Broccoli Cheddar Soup – Skinnytaste

Broccoli Cheddar Soup – Skinnytaste

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This classic Broccoli Cheddar Soup recipe is a delicious, comforting soup that can be eaten year-round for lunch or dinner.

Broccoli Cheese Soup

Broccoli Cheddar Soup

Cheddar Broccoli Soup is the ultimate comfort food! I love it for lunch with a salad or half a sandwich, a sandwich, or for dinners as a first course. Healthier and lighter than Panera because most of our recipes are heavy cream and lots of butter. My lighter version is made with milk and whole cheese, mixing in part of the soup to help make it creamy without having to add heavy cream! More popular Broccoli Soup recipes here are Macaroni and Cheese Soup with Broccoli and Broccoli Cheese and Potato Soup.

Broccoli Cheddar Soup with cheddar on top

Why You’ll Love This Recipe

  • A Lighter Broccoli Cheese Soup. Most broccoli and cheese soups are very high in calories and fat, add butter and/or heavy cream to the cheese, which is already a high fat food. Instead I made a roux to thicken the soup, and I mixed in a side of vegetables that made it creamy without too much saturated fats.
  • A Perfect Make Ahead Meal. You can make this soup 4 days ahead to reheat for quick lunches or dinners throughout the week.
  • A Great Way to Eat More Vegetables. If you’re trying to get more vegetables into your diet, this kid-friendly, vegetarian soup will add a whole side of vegetables to your meal.
  • Easily Made Gluten-free. I tried it with gluten-free flour and it came out perfect, and creamy.


  • Small onion, medium carrot, celery stalk, and garlic: These vegetables create the flavor base of the soup, known as mirepoix, which adds depth and aroma to the dish.
  • butter: Used for sautéing vegetables and as part of the fat in roux. Additionally, it adds a rich flavor to the soup.
  • flour (all-purpose flour, whole wheat, or gluten-free blend): Used to make a roux, which acts as a thickener for soup.
  • Less sodium chicken broth or vegetable broth: This liquid gives the soup its main body and adds more flavor. Using the low-sodium option allows for better control over the saltiness of the soup.
  • Skimmed milk: Adds creaminess to the soup while keeping it light and lower in fat.
  • Kosher salt and freshly ground black pepper: Enhances the flavor of the soup and can be adjusted according to personal preferences.
  • Fresh broccoli florets: The main ingredient of the recipe, chopped into small pieces for even cooking and easy mixing.
  • Chopped sharp cheddar: This cheese adds a bold, tangy flavor and creamy texture to the soup. I like to shred it myself, but you can also use pre-shredded cheese.
  • Grated Parmesan cheese: Adds a bit of nuttiness and depth of flavor to the soup, while also helping to thicken it slightly.

How to Make Broccoli Cheddar Soup

  1. Prepare the vegetables: Using a chopper or mini food processor, chop the onion, carrot, celery, and garlic.
  2. Cook vegetables: In a large pot, melt the butter over low heat. Then add the chopped vegetables, kosher salt, and black pepper, and sauté until tender, about 5 minutes.
  3. Make the roux: Stir in the flour, and cook for 2 minutes to remove the raw flour taste.
  4. Add the broth: Slowly stir in the chicken or vegetable broth, making sure there are no lumps.
  5. Add milk and other ingredients: Pour in the milk, and increase the heat until the mixture boils. Add the broccoli florets, and grated Parmesan cheese, and mix well. Adjust salt and pepper to taste. Simmer uncovered over low heat until broccoli is tender, about 10 minutes.
  6. Stir the soup: To thicken the soup, use an immersion blender to puree part of the soup for a second or two. If you don’t have an immersion blender, remove 1-2 cups of the soup, then add it back to the pot.
  7. Add the cheese: Gently stir in the shredded sharp cheddar cheese, allowing it to melt properly.
  8. to serve: Serve the soup hot, garnished with additional cheddar cheese if desired.

What to Eat With Broccoli Cheddar Soup

I used to buy soup for lunch when I was working in the city, and if Broccoli Cheddar Soup was on the menu, I ordered it! My homemade version is lighter and healthier. You can serve it for lunch with a piece of bread, fruit or a side salad to make it a meal. For dinner, it would be great with half a sandwich or as a starter to a light meal. If you want to make a bread bowl, you can roll out a small round loaf to serve it.

Is Broccoli Cheddar Soup Healthy?

Broccoli Cheddar Soup is not only delicious but also nutritious. Broccoli is packed with vitamins C and K, potassium, and fiber, which offer many health benefits such as improved digestion, reduced inflammation, and boosted immunity. Cheddar cheese, provides a good dose of protein, calcium, and other important minerals. The combination of these ingredients creates a nutrient-dense and filling meal.

Ingredients for Broccoli Cheddar Soup
Broccoli Cheddar Soup

More Broccoli Recipes You’ll Love!

Preparation: 15 Min

Cook: 45 Min

Total: 1 Mr

produce: 6 servings

Serving Size: 1 generous cup

  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk of celery, chopped
  • 2 cloves garlic, chopped
  • 2 spoon butter
  • 3 spoon flour, AP, whole wheat or gluten-free flour
  • 3 cups less sodium chicken broth, or vegetable broth
  • 1 cup fat-free milk
  • 1/4 teaspoon kosher salt
  • fresh black pepper, to taste
  • 6 cups broccoli florets, chopped into small pieces, about 2 heads
  • 1-1/4 cups shredded sharp cheddar
  • 2 spoon grated Parmesan cheese
  • Chop the onion, carrot, celery, garlic in a chopper or mini food processor.

  • In a large pot, melt the butter. Add the chopped vegetables, salt and pepper and sauté over low heat until soft, about 5 minutes.

  • Stir in the flour to create a roux, cooking for 2 minutes to remove the taste of raw flour.

  • Slowly stir in the chicken broth, making sure there are no lumps.

  • Add the milk and increase the heat to a simmer, then add the broccoli florets, Parmesan cheese, and stir well.

  • Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is tender, about 10 minutes.

  • Using an immersion blender quickly blend the soup portion for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of the soup and blend, then add it back to the soup. This helps thicken it up a bit.

  • Gently stir in the shredded cheddar cheese, allowing it to melt well.

  • Serve the soup hot, garnished with additional cheddar cheese, if desired.

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Serves: 1 generous cup, Calories: 242 kcal, Carbohydrates: 24 Mr, protein: 12.5 Mr, fat: 12.5 Mr, Saturated Fat: 8 Mr, Cholesterol: 37.5 etc, Sodium: 360 etc, fiber: 4 Mr, Sugar: 6 Mr