Hi, I’m Hannah! When the temperature drops, nothing beats a warm bowl of Healthy Broccoli Cheddar Soup. However, traditional versions—and especially the famous bread bowl takeout versions—are often loaded with heavy cream and processed cheese products that leave me feeling weighed down. In fact, I wanted to create a recipe that delivered all that velvety, cheesy satisfaction but with wholesome ingredients that I could feel good about eating for a weeknight dinner. Consequently, this Healthy Broccoli Cheddar Soup is the delicious result. It uses a simple roux and real sharp cheddar to get that luxurious texture without the need for heavy cream. Specifically, it’s packed with fresh broccoli and carrots, making it a nourishing, veggie-forward meal that tastes like a total indulgence.
Why You’ll Love This Healthy Broccoli Cheddar Soup
- Lighter & Wholesome: First of all, we skip the heavy cream and processed cheese blocks. Instead, we use milk and real sharp cheddar for a soup that is lighter but just as flavorful.
- Ready in 30 Minutes: Additionally, this is a true one-pot meal that comes together quickly. It’s perfect for a busy weeknight when you need comfort fast.
- Packed with Veggies: Moreover, every bowl is loaded with broccoli and carrots. It’s a delicious, kid-friendly way to get more vegetables into your diet.
- Better Than Takeout: Finally, making it from scratch allows you to control the sodium and ingredients, resulting in a fresh flavor that store-bought soups just can’t match.
The Simple Ingredients You’ll Need
This recipe relies on simple, fresh ingredients to build a deep, savory flavor profile.
- Broccoli: To start, you need a large head of fresh broccoli. We use both the florets and the tender stalks (peeled and chopped) so nothing goes to waste.
- Carrots & Onion: Next, these aromatics form the flavor base. The carrots add a natural sweetness and beautiful color that is classic to this soup.
- Butter & Flour: We use a small amount of butter and all-purpose flour to create a “roux.” This is the secret to thickening the soup naturally without needing heavy cream.
- Chicken or Vegetable Broth: Use a low-sodium broth to control the saltiness. Vegetable broth makes this recipe vegetarian-friendly.
- Milk: In addition, regular milk (whole or 2%) provides the creamy liquid base. It’s much lighter than cream but still rich enough for a satisfying texture.
- Sharp Cheddar Cheese: This is crucial! Use a high-quality sharp or extra-sharp cheddar. Since we aren’t using processed cheese, the sharpness provides the necessary flavor punch.
- Spices: Finally, a pinch of dry mustard powder, garlic powder, and paprika enhances the cheese flavor perfectly.
How to Make Easy Creamy Broccoli Cheddar Soup
This process is simple and classic. The full, detailed recipe is in the recipe card below.
- Sauté Aromatics: First, melt the butter in a large pot or Dutch oven. Add the chopped onion and carrots, cooking until softened.
- Make the Roux: Next, sprinkle the flour and spices over the vegetables. Stir constantly for about 1 minute to cook off the raw flour taste.
- Add Liquid: Then, slowly whisk in the broth and milk. Continue whisking to ensure there are no lumps.
- Simmer Veggies: Add the chopped broccoli florets. Bring the soup to a gentle simmer (do not boil vigorously). Let it cook until the broccoli and carrots are completely tender.
- Melt the Cheese: After that, remove the pot from the heat. This is important to prevent curdling! Stir in the grated cheddar cheese a handful at a time until it melts into a smooth, velvety sauce.
- Serve: Finally, taste and season with salt and pepper. Serve hot with a slice of crusty bread or crackers.
Tips for the Best Healthy Broccoli Cheddar Soup
- Grate Your Own Cheese: Most importantly, buy a block of cheddar and grate it yourself. Pre-shredded cheese is coated in anti-caking agents (cellulose) that prevent it from melting smoothly, often resulting in a gritty soup.
- Chop Broccoli Small: Specifically, chop your broccoli florets into small, bite-sized pieces. This ensures they cook quickly and are easier to eat with a spoon.
- Don’t Boil the Dairy: Once you add the milk and cheese, keep the heat gentle. Boiling dairy can cause it to separate or curdle. Therefore, always remove the pot from the heat before stirring in the cheese.
- Thickening Trick: If you want an even thicker, creamier texture without adding more calories, use an immersion blender to pulse the soup 2-3 times before adding the cheese. This breaks down some of the veggies to naturally thicken the broth.
Frequently Asked Questions (FAQ)
- Can I freeze this soup? Dairy-based soups can sometimes separate when frozen. However, if you reheat it gently and whisk it vigorously, it usually comes back together. It keeps perfectly in the fridge for 3-4 days.
- Can I make this gluten-free? Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend or use cornstarch (dissolved in a little cold water) to thicken the soup.
- What can I serve with this? It pairs perfectly with a fresh green salad, a grilled cheese sandwich, or just some crusty whole-grain bread for dipping.
More Cozy Winter Dinners
- Easy Detox Cabbage Soup (For a Healthy Reset)
- Crockpot Healthy Beef Stew (Tender & Gluten-Free)
- Crockpot Chicken Noodle Soup (The Best Crockpot Recipe)
Build Your Healthiest Habit
End the “what’s for dinner?” stress. Get my free guide with 5 Healthy Dinners in Under 30 Minutes, plus simple weekly recipes to help you feel good, consistently.
Easy Creamy Broccoli Cheddar Soup Recipe
Easy Creamy Broccoli Cheddar Soup! This lightened-up version of the classic uses fresh veggies, milk, and sharp cheddar for a comforting 30-minute meal.
Equipment
- Large Pot or Dutch Oven
- Whisk
- Cheese Grater
Ingredients
- 4 tbsp butter
- 1 medium yellow onion chopped
- 2 medium carrots peeled and diced
- 1/4 cup all-purpose flour or GF blend
- 2 cups low-sodium chicken or vegetable broth
- 2 cups milk 2% or whole
- 4 cups broccoli florets chopped small
- 2 cups sharp cheddar cheese freshly grated
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard powder optional
- 1/4 tsp paprika
- Salt and black pepper to taste
Instructions
- Sauté: Melt butter in a large pot over medium heat. Add onion and carrots; sauté for 5 minutes until softened.
- Roux: Whisk in the flour, garlic powder, mustard powder, and paprika. Cook for 1 minute, stirring constantly.
- Liquids: Gradually whisk in the broth and milk until smooth. Bring to a simmer.
- Simmer: Add the broccoli florets. Reduce heat to low, cover, and simmer for 10-12 minutes, or until broccoli and carrots are tender.
- Finish: Remove from heat. Stir in the grated cheese a handful at a time until melted and smooth. Season with salt and pepper.
- Serve: Serve hot with extra cheese on top if desired.
