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Home » Recipes » Soups » Healthy Broccoli Cheddar Soup

Healthy Broccoli Cheddar Soup

By Taesha Butler November 16, 2021 (Updated January 8, 2023) 21 Comments

Servings6 servings
Prep Time15 mins
Cook Time30 mins
Jump to Recipe
5 from 20 votes

This Healthy Broccoli Cheddar Soup is creamy, and full of delicious, flavorful veggies! This recipe comes together in just one pot and is a warm, comforting vegetarian and gluten free dinner recipe.

Healthy broccoli cheddar soup in a bowl. A spoon is taking a scoop of soup and there is a cup of shredded cheese blurred in the background.

This Healthy Broccoli Cheddar Soup is lick-your-bowl-clean good. It’s creamy. It’s flavorful. It’s veggie-loaded. All the boxes for the perfect dinner recipe have been ticked in this amazing soup.

Made healthier by using potato and Greek yogurt to create that cozy creamy consistency and the flavor you look for in a broccoli cheddar soup. This trick helps to lighten up the dairy and skips the need for a flour roux. But don’t worry, you are not missing out on any of the flavor in this classic comfort dish! You will love how many veggies you get in, how delicious this vegetarian and gluten free soup is, and how easy it is to make!

It is the perfect soup to make during the colder months for dinner or to make as part of meal prep to pack for lunches.

Chopped onions and garlic in a pot with a wooden spoon.

Why this Healthy Broccoli Cheddar Soup is amazing…

  • It is super flavorful and creamy. It is exactly the kind of soup you want to curl up with on a chilly night and will leave you satisfied in all the ways.
  • Vegetarian and gluten free. I’ve replaced the flour roux typically found in creamy soups with blended cooked potato and a little Greek yogurt.
  • A lightened up version of a classic recipe. Most broccoli cheddar soup recipes have heavy cream, milk and a considerable amount of cheese. I’ve lightened it up a bit with some easy ingredient swaps, but don’t worry…the flavor is on point.
  • Easy to make in one pot! These are the kinds of recipes busy me dreams about on hectic weeknights.
  • It uses the whole broccoli. Never know what to do with those broccoli stalks? This recipe uses them and helps to reduce the veggie waste.
  • Comes together quickly. The veggie chopping will be the hardest part of this soup. The rest is letting it simmer to perfection while you do other things.
Broccoli cheddar soup in a pot with a scoop of yogurt with an immersion blender.

Frequently Asked Questions

Can I make this Healthy Broccoli Cheddar Soup completely smooth?

If you’d prefer the soup to be smooth and have no bits of broccoli throughout, add broccoli florets to the soup halfway through the initial 15 minutes of cooking time. Blend the soup to your desired consistency then add in the cheese and any additional seasoning.

Can I leave out the potato?

The potato gives the soup a thick, creamy consistency without the addition of flour or extra dairy, so I would not leave it out.

Can I replace the white potato with sweet potato?

I would not use sweet potato, as it would really change the flavor of the soup.

Can I use frozen broccoli?

Yes you can. Use 2 1/2 cups of broccoli florets in place of the stalks and then thaw 3 more cups of florets to add later. Be sure the florets are thawed so they are easy to cut to bite sized and so that everything cooks throughly.

Can I make this soup dairy-free?

The Greek yogurt and cheddar cheese is a vital part to this soup recipe. You can make a delicious dairy-free version with this recipe.

Suggested Adaptations

  • Want the soup to be extra green and veggie packed? Wilt a few handfuls of spinach into the soup before you blend it up.
  • Don’t have Greek yogurt? You can use regular plain yogurt or sour cream. If you use regular yogurt the soup consistency might be a little thinner.
  • Use frozen broccoli. Sub 2 1/2 cups of thawed frozen broccoli florets for the broccoli stalks in this healthy broccoli cheddar soup. Then add 3 more cups of thawed frozen florets when you’d add the fresh.

Other delicious veggie-loaded soups to fill your belly with.

