Healthy Broccoli Cheddar Soup is a comforting bowl full of tender broccoli florets and melty cheddar cheese, all wrapped in a creamy yet light broth. It’s the kind of soup that feels like a warm hug on a chilly day but without the heaviness some cheddar soups can have.
I love making this soup when I want something cozy but also a little bit good for me. Using fresh broccoli and a mix of spices makes it taste rich and flavorful without needing a ton of cream or butter. I usually sneak in a bit of cauliflower or Greek yogurt to keep it extra creamy while still keeping the calories in check.
My favorite way to enjoy this soup is with a crusty piece of bread on the side or just in a big mug for a quick lunch. It’s easy to make enough to have leftovers that taste even better the next day. Whenever I serve it to friends or family, they’re always surprised by how delicious and satisfying a healthy version of broccoli cheddar can be!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives a nice bright flavor and texture, but frozen works well too and saves time. Just thaw and drain it to avoid extra water in the soup.
Cauliflower: Adding cauliflower makes the soup creamier without extra cream. It’s optional but a favorite of mine for a smooth texture.
Cheddar Cheese: Sharp cheddar adds great flavor. If you need a lighter option, try a reduced-fat cheddar or even a smoked gouda for a different twist.
Greek Yogurt: This keeps the soup creamy and adds protein while cutting fat. If you don’t have Greek yogurt, sour cream or plain yogurt works as well.
Milk: I use low-fat milk, but unsweetened almond milk or any plant-based milk works fine for a dairy-free version.
How Can I Get the Perfect Creamy Texture without Using Heavy Cream?
Instead of heavy cream, this recipe uses a few tricks to keep it creamy and light:
- Use cauliflower in the soup and puree part of it. This adds smoothness without extra fat.
- Add Greek yogurt at the end for richness and a slight tang. Stir it in gently on low heat to avoid curdling.
- Slowly melt shredded cheese into the warm soup, mixing well to create a silky finish without clumps.
- Avoid boiling after adding dairy to prevent separation.
These steps help you enjoy a creamy, comforting soup that still feels healthy and fresh!
Equipment You’ll Need
- Large pot – perfect for cooking all the veggies evenly and simmering the soup without spills.
- Immersion blender – lets you puree part of the soup right in the pot to get that creamy texture fast.
- Chef’s knife – sharp and sturdy for chopping broccoli, cauliflower, and onions easily and safely.
- Cutting board – gives you a steady surface to prep all your vegetables.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
Flavor Variations & Add-Ins
- Add cooked chicken or turkey for a protein boost that makes this soup a full meal.
- Swap cheddar for pepper jack or smoked gouda for a different cheese flavor that adds a fun twist.
- Mix in cooked cauliflower rice or mashed potatoes for extra creaminess without dairy.
- Stir in a pinch of nutmeg or curry powder to give the soup a warm, cozy spice note.
How to Make 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 or chicken broth
- 1 medium cauliflower head (about 3 cups florets), chopped (optional for extra creaminess)
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional for a slight kick)
- Salt and black pepper, to taste
- 1 cup low-fat milk or unsweetened almond milk
- ½ cup plain Greek yogurt
- 1½ cups sharp cheddar cheese, shredded
How Much Time Will You Need?
This healthy broccoli cheddar soup takes about 10 minutes to prepare and around 25 minutes to cook. So, in roughly 35 minutes, you’ll have a warm, creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4 to 5 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
2. Add Broccoli, Carrot, and Cauliflower:
Stir in the broccoli florets, grated carrot, and cauliflower florets (if using). Sprinkle in the dried thyme and red pepper flakes. Cook for 2 to 3 minutes, stirring occasionally, to let the flavors combine.
3. Simmer with Broth:
Pour in the vegetable or chicken broth. Bring the mixture to a boil, then lower the heat to let it simmer, covered, for about 15 minutes or until the broccoli and cauliflower are tender.
4. Blend to Creamy Perfection:
Use an immersion blender to puree about half of the soup right in the pot—this gives the soup a creamy texture while keeping some chunks for bite. If you prefer, transfer half the soup to a blender, puree it, then stir it back in.
5. Add Milk and Yogurt:
Pour in the low-fat milk and stir in the Greek yogurt until the soup is smooth and creamy. Heat gently but avoid boiling, which helps keep the yogurt from separating.
6. Melt in the Cheese:
Add the shredded cheddar cheese in small amounts, stirring until fully melted and mixed through. Taste and season with salt and pepper as you like.
7. Serve and Enjoy:
Ladle the hot soup into bowls. Feel free to top with a little extra shredded cheddar or fresh black pepper. This soup is perfect with whole-grain crusty bread or a light side salad.
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli works great and is often more convenient. Just thaw it first and drain any excess water to keep the soup from getting too watery.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture smooth.
Can I Make This Soup Dairy-Free?
Yes! Use unsweetened almond milk or another plant-based milk and skip the Greek yogurt or replace it with a dairy-free yogurt. Use a dairy-free cheese or omit cheese for a lighter version.
Is It Possible to Prepare This Soup Ahead of Time?
Definitely! You can cook the soup up to the point before adding the cheese and yogurt. Refrigerate it, then gently reheat and stir in the dairy ingredients just before serving for best texture.