Finding creative ways to enjoy veggies without resorting to salads is a challenge, especially during those cold winter months. This broccoli cheddar soup offers a delicious solution, delivering a warm and wholesome meal that feels indulgent.

Broccoli cheddar soup tops my list of favorites. While I also love tortellini/lasagna soup, baked potato soup, and tomato soup, broccoli cheddar always wins my heart. It's creamy, savory, and just textured enough. There are countless variations; some are thick and creamy, while others feature a cheesy broth with larger florets. My take is brothier but packed with veggies.

broccoli cheddar soup
easy healthy broccoli cheddar soup

Making Healthy Broccoli Cheddar Soup

This soup is a one-pot wonder that requires minimal effort. After prepping your ingredients, it can be ready in just 30 minutes.

Begin by sautéing the vegetables with spices to enhance their flavors, then add broth and let it simmer until everything is tender. Incorporate milk, and use an immersion blender to create a bit of texture without needing flour as a thickener. Finally, stir in cheddar and kale, and you're set to serve!

To ensure each vegetable brings its unique texture, I prep them differently. Feel free to substitute any of these veggies, but I find this mix works best:

  • Celery: While I'm not generally a fan of celery in soups, finely chopping it creates a great base when cooked down with onions.
  • Carrots: I slice carrots into thin rounds for both color and texture, but finely chopping them will allow them to blend in more.
  • Zucchini: A versatile veggie that can be shredded and added without anyone noticing, especially in soups.
  • Cauliflower and Broccoli: Breaking these into tiny florets helps them cook quickly and fit better on a spoon.
  • Kale: Chopping leafy greens into small pieces adds nutrition without overwhelming the dish.
broccoli cheddar

Serving and Storing Leftovers

This soup is best enjoyed hot! I like to garnish mine with extra shredded cheddar, a sprinkle of black pepper, and a chunk of crusty bread for soaking up the broth. With all the ingredients, it stands out on its own.

To store leftovers, let the soup cool, then transfer it to an airtight container in the fridge. For longer storage, freeze it after cooling in bags or containers. I recommend reheating on the stove by adding any necessary broth and bringing it to a simmer before serving.

Check out the recipe below, and share how you enjoy your broccoli cheddar soup!

Reasons to Love This Healthy Broccoli Cheddar Soup

  1. Flavorful: A delightful blend of rich cheddar, tender broccoli, and aromatic spices.
  2. Lightened-up: Reduced calories and fat while maintaining a creamy texture.
  3. Quick and simple: Whipped up in under 30 minutes, perfect for busy days.
  4. Flexible: Delicious on its own or paired with a fresh salad.

Tips for a Healthier Broccoli Cheddar Soup

  1. Ingredient alternatives: Swap heavy cream for a mix of milk and Greek yogurt for creaminess. Use sharp cheddar for enhanced flavor with less cheese. Add extra veggies like carrots or celery for added nutrition.
  2. Blending methods: Blend part of the soup for a creamy consistency without excessive cream.
  3. Add some spice: Incorporate mustard powder, paprika, or nutmeg for an extra flavor boost.

Fun Variations to Consider

  1. Include protein: Add shredded chicken or white beans for a more filling meal.
  2. For some heat: Stir in red pepper flakes or jalapeños to spice things up.
  3. More veggies: Toss in cauliflower or spinach for additional nutrients.

Description

This delightful broccoli cheddar soup is packed with veggies, making it a healthy and comforting dinner option.

Ingredients

  • 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 tiny 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 cup finely shredded kale
  • juice of 1 lemon

Instructions

  1. In a large pot over medium heat, warm the oil. Add onion, celery, carrots, and a generous pinch of salt. Sauté a few minutes until the onion becomes translucent.
  2. Add paprika, pepper, thyme, garlic, and zucchini. Stir to combine, cooking for a few minutes until the vegetables start to turn golden.
  3. Mix in the broccoli and cauliflower florets. Pour in the broth, bring to a simmer, cover, and cook for about 10-12 minutes until tender.
  4. Stir in the milk and blend a portion of the soup to your desired thickness. If using a blender, carefully vent and blend 3-4 cups until thick, then return to the pot.
  5. Add cheddar cheese, adjusting the amount to your preference for creaminess. Simmer until heated through and cheese is melted.
  6. Finish with kale and stir to combine. Season with salt as desired and add lemon juice.
  7. Serve hot. Enjoy!