If you’ve been around for a while, you know that I’m constantly looking for ways to eat vegetables without eating salad. Basically, I want all the nutritional benefits of vegetables without feeling like only Eat vegetables. Especially during the freezing cold Chicago winters, I wanted to cozy up to a recipe that was both hearty and healthy. Thankfully, this healthy Broccoli Cheddar Soup checks all the boxes.
IMHO, broccoli cheddar soup is the best soup. While closely followed in my rankings are ravioli/lasagna soup, baked potato soup, and then tomato soup, broccoli cheddar wins my heart every time. It’s rich, creamy, comforting, flavorful, and has just the right amount of texture. There are different versions, of course: some are lean and thick with the creaminess of mixed broccoli, while others have a more cheesy broth and larger florets. My Healthy Broccoli Cheddar Soup is on the brothy side but definitely packed with veggies.
How to Make Healthy Broccoli Cheddar Soup
The best thing about this soup is that it’s a one-pot meal that doesn’t take a lot of effort to make. Once you have everything prepped (you can of course make it ahead of time), this soup should be ready in about 30 minutes.
Sauté the vegetables with the spices to caramelize the flavors, then add the stock and cook until the vegetables are tender. Pour in the milk and use an immersion blender to blend the soup slightly to get some texture – this saves you the step of adding flour as a thickener. All you have to do is add the cheddar cheese and kale at the end and serve!
Because there are so many vegetables in this soup, I like to prepare each vegetable in a different way so that their textures can stand on their own. Of course, you can omit any of these vegetables or substitute them with whatever you have on hand, but I find this combination works well together:
- celery: Personally, I’m not a big fan of celery soup for the most part. But it makes a great base here, so I like to chop the celery stalks very finely so they melt with the onions at the beginning of cooking.
- carrot: I cut carrots into thin rounds because of their visual color and texture. But you can also chop the carrots extra fine, like celery, so it blends into the soup better.
- zucchini: This is the easiest vegetable to add to almost any recipe for an extra dose of veggies. Especially when making soup, I like to chop the zucchini at the beginning of cooking and mix it with the carrots, onions, and celery. I make a lot of soups and add shredded zucchini and no one realizes it’s in the bowl!
- Cauliflower and green broccoli: Chop the florets and break them into the smallest possible pieces for making this soup. When you break the florets up, not only do they cook faster, but the smaller pieces fit better on the spoon.
- kale: Leafy green vegetables are another easy way to add nutritional value to your soup. Whether you prefer spinach or kale, chop the leaves into very thin pieces so they blend easily.
How to Serve and Store Leftovers
This soup is best served while it’s hot! I like to top my soup with shredded cheddar cheese, lots of black pepper, and a big chunk of crusty bread to soak it up. Because this soup is packed with ingredients, it doesn’t need a lot of garnishing to make it feel complete.
To store leftovers, let the soup cool, then store it in an airtight container in the refrigerator. Alternatively, let the soup cool completely and store it in a freezer bag or container. I prefer to reheat the soup on the stove, so when you’re ready for more soup, just add extra broth to the stovetop pot (if needed) and bring it to a boil before serving.
Keep reading for the recipe and let me know how you like your Broccoli Cheddar Soup!
Why You’ll Love This Healthy Broccoli Cheddar Soup
- Avant-garde flavor: Rich cheddar cheese flavor balanced with tender broccoli and aromatic spices.
- light up: Lower calories and fat without sacrificing creaminess.
- Quick and easy: Ready in 30 minutes, perfect for busy schedules.
- versatile: Great on its own or paired with a fresh salad.
The Secret to a Healthier Broccoli Cheddar Soup
- Ingredient swap: Use a combination of milk and Greek yogurt instead of heavy cream for a creamier flavor. Use sharp cheddar to reduce the amount of cheese for maximum flavor. Add extra vegetables, such as carrots or celery, for extra nutrition.
- hybrid technology: Mix part of the soup without adding too much cream to achieve a creamy texture.
- seasoning: Add mustard powder, paprika, or nutmeg for added depth.
Variations to try
- Add protein: Add chopped chicken or white beans for a heartier meal.
- spicy kick: Add red pepper flakes or jalapeños for heat.
- extra vegetables: Add broccoli or spinach for extra nutrition.
describe
This easy, veggie-packed Broccoli Cheddar Soup is a healthy and comforting dinner.
- 2–3 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 Celery stalks, chopped
- 2 Carrots, sliced into thin rounds
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 3 Large clove of garlic, minced
- 1 Large zucchini, shredded
- 1 Large heads of broccoli, cut into florets
- 1/2 Head of cauliflower, cut into very small florets
- 1 32–ounce Vegetable soup container
- 1 – 1 1/2 cup Choose milk, room temperature
- 2–3 cup shredded cheddar cheese
- 1 cup chopped kale
- juice 1 lemon
- In a large stove-top pot, add oil and heat to medium heat. Add onions, celery, carrots and a large pinch of salt. Sauté for a few minutes until the onions start to turn translucent.
- Add paprika, pepper, thyme, garlic and zucchini. Stir to combine and cook for a few more minutes until the vegetables begin to turn golden brown.
- Add broccoli and cauliflower florets and stir to combine. Add broth. Bring to a simmer, then cover and cook until the broccoli and cauliflower are tender, about 10-12 minutes.
- Add milk and stir to combine. Using an immersion blender, blend part of the soup to desired consistency. If using a blender, take approximately 3-4 cups of soup and add to blender. Carefully deflate and stir soup until thickened. Add back to pot and stir to combine.
- Add cheddar cheese to pan. Sometimes, if I like a lighter recipe, I only use 2 cups, and if I want a cheesy texture, I use more cups. Adjust to your liking. Cook soup until heated through and cheddar cheese is melted.
- Add the kale to complete the soup and stir to combine. Adjust salt to taste and add lemon juice.
- Serve hot. enjoy!