  • Veggie-Loaded Instant Pot Tomato Soup
  • Hearty Chicken-Vegetable Quinoa Soup
  • Healthy Stuffed Pepper Soup
  • Creamy Mushroom Vegetable Rice Soup (dairy-free)
  • Creamy Cauliflower Vegetarian Potato Soup
  • Veggie-Loaded Lasagna Soup (vegetarian)
  • Chicken & Veggie Pot Pie Soup

Loving this Healthy Broccoli Cheddar Soup recipe and now you’re hungry for more?

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A ladle taking a scoop of healthy broccoli cheddar soup
A bowl of broccoli cheddar soup on a white table with shredded cheese and a gray napkin around it. There is a spoon in the bowl.
Print Recipe
5 from 20 votes

Healthy Broccoli Cheddar Soup

This Healthy Broccoli Cheddar Soup is creamy, and full of delicious, flavorful veggies! This recipe comes together in just one pot and is a warm, comforting vegetarian and gluten free dinner recipe.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Diet: Vegetarian
Keyword: broccoli, cheddar cheese, gluten free, onion, potato
Servings: 6 servings
Calories: 199kcal
Author: Taesha Butler

Ingredients 

  • 1 tablespoon olive oil
  • 1 tablespoon butter or you can sub more olive oil
  • 1 large yellow or white onion peeled and chopped
  • 3-4 cloves garlic minced
  • 1 pound fresh broccoli 2 large heads with stalks
  • 1 large Yukon Gold or Russet potato peeled and chopped (about 12 oz)
  • 4 cups water or vegetable broth or a combo of the two
  • 2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup plain Greek yogurt I've found full-fat or 2% gives the soup the best flavor
  • 4-6 ounces sharp cheddar cheese grated (about 1 1/2 cups)

Instructions 

  • Separate the broccoli florets from the stalks. Trim any tough parts from the broccoli stalks then chop tender stalks into small pieces; you should have about 2 cups. Chop the broccoli tops into small pieces (think about how the broccoli will fit onto a spoon). You should have about 3 cups of very small broccoli florets. Set aside.
  • Heat oil and butter in a large soup pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
  • Add broccoli stalks, potato, water, salt, and pepper to the pot. Bring up to a simmer then cover and cook until the potato will easily mash when pressed with a fork, about 15 to 18 minutes.
  • Stir in yogurt.
  • Using an immersion blender, blend soup until smooth.
    Alternatively, use a regular blender and blend soup in batches (blender should only be half full when blending hot soup) then pour soup back into the pot.
  • Stir chopped broccoli florets into the soup and cook until tender, about 8 to 10 minutes.
  • Stir in 1 cup of the cheese then carefully taste soup for seasoning and add additional salt and pepper as needed. Ladle soup into bowls and garnish with the remaining cheese.
  • Enjoy warm. Allow leftovers to cool completely before storing in the fridge for up to 4 days.

Notes

Suggested Adaptations
  • Want the soup to be extra green and veggie packed? Wilt a few handfuls of spinach into the soup before you blend it up.
  • Don’t have Greek yogurt? You can use regular plain yogurt or sour cream. If you use regular yogurt the soup consistency might be a little thinner.
  • Use frozen broccoli. Sub 2 1/2 cups of thawed frozen broccoli florets for the broccoli stalks in this healthy broccoli cheddar soup. Then add 3 more cups of thawed frozen florets when you’d add the fresh.

Nutrition

Serving: 1.5cups | Calories: 199kcal | Carbohydrates: 20g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 940mg | Potassium: 561mg | Fiber: 3g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 73mg | Calcium: 219mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dinner, Gluten-Free, Soups, Vegetarian Tagged With: broccoli, potato

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    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Comments

  1. Bryn B

    November 17, 2021 at 8:22 pm

    5 stars
    Phenomenal recipe. It was super easy for both making and cleaning up which is important to me. The soup makes me happy, body and soul. I honestly didn’t know that I could make soup this yummy at home. Thank you for the amazing recipe!

