If you’ve been craving a cozy, comforting bowl but don’t want to sabotage your healthy eating goals, I’ve got just the thing for you—a Healthy Broccoli Cheese Soup Recipe that’s both luscious and lightened up. This isn’t your typical heavy cream-laden soup; it’s packed with vibrant broccoli florets and melty sharp cheddar that gives you all the cheesy goodness, minus the guilt. Trust me, once you try this, it’s going to be your secret weapon for satisfying soup cravings all year round.
Why You’ll Love This Recipe
- Light and Healthy: No heavy cream, yet still creamy and full-bodied, making it a guilt-free comfort food.
- Easy to Make: Uses simple ingredients and straightforward steps perfect for weeknight dinners or meal prep.
- Versatile: Customize the cheese and spices to suit your taste preferences or dietary needs.
- Kid-Friendly: Even picky eaters love this soup thanks to the smooth texture and cheesy flavor.
Ingredients & Why They Work
This Healthy Broccoli Cheese Soup Recipe comes together with ingredients that balance nutrition and flavor perfectly. From fresh broccoli to real cheddar, each component plays a role in building a rich, satisfying soup without relying on cream.
- Broccoli florets: Fresh is best for taste and texture—break them into small pieces so they cook evenly and blend smoothly.
- Olive oil and unsalted butter: A combo that adds richness and helps tenderize the onions without adding heaviness.
- Onion: Adds a subtle sweetness when sautéed, creating depth of flavor in the base.
- All-purpose flour: Works as a classic thickening agent, but since it’s lightly used, the soup stays light.
- Garlic: Brings in lovely aromatic notes that complement the cheese and broccoli.
- Reduced sodium chicken broth: Provides a savory backbone without overpowering the other ingredients or adding too much salt.
- Milk: Using regular milk keeps the texture creamy but lighter than using cream; you can choose your preferred type.
- Chicken bouillon: Packs umami flavor punch that makes the soup taste richer without extra fat.
- Spices (mustard, paprika, pepper, cumin): These subtle spices add warmth and complexity to the soup’s flavor profile.
- Cream cheese: Adds that silky smoothness and tang that melts into the soup effortlessly.
- Sharp cheddar cheese: Use freshly shredded for the best melty texture and flavor; it’s the star that brings the cheesy magic!
Make It Your Way
I love keeping this Healthy Broccoli Cheese Soup Recipe versatile because sometimes I want to add a little something extra, or tweak it for different seasons. Don’t be shy—variation is part of the fun, and it’s yours to make.
- Variation: I’ve added diced cooked chicken for a heartier lunch, and it turned into a full meal that the whole family gobbled up.
- Dairy-Free: Swap milk for almond or oat milk and use vegan cheese if you want a plant-based spin—just adjust seasoning.
- Spicy Kick: A pinch of cayenne or a dash of hot sauce elevates the soup’s flavor nicely on chilly nights.
- Extra Veggie: Try stirring in steamed cauliflower or carrots for even more nutrition and color.
Step-by-Step: How I Make Healthy Broccoli Cheese Soup Recipe
Step 1: Sauté the Aromatics for a Flavorful Base
Start by melting the butter in olive oil over medium heat in a sturdy soup pot or Dutch oven—you need this to get nice, even heat. Toss in diced onion and cook for about 3 minutes until it’s soft but not browned (we want sweet, not bitter!). Sprinkle the flour over the onions, stir continuously for 2 minutes to cook out the raw flour taste, then add in your minced garlic and cook another 1-2 minutes until fragrant. This step is key because it builds that rich, velvety step before adding liquids.
Step 2: Build the Soup with Broth, Milk & Seasonings
Turn your heat down to low and slowly whisk in the reduced sodium chicken broth along with 2 cups of milk. Add your crushed chicken bouillon, salt, and the blend of spices—mustard, paprika, pepper, and cumin. Stir it all well to combine, then add the broccoli florets. Bring everything just to a simmer, stirring constantly so it doesn’t stick to the bottom or get lumpy.
Step 3: Simmer and Let the Broccoli Become Tender
Once the soup thickens slightly and starts to bubble, lower the heat, cover your pot, and let it simmer gently for about 20 minutes. This slow cooking softens the broccoli perfectly, making it easier to blend and infusing the broth with more flavor. I like to stir it occasionally so nothing sticks, but be gentle to keep the broccoli intact.
Step 4: Puree Half for Creamy Texture
Halfway through, scoop out about half the soup into a blender along with your softened cream cheese. Blend until smooth and creamy. Hot liquids can make blenders hiss and pop, so I always leave the lid slightly ajar and cover it loosely with a paper towel—that way steam escapes without splattering your kitchen. Then pour the silky smooth mixture back into the pot and mix well.
Step 5: Add Cheese & Adjust Consistency
Now comes the best part! Gradually add in your shredded sharp cheddar, handful by handful, stirring after each addition so the cheese melts evenly. Add the final cup of milk here to reach your perfect soup thickness—you can add more or less depending on your mood. Warm through on low and taste for seasoning. It’s all about balance, so tweak salt and pepper until you’re happy.
Pro Tips for Making Healthy Broccoli Cheese Soup Recipe
- Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting; shred your cheddar fresh for the creamiest texture.
- Don’t Skip Gradual Liquid Addition: Adding broth and milk gradually while stirring prevents lumps and creates a silky base that blends perfectly.
- Blend Safely: Always vent your blender when pureeing hot soup to avoid explosions—cover loosely with a towel and keep the blender cap slightly off.
- Simmer Gently: Cooking on low heat preserves the broccoli’s bright color and prevents the cheese from breaking down or clumping.
