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Who else could use a bowl of healthy broccoli cheddar soup?!?! Comfort food to the max!!!
I grew up in Wisconsin – the land of cheese! Anytime I saw broccoli cheddar soup on a menu I would order it.
What’s not to love about broccoli cheddar soup? Salty, umami, melted cheese in a creamy, dreamy soup with plenty of tender broccoli florets and sweet carrots?! If anything, it’s one way that kids will eat their broccoli.
Why does cheddar cheese go so well with broccoli? The combo somehow turns broccoli into an addictive veggie.
I wanted to create a slightly healthier broccoli cheddar soup version that doesn’t sacrifice in flavor, or creamy factor. Yes, this soup still has cheese, and some cream – but it is lightened up a bit by using non-fat Greek yogurt in place of some of the cream. And, EXTRA sharp cheddar cheese so that we can use less cheese, but still have a strong cheddar flavor. Plus, I included more broccoli than most recipes for extra veggies. Some of the broccoli is blended into the soup to help create a thicker, creamier texture, but there are still plenty of tender chunks of broccoli florets to give the soup texture. You can easily make this soup gluten free by making a simple swap. Always a bonus!
You’re going to go nuts for this healthy broccoli cheddar soup! It’s satisfying, cheesy, and creamy, without being heavy, and it’s packed with veggies.
It’s easy to make – one pot, and 35 minutes, and the leftovers re-heat nicely. You can’t go wrong with this one!
Ingredients for healthy broccoli cheddar soup
As always, the full list of ingredients, along with the measurements are in the recipe card below.
- unsalted butter – butter is our fat of choice to sauté the veggies in, and also to create a roux to thicken the soup. The butter offers a lovely rich, creamy flavor to the soup.
- yellow, or white onion – sautéed onion adds so much great flavor to any soup, especially this one.
- carrots – I love adding carrots to this soup to lend a subtle sweet flavor that provides a nice balance to the soup.
- garlic cloves – I just can’t do a soup without garlic. It adds so much depth of flavor.
- all-purpose flour – just a little bit to make the roux, which helps to give a creamy texture to the soup. To make this recipe gluten free, simply swap the AP flour for rice flour.
- low sodium chicken broth – the base of our soup. You could also use veggie broth for a vegetarian version.
- heavy cream – to make the soup creamy. We only use a 1/2 cup for the entire soup, so it’s not much per serving. It does the trick at making the soup nice and creamy.
- black pepper – the more, the better whenever there is a creamy soup involved.
- kosher salt – to bring out all the flavors. You don’t need much since the cheese is already salty. (If using table salt, reduce the amount by half).
- Dijon Mustard – just a little bit adds a lovely depth of flavor.
- broccoli florets – the star of the show! Well, next to the cheddar, of course!
- plain, non-fat Greek yogurt – the yogurt adds a little extra tang that plays well with the cheddar. It also helps to add a creaminess to the soup, without adding anymore fat. And, it adds a little extra protein to the soup. Thank you Greek yogurt!
- extra sharp cheddar cheese – the EXTRA sharp cheddar is very important. Due to the more intense cheddar flavor, we are able to use less cheese than most recipes and still have a nice cheesy, cheddar flavor! You can also use extra sharp white cheddar, instead of yellow.
How to make healthy broccoli cheddar soup
Of course, the detailed directions are in the recipe card below.
- prep the veggies and cheese
- sauté – sauté the onions, carrots, and garlic in the butter.
- make the roux
- simmer – simmer the soup with the broccoli florets.
- blend – remove most of the veggies, and blend up some of them for a thick and creamy soup.
- Add the cheese
- Serve
How do I make this healthy broccoli cheddar soup gluten free?
Easy, simply swap the all purpose flour in the roux for rice flour. That is the only ingredient that has gluten in this recipe!
Why is this broccoli cheddar soup recipe healthier?
- extra sharp cheddar cheese – the extra strong cheddar cheese means we can use less cheese without sacrificing any of the cheesy flavor.
- plain, non-fat Greek yogurt – the yogurt adds extra creaminess without adding extra fat. It also adds a nice tangy flavor that amps the cheesy flavor of the cheddar. Plus, it adds a little more protein.
