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5 from 10 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


  • 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 teaspoon 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)


  • 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.


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.


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