Healthy Broccoli Cheddar Soup is a comforting bowl filled with tender broccoli florets and melted cheddar cheese, all wrapped up in a smooth, creamy broth that’s kind to your body. It’s the kind of soup that warms you up and feels like a hug from the inside without any of the guilt.
I love how this soup manages to be rich and cheesy while still keeping things light. The broccoli adds a nice freshness and some crunch, which keeps every spoonful interesting. When I make it at home, I usually sneak in a bit more broccoli than the recipe calls for because I love that mild, green flavor paired with the sharp cheddar.
One of my favorite ways to enjoy this soup is with a slice of crusty bread or even a handful of crackers on the side. It makes for a simple lunch or a cozy dinner, especially on chilly days. If you’re looking for a soup that feels like comfort food but still helps you stay on track, this one really hits the spot. Plus, it’s super easy to make and perfect for meal prep!
Key Ingredients & Substitutions
Broccoli: Fresh or frozen broccoli works well. I like using fresh for a brighter flavor, but frozen is great if you want convenience and a longer shelf life.
Cheddar Cheese: Sharp cheddar gives a nice bold flavor. Reduced-fat cheese cuts calories but keeps that cheesy taste. If dairy-free, try a vegan cheddar alternative.
Milk: Unsweetened almond milk is my go-to for a lighter soup. You can swap it for any milk you prefer—dairy or plant-based—to keep it creamy.
Flour: Whole wheat or all-purpose flour thickens the soup. For gluten-free, try cornstarch or arrowroot mixed with a bit of water instead.
Vegetable Broth: Low-sodium broth helps control saltiness. If you want more flavor, homemade broth or bouillon cubes work too, just watch the salt.
How Do You Get the Perfect Creamy Texture Without Heavy Cream?
This soup stays creamy without heavy cream by using flour to thicken and blending part of the soup for smoothness.
- Cook the onions and garlic gently to build flavor base.
- Coat the veggies with flour well, and cook briefly to avoid raw taste.
- Slowly add broth while stirring—this stops lumps and keeps the soup smooth.
- Partially blend the soup with an immersion blender. Leaving some broccoli whole adds nice texture.
- Add almond milk and cheese off the heat or on low to melt gently and keep it creamy.
Take your time with these steps, and your soup will be velvety with just the right thickness.
Equipment You’ll Need
- Large pot – big enough to cook all the veggies and soup without spilling over.
- Wooden spoon – perfect for stirring without scratching your pot.
- Immersion blender – makes it easy to blend soup right in the pot for a creamy texture.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Add cooked chicken or turkey for extra protein and heartiness.
- Mix in some cooked cauliflower with broccoli for a milder flavor and creamier texture.
- Replace sharp cheddar with smoked gouda for a smoky twist.
- Sprinkle in red pepper flakes or cayenne for a spicy kick if you like some heat.
Healthy Broccoli Cheddar Soup
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, grated
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened unsalted almond milk (or milk of choice)
- 3/4 cup shredded sharp cheddar cheese (preferably reduced-fat)
- 2 tablespoons whole wheat flour or all-purpose flour (for thickening)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, for subtle warmth)
- 1/4 teaspoon dry mustard powder (optional, enhances cheese flavor)
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to cook, so in less than 40 minutes total, you’ll have a warm, healthy, and cheesy soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, around 5 minutes. Add the garlic and cook for 1 more minute until you can smell its lovely aroma.
2. Cook the Broccoli and Carrots:
Stir in the grated carrot and broccoli florets, cooking for 2-3 minutes to soften them slightly without making them mushy.
3. Thicken the Soup Base:
Sprinkle the flour over the veggies and stir well. Cook for 1-2 minutes to get rid of any raw flour taste.
4. Add Broth and Simmer:
Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Bring everything to a simmer and cook for about 10 minutes until the broccoli is tender.
5. Blend and Add Cheese:
Use an immersion blender to partially puree the soup, leaving some broccoli pieces whole for texture. Turn the heat low, then slowly stir in the almond milk and shredded cheddar cheese until melted and creamy.
6. Season and Finish:
Season with salt, pepper, smoked paprika, and dry mustard powder to your liking. Let the soup simmer gently for another 5 minutes, stirring now and then.
7. Serve and Garnish:
Ladle the hot soup into bowls and top with fresh parsley or chives if you want a pretty, fresh pop of flavor.
Equipment You’ll Need
- Large pot – for cooking all ingredients comfortably.
- Wooden spoon – to stir and mix without scratching your pot.
- Immersion blender – to puree soup directly in the pot easily.
- Measuring cups and spoons – to measure ingredients precisely.
Flavor Variations & Add-Ins
- Add cooked chicken or turkey to make it heartier.
- Mix in cauliflower with the broccoli for a creamier texture.
- Swap cheddar with smoked gouda for a smoky flavor twist.
- Sprinkle a pinch of red pepper flakes or cayenne for some heat.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works great! Just be sure to thaw it slightly or add it directly to the pot and cook a bit longer until tender. This helps maintain the soup’s texture.
How Can I Make This Soup Dairy-Free?
Replace the cheddar cheese with a dairy-free cheese alternative and use your favorite plant-based milk, like almond or oat milk. The soup will still be creamy and delicious!
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it smooth.
What’s the Best Way to Thicken the Soup If I Don’t Have Flour?
You can use cornstarch or arrowroot powder mixed with a little cold water. Add it slowly to the simmering soup and stir until it thickens to your liking.
