4 cup of dry vermouth (which I use any time white wine is called for...keeps forever)...the alcohol cooks out but the flavor stays and brightens everything. Used 1/2 cup of heavy cream instead of sour cream......and used Pepper Jack instead of cheddar (finely diced it tossed with flour as I did not add flour earlier). Was simply fabulous. The thyme caraway fennel and bay leaf made all the difference. The other changes were more along the lines of "use what ya got"....but now absolutly one of my favorite soups now and I am a soup fanatic. Try it. I am going to try it again with cauliflower the Read More
Rating: 5 stars
10/30/2011
I am always hesitant about "low fat" cream-type soups. This one is awesome! The consistency is perfect the flavor fantastic. My very picky husband gobbled it up. It's even better the second day. My only tweak was to use slightly less sour cream. Read More
Rating: 5 stars
11/03/2012
Just use a bit of imagination and you can have fun I added Turmeric to the recipe about a 1 1/2 tsp. A little more garlic and added more salt. You need to taste the recipe as you go. I started with a low sodium organic vegetable broth. For a wheat free version I used corn starch and instead of onions I did leaks a bit of green but mostly the white. It was good and then I added the sour cream and cheese which made it awesome. It is a great recipe to experiment with. As the vegetables tenderized I also used a blender. It turned out to be a nice thick soup. Perfect for a rainy day! Read More
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Rating: 5 stars
10/30/2011
Tasty soup! Not as heavy/thick as your typical broccoli and cheese soup but perfect healthier version. Next time I'd add a little more cheese to bring out the cheese flavor a bit more. Great with french bread for sopping. Yum! Read More
Rating: 5 stars
10/30/2011
This is a super yummy soup!!!! I added slightly more cayenne pepper and blended the ingredients in a food processor...overall very easy to make. Love it! Read More
Rating: 5 stars
10/30/2011
Excellent blend of ingredients; could have been a little thicker. Great for a cold day. Roger Sun City AZ Read More