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?
If you love this flavor combination, make creamy broccoli cheddar quiche.
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
If you’ve tried this recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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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.
Recipe 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 Information
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