This Healthy-ish Broccoli Cheddar Soup still has all the flavor of the decadent version, but with way less calories. This skinny Broccoli Cheddar Soup is loaded with lots of fresh broccoli and carrots. Your waistline will thank you!
This comforting cheddar broccoli soup from scratch is perfect for a quick and easy weeknight meal, only 30 minutes and it’s done. I like to serve this soup in a bread bowl or with this French Bread, so yum or Air Fryer Dinner Rolls, made in just 5 minutes.
I have a grand appreciation for those creamy, calorie laden soups. They are so comforting and feel like home. The downside is that they are just sooo full of fat and calories. I have a recipe for a Broccoli Cheddar Soup that is made with heavy cream and a whole stick of cream cheese, YES! It is one of my favorite soup recipes, but today is not the day for that soup.
Today is the day for healthy broccoli soup recipe because this is still January and we are still attempting to stick to our New Year’s Resolutions to eat healthier, am I right?! We have to at least make it through January!
Is Broccoli Cheddar Soup Healthy?
I don’t think I would eat this healthy broccoli soup recipe for weight loss everyday, but it is a good place to start. Especially if you are used to eating out, try slowly integrating more vegetables into your diet. Here is a great blanched broccoli recipe. While this soup is lightened up, it does not sacrifice flavor. It’s no copycat Panera broccoli cheese soup, but it’s still very good.
This soup recipe has a lot less cheese than most broccoli and cheese soup recipes. And swapping out heavy cream for low-fat or even non-fat milk, drastically reduces the calories in this soup. Since I’m eating healthier at dinner, that means more dessert, right?
Can I Make This Soup Gluten Free?
If you want to make this gluten-free, forego the flour (or use gluten-free flour) used to thicken the soup and instead use cornstarch mixed with a little water. Or thicken using an immersion blender, roughly puree the soup for a few seconds.
You can also use a blender, add in a cup or two of soup and blend for only a couple seconds. The hot soup will get even hotter in the blender if blended for too long. Also, keep in mind that this will turn your soup green.
Can I Use Frozen Broccoli Instead of Fresh?
I really like to use fresh broccoli for this soup, but if all you have on hand is frozen broccoli, it will work in a pinch. Use a 16 oz bag of broccoli and throw it into the soup.
How to Easily Cut Up Broccoli for This Soup
There is no need to take an hour trying to slice each branch off of the head of broccoli. I like to use the following “technique” with the broccoli when making this soup. Put the broccoli on its side. Holding it by the stem, cut it into slices all the way through about an inch apart from the florets all the way down the stem. If you have any pieces that are huge just cut them up into smaller pieces.
Broccoli Cheddar Soup Ingredients
- Butter: Unsalted butter.
- Flour: All purpose flour.
- Onion: I used a whole yellow onion.
- Garlic: I used 4 large garlic cloves, we are garlic lovers. Feel free to reduce or increase.
- Vegetable Broth: Chicken broth could be used but I like to keep it vegetarian so I used vegetable broth.
- Milk: I used low-fat milk, but you could try non-fat milk.
- Broccoli: One huge head of broccoli (plus stems) or about 5 cups of broccoli.
- Carrots: I like to use pre-cut up matchstick carrots to save time. You can also cut carrots into small slices.
- Nutrition Yeast: This is completely optional.
- Salt: I used sea salt.
- Cayenne Pepper: Ground cayenne pepper is optional. Use more for extra spice.
- Cheddar Cheese: I like to shred the cheese myself from a block of cheese.
How to Make Healthier Broccoli Cheddar Soup
- In a large pot, melt butter over medium heat.
- Add in onions and sauté till softened, about 5 minutes.
- Add in garlic, sauté for about a minute (making sure not to burn the garlic).
- Stir in flour, coating all the pieces.
- Mix in the milk, broth, broccoli, carrots, salt, nutritional yeast, paprika, and cayenne. Once soup is boiling, bring down to a simmer over low heat for about 15 minutes, until broccoli and carrots are tender.
- Stir in the cheese until it melts, turn off the heat and serve.
Broccoli Cheddar Soup Recipe Tips
- All the broccoli. Use the whole head of broccoli (even the stems) in this soup. It all cooks up super soft. Just don’t use the very bottom of the broccoli.
- Thicker soup. If the soup is too thin, just whisk in a couple more tablespoons of flour until it reaches the desired consistency.
- Even more broccoli. Add in a couple extra cups of broccoli for even more broccoli flavor.
- Bread bowl. Serve this soup up in a bread bowl.
- Adjust spices. Leave off the spice or add more to suit your own tastes.
- Shredded cheese. Shred your own cheese from a block for best results.
- Reduce the cheese. Cut the cheese down to 6 oz for even more calorie reduction.
Storage Instructions for Broccoli and Cheddar Soup Recipe
- How to Refrigerate Broccoli and Cheese Soup Recipe: Let the soup cool and put in a glass container or BPA-free airtight plastic container or zipper bag. It should last about 3-4 days in the fridge.
- How to Freeze Broccoli and Cheese Soup Recipe: I don’t recommend freezing this soup because it is dairy based.
- How to Reheat Broccoli and Cheese Soup Recipe: Reheat cold soup in the microwave for a few minutes at a time until desired warmth is reached.
Try these other recipe favorites!
