There’s nothing quite like a warm, comforting bowl of broccoli soup that feels indulgent yet nourishing, and this Healthy Broccoli Cheddar Soup Recipe does just that. With its vibrant green color, creamy texture, and rich, cheesy flavor, it manages to strike the perfect balance between wholesome ingredients and satisfying taste. Whether you’re craving a cozy lunch or a light dinner, this soup proves you don’t have to sacrifice healthfulness for deliciousness. It’s a simple, quick recipe that transforms everyday vegetables and a handful of pantry staples into something truly special.
Ingredients You’ll Need
This recipe relies on a short list of simple, everyday ingredients that come together beautifully to create layers of flavor and texture. Each one has a key role: from the sweetness of carrots and onions to the creaminess of cottage cheese and cheddar, every bite is a celebration of freshness and comfort.
- 1 tablespoon butter: Provides a silky base for sautéing and adds subtle richness.
- 1 large yellow onion, diced: Brings sweetness and depth to the soup’s flavor.
- 2 large carrots, peeled and diced: Adds natural sweetness and vibrant color.
- 1 stalk celery, diced: Contributes a mild, aromatic crunch.
- 2 cloves garlic, minced: Infuses the soup with warmth and savory notes.
- 1/4 cup all-purpose flour (or gluten-free flour): Essential for thickening the soup into a creamy consistency.
- 1/2 teaspoon smoked paprika: Introduces a subtle smoky flavor that elevates the dish.
- 3 cups vegetable broth: Forms the flavorful, comforting liquid base of the soup.
- 4 cups chopped broccoli: The star ingredient, packed with nutrients and vibrant green goodness.
- 2 cups 1% milk: Adds creaminess while keeping the recipe light.
- 4 oz cheddar cheese, shredded (about 1 cup): Gives the soup its classic, tangy cheddar punch.
- 1 cup low-fat cottage cheese, blended: Creates a luscious creamy texture without excess fat.
- Salt and pepper, to taste: Balances and enhances all the other flavors perfectly.
How to Make Healthy Broccoli Cheddar Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a large pot over medium heat. Then add your diced onion, carrots, and celery to the pot. Allow them to soften and become fragrant over about 5 to 7 minutes. This step builds the flavor foundation with softened, caramelized vegetables that will enrich your soup.
Step 2: Add Garlic and Flour
Stir in the minced garlic and cook just until fragrant, about one minute—this prevents the garlic from burning and turning bitter. Next, sprinkle the flour right over the softened vegetables and stir well to combine. Cooking the flour for a couple of minutes helps form a roux, which is crucial for thickening the soup later.
Step 3: Season with Smoked Paprika
Sprinkle in the smoked paprika and stir thoroughly. This spice gives the soup an unexpected depth and warmth that takes the flavor up a notch without overpowering the other ingredients.
Step 4: Add Broth and Simmer
Gradually pour in the vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, letting it cook for about five minutes so it begins to thicken naturally. This simmering step melds all those wonderful flavors together.
Step 5: Cook Broccoli and Add Milk
Add the chopped broccoli to the pot and continue cooking for another five to seven minutes, until it’s tender but still holds a bit of bite. Next, pour in the 1% milk and let the soup simmer for an additional three to five minutes. The milk softens the sharpness of the cheddar you’ll add later and boosts the soup’s creamy texture.
Step 6: Blend Until Creamy
Use an immersion blender to puree the soup until it reaches a creamy consistency. If you prefer a bit of texture to enjoy those lovely broccoli bites, feel free to leave some chunks intact. No immersion blender? Just carefully transfer the soup to a regular blender in batches and puree until smooth.
Step 7: Stir in Cheese and Cottage Cheese
Gently fold in shredded cheddar and the blended cottage cheese. Stir continuously until the cheese melts completely and the soup gets silky smooth and irresistibly creamy. This combination keeps the soup indulgent but still on the lighter side.
Step 8: Season and Serve
Finally, taste the soup and season with salt and pepper according to your preference. Serve it piping hot, ready to warm you from the inside out.
How to Serve Healthy Broccoli Cheddar Soup Recipe
Garnishes
Simple garnishes can elevate your soup’s presentation and flavor. Sprinkle extra shredded cheddar for a cheesy finish, or add crunchy homemade croutons for texture. Fresh herbs like chives or parsley bring bursts of color and freshness that brighten every spoonful.
