Broccoli Cheddar Soup (Lightened Up)

This lightened-up broccoli cheddar soup is just as rich and cheesy as the original, but without the heavy cream weighing you down. ♡

The secret is using milk instead of cream and letting the vegetables do the thickening work. A quick blend gives you that silky Panera-style texture, and sharp cheddar melted in at the end means you need less cheese for maximum flavor.

Grab a head of broccoli and your favorite sharp cheddar. Let’s make it together.

Ingredients

Broccoli Cheddar Soup (Lightened Up)

• 6 cups broccoli florets (about 2 large heads)
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1/2 teaspoon mustard powder
• Salt and pepper to taste

Optional toppings:

• Extra shredded cheddar
• Crusty bread bowl
• Cracked black pepper
• Oyster crackers

How to Make Broccoli Cheddar Soup (Lightened Up)

1. Sauté. Melt butter in a large pot over medium heat. Add the onion, garlic, and carrot and cook 4 to 5 minutes until softened.
2. Thicken. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the broth while whisking to prevent lumps.
3. Simmer. Add the broccoli florets and milk. Bring to a gentle simmer and cook for 12 to 15 minutes until the broccoli is very tender.
4. Blend. Use an immersion blender to blend about two-thirds of the soup until smooth, leaving some chunks for texture. (Or transfer half to a blender and return to the pot.)
5. Melt. Remove from heat and stir in the shredded cheddar and mustard powder until the cheese is completely melted and smooth. Season with salt and pepper.

Tips

• Shred the cheddar yourself from a block. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
• Use sharp or extra-sharp cheddar. Stronger cheese means you can use less for the same flavor.
• Add the cheese off the heat. If the soup is too hot, the cheese can get grainy instead of smooth.
• Don’t over-blend. Leaving some broccoli chunks gives the soup great texture.
• The carrot adds natural sweetness and helps thicken the soup without extra cream.

Variations

• Add a pinch of nutmeg for a classic French touch.
• Stir in cooked bacon bits for a smoky, savory version.
• Use cauliflower instead of half the broccoli for an even lighter soup.
• Make it gluten-free by using cornstarch instead of flour (mix with cold milk first).
• Add a splash of white wine with the broth for extra depth.

FAQ

Broccoli Cheddar Soup (Lightened Up)

A lighter broccoli cheddar soup that's creamy, cheesy, and satisfying without the heavy cream.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• - 6 cups broccoli florets
• - 2 tablespoons butter
• - 1 medium yellow onion diced
• - 2 cloves garlic minced
• - 1 large carrot diced
• - 3 tablespoons flour
• - 3 cups chicken broth
• - 2 cups whole milk
• - 2 cups sharp cheddar shredded
• - 1/2 teaspoon mustard powder
• - Salt and pepper

Method

 

1. **Sauté.** Cook onion, garlic, carrot in butter 4 to 5 minutes.
2. **Thicken.** Add flour, stir 1 minute, then whisk in broth.
3. **Simmer.** Add broccoli and milk, simmer 12 to 15 minutes.
4. **Blend.** Partially blend, leaving some chunks.
5. **Melt.** Off heat, stir in cheddar and mustard powder until smooth.

Notes

- Shred cheese from a block for smooth melting.
- Add cheese off the heat to prevent graininess.
- Use sharp cheddar for maximum flavor with less cheese.

Something you might like :

Mediterranean Quinoa Bowl Chipotle Chicken Burrito Bowl