Skinny Macaroni and Cheese Soup with Broccoli

A classic, kid-friendly comfort dish made into a soup. A great way to sneak some veggies into those picky tummies while enjoying a tasty warm bowl of soup.

I was a picky kid growing up, I remember the first time I liked broccoli it was smothered with melted cheese. Not really a bad thing because I got my serving of dairy and it was the start of my adoration for broccoli.

Using the same principal, this soup will please those picky palates while still serving plenty of vegetables such as carrots, celery and broccoli. You can cook the broccoli to your family’s liking. Adults tend to like it tender crisp, while I find for the kids, if you cook it longer it dissolves into the soup making it impossible for them to pick out and they may even realize broccoli is not so bad after all!

Personally, I found one cup was satisfying as I had this for lunch, but if you would like to make this four servings for a larger bowl, the Weight Watcher Points would increase to 8 points plus, and the calories would increase to 315 per bowl. Enjoy!!

Skinny Macaroni and Cheese Soup with Broccoli
Skinnytaste.com
Servings: 5 • Serving Size: 1 cup • Points +: 7 pts • Smart Points: 6
Calories: 252.7 • Fat: 9.5 g • Carb: 27.8 g • Fiber: 3.9 g • Protein: 16.8 g • Sugar: 3.5 g
Sodium: 590.4 mg (without salt) 

Ingredients:

  • 4 oz dry elbow macaroni (I like Ronzoni Smart Taste)
  • 1 1/2 cups onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp light butter
  • 2 tbsp flour
  • 2 1/2 cups fat free low sodium chicken broth (or vegetable broth)
  • 1 cup fat free milk
  • pinch nutmeg
  • 1/2 tsp dry mustard
  • salt and fresh pepper to taste
  • 2 cups (about 10 oz) broccoli florets, chopped into small pieces
  • 1-1/2 cups 2% shredded sharp cheddar
  • 2 tbsp parmesan cheese

Directions:

Boil pasta in salted water according to package directions for al dente. Drain and set aside.

Chop onion, carrot, celery, garlic by hand or mini food processor.

In a large soup pot or dutch oven, melt light butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour and fresh pepper to the pot and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.  Set heat to medium-high until it comes to a boil. Cover and cook on low about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes or more to your liking.  

Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked elbows and mix well, adjust salt and pepper if needed. Eat right away so the pasta doesn’t absorb all the broth.