Low-Fat Cream of Broccoli Soup

Low-Fat Cream of Broccoli Soup | The Tish Kitchen | Food & Lifestyle Blogger

Low-Fat Cream of Broccoli Soup | The Tish Kitchen | Food & Lifestyle Blogger

Having something rich and comforting is a gift to your palate especially on cold days. When you finally walk through your door, there is nothing like a home-made meal, offered with love. 

This creamy recipe hits all those notes and shows your heart some kindness, with its low-fat status. Can you make this richer, and more calorie laden? Yup, but you won’t need to once you taste how good a bowl of healthy can be.

This doesn’t take much time to throw together and can last a week in your refrigerator. It’s a total winner at my table.


  • 1 head of Broccoli

  • 2 cups of water

  • 4 minced Shallots or 1 small, minced Onion

  • 2 tablespoons of Cooking Oil

  • 2 tablespoons of Flour

  • 3 cups Fat Free Milk

  • 1 teaspoon Smoked Paprika

  • 1 teaspoon Salt

  • ½ teaspoon Pepper


  1. Trim the end of the stalk of your washed head of Broccoli. Cut into pieces, including the stems, and add to a pot. 

  2. Add two cups of water and place a lid on the pot.  Use a medium heat and cook until the Broccoli is softened, approximately ten minutes. 

  3. If your Broccoli is very large, use 3 cups of water and cook an additional 3-5 minutes. The Broccoli should be tender when pierced with a knife. 

  4. Add the Broccoli, and a cup of the cooking liquid, into a blender or food processor. Blend until finely chopped. I like a fairly smooth consistency, but you can keep it chunky, if you like. Set aside. 

  5. In a larger soup pot, add the Cooking Oil and sauté your Shallots (or Onion) over low heat until soft. 

  6. Add the Flour and stir until combined. Continue stirring and cooking the Flour mixture for two minutes until you see it is uniform in color.

  7. Slowly add the Fat Free Milk, while continually stirring. When the milk heats, you will see the mixture thicken. 

  8. Add the Blended/Chopped Broccoli to your soup pot, stirring until combined. 

  9. Add the Smoked Paprika, Salt and Pepper. 

  10. Continue cooking, stirring occasionally, over low heat for 15 minutes

Serving Suggestions

I have to say that I like it just as it is, but if you like a special presentation, you can do the following:

You can make it cute and add a bit of steamed Broccoli to the top of each bowl. 

You can mix a sprinkle of the Smoked Paprika, Salt and Pepper into a half cup of plain yogurt, then add a tablespoon to the center of each bowl. Swirl it with the tip of a knife to make a pretty pattern, if you have guests or want to show your Instagram pals your swanky dinner. 

You can add some shredded cheese to the top of each bowl. Mind you that the meal will not be as low-fat as the original recipe.

Meat lovers can add crumbled bacon or diced ham to the top of each serving. 

If low-fat meals are not your concern, then swap out the Fat Free Milk for Whole Milk.  Add one cup of shredded cheese and stir until melted. I’m a fan of Fontina, but you can use Cheddar or Jarlsberg.