- Extra broccoli – I load up on the broccoli for this recipe. Not only do I want to maximize my veggie intake, which provides more fiber and micronutrients, but I also use part of the broccoli to blend into the broth to create a more creamy soup, while still leaving behind plenty tender chunks of broccoli.
Tips for making healthy broccoli cheddar soup the BEST it can be
This soup isn’t hard to make at all, but follow these few simple tips to make it extra amazing!
- Use EXTRA sharp cheddar cheese – don’t skip the extra sharp cheddar, it provides so much more flavor than a regular sharp cheddar, and especially more than a mild cheddar! You can use extra sharp white cheddar too.
- Buy a good quality cheese – the cheddar is the star of the show, this is the time to splurge a little on a really good cheese.
- Grate your own cheese – pre-grated cheeses have anti-caking agents on them, and are dried out and not as fresh in flavor. It is worth the effort to buy a block of cheese and grate it yourself. You can grate it several days in advance. I recommend using the shredding blade of a food processor to make this step even easier.
- Melt the cheese off heat – when you add the shredded cheese to the soup, you want the soup to be off heat so that the fat in the cheese doesn’t get too hot and separate. Add it gradually and stir it between each addition so that it melts completely. I also like to blend my soup one more time after adding the cheese to ensure that every bit of the cheese is fully melted, and there are no lumps. I recommend using an immersion blender for this recipe, it makes it so easy to be able to blend it right in the pot!
- Cut your broccoli florets small enough – I personally don’t want any huge chunks of broccoli in my soup, make sure to cut the florets into bite-sized pieces so it’s easy to eat. Also, try to cut the florets all the same size so that they cook evenly.
- Don’t overcook the broccoli – I like the broccoli to be fork tender, but not mushy. Simmering the broccoli for 8 minutes has been perfect for me. Another sign that the broccoli is just cooked, is that it will turn a bright green color when it’s almost done.
What can I serve this healthy broccoli cheddar soup with?
I like to serve the broccoli cheddar soup with a side of rustic, crusty homemade sourdough bread, for dipping – whenever I have it on hand. You can also use a good store bought sourdough, or a nice French loaf.
Makes sure to serve the soup with a gluten free French baguette, or dinner rolls if you need it to be gluten free.
P.S. If you want a simple, easy, no-rise bread recipe, try my Irish brown soda bread.
Can healthy broccoli cheddar soup be a meal on it’s own?
Yes, I think so.
The soup has enough protein from the cheese and the Greek yogurt, and a full serving of veggies that it satisfies me for a meal. It especially keeps me satisfied if I serve it with some bread for dipping.
However, you can easily serve the broccoli cheddar soup alongside any protein you like, or even a simple salad. It’s totally up to you.
Is healthy broccoli cheddar soup good leftover?
YES!
As long as you re-heat the leftover soup gently so that the cheese doesn’t separate, or clump up, it’s perfect leftover.
If you’re nervous about re-heating it gently in the microwave, you can easily re-heat it on the stove, stirring over medium low heat.
Equipment I used to make this recipe
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- Chef’s knife – ideal for chopping up those veggies.
- Box grater – I recommend using freshly grated cheese for this recipe because it tastes better, and melts easier.
- food processor – Using the shredding blade on my food processor is my favorite way to shred cheese. Highly recommend, it saves a lot of time.
- Dutch oven – this is my go-to pot for making soups and stews, and even baking sourdough bread in it. I love it, and could never live without it.
- Immersion blender – A handy tool for blending soups directly in the soup pot. No need to ladle the soup into a blender, then pour it back into the pot!
- ladle – a good ladle is a must whenever you make soup!
Reasons you will enjoy this healthy broccoli cheddar soup
- It’s cheesy, creamy, and loaded with tender pieces of broccoli.
- It’s satisfying.
- It’s comforting, and cozy
- It’s lighter than most broccoli cheddar soup recipes.
- It’s easy to make – 35 minutes, one pot!
- It’s packed with veggies.
- It can easily be made gluten free.
- It can easily be made vegetarian!
- It’s great leftover, and re-heated.
- It’s pure perfection!
