Healthy Broccoli Cheddar Soup is a warm, comforting bowl that’s packed with tender broccoli florets and creamy cheddar cheese. It’s hearty without being heavy, making it a perfect choice when you want something that feels cozy but is still good for you. The smooth texture combined with the cheesy hint makes this soup a real crowd-pleaser.
I like how this soup sneaks in plenty of veggies while still tasting rich and delicious. I often add a bit of garlic and onion to boost the flavor without adding extra calories, and using a lighter cheese keeps it satisfying but not too indulgent. It’s one of those soups I feel good about eating, even on a busy weeknight.
My favorite way to serve it is with a slice of crusty whole-grain bread or a simple side salad, making it a full meal that’s both balanced and filling. It’s also great to pack for lunch because it reheats beautifully and keeps you full for hours. If you haven’t tried making a healthier version of broccoli cheddar soup, this is a cozy spot to start.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best flavor, but frozen works well too and saves time. Just thaw slightly before cooking.
Cheddar Cheese: Sharp cheddar adds great flavor. For a lighter option, reduced-fat cheddar works. You can also try a mix with mozzarella for a milder taste.
Milk Alternative: Unsweetened almond milk keeps this soup creamy without extra calories. You can also use oat or cashew milk if you prefer a richer texture.
Flour: Whole wheat flour adds some fiber and nutrients, but all-purpose flour is fine if that’s what’s handy.
How Do You Get a Creamy Soup Without Heavy Cream?
This recipe uses a simple roux made from flour and olive oil to thicken the soup, combined with blending half the soup to create smoothness. Here’s how to do it well:
- Sauté onions and garlic first so they become soft and flavorful.
- Add the flour and cook it for a minute to avoid a raw taste.
- Whisk in broth gradually; this prevents lumps.
- After simmering vegetables, blend half the soup to make it creamy while leaving some broccoli chunks for texture.
- Add cheese and almond milk last, gently warming to melt cheese without boiling to keep it smooth.
These steps help you enjoy a rich and creamy soup that’s lighter but still comforting.
Equipment You’ll Need
- Large heavy-bottom pot – great for even cooking and simmering the soup without burning.
- Whisk – essential for blending the flour with oil and broth smoothly to avoid lumps.
- Immersion blender or regular blender – helps puree half the soup for a creamy texture while keeping some chunks.
- Cutting board and sharp knife – makes chopping broccoli, onions, and shredding carrots easy and safe.
- Measuring cups and spoons – to keep the ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Add cooked diced chicken or turkey for extra protein and make it a fuller meal.
- Swap cheddar for Gruyère or Monterey Jack to change the cheese flavor profile.
- Include steamed cauliflower florets along with broccoli for a milder, creamier soup.
- Stir in a pinch of nutmeg or smoked paprika for a subtle warm or smoky hint you might enjoy.
How to Make Healthy Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 medium carrots, shredded
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or other milk alternative)
- 1 cup shredded sharp cheddar cheese (reduced-fat if preferred)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons whole wheat flour (or all-purpose flour)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- Optional: pinch of red pepper flakes for a subtle heat
Estimated Time Needed:
This soup takes about 5 minutes to prep and 25 minutes to cook, including sautéing vegetables, simmering, blending, and melting cheese. Overall, plan for around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 4-5 minutes. Then add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Make a Roux and Add Broth:
Stir in the whole wheat flour and cook for 1 minute, stirring constantly to form a light roux that will thicken the soup naturally without cream. Gradually whisk in the vegetable broth to avoid lumps. Bring the mixture to a simmer.
3. Cook the Vegetables:
Add the broccoli florets, shredded carrots, dried thyme, salt, black pepper, and red pepper flakes if you’re using them. Cover the pot and let it simmer for 10-12 minutes, or until the broccoli is tender.
4. Blend for Creamy Texture:
Carefully remove about half of the soup and blend it until smooth using an immersion blender or regular blender. Pour the smooth soup back into the pot. This step gives the soup a creamy texture while still leaving some broccoli pieces for a nice bite.
5. Add Milk and Cheese:
Stir in the unsweetened almond milk, shredded cheddar, and grated Parmesan cheeses. Heat gently while stirring frequently, until the cheese melts completely and the soup is hot. Avoid boiling to keep the cheese from separating.
6. Final Taste and Serve:
Give the soup a taste and adjust seasoning if needed. Serve it hot, garnished with extra broccoli florets or a sprinkle of cheese if you like.
This Healthy Broccoli Cheddar Soup is creamy, cheesy, and filled with veggies, but still light thanks to the almond milk and olive oil base. Perfect for a warm, nourishing meal you can feel good about!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works great for this soup and is super convenient. Just thaw it slightly before adding to the pot so it cooks evenly with the other ingredients.
Can I Make This Soup Dairy-Free?
Absolutely! Use a dairy-free cheese alternative or simply leave out the cheese and add extra almond milk or cashew cream to keep the soup creamy and delicious.
How Do I Store and Reheat Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If it’s too thick when reheated, add a splash of almond milk to loosen it up.
Can I Freeze Healthy Broccoli Cheddar Soup?
Yes, you can freeze this soup! Freeze in portioned containers for up to 2 months. Thaw in the fridge overnight before reheating slowly on the stove for best texture and flavor.