- Roasted Garlic Potato Soup (Hangover Soup)
- Instant Pot Black Bean Soup
- Italian Lentil Soup
- Slow Cooker Chicken Soup
- Many Veggie Vegetable Soup
- Broccoli Au Gratin Recipe
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Healthier Broccoli Cheddar Soup
Ingredients
- 1 tablespoon butter unsalted
- 1 yellow onion
- 3 tablespoons all-purpose flour
- 4 cloves garlic minced
- 4 cups vegetable broth
- 4 cups low-fat or non-fat milk
- 5 cups fresh broccoli 1 large head
- 1 cup matchstick carrots
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional
- 8 ounces cheddar cheese shredded
Instructions
- In a large pot, melt butter over medium heat. Add in onions and sauté till softened, about 5 minutes.
- Add in garlic, sauté for about a minute making sure not to burn the garlic. Stir in flour, coating all the pieces.
- Mix in the milk, broth, broccoli, carrots, salt, nutritional yeast, paprika, and cayenne. Once soup is boiling, bring down to a simmer over low heat for about 15 minutes, until broccoli and carrots are tender.
- Stir in the cheese until it melts, turn off the heat and serve.
Notes
- Use the whole head of broccoli (even the stems) in this soup. It all cooks up super soft. Just don’t use the very bottom of the broccoli and use a potato peeler to remove the outer layer of the stalk if it is too fibrous.
- If the soup is too thin, just whisk in a couple more tablespoons of flour until it reaches the desired consistency.
- Add more cayenne for extra spiciness or leave out completely.
- Broccoli Cheese Soup will last in the fridge about 3-4 days.
Nutrition
Did you make this recipe?
Please let me know how it turned out!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe below and leave me a comment. I love hearing from you! Share a picture on Instagram and hashtag it #homecookedharvest.
I am always trying to get more vegetables in my daily meals and using the entire head of broccoli is a great idea! Soup is my go-to meal for lunches and dinners right now so I will plan on making this soup this week.
Me too Holly! More veggies is always better. This soup is so great because you can really cram a lot of broccoli in there!!
Love broccoli cheddar soup but yes always a tad guilty when I enjoy it, so I can’t wait to try this healthier version!
I also feel a bit guilty Heather, that’s why I really wanted to make a healthier version of this soup for January (when we are all trying to eat healthier). But I think I may enjoy this one year round!!
This takes me back to childhood. Broccoli with cheese sauce was my all-time favorite. I can’t wait to try this!
I hope you enjoy, Marta!!
I have struggled with other broccoli soup recipes being to bland but this is perfect! Thank you for this!
I am glad that this soup exceeded your expectations!! Thanks for reviewing!
I’ve been making a lot of homemade soup recently for our lunches and this one gets a big thumbs up from me and my husband. It’s simple to make, healthy and satisfying. Plus there’s cheese, and that’s always a winner for me.
YAY! There is definitely cheese (my favorite part!) So happy that you both loved it. Thanks for your sweet comment Helen
This recipe ticks all the boxes. It was so creamy and delicious! I love it that I could use my broccoli stems as well, as I don’t like wastage. Great recipe!
I love recipes that use up ingredients also, waste makes me crazy lol. Thanks Kate!!
This soup was so easy to make and seriously delicious! Broccoli and cheese is such a yummy pairing! Will be making it again soon!
Thanks Jacqueline! I hope it’s just as delicious next time.
This type of soup is my all time favorite. I LOVE that you made it healthy too! I’m adding this to my shopping list this week as I want a healthier version. Thank you so much for sharing!
I am glad you could enjoy a healthier version of your favorite soup!! Thanks Lori.
This soup came out fantastic! I’m impressed that it’s healthy because it tasted so creamy and decadent. I’ll definitely make another batch this winter!
I also love that the soup is still creamy even though it’s healthier, Amanda! Thank you.
Delcious!!!
So happy you enjoyed it Kyndall!
The nutritional yeast is not in the list of ingredients.
Thanks for letting me know Karen, I got it added in there.
Made this but cut in 1/2 so I only used 2 oz cheese. For broth I was out & used 2 cup water w/4 chicken bullion cubes & also used skim milk. No carrots so I used celery & mushrooms. No yeast. So breaking down to 4 bowls I got it to 200 cal/ bowl. It was so good! I was a little heavy on cayenne pepper because I like spicey!!! Thanks so much-I will definitely make again! Unfortunately no one else in my home will eat it-that is why I cut in 1/2.
I like the addition of the celery and mushrooms, I’ll have try those out the next time I make this soup. I’m so glad that you enjoyed it. Thanks for commenting!!
This is delicious! I added a tbls of white miso. Yummy!
Sonia, I love that idea. Will have to try it out sometime! Thanks for the recommendation.
This is one of my favorite soups of all time! Thank you for this recipe.
It’s a classic just made a little healthier! Thanks for commenting Susannah.
Delicious and so easy! This is my husband’s new favorite soup.
Oh great! So glad he loves it!
I love broccoli cheese soup and sometimes avoid it because of the calories – but I won’t anymore!! This soup is fantastic!
Thanks so much, this is a favorite soup that we eat alllll the time!
Loved this! Needed something for a brunch I was having and a friend who is gluten-free, turned out beautifully using 1-1 GF flour!
I’m so glad it worked out so well, thanks!!
This is my kind of soup! We loved it for dinner and I had enough left for lunch!
This soup is so good leftover! Glad you enjoyed it!