Healthy Broccoli Cheese Soup – {creamy, comforting and light! }

This healthy broccoli cheese soup is super creamy, vibrant with broccoli, and full of cheesy flavor yet surprisingly low in calories and fat. Best of all, it’s made with everyday pantry staples and frozen vegetables, making it economical and super convenient!

It’s hearty enough to eat on its own or paired with a salad, sandwich, or crusty bread for a complete meal. I like to make a double batch and freeze them for an easy lunch or dinner!

before starting

Here’s a quick checklist to make the process smooth and successful.

• Use frozen broccoli florets (about 20 ounces). This helps reduce prep work and saves time! If that’s all you have, you can use fresh. Just cut it into florets and stems and make sure they are soft before blending!
• Chop the vegetables ahead of time. Make sure your vegetables (onions, carrots, celery) are ready This way you can start cooking quickly.
• Choose low-salt or no-salt vegetable soup. This keeps the sodium content in check!
• Shred the cheddar cheese. Fresh chopped cheese melts better and tastes fresher.
• Have your blender or immersion blender ready. This helps achieve a creamy texture without using a lot of cream.

How to Make Healthy Broccoli Cheese Soup

Here are the steps on how to make it (easy to follow and easy to scan).

1. Stir-fried coriander

In a large stockpot, heat olive oil over medium heat. Add chopped onions, carrots, celery and garlic. Cook until the vegetables are tender and fragrant, about 5 minutes.

2. Add broccoli and stock

Pour in the chilled broccoli and vegetable broth. Simmer over low heat until broccoli is tender, about 10 minutes.

3. Add dairy products and cheese and stir

Turn off the heat. Add evaporated milk and shredded cheddar. Stir constantly until the cheese is smoothly incorporated into the soup.

4. Mix for creamy taste

Remove about half of the soup and blend until smooth (or use an immersion blender to blend halfway). Blend the mixture back into the mix to create a creamy texture and add some vegetable chunks for added texture.

5. Season and serve

Taste the soup and add salt and pepper as needed. Serve immediately with your favorite toppings.

Pro tip: If you like your soup a little thinner, add a little extra broth or milk. If you want it thicker, stir a little more or cook for a few more minutes.

Recipe Tips and Variations

Here are some ideas for remixing soup and keeping it interesting.

• Add broccoli or other vegetables. Swap or add florets of cauliflower, zucchini, or spinach for extra variety.
• Boost protein. Stir in cooked chicken, turkey, or a spoonful of cheese (as some versions do) for extra staying power.
• Add a little more cheese or go lighter. Use a mix of mild + tangy cheddar, or skip the cheese and add nutritional yeast for a dairy-free “cheesy” flavor.
• Season it. Add a dash of smoked paprika, a squeeze of lemon juice, or a dash of paprika for extra warmth.
• Low carb/keto twist. Use whole or half-fat evaporated milk instead of skim milk, and reduce or eliminate high-carbohydrate vegetables.
• Vegetarian/Vegan swap. Use plant-based milk and vegan cheddar cheese, opt for vegetable soup, and reserve frozen broccoli for quick prep.

Food recommendations

There are so many different options for this warm and comforting broccoli soup. From traditional options like crusty bread to some extra protein or veggies, here are some of the most popular options:

• Crusty Bread: There’s nothing better than crusty bread to dip into soup, so grab some crusty whole wheat bread and dip it into your cheese soup.
• Serve with salad: soups and salads It’s a natural pairing, so consider serving it with a delicious kale Caesar salad or a simple balsamic vinaigrette salad.
• Pair it with a sandwich: Make a sandwich as a side dish, such as a healthy chicken salad or tuna salad. If you want a dinner-style dish, make a healthy tuna melt to serve on the side!
• Make it fuller: If you want to make the soup itself more substantial and hearty, consider adding some cooked whole-grain pasta, chickpeas, rice, quinoa, or farro.

Storage and Freezing Tips

Here’s how to make leftovers work for you.

• Shop: Cool the soup, transfer to an airtight container, and refrigerate. It will keep for about 3-4 days.
• freezing: Yes! This soup freezes well. Let cool completely, then divide into portions and freeze. When ready to serve, thaw in the refrigerator overnight and warm gently. Many light broccoli cheese soups freeze successfully.
• Reheat: Heat gently over medium-low heat, stirring frequently to keep it creamy and prevent separation. Avoid boiling at high temperatures.