    Reply
  2. Alison

    November 18, 2021 at 6:07 pm

    5 stars
    I made this last night in the hopes my vegetable-fearing child would deem it appropriate for consumption. It was also a wonderful excuse to make cheese biscuits, a true soup necessity. I used cauliflower instead of broccoli as that was the only cruciferous I owned and I admit I used chicken broth as I had just made some the other day. I ended up blending the whole thing (texture is a real issue, y’all) and serving it with trepidation like Mikey’s brothers did with Life cereal way back when. He took a bite, contemplated what he was tasting and said in his matter-of-fact way, “Yes. I will eat this.” Hallelujah! Thank you, Taesha! And lucky me, there are leftovers for my lunch. 🙂

    Reply
  3. Melanie

    November 19, 2021 at 7:07 pm

    5 stars
    Delicious soup that, while healthier, still tastes indulgent. Will make again!

    Reply
  4. Jessica

    November 22, 2021 at 5:20 pm

    5 stars
    So easy to make and so yummy! I love the creaminess of the base of this soup!

    Reply
    • Taesha Butler

      November 22, 2021 at 6:35 pm

      So glad you loved it as much as we do, Jessica!

      Reply
  5. Karen F FitzGerald

    December 16, 2021 at 6:21 pm

    Made this over the weekend . We all loved it.

    Reply
    • Taesha Butler

      December 17, 2021 at 12:07 pm

      5 stars
      That is so awesome to hear, Karen!

      Reply
  6. Vibha Mahadeo

    December 31, 2021 at 12:54 am

    5 stars
    My husband and I really enjoyed thus soup!

    I did 1.5 cups broccoli stem and 1/2 cup carrot. Otherwise ai followed it exactly as written and we loved it!

    Reply
    • Taesha Butler

      December 31, 2021 at 1:43 pm

      Love that you added the carrot! I need to try that in my next batch! Thank you for taking the time to leave a review. Reading these always means so much to me.

      Reply
  7. Carolyn Stefansky

    July 21, 2022 at 8:19 pm

    5 stars
    Loved it! It’s great to have a healthy and very tasty recipe. Thank you!

    Reply
    • Taesha Butler

      July 22, 2022 at 12:45 pm

      So glad you enjoyed it! A favorite of ours too!

      Reply
      • Lisette

        January 24, 2023 at 12:38 pm

        Can you freeze this soup?

        Reply
        • Taesha Butler

          January 24, 2023 at 4:45 pm

          Sure!

          Reply
  8. Diane Warankie

    September 23, 2022 at 3:02 pm

    I was out at a local restaurant yesterday and my sister and I had this soup so I decided to buy the ingredients and make it myself and it turned out just as good if not better than the restaurant variety the only thing I changed was instead of yogurt I used sour cream it turned out perfect

    Reply
    • Taesha Butler

      September 23, 2022 at 4:37 pm

      I’m so glad you enjoyed it! Thanks for taking the time to share, Diane!

      Reply
  9. Anna

    November 4, 2022 at 8:27 am

    Is this easy to freeze?

    Reply
    • Taesha Butler

      November 4, 2022 at 8:53 am

      Yes!

      Reply
  10. Lisset

    December 13, 2022 at 9:02 pm

    5 stars
    Absolutely delicious!! First time making it and eating this type of soup and it was so so good. Will be making it again for sure!

    Reply
    • Taesha Butler

      December 14, 2022 at 8:27 am

      Yay! So glad you enjoyed it as much as we do. Such a cozy meal! Thank you for taking the time to share, Lisset!

      Reply
  11. Eva

    January 20, 2023 at 10:18 pm

    5 stars
    Had been eyeing this recipe for weeks! Finally I made it tonight – and I really really like it! I find the amount of cheese just right – you get the savory cheddar flavor, but it doesn’t make the soup too heavy. Only tiny thing I added was a pinch of nutmeg. Delicious.

    Reply
    • Taesha Butler

      January 21, 2023 at 1:36 pm

      So glad you enjoyed it, Eva!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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