Flavorful and hearty soup with lots of fresh veggies.
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.
95 Reviews for Broccoli-Cheese Chowder
This is one of the tastiest soups I've ever made. I used to make a broccoli soup in the microwave that was great but this one is even better. I followed this recipe exactly except: I omitted the celery, used full-fat cheddar cheese, and used fat-free sour cream. Also, I pureed most of the soup with an immersion blender instead of mashing it. Cooking the ingredients didn't take as long as indicated.
In the mood for cream of broccoli soup I stumbled upon this recipe. I wanted a healthy version and thought it might need something more. I used 3 1/4 cps of organic chicken broth, 1 1/2 cups of almond milk. I did not have the other spices listed so, I added a pinch of crushed red pepper flakes, fresh black pepper, 1 tb dried parsley, 1 tb dried oregano, 1 tb corn starch and salt as needed (about 1 tsp). I used my immersion blender to blend most of the ingredients. I also had no cheddar and used 1 cup of jarlsberg. What can I say...delish!! I regret not making a larger batch :). Enjoy!
Just wanted to add that I prepared this chowder with sweet potato and Greek yogurt. It turned out greater than great!