If you’ve been around for a while, you’ll know that I’m on a never-ending quest to find ways to eat my vegetables without actually eating a salad. Basically, I want all the nutritional benefits of veggies, without feeling like I’m just eating vegetables. Especially during Chicago’s bone-chilling winters, I want to cozy up to a recipe that’s as hearty as it is healthy. Thankfully, this healthy broccoli cheddar soup checks all the boxes.
IMHO, broccoli cheddar soup is the best soup. While followed closely in my rankings by tortellini/lasagna soup, baked potato soup, then tomato soup, a broccoli cheddar wins my heart every time. It’s rich and creamy, cozy and savory, while having just the right bit of texture. There are certainly different versions out there: some lean thick and creamy with blended broccoli, while others have more of a cheesy broth with bigger florets. My version for a healthy broccoli cheddar soup leans on the brothier side, but is absolutely packed with vegetables.
How to Make Healthy Broccoli Cheddar Soup
The best thing about this soup is that it’s a one-pot meal that comes together with relatively little effort. Once you get everything prepped, which you can certainly do ahead of time, this soup comes together in about 30 minutes.
Sauté your vegetables in the spices to caramelize the flavors, then add the broth and simmer until the vegetables are tender. Pour in milk, then using an immersion blender, slightly blend the soup for some texture — it saves you the step of adding flour as a thickener. All you have to do is drop in your cheddar and kale at the end and you’re ready to serve!
Because there are many vegetables in this soup, I like to prep each one differently so the textures can all stand on their own. Of course, you can omit any of these vegetables or substitute them with what you have on hand, but I find this combination works well together:
- Celery: Personally, I’m not a huge fan of celery in soup in most cases. But it makes for a great base here, so I like to chop the celery stalks very finely so that they can melt down with the onions in the beginning of the cook time.
- Carrots: I cut the carrots into thin rounds for their visual color and texture. But you can also chop the carrots extra fine, like the celery, so that it melts more into the soup.
- Zucchini: This is the easiest vegetable to add to almost any recipe for extra veggie content. Especially with soups, I like to shred the zucchini and mix it in with the carrots, onion, and celery at the beginning of cooking. I’ve made plenty of soups where I’ve added in shredded zucchini and no one even realized it was in the bowl!
- Cauliflower and Broccoli: Cut and break apart the florets into the smallest possible pieces for this soup. Not only do they cook faster when you’ve broken the florets down, but the smaller pieces fit better onto a soup spoon.
- Kale: Leafy greens are another simple way to bulk up the nutritional value of soups. Whether you prefer spinach or kale, chop the leaves into very thin pieces so they blend in easily.
How to Serve and Store Leftovers
This soup is best served piping hot! I like to top the soup with additional shredded cheddar cheese, lots of black pepper, and a big hunk of crusty bread for soaking up the broth. Because this soup is packed with ingredients, it doesn’t need a ton of frills to make it feel complete.
To store leftovers, let the soup cool, and then store it in an airtight container for the fridge. Alternatively, let the soup cool completely, and then you can store it in freezer bags or containers. I prefer to reheat soup on the stove, so when you’re ready for more, just add to a stovetop pot with extra broth (if needed) and bring it up to a simmer before serving.
Read on for the recipe, and let me know how you like to have your broccoli cheddar soup!
Why You’ll Love This Healthy Broccoli Cheddar Soup
- Flavor-forward: Rich cheddar flavor balanced with tender broccoli and aromatic spices.
- Lightened-up: Lower in calories and fat without sacrificing creaminess.
- Quick and easy: Ready in under 30 minutes, ideal for busy schedules.
- Versatile: Great as a meal on its own or paired with a fresh salad.
The Secret to a Healthier Broccoli Cheddar Soup
- Ingredient swaps: Replace heavy cream with a combination of milk and Greek yogurt for creaminess. Use sharp cheddar for maximum flavor with less cheese. Add extra veggies like carrots or celery to boost nutrition.
- Blending techniques: Achieve a creamy texture by blending some of the soup without excessive cream.
- Spice it up: Include mustard powder, paprika, or nutmeg for additional depth.
Variations to Try
- Add protein: Toss in shredded chicken or white beans for a heartier meal.
- Spicy kick: Stir in red pepper flakes or jalapeños for some heat.
- Extra veggies: Include cauliflower or spinach for added nutrients.
Description
This easy, veggie-packed broccoli cheddar soup makes a healthy and cozy dinner.
- 2–3 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, sliced into thin rounds
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 3 large cloves of garlic, chopped
- 1 large zucchini, shredded
- 1 large head of broccoli, cut into small florets
- 1/2 head of cauliflower, cut into very small florets
- 1 32–ounce container of vegetable broth
- 1 – 1 1/2 cups milk of choice, room temperature
- 2–3 cups shredded cheddar cheese
- 1 cups finely shredded kale
- juice of 1 lemon
- In a large stove-top pot, add the oil and bring up to a medium heat. Add the onion, celery, carrots, and a big pinch of salt. Sauté for a few minutes until the onion has started to become translucent.
- Add the paprika, pepper, thyme, garlic, and zucchini. Stir to combine, and cook for another few minutes until the vegetables have begun to turn golden.
- Add the broccoli and cauliflower florets and stir to combine. Add the broth. Bring up to a simmer, then cover the pot and let cook for about 10-12 minutes, until the broccoli and cauliflower are tender.
- Add the milk and stir to combine. Using an immersion blender, blend a portion of the soup to desired thickness. If using a blender, take about 3-4 cups of the soup and add to a blender. Carefully vent and blend the soup until thick. Add back to the pot and stir to combine.
- Add the cheddar cheese to the pot. Sometimes I only use 2 cups if I prefer the recipe to be a bit lighter, and more if I want a cheesier texture. Adjust to your preference. Simmer soup until warmed through and the cheddar has melted.
- Add the kale to finish the soup and stir to combine. Adjust salt to taste, and add lemon juice.
- Serve hot. Enjoy!