How to Serve Healthy Broccoli Cheese Soup Recipe
Garnishes
My favorite way to garnish this soup is with a sprinkle of extra sharp cheddar for that melty top layer, along with finely chopped fresh chives or parsley for a pop of color and freshness. Sometimes I toss on a few crunchy croutons for bite contrast or a swirl of Greek yogurt if I want more tang without extra calories.
Side Dishes
This soup pairs amazingly well with a warm slice of crusty whole-grain bread or a side salad loaded with cucumbers and tomatoes to keep things light and balanced. For a cozier meal, grilled cheese sandwiches or roasted sweet potato wedges are my go-to.
Creative Ways to Present
For dinner parties or when I want to impress, I serve the soup in mini baguette bowls—hollowed out bread filled with the soup, baked slightly to soak in every drop. It’s playful, tasty, and a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. Since the soup thickens as it sits, make sure to give it a good stir or add a splash of milk when reheating to bring back that creamy consistency.
Freezing
I’ve had great luck freezing this soup in portioned containers for up to 2 months. Just avoid freezing the soup with the cheese added—store shredded cheese separately and add it fresh after reheating. This keeps the texture smooth and melty.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. If the soup is too thick, stir in a little milk or broth to loosen it up. Using a microwave works too—heat in bursts and stir in between to avoid hotspots and keep it creamy.
FAQs
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Can I make this Healthy Broccoli Cheese Soup Recipe vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth and use vegetable bouillon instead of chicken bouillon. The soup will still be rich and flavorful, perfect for vegetarians.
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What type of cheese works best in this soup?
Sharp cheddar is the classic choice because it melts beautifully and offers a bold cheesy flavor. However, you can experiment with Monterey Jack, Gruyère, or a mix for unique twists.
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Can I prepare this soup ahead of time?
Yes, this soup reheats wonderfully and can even be made a day in advance. Just store it properly in the fridge and warm it gently before serving. You might need to stir in a bit of milk to get that perfect consistency again.
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Is it okay to use frozen broccoli?
Frozen broccoli can work in a pinch, but fresh will give you the best flavor and texture. If you do use frozen, try to avoid thawing before cooking to preserve its structure in the soup.
Final Thoughts
This Healthy Broccoli Cheese Soup Recipe holds a special place in my kitchen because it delivers all the cozy, cheesy goodness we love without feeling heavy or indulgent. It’s a recipe I happily make on busy nights or when friends pop in unexpectedly. If you’re looking for that perfect bowl of comfort that’s actually nourishing, I really hope you give this one a try—you might just find yourself making it time and again, just like me!
Print
Healthy Broccoli Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Lightened Up Cheese and Broccoli Soup offers a creamy, cheesy, and flavorful experience without heavy cream. Made with fresh broccoli, sharp cheddar cheese, and a blend of spices, this soup is a healthier take on a classic comfort food that fans rave about for its taste and ease of preparation.
Ingredients
Vegetables
- 4 cups broccoli florets, chopped into small pieces
- 1/2 large onion, diced
- 4 garlic cloves, minced
Fats and Oils
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 oz. cream cheese, softened (may use 1/3 less fat)
Liquids
- 2 cups reduced sodium chicken broth
- 3 cups milk (any kind), divided
Seasonings and Spices
- 1 teaspoon chicken bouillon (crushed cube, powder, or base)
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cumin
Other
- 1/3 cup all-purpose flour
- 1-2 cups freshly shredded sharp cheddar cheese
Instructions
- Sauté Aromatics: Melt the butter in the olive oil in a Dutch oven or soup pot over medium heat. Add the diced onions and sauté for 3 minutes until they soften. Sprinkle in the all-purpose flour and cook, stirring constantly, for 2 minutes to form a roux. Add the minced garlic and continue cooking for 1 to 2 minutes, ensuring the onions are soft and fragrant.
- Add Ingredients: Reduce the heat to low and gradually stir in the reduced sodium chicken broth and 2 cups of milk. Add the chicken bouillon, salt, ground mustard, paprika, pepper, ground cumin, and chopped broccoli florets. Stir well to combine all ingredients evenly.
- Simmer: Bring the soup to a gentle simmer while stirring constantly. Once it begins to thicken, let it simmer for an additional 1 minute. Then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally, until the broccoli is tender to your liking.
- Puree: Remove approximately half of the soup and the softened cream cheese and transfer them to a blender. Puree until smooth, keeping the blender lid slightly open and covered with a paper towel to allow steam to escape safely. Pour the pureed mixture back into the pot and stir to combine.
- Add Cheese: Stir in the freshly shredded sharp cheddar cheese a handful at a time, stirring after each addition until mostly melted. Add the remaining 1 cup of milk (or more if needed) to reach your desired soup consistency. Warm through gently over low heat.
- Season: Taste the soup and adjust seasoning with additional salt and pepper if desired. Serve the soup hot, garnished with extra shredded cheddar cheese if you like.
Notes
- This version of broccoli cheese soup is made without heavy cream, resulting in a lighter yet creamy consistency.
- Using reduced sodium chicken broth and controlling added salt helps keep the sodium content moderate.
- Freshly shredded sharp cheddar cheese melts better and delivers a more intense flavor compared to pre-shredded cheese.
- You can substitute the chicken broth with vegetable broth to make it vegetarian friendly (adjust diet label accordingly).
- If you prefer a smoother soup, blend more than half of the soup before returning it to the pot.
- To avoid clumps, make sure to cook the flour with butter and oil for at least 2 minutes before adding liquids.
