Healthy Broccoli Cheddar Soup is a comforting bowl full of tender broccoli, sharp cheddar cheese, and a creamy base that feels cozy without being heavy. It’s packed with veggies and has just the right amount of cheesy goodness to make it feel like a treat. The bright green broccoli pieces add a fresh pop of color and flavor that keeps each spoonful interesting.
I love making this soup when I want something warm and satisfying but also lighter than the typical cheesy soups. It’s a great way to sneak in some extra vegetables without feeling like you’re missing out on flavor. I usually use low-fat cheese and a bit of milk to keep it creamy and healthy, and the soup comes together pretty quickly, which is always a win on busy days.
My favorite way to enjoy this soup is with a slice of crusty bread or a simple side salad. It’s perfect for lunch or dinner and always hits the spot when I need something nourishing and cozy. Plus, leftovers taste just as good the next day, making it a reliable go-to whenever I’m in the mood for something warm and filling but still healthy.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets give the soup a nice texture and bright green color. If you’re short on time, frozen broccoli works well too and is just as nutritious.
Cheddar Cheese: Sharp cheddar brings that classic cheesy flavor. I recommend reduced-fat cheddar to keep it lighter, but full-fat works if you want extra richness. You can also swap for a mild cheddar or even a blend with Monterey Jack.
Milk: Unsweetened almond milk is a great low-calorie option that keeps the soup creamy without heaviness. If you prefer, low-fat cow’s milk or oat milk are good alternatives too.
Whole Wheat Flour or Cornstarch: These thicken the soup gently. Use cornstarch if you want a gluten-free version; just mix it with cold liquid before adding to prevent clumps.
How Do I Get a Creamy Soup Without Using Heavy Cream?
The key to a creamy texture here is building a roux with flour or cornstarch and combining that with milk and broth. It thickens the soup naturally without extra fat.
- Start by cooking onions and garlic in oil for flavor.
- Add flour or cornstarch and cook briefly to remove the raw taste.
- Whisk in milk and broth slowly to create a smooth base.
- Simmer the soup to let it thicken before adding cheese.
- Partially blending the soup keeps it creamy while leaving bits of broccoli for texture.
This method gives you all the creaminess you want in a broccoli cheddar soup but makes the dish lighter and perfect for any day.
Equipment You’ll Need
- Large pot or Dutch oven – big enough for sautéing veggies and simmering the soup comfortably.
- Wooden spoon or heat-safe spatula – great for stirring without scratching your pot.
- Whisk – helps combine the flour and liquids smoothly to avoid lumps.
- Immersion blender – perfect for blending soup right in the pot for a creamy texture without dirtying extra dishes.
- Cheese grater – to shred sharp cheddar easily and evenly for melting.
Flavor Variations & Add-Ins
- Use smoked cheddar or a mix of mozzarella and cheddar for a milder, creamier flavor.
- Add cooked, diced chicken or turkey for extra protein if you want a heartier meal.
- Stir in some cooked quinoa or brown rice to boost fiber and make it more filling.
- Include a pinch of cayenne or smoked paprika to add a subtle spicy kick.
Healthy Broccoli Cheddar Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (about 1 large head)
- 1 large carrot, shredded
- 3 cups low-sodium vegetable or chicken broth
- 1 1/2 cups unsweetened almond milk or low-fat milk
- 2 tablespoons whole wheat flour or cornstarch (for thickening)
- 1 1/2 cups sharp cheddar cheese, shredded (preferably reduced-fat)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt (adjust to taste)
- Optional: pinch of nutmeg for extra warmth
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 20 minutes to cook. In just about 30 minutes, you’ll have a warm, healthy bowl of broccoli cheddar soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until it smells delicious.
2. Make the Roux
Stir in the whole wheat flour or cornstarch and cook for about 1 minute, stirring constantly. This helps thicken the soup later.
3. Add the Liquids and Veggies
Slowly whisk in the vegetable broth and almond milk, making sure the mixture is smooth. Bring to a gentle simmer. Add the broccoli florets, shredded carrot, thyme, salt, pepper, and nutmeg if you’re using it. Let everything cook uncovered for about 12 to 15 minutes, until the broccoli is tender.
4. Blend the Soup
Use an immersion blender to partially blend the soup directly in the pot. This makes the soup creamy but still chunky enough to enjoy bits of broccoli and carrot. If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend it, then add it back to the pot.
5. Add Cheese and Finish
Lower the heat and stir in the shredded cheddar cheese until melted and smooth. Taste the soup and add more salt or pepper if needed.
6. Serve and Enjoy
Serve your soup hot, with an extra sprinkle of cheese or black pepper if you like. A slice of fresh bread or a simple salad makes a perfect side.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well and can save time. Just thaw it slightly before adding to the soup so it cooks evenly and avoids excess water diluting the flavor.
How Can I Make This Soup Dairy-Free?
Use unsweetened almond milk or another plant-based milk and swap the cheddar for a dairy-free cheese alternative. Nutritional yeast can also add a cheesy flavor if you prefer.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup, cool completely, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and stir well before serving.
What’s the Best Way to Thicken the Soup?
The recipe uses whole wheat flour or cornstarch as a thickener. If you want it thicker, you can add a little more flour or cornstarch mixed with cold milk or broth, then simmer until it reaches your desired consistency.
