Cheese soup is so comforting.
Until you take a good look at the nutritional analysis: Campbell’s cheese soup has 200 calories per 1-cup serving, 10 grams of fat (4 grams saturated) and a whopping 1,500 milligrams of sodium.
But if you nibble around the edges, it’s fairly easy to whittle those numbers down without ruining that creamy texture that makes cheese soup and its many variations so satisfying.
This Vegetable Cheese Soup starts out with a base of reduced-fat cheese and fat-free half-and-half. Add low-sodium chicken broth, and you can take the sodium way down. Chopped celery, carrots and onions add fiber and flavor.
Cheese provides protein, calcium and phosphorous.
• Serving suggestion: Air-popped popcorn makes a fun, tasty garnish for this soup. One cup of plain popcorn is just 30 calories.
• An even slimmer version: Lower fat cheeses can save a considerable amount of fat, usually 6 grams of total fat (4 grams saturated) per ounce vs. 9 grams fat (6 grams saturated) with regular cheese. However, avoid fat-free cheeses, which do not melt well and lack flavor. Our testers preferred the recipe as printed, but if you don’t have half-and-half on hand, you may substitute the same amount of 1 percent milk. If you would like to further reduce the fat content, you may reduce the amount of cheese to 1 cup before proceeding with recipe as directed.