Healthy Broccoli Cheddar Soup Recipe

A bowl of broccoli cheddar soup with a spoon sticking out.

Healthy Broccoli Cheddar Soup Recipe

This lighter broccoli cheddar soup is creamy, cozy, and packed with vegetables like cauliflower, carrots, and potatoes for a nourishing twist on the classic, but keeping it nice and creamy. Perfect for busy weeknights when you want comfort food without the heaviness.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: broccoli cheddar soup, healthy broccoli cheddar soup

Method: Stove Top

Servings: servings

Equipment

1 Large Dutch Oven
1 Immersion Blender

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.

Nutrition