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Creamy broccoli cheddar soup with fresh chives steamed broccoli and shredded cheese in white bowl on gray countertop

Healthy Broccoli Cheddar Soup

4.41 from 5 votes
A creamy, satisfying, and healthier version of the classic broccoli cheddar soup. This recipe is perfect for those looking to reduce calories, fat, and sodium without compromising taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 0.5 tsp sea salt
  • to taste freshly ground black pepper
  • 3 garlic cloves chopped
  • 0.25 cup all-purpose flour
Liquid
  • 2 cups whole milk or unsweetened almond milk
  • 2 cups vegetable broth
Vegetables
  • 3 cups chopped broccoli florets
  • 1 large carrot julienned or finely chopped
Seasonings
  • 0.5 tsp Dijon mustard
Cheese
  • 8 ounces shredded cheddar cheese about 2 heaping cups
Garnish
  • Homemade croutons for serving, optional

Equipment

  • Large pot
  • Blender

Method
 

Soup Base
  1. Melt butter in a large pot over medium heat.
  2. Add onion, salt, and pepper. Cook until softened, about 5 minutes.
  3. Add garlic and cook for an additional 1 minute.
  4. Stir in flour and cook for 1-2 minutes.
Liquid
  1. Gradually whisk in milk and vegetable broth. Bring to a simmer.
Vegetables
  1. Add broccoli and carrot. Cook until tender, about 10-15 minutes.
Seasonings and Cheese
  1. Stir in Dijon mustard.
  2. Remove from heat and add shredded cheese. Stir until melted and smooth.
Blending
  1. Use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture.
Serving
  1. Serve hot, topped with homemade croutons if desired.

Notes

Soup can be stored in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.