Healthy Broccoli Cheddar Soup is a comforting bowl full of fresh broccoli florets and melted cheddar cheese, all wrapped up in a creamy yet light broth. It’s the kind of soup that feels cozy without weighing you down, making it perfect for chilly days when you want something nourishing and tasty.
I love how this soup balances rich cheese flavor with the brightness of broccoli, and it doesn’t rely on heavy cream to get that smooth texture. I usually sneak in a pinch of garlic and a little onion to deepen the flavor, and it always turns out just right. It’s one of those recipes that feels wholesome but doesn’t sacrifice any of that cheesy goodness we all enjoy.
My favorite way to enjoy this soup is with a side of crusty whole-grain bread for dipping, or even a simple green salad to keep the meal light and fresh. It’s a great weekday lunch or an easy dinner, and I always feel good about serving it to family and friends because it’s both tasty and good for you.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best flavor and texture, but frozen works fine too. Just be sure not to overcook frozen broccoli to keep it nice and green.
Cheddar Cheese: Sharp cheddar adds depth and cheesiness. You can swap for reduced-fat cheddar or a plant-based cheese if you want it lighter or dairy-free.
Whole Wheat Flour: This helps thicken without extra fat. For gluten-free, try using cornstarch or a gluten-free flour blend instead.
Milk: Low-fat milk keeps the soup creamy but light. Unsweetened almond or oat milk are good dairy-free options, just pick one without strong flavors.
Carrot & Onion: These add sweetness and balance the flavors. If you want, you can add celery for more veggie depth.
How Do You Get the Soup Creamy Without Using Cream?
The trick is cooking the onions and garlic well with the flour to make a roux. This cooks out the raw flour taste and helps thicken the liquid into a creamy base. Remember to whisk in broth and milk slowly to avoid lumps.
- Cook onions and garlic until soft, then add flour and stir for 1-2 minutes to cook it through.
- Slowly add broth and milk while stirring to create a smooth liquid.
- Simmer gently so the soup thickens; don’t rush this step.
- Blend part of the soup to make it creamy but still keep some broccoli pieces for texture.
These steps help the soup feel thick and comforting without heavy cream, keeping it lighter but still satisfying.
Equipment You’ll Need
- Large pot – perfect for cooking all the ingredients together and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot’s surface.
- Immersion blender – makes it easy to blend part of the soup right in the pot for a creamy texture.
- Measuring cups and spoons – help you keep the ingredient amounts just right.
- Grater – to shred the cheddar cheese finely, so it melts quickly and smoothly.
Flavor Variations & Add-Ins
- Add cooked chicken or turkey for extra protein and a heartier meal.
- Swap cheddar for pepper jack cheese to give the soup a little spicy kick.
- Stir in cooked quinoa or brown rice to make the soup more filling and fiber-rich.
- Mix in some sautéed mushrooms or chopped spinach to boost veggies and add different textures.
Healthy Broccoli Cheddar Soup Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 1 medium carrot, shredded
- 3 cups low-sodium vegetable broth (or chicken broth)
- 1 cup low-fat milk (or unsweetened plant-based milk)
- 2 tablespoons whole wheat flour
- 1 1/2 cups sharp cheddar cheese, shredded
- Salt and black pepper, to taste
- Optional: pinch of nutmeg or smoked paprika for depth of flavor
How Much Time Will You Need?
This soup takes about 30 minutes total. You’ll spend 10-15 minutes prepping and cooking the veggies and base, 10-12 minutes simmering for the broccoli to get tender, and a few minutes blending and finishing with cheese. It’s a quick and healthy meal you can enjoy any day!
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Make the Soup Base:
Sprinkle the whole wheat flour over the onions and garlic. Stir constantly for 1-2 minutes to cook the flour without browning it. Slowly whisk in the vegetable broth and milk until smooth. Bring the mixture to a gentle simmer.
3. Add Vegetables and Simmer:
Add the broccoli florets and shredded carrot to the pot. Cover and let simmer for about 10-12 minutes, until the broccoli is tender but still vibrant green.
4. Blend for Creaminess:
Using an immersion blender, blend about half of the soup to your preferred consistency — leaving some broccoli pieces whole for texture. Or carefully transfer half the soup to a blender, puree, and then return it to the pot.
5. Add Cheese and Seasonings:
Stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt, pepper, and optional nutmeg or smoked paprika.
6. Serve and Enjoy:
Serve hot, garnished with extra shredded cheddar cheese if you like. Pair it with crusty bread or whole-grain crackers for a satisfying meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well and is convenient. Just add it straight to the pot without thawing and watch the simmer time so it doesn’t get too mushy.
How Can I Make This Soup Dairy-Free?
Use unsweetened plant-based milk like almond or oat milk and swap cheddar cheese for a dairy-free or vegan cheese alternative. Nutritional yeast can also add a cheesy flavor boost.
Can I Make This Soup Ahead of Time?
Absolutely! Cool the soup completely, store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat slowly to prevent the cheese from separating, stirring occasionally for even warmth.