Side Dishes
This soup pairs beautifully with rustic crusty bread or a crisp green salad for a balanced meal. For a heartier option, serve it alongside a grilled cheese sandwich or a roasted chicken breast to round out dinner perfectly.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out sourdough loaves—a crowd-pleaser that’s both adorable and practical. You could also swirl in a drizzle of hot sauce or a spoonful of pesto to add exciting flavor layers.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate. It will keep well for up to four days, making it ideal for meal prep or a quick weeknight dinner. Give it a good stir before reheating to reincorporate any separated ingredients.
Freezing
This Healthy Broccoli Cheddar Soup Recipe freezes beautifully. Store it in freezer-safe containers, leaving room for expansion. When you’re ready to enjoy it again, thaw overnight in the refrigerator to preserve its creamy texture.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally to keep it from scorching. If the soup is too thick after reheating, add a splash of milk or broth to loosen it up and bring back the perfect creamy consistency.
FAQs
Can I use different types of cheese in this soup?
Absolutely! While cheddar is classic for this soup, sharp white cheddar, Monterey Jack, or even Gruyère can add delicious and unique flavor profiles. Just make sure to use cheeses that melt well for that creamy finish.
Is this Healthy Broccoli Cheddar Soup Recipe suitable for vegetarians?
Yes! By using vegetable broth instead of chicken broth and keeping the rest of the ingredients as listed, this soup is a perfect vegetarian option that’s hearty and satisfying.
Can I make this soup dairy-free?
Yes. Substitute the butter with olive oil, use a plant-based milk like almond or oat milk, and replace cheddar with a dairy-free cheese alternative. Just be mindful that the flavor and texture will vary slightly but still taste delicious.
How can I make this soup thicker or thinner?
If you want a thicker soup, use less broth or add a bit more flour during the roux stage. For a thinner consistency, simply add more broth or milk during cooking or when reheating.
Does blending the soup remove the texture and fiber from the broccoli?
Blending does soften the texture but keeps all the fiber intact since the entire broccoli is pureed. If you prefer some bite, you can avoid blending all of it or add some cooked broccoli chunks back into the soup for extra texture.
Final Thoughts
If you’re looking for a nourishing, flavorful meal that feels like a warm hug in a bowl, you’ll love making this Healthy Broccoli Cheddar Soup Recipe. It’s comforting, packed with nutrients, and easy enough to whip up any day of the week. I can’t wait for you to make it and share it with loved ones—they’ll be asking for seconds in no time!
Print
Healthy Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Healthy Broccoli Cheddar Soup is a creamy, comforting dish packed with fresh vegetables and cheesy goodness. Using a blend of shredded cheddar and low-fat cottage cheese, this recipe offers a nutrient-rich twist on a classic favorite while keeping it light and wholesome. Perfect for a cozy meal, it’s made on the stovetop with simple ingredients and can be easily adapted to be vegetarian or gluten-free.
Ingredients
Vegetables
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 4 cups chopped broccoli
- 2 cloves garlic, minced
Dairy
- 1 tablespoon butter
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low-fat cottage cheese, blended for a creamy texture
Pantry
- 1/4 cup all-purpose flour (or gluten-free flour for a gluten-free version)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth (use not-chicken style for vegetarian)
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Sprinkle the flour over the sautéed vegetables while stirring to combine. Cook the mixture for about 2 minutes to form a roux, which will help thicken the soup.
- Add Seasoning: Stir in the smoked paprika thoroughly to enhance the soup’s flavor.
- Add Broth and Simmer: Gradually pour in the vegetable broth while stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes to thicken slightly.
- Add Broccoli and Milk: Add the chopped broccoli to the pot and cook for another 5-7 minutes, until the broccoli becomes tender. Then pour in the 1% milk and continue simmering for 3-5 minutes.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. If preferred, leave some chunks of broccoli for texture. Alternatively, transfer the soup to a regular blender in batches and blend carefully.
- Add Cheese Mixture: Stir in the shredded cheddar cheese and blended low-fat cottage cheese. Continue stirring until the cheese melts fully into the soup, creating a creamy texture.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, optionally garnished with extra shredded cheddar cheese, croutons, or fresh herbs for added flavor and presentation.
Notes
- For a gluten-free version, use gluten-free flour instead of all-purpose flour.
- This recipe can be made vegetarian by using vegetable broth instead of chicken broth.
- To keep some texture in the soup, blend only half and mix in some unblended broccoli pieces.
- If you don’t have an immersion blender, transfer the soup carefully to a regular blender in batches.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently over low heat.
