Healthy Broccoli Cheddar Soup is a comforting bowl full of tender broccoli florets and sharp cheddar cheese, all blended into a creamy, satisfying soup that doesn’t feel heavy. It’s the kind of dish that feels warm and filling but still keeps things light and nourishing, perfect for when you want something tasty without the extra guilt.
I love making this soup on chilly days when I want something to cozy up with, and it’s so easy to whip up in one pot. Using a bit of milk or broth instead of heavy cream keeps it lighter, but the cheddar cheese still gives it that rich, cheesy flavor that everyone loves. It’s also a great way to sneak extra veggies into the meal, especially if you’re feeding little ones or picky eaters.
My favorite way to enjoy this soup is with a crusty piece of whole-grain bread or a handful of crunchy croutons on top for a little texture. It’s perfect for a quick lunch or a simple dinner with a side salad. Every time I make it, I remember how this soup always makes me feel cozy and happy, and I bet it will do the same for you!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives a nice bright flavor and texture. You can use frozen florets if fresh aren’t available—just add a few minutes extra to cooking time.
Cheddar Cheese: Sharp cheddar adds bold taste and creaminess. For a lighter option, try reduced-fat or part-skim cheese, or mix in a little mozzarella for milder flavor.
Milk: Unsweetened almond milk keeps the soup light and dairy-free. Feel free to use low-fat cow’s milk or oat milk as suitable alternatives.
Flour: Flour helps thicken the soup. Whole wheat flour adds fiber, or try gluten-free flour if needed. You can also use cornstarch mixed with a little water as a thickener.
How Do You Get the Soup Creamy Without Heavy Cream?
The secret is blending part of the soup. Here’s how:
- Cook the broccoli and carrots until tender.
- Remove about half of the soup and blend it until smooth.
- Return the smooth puree to the pot and stir gently.
This creates a creamy texture without using heavy cream, keeping the soup lighter but still rich and smooth. It blends the veggies into the broth, giving natural thickness and flavor.
Equipment You’ll Need
- Large pot – perfect for cooking the soup all in one place without crowding.
- Wooden spoon – easy to stir the ingredients without scratching your pot.
- Immersion blender or regular blender – blends part of the soup to make it creamy.
- Measuring cups and spoons – helps keep the ingredient amounts just right.
- Sharp knife and cutting board – for chopping onion, garlic, broccoli, and carrot safely.
Flavor Variations & Add-Ins
- Add cooked chicken or turkey for extra protein and make it a heartier meal.
- Swap cheddar for pepper jack cheese if you want a little spicy kick.
- Mix in sautéed mushrooms or peas for more veggies and texture.
- Stir in a pinch of smoked paprika or cayenne pepper for a smoky or spicy twist.
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 low-sodium vegetable broth
- 4 cups fresh broccoli florets (about 1 large head)
- 1 large carrot, grated
- 2 cups reduced-fat sharp cheddar cheese, shredded
- 1 1/2 cups unsweetened almond milk (or low-fat milk)
- 2 tablespoons all-purpose flour or whole wheat flour
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- Crusty whole-grain bread, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, totaling around 30 minutes. It’s a simple, quick way to enjoy a healthy and creamy soup without much fuss.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5-6 minutes. Add the minced garlic and sauté for another 30 seconds until you smell the garlic aroma.
2. Add Flour and Stir:
Sprinkle the flour over the onions and garlic. Stir well and cook for 1 to 2 minutes to get rid of the raw flour taste. This helps thicken your soup later.
3. Add Broth and Milk:
Slowly whisk in the vegetable broth and almond milk, making sure no lumps form. Bring this mixture to a gentle simmer.
4. Cook Broccoli and Carrots:
Add fresh broccoli florets and grated carrot to the pot. Cover and let it simmer for about 10-12 minutes, or until the broccoli is tender yet still bright green.
5. Blend Part of the Soup:
Remove about half of the soup and blend it in a blender or with an immersion blender until smooth. Return this creamy mix back into the pot to make the soup smooth without using cream.
6. Add Cheese and Season:
Turn the heat down to low and gently stir in shredded cheddar cheese until melted and silky. Add salt, freshly ground black pepper, and nutmeg if you like, to taste.
7. Warm and Serve:
Heat the soup gently for a few more minutes. Avoid boiling to keep the cheese soft and creamy. Serve hot, with crusty whole-grain bread for dipping if you want.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well. Just add a couple of extra minutes to the simmering time until the broccoli is tender. There’s no need to thaw it beforehand.
Is There a Dairy-Free Cheese Option?
You can use dairy-free cheddar-style shreds made from plant-based ingredients. Add them slowly and stir until melted, just like with regular cheese.
Can I Make This Soup Ahead of Time?
Absolutely! Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Do I Store and Reheat Leftovers?
Keep leftovers refrigerated in a sealed container for up to 3 days. Reheat on low heat, stirring often, and add a splash of milk if the soup thickens too much.
