This classic broccoli cheddar soup recipe is a delicious, comforting soup that can be enjoyed for lunch or dinner year-round.
Broccoli Cheddar Soup
Cheddar Broccoli Soup is the Ultimate Comfort Food! I love it for lunch with a salad or half sandwich, sandwich or weeknight dinner as a first course. Healthier and lighter than Panera’s as most recipes contain heavy cream and lots of butter. My lighter version is made with milk and whole cheese, mixing some of the soup together to make it creamy without having to add cream! Other popular broccoli soup recipes include Macaroni Cheese Soup with Broccoli and Broccoli Cheese Potato Soup.
Why you will 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 cheese, which is already a high-fat food. Instead, I make a roux to thicken the soup and puree some of the veggies to make it creamy without the added saturated fats.
- A perfect meal to prepare. You can make this soup 4 days ahead to reheat during the week for a quick lunch or dinner.
- A great way to eat more veggies. If you’re trying to include more veggies in your diet, this kid-friendly, veggie soup adds a whole serving of veggies to your meal.
- Simply made gluten-free. I tested this with gluten free flour and it came out perfect and creamy.
- Small onion, medium carrot, celery stalk and garlic: This vegetable forms the base flavor of the soup, known as mirepoix, which adds depth and flavor to the dish.
- Butter: Used for sautéing the vegetables and as a fat component in the roux. In addition, it adds a rich, savory flavor to the soup.
- Flour (All-Purpose Flour, Whole Wheat Flour, or a Gluten-Free Mixture): Used to make a roux, which acts as a thickener for the soup.
- Less Sodium Chicken Broth or Vegetable Broth: This liquid forms the bulk of the soup and adds more flavor. Using a low-sodium option allows for more control over the saltiness of the soup.
- Fat-free milk: Adds creaminess to the soup while remaining light and low in fat.
- Kosher salt and fresh black pepper: Enhances the flavor of the soup and can be adjusted according to personal preference.
- Fresh broccoli florets: The main ingredient of the recipe, cut into small pieces to allow for even cooking and easy mixing.
- Shredded Spicy Cheddar: This cheese gives the soup a strong, tangy flavor and a creamy texture. I like to grate it off the block myself, but you can use pre-shredded cheese too.
- Grated Parmesan Cheese: Adds a slight nuttiness and depth of flavor to the soup while helping to thicken it slightly.
How to Make Broccoli Cheddar Soup
- Prepare the vegetables: Using a food processor or mini food processor, chop the onion, carrot, celery and garlic.
- Cook Vegetables: In a large saucepan, melt the butter over low heat. Then add the chopped vegetables, kosher salt, and black pepper and sauté until tender, about 5 minutes.
- Make the roux: Stir in the flour and cook for 2 minutes to remove the flavor of the raw flour.
- Add broth: Gradually stir in the chicken or vegetable stock, making sure there are no lumps.
- Add milk and other ingredients: Pour in the milk and increase the heat until the mixture comes to a boil. Add the broccoli florets and grated Parmesan and stir well. Season with salt and pepper. Simmer uncovered over low heat until broccoli is tender, about 10 minutes.
- Puree 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 soup and then return it to the pot.
- Add cheese: Gently stir in the shredded sharp cheddar cheese so it melts smoothly.
- surcharge: Serve the soup hot, topped with additional cheddar cheese if desired.
What do you eat with broccoli cheddar soup?
When I worked in town, I always bought soup for lunch, and when broccoli cheddar soup was on the menu, I ordered it! My homemade version is much lighter and healthier. You can serve this for lunch with a piece of bread, fruit, or a side salad to make it a meal. For dinner this would be great with half a sandwich or as a starter for a light meal. If you want to make a bread bowl, you can hollow out a small round loaf to serve inside.
Is Broccoli Cheddar Soup Healthy?
Broccoli Cheddar Soup is not only delicious but also nutritious. Loaded with vitamins C and K, potassium and fiber, broccoli offers numerous health benefits such as improved digestion, reduced inflammation and boosted immunity. Cheddar cheese provides a good dose of protein, calcium and other essential minerals. The combination of these ingredients results in a nutritious and filling meal.
More Broccoli Recipes You’ll Love!
Yield: 6 portions
Serving size: 1 generous cup
- 1 small Onion, chopped
- 1 Middle carrot, chopped
- 1 celery stalk, chopped
- 2 cloves Garlic, chopped
- 2 tablespoon butter
- 3 tablespoon 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, taste good
- 6 cups broccoli florets, chopped into small pieces, about 2 heads
- 1-1/4 cups shredded sharp cheddar
- 2 tablespoon grated parmesan cheese
Chop onion, carrot, celery, garlic in a food processor or mini food processor.
In a large saucepan 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 make a roux and cook for 2 minutes to remove the flavor of the raw flour.
Gradually stir in the chicken broth, making sure there are no lumps.
Add the milk and increase the heat until boiling, then add the broccoli florets and Parmesan cheese and stir well.
Season with salt and pepper. Cook uncovered over low heat until broccoli is tender, about 10 minutes.
Using an immersion blender, quickly puree part of the soup for a second or two. If you don’t have an immersion blender, remove and puree about 1-2 cups of soup, then add it back to the soup. This will help thicken it up a bit.
Gently stir in the shredded cheddar cheese so it melts smoothly.
Serve the soup hot, topped with additional cheddar cheese if desired.
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Portion: 1 generous cup, Calories: 242 kcal, Carbohydrates: 24 G, Protein: 12.5 G, Fat: 12.5 G, Saturated Fatty Acids: 8th G, Cholesterol: 37.5 mg, Sodium: 360 mg, Fiber: 4 G, Sugar: 6 G