Healthy Broccoli Cheddar Soup is a comforting bowl filled with tender broccoli florets and creamy, melted cheddar cheese, all wrapped up in a smooth, flavorful broth. It’s warm and satisfying without feeling heavy, making it a perfect choice when you want something cozy but still light and nutritious.
I love making this soup on chilly days because it feels like a hug in a bowl. What makes it special is how you get all the cheesy goodness without loads of cream or butter. I usually sneak in some extra veggies to boost the flavor and nutrition even more—it’s a happy way to enjoy a classic taste while keeping things wholesome.
For serving, I like to pair it with crusty whole-grain bread or a simple green salad to keep the meal balanced. It’s one of those soups that everyone seems to enjoy, whether they’re picky eaters or vegetable lovers. Whenever I make this, people come back for seconds and I feel good knowing it’s both tasty and healthy.
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Key Ingredients & Substitutions
Broccoli: Fresh broccoli works best for a bright flavor and texture, but frozen is a great convenient option. Just thaw or cook a bit longer to soften. I like to keep some small florets whole for a nice bite.
Cheddar Cheese: Sharp cheddar gives great flavor without needing lots of cheese. You can swap for reduced-fat cheddar or even a dairy-free cheese if you want a lighter or vegan option.
Milk: Unsweetened almond milk keeps this soup lighter but creamy. Feel free to use oat milk, soy milk, or regular low-fat milk based on what you like or have around.
Flour: Whole wheat flour adds a bit of fiber and thickens the soup nicely. For gluten-free, cornstarch or arrowroot powder works well—just mix with a little cold water before adding.
How Do I Get the Soup Creamy Without Using Cream?
The key to a creamy texture here is blending part of the soup and using cheese as a natural thickener.
- Cook the veggies until soft to make blending smooth and easy.
- Blend about half the soup using an immersion blender or regular blender. Leave some chunks for a good mix of creamy and chunky textures.
- Stir in shredded cheddar slowly to melt smoothly without clumping—avoid adding cheese in hot soup off direct heat to keep it silky.
This technique gives you a rich mouthfeel without heavy cream. It keeps the soup lighter but deeply flavorful and satisfying.
Equipment You’ll Need
- Large heavy-bottomed pot – evenly cooks the soup and holds plenty for blending.
- Wooden spoon – perfect for stirring without scratching your pot.
- Immersion blender – makes blending part of the soup easy and mess-free.
- Cheese grater – fresh shredded cheddar melts better than pre-shredded.
- Measuring cups and spoons – to get your broth, milk, and spices just right.
Flavor Variations & Add-Ins
- Add cooked diced chicken for extra protein and a heartier meal.
- Swap broccoli for cauliflower or add some for a milder, creamier taste.
- Mix in sautéed mushrooms or leeks to deepen the flavor.
- Stir in a pinch of smoked paprika or cayenne for a subtle spicy kick.
Healthy Broccoli Cheddar Soup
Ingredients You’ll Need:
Vegetables & Base:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups broccoli florets (fresh or frozen)
- 1 medium carrot, grated
Liquids & Thickener:
- 3 cups low-sodium vegetable or chicken broth
- 1 cup unsweetened almond milk (or other milk of choice)
- 1 tablespoon whole wheat flour (or cornstarch for gluten-free)
Cheese & Seasonings:
- 2 cups shredded sharp cheddar cheese, divided
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- Optional: pinch of nutmeg or paprika for flavor depth
How Much Time Will You Need?
This soup takes about 10 minutes to prep and roughly 25 minutes to cook, including simmering and blending. In total, plan for around 35 minutes until you can enjoy a warm, comforting bowl of healthy broccoli cheddar soup.
Step-by-Step Instructions:
1. Sauté the Aromatics and Veggies:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 4-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for one more minute until fragrant.
2. Add Broccoli and Carrot:
Stir in the grated carrot and broccoli florets. Cook for about 3-4 minutes, which will help the vegetables start to soften.
3. Make the Soup Base:
Sprinkle the whole wheat flour over the veggies and stir well to coat everything. Cook for 1-2 minutes to get rid of the raw flour taste. Then, slowly pour in the vegetable or chicken broth while stirring constantly to prevent lumps.
4. Simmer the Soup:
Bring the soup to a gentle boil, then lower the heat to a simmer. Let it cook for 10-12 minutes until the broccoli is tender.
5. Add Milk and Seasonings:
Pour in the almond milk, then add the dried thyme, black pepper, salt, and any optional spices like nutmeg or paprika. Stir everything well to combine.
6. Blend for Creaminess:
Use an immersion blender to puree about half of the soup directly in the pot. This creates a creamy texture while leaving some chunks of broccoli for a nice bite. Alternatively, you can transfer half the soup to a blender, puree it, then return it to the pot.
7. Stir in the Cheese:
Add 1½ cups of the shredded cheddar cheese gradually, stirring until it fully melts into the soup. Reserve the remaining ½ cup to sprinkle on top when serving.
8. Adjust & Serve:
Taste the soup and add more salt or pepper if needed. Serve hot, garnished with the leftover shredded cheddar cheese for an extra cheesy touch.
Can I Use Frozen Broccoli for This Soup?
Yes! Frozen broccoli works well—just thaw it before cooking or add it directly to the pot and cook a few minutes longer until tender.
How Can I Make This Soup Dairy-Free?
Swap the cheddar for a dairy-free cheese alternative and use plant-based milk like almond or oat milk. The texture will still be creamy and delicious!
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to 2 days ahead and store it in an airtight container in the fridge. Reheat gently on the stove or in the microwave, stirring occasionally.
What’s the Best Way to Store Leftovers?
Keep leftovers in the refrigerator in a sealed container for up to 3 days. When reheating, add a splash of milk or broth if it’s too thick to restore the creamy texture.