More soup recipes
- chicken pot pie soup with biscuits (with gluten free options)
- turkey pumpkin chili
- lasagna soup
- instant pot white chicken chili
- the best beef chili (with beans)
- roasted tomato and red pepper soup
- Instant pot lentil soup
- traditional Irish stew
- the best egg drop soup
- the best chicken noodle soup
- dairy free Zuppa Toscana soup
- homemade corn chowder
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Healthy Broccoli Cheddar Soup
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 6 to 8 1x
- Category: soup, entree, dinner
- Method: saute, simmer
- Cuisine: gluten free, vegetarian, easy
- Diet: Gluten Free
Description
This healthy broccoli cheddar soup is the ultimate comfort food. It’s cheesy, creamy, and packed with tender broccoli. This lighter version doesn’t sacrifice in flavor one bit. It’s easy to make, and can easily be made gluten free.
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow, or white onion, chopped
- 3 medium carrots, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons all purpose flour (sub rice flour for gluten free)
- 5 cups low sodium chicken broth (swap veggie broth for vegetarian version)
- 1/2 cup heavy cream
- 3 teaspoons black pepper
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt (if using table salt, reduce to 1/2 teaspoon)
- 3 medium heads of broccoli, cut into bite-sized florets (About 7 cups)
- 1/2 cup plain, non-fat Greek yogurt
- 6 ounces extra sharp cheddar cheese, grated – plus, a little extra for topping (either white, or yellow cheddar is fine)
Optional bread for serving
- slices of artisan French bread, or sourdough for dipping (make sure to use gluten free bread, if needed)
Instructions
- Prep the veggies and cheese – chop all the veggies as instructed above – chop the onion, slice the carrots, mince the garlic cloves, and cut up the broccoli florets – set aside in separate bowls. This soup moves quick once it gets started. Also shred the cheddar cheese at this time, if you haven’t done this in advance. You can either use a box grater, or the shredding blade on a food processor.
- Sauté – Heat a large Dutch oven, or stew pot over medium high heat. Once the pan is hot add the butter, once melted, add the onions and carrots – sauté for 3 to 5 minutes, or until tender, stirring occasionally. Add the minced garlic and sauté for another 2 minutes, stirring constantly.
- Make the roux – Add the flour (or rice flour for GF) and stir constantly until the flour smells nutty, about 2 minutes. Slowly stream in the chicken broth, while stirring the roux so that you avoid lumps. Also stir in the heavy cream, black pepper, kosher salt, and Dijon mustard – stir until well combined.
- Simmer – Add the broccoli florets, cover and bring the soup to a boil, reduce to a simmer. Simmer uncovered for 8 to 10 minutes, or until the broccoli turns bright green, and is fork tender, but not overly mushy.
- Blend – Use a slotted spoon to remove most of the veggies from the soup to a bowl, leaving behind about 1/3 of the veggies. Use an immersion blender to blend until all of the veggies are blended up. NOTE: If you don’t have an immersion blender, simply transfer the soup mixture to a regular blender. However, I recommend an immersion blender for this recipe, it’s easier. Add the Greek yogurt, and blend again.
- Add the cheese – Turn the heat back on and allow the soup to come to a simmer again, for just a minute. Remove from the heat and add the cheese a handful at a time, stirring between each addition until the cheese is fully melted. Blend one more time to ensure the cheese is nice and smooth. Add the reserved broccoli back in. At this time, taste and adjust the seasoning as needed.
- Serve – serve the soup immediately with a little extra cheese sprinkled on top, along with some black pepper. It’s also nice to serve this soup along side crusty bread for dipping, if you want.
Notes
Gluten free – To make this recipe gluten free be sure to swap the all purpose flour in the roux for rice flour. Also, be sure to serve the soup with gluten free bread, if using.
Vegetarian – swap the chicken broth for veggie broth to make this recipe vegetarian.
Cheddar cheese – I recommend using a good quality extra sharp cheddar cheese and grating it yourself. Pre-grated cheeses have anti-caking agents on them making them harder to melt smoothly. I also recommend sticking to the extra sharp cheddar because the stronger the cheddar flavor is, the less cheese you will need to use. You can use either white cheddar, or yellow cheddar. To shred the cheese you can either use a box grater, or use the shredding blade on a food processor (this is my favorite method). You can also shred the cheese in advance, and store it in an air tight container, or bag, in the fridge.
Leftovers – this soup is good leftover, simply store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, or in the microwave.
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