Name: Healthy Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, shredded or diced; 4 cups fresh broccoli, chopped into small florets; 3 cups low-sodium vegetable broth; 1 cup milk or unsweetened plant-based milk; 1 1/2 cups sharp cheddar cheese, freshly shredded; 1/4 cup Greek yogurt or 2 tbsp cream (optional); Salt and pepper to taste; 1/4 tsp paprika or a pinch of nutmeg (optional)

Jump to Recipe·Leave a Review

Healthy Broccoli Cheddar Soup is a lighter take on the classic comfort food—creamy, cheesy, and full of flavor, but made with wholesome ingredients. It’s packed with tender broccoli, carrots, and just the right amount of sharp cheddar for richness. I love making this version when I want something warm and cozy without going overboard on cream or butter.

Why You’ll Love This Recipe

I love this soup because it feels like comfort food but still fits into a healthy eating routine. It’s hearty enough to be a full meal and sneaks in plenty of veggies in the most delicious way. It’s simple to make, great for meal prep, and satisfies that creamy soup craving without being too heavy. Plus, it’s family-friendly and freezer-friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion
Garlic
Carrots (shredded or diced)
Fresh broccoli (chopped into small florets)
Low-sodium vegetable broth
Milk or unsweetened plant-based milk
Sharp cheddar cheese (freshly shredded)
Greek yogurt or a small amount of cream (optional, for creaminess)
Salt and pepper
Paprika or nutmeg (optional, for extra depth)

Directions

I heat olive oil in a large pot over medium heat and sauté the onion and garlic until fragrant and softened.
I add the carrots and broccoli, stir for a minute, then pour in the vegetable broth.
I bring it to a boil, reduce the heat, and let it simmer for about 15–20 minutes until the vegetables are tender.
I remove the pot from heat and use an immersion blender to blend part of the soup for a creamy texture while keeping some chunks. (Or I transfer half to a blender and return it after blending.)
I stir in milk and shredded cheddar, letting it melt slowly while stirring continuously.
For extra creaminess, I mix in a spoonful of Greek yogurt or a splash of cream at the end.
I season with salt, pepper, and a pinch of paprika or nutmeg if I want a little warmth.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 10 minutes to prep and 25 minutes to cook, so the whole meal is ready in just 35 minutes.

Variations

Sometimes I stir in cooked quinoa or white beans for extra protein. I’ve also used cauliflower in place of some of the broccoli for variety. For a vegan version, I use dairy-free milk and vegan cheddar. If I want a spicy twist, I add a little cayenne or crushed red pepper.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stove or in the microwave—I just stir often so the cheese doesn’t separate. This soup also freezes well; I let it cool completely before freezing in portions, then thaw and reheat when ready.

FAQs

Can I use frozen broccoli?

Yes, I’ve used frozen broccoli when fresh wasn’t available. I add it straight to the pot without thawing—just adjust cooking time slightly.

Is this soup gluten-free?

Yes, this version skips flour or roux and uses blended veggies for thickness, making it naturally gluten-free.

Can I make it without a blender?

Absolutely. I just chop the broccoli finely and cook it longer so it breaks down more. The texture will be a bit chunkier but still delicious.

What’s the best cheese to use?

I go for sharp cheddar because it adds more flavor with less cheese. I always shred it fresh—pre-shredded cheese doesn’t melt as smoothly.

Can I make this soup in advance?

Yes, it keeps really well. I often make it on Sunday and eat it for lunches throughout the week.

Conclusion

Healthy Broccoli Cheddar Soup is one of my favorite cozy meals—it’s warm, filling, and packed with good-for-you ingredients. It proves that comfort food doesn’t have to be heavy or complicated. Whether I’m meal prepping or just craving something creamy and satisfying, this soup always hits the spot.

Healthy Broccoli Cheddar Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Healthy Broccoli Cheddar Soup is a lightened-up version of the classic, made with wholesome ingredients like fresh broccoli, carrots, and sharp cheddar cheese. It’s creamy, flavorful, and perfect for cozy meals without the heaviness.

Author: Mayaa
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

Ingredients

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, shredded or diced
4 cups fresh broccoli, chopped into small florets
3 cups low-sodium vegetable broth
1 cup milk or unsweetened plant-based milk
1 1/2 cups sharp cheddar cheese, freshly shredded
1/4 cup Greek yogurt or 2 tbsp cream (optional)
Salt and pepper to taste
1/4 tsp paprika or a pinch of nutmeg (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 3–4 minutes.
Add carrots and broccoli, stirring for 1–2 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until vegetables are tender.
Use an immersion blender to blend part of the soup for a creamy texture, or transfer half to a blender and return to the pot.
Stir in milk and shredded cheddar cheese, stirring until melted and smooth.
Add Greek yogurt or cream, if using, and season with salt, pepper, and paprika or nutmeg.
Serve hot, optionally garnished with extra cheese or herbs.