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This Healthy Broccoli Cheddar Soup is creamy, cozy, and packed with vegetables like cauliflower, carrots, and potatoes for a nourishing, yet creamy an hearty twist on the classic. It’s perfect for busy weeknights when you want a filling comfort food without sacrificing nutrients!
Why You’ll Love This Healthier Broccoli Cheddar Soup
Broccoli cheese soup has always been one of my favorite foods, but it can be pretty heavy. I’ve made healthy broccoli soup for a lighter option, and it’s tasty. However, it’s not quite as cheesy or creamy as traditional broccoli cheddar soup.
So, I went back to the drawing board and came up with this healthy broccoli cheddar soup recipe! It has all the tastes and textures I crave, but is super nutritious.
My secret is using lots of veggies! They mimic the texture of classic soups while adding nutrients and fiber. And the best part? This entire recipe is made in one pot in under an hour! Cozy and filling, it’s what dinner dreams are made of.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Butter: Technically, you can use olive oil, but butter adds so much flavor. I recommend using unsalted butter so you have better control over the taste. Substitute a plant-based butter if desired.
- Veggies: White or yellow onion and garlic cloves form the base of the soup. Then, I include Yukon gold or Russet potatoes, cauliflower florets, fresh broccoli florets, and carrots.
- Seasonings: Garlic powder, salt, black pepper, mustard powder, and paprika create a savory flavor with a touch of warmth.
- Broth: I use homemade chicken broth or store-bought. Vegetable broth works well, too, to keep this soup vegetarian. I always look for low-sodium varieties!
- Milk: Whole milk (or heavy cream) will create the richest flavor and creamiest consistency, but any regular or non-dairy unsweetened milk will work. I use almond milk!
- Cheese: Sharp cheddar cheese or extra sharp cheddar cheese are the classic choices for this soup. For the best taste and texture, buy a block of cheese and grate it yourself! Pre-shredded cheese contains anti-caking agents that prevent it from melting as well. Substitute a dairy-free shredded cheese if making a dairy-free recipe.
How to Make Healthy Broccoli Cheddar Soup
- Sauté the aromatics. Melt butter over medium heat in a large Dutch oven or large soup pot. Add the onion and garlic, and cook to soften.
- Build the base. Next, stir in the potatoes, cauliflower, seasonings, broth, and milk. Bring the mixture to a simmer, cover, and cook until the veggies are tender. Don’t let it boil over!
- Blend. Use an immersion blender to create a smooth, creamy base. You can also transfer the soup to a regular blender and pour it back into the Dutch oven. Just make sure it’s slightly cooled so it doesn’t explode!
- Add vegetables. Stir in the broccoli and carrots, and simmer until the broccoli is tender.
- Finish. Remove the pot from the heat, and stir in the cheese, letting it melt completely.
- Serve. Adjust the seasonings to taste, ladle the soup into bowls, and enjoy with your favorite toppings!
Kitchen Tools I Use
My Top Tips & Tricks
- Add creaminess. Whisk in an additional ½ cup of milk after blending for an even silkier consistency.
- Adjust the texture. If you prefer a chunkier texture, only blend half the soup before adding the broccoli and carrots.
- Adjust the seasonings. Be sure to taste the soup, and add more seasonings as needed as you cook.
- Protein. Include white beans, or stir in shredded chicken at the very end for a little extra protein.
Frequently Asked Questions
I always top my soup with extra cheddar cheese, scallions, and croutons. Then, I add a side of gluten-free garlic bread or jalapeño cheddar cornbread muffins and a side salad, like my fall kale salad.
Thanks to the potatoes and cauliflower, this soup will naturally be super thick. However, if needed, you can whisk equal parts all-purpose flour (or gluten-free) and butter to create a roux. Stir it into the soup, making sure to remove any lumps.
Yes! Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a pot over medium-low heat on the stovetop. Add more milk or broth as needed to revamp the creamy texture.
Yes, if freezing, blend and cook the soup base first. Then, freeze for up to 2 months. Thaw in the fridge overnight. Then, reheat over medium-low heat on the stove, and add the cheese, stirring frequently.
More Soup Recipes To Try
Healthy Broccoli Cheddar Soup Recipe
Ingredients
- 2 tablespoons butter
- ½ medium onion diced
- 2 garlic cloves minced
- 1 Yukon gold or russet potato peeled and chopped
- 1 cup cauliflower florets
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 4 cups low-sodium chicken broth
- 1 cup milk of choice dairy or unsweetened almond milk
- 3 cups broccoli florets chopped
- 2 carrots grated
- 3 cups 12 ounces sharp cheddar cheese, shredded (grate yourself!)
- For serving: extra cheddar scallions, crusty bread, croutons, etc.
Instructions
- Sauté aromatics: In a large Dutch oven, melt butter over medium heat. Add onion and garlic cooking until onion softens, about 3 minutes.2 tablespoons butter, ½ medium onion, 2 garlic cloves
- Build the base: Stir in potatoes, cauliflower, salt, pepper, mustard powder, paprika, garlic powder, chicken broth, and milk. Bring to a gentle simmer, cover, and cook for 20 minutes, until potatoes and cauliflower are tender. Avoid letting it boil over.1 Yukon gold or russet potato, 1 cup cauliflower florets, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon mustard powder, ½ teaspoon paprika, 1 teaspoon garlic powder, 4 cups low-sodium chicken broth, 1 cup milk of choice
- Blend: Use an immersion blender to puree the mixture until completely smooth and creamy.
- Add vegetables: Stir in broccoli florets and grated carrots. Simmer uncovered for about 15 minutes, or until broccoli is tender.3 cups broccoli florets, 2 carrots
- Finish with cheese: Remove from heat and stir in cheddar cheese until melted and smooth. Taste and adjust seasoning as needed.3 cups 12 ounces sharp cheddar cheese, shredded (grate yourself!)
- Serve: Ladle into bowls and garnish with extra cheddar, crusty bread, and/or freshly cracked pepper, if desired.For serving: extra cheddar
Notes
- Use sharp cheddar for the best flavor. Grate it yourself!
- For extra creaminess, add an additional ½ cup of milk after blending.
- To make it vegetarian, swap chicken broth for vegetable broth.
- If you prefer a chunkier texture, only blend half the soup before adding the broccoli and carrots.
- Storage: Transfer leftovers to an airtight container and store in the fridge for up to 4 days. To freeze, blend, and cook the base first. Then, freeze for up to 2 months. Thaw, and stir in the cheese after reheating. Warm leftovers gently on the stovetop over medium-low heat, stirring frequently or in 1-minute intervals in the microwave, stirring in between.
