Healthy Broccoli Cheddar Soup Recipe

I still can’t get over how my Creamy Broccoli Cheddar Soup manages to be secretly healthy and pack 20 grams of protein per serving using simple, pantry-friendly ingredients.

I never thought a soup could sneak in protein like this and still taste like comfort food, but this Healthy Broccoli Cheddar Soup does. It’s rich but not heavy, and I swear the yellow onion and sharp cheddar cheese make everything sing.

I usually tell myself I’ll behave, but then I grab a bowl and can’t stop wondering how something so wholesome hides 20 grams of protein per serving. It’s my go-to when I want something filling that doesn’t feel like a compromise.

Totally curious what tricks are hiding in there? Try this Creamy Broccoli Cheddar Soup and see.

Ingredients

• Broccoli: fiber rich, vitamin C powerhouse, gives fresh, slightly bitter green flavor.
• Sharp cheddar: adds savory, salty punch, protein and fat for creamy, cheesy depth.
• Greek yogurt and Dijon: tangy, high protein, adds creaminess and bright little zip.
• Russet potato: starchy body, helps thicken soup naturally, adds smooth mouthfeel.
• Carrot: mild sweetness, beta carotene, color and subtle earthy flavor.
• Onion and garlic: aromatics that build a savory base, they sweeten when browned.
• Low fat milk: calcium, light creaminess, balances tang and keeps broth smoother.
• Butter or olive oil: fat for sautéing, flavor and silky mouthfeel; oil keeps it lighter.

Ingredient Quantities

• 2 tbsp unsalted butter (or 1 tbsp olive oil if you wanna keep it lighter)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets (about 1 large head)
• 1 medium carrot, grated
• 1 small russet potato, peeled and diced
• 3 cups low sodium chicken or vegetable broth
• 1 1/2 cups low fat milk
• 1 cup plain nonfat Greek yogurt
• 8 oz sharp cheddar cheese, freshly grated (about 2 cups)
• 2 tbsp all purpose flour
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper to taste
• Pinch of ground nutmeg (optional)

How to Make this

1. In a large pot heat 2 tbsp butter or 1 tbsp olive oil over medium. Add the diced onion and cook until soft and starting to brown, about 5 to 7 minutes, then stir in the minced garlic and cook 30 seconds more.

2. Sprinkle the 2 tbsp flour over the onion mixture and stir constantly for 1 to 2 minutes to cook out the raw flour taste.

3. Slowly whisk in the 3 cups low sodium broth, scraping up any browned bits from the bottom, then add the peeled diced potato and grated carrot. Bring to a simmer and cook about 8 to 10 minutes until the potato is almost tender.

4. Add the 4 cups broccoli florets and simmer another 5 to 7 minutes until the broccoli is tender but still bright green. Reserve a few small florets if you want a garnish.

5. Use an immersion blender to puree about half the soup in the pot until it’s thick and creamy but still has texture; or carefully transfer half to a blender, puree, and return it. The potato will help thicken it without heavy cream.

6. Turn the heat down low. Stir in the 1 1/2 cups low fat milk and warm gently, do not let it boil. Off the heat, temper the 1 cup plain nonfat Greek yogurt by whisking a small ladle of hot soup into the yogurt, then stir the yogurt mixture back into the pot so it doesnt curdle.

7. Gradually stir in the 8 oz freshly grated sharp cheddar until melted and smooth, then whisk in 1 tsp Dijon mustard. Taste and season with salt, freshly ground black pepper, and a pinch of nutmeg if using.

8. If the soup is too thick thin it with a splash more broth or milk; if it’s too thin simmer a few minutes to reduce. Keep the temperature low while cheese is in it so it doesnt separate.

9. Serve hot topped with reserved broccoli florets and extra grated cheddar if you like. Leftovers keep in the fridge for up to 3 days, reheat gently over low heat.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven, 6 to 8 qt
2. Sharp chef’s knife (for dicing onion and potato)
3. Cutting board
4. Box grater or microplane (for carrot and cheese)
5. Measuring cups and spoons
6. Wooden spoon and silicone spatula, for stirring
7. Immersion blender or regular blender, your call
8. Ladle and a heatproof mixing bowl (to temper the yogurt)

FAQ

Healthy Broccoli Cheddar Soup Recipe Substitutions and Variations

• Cheddar cheese: swap the 8 oz sharp cheddar for 8 oz Gruyere or Monterey Jack for similar melt and flavor, or use 8 oz reduced fat cheddar to cut calories. Same weight works fine.
• All purpose flour: replace the 2 tbsp flour with 1 tbsp cornstarch mixed into 2 tbsp cold water as a slurry, whisk in near the end to thicken since cornstarch is stronger.
• Plain nonfat Greek yogurt: use plain low fat sour cream, or for a dairy free option swap with 1 cup blended silken tofu for similar creaminess and texture.
• Russet potato: replace the small russet with about 2 cups cauliflower florets steamed and mashed, or 1 cup cooked white beans blended, both add body without the extra starch.

Pro Tips

1) Use freshly grated cheddar and let it warm up a bit before adding. Cold, pre-shredded cheese melts weird and can make the soup grainy. Stir cheese in off the heat or on the lowest flame and dont let it boil once the dairy’s in or it can split.

2) Temper the yogurt and treat the potato like your secret thickener. Whisk a small ladle of hot soup into the yogurt first so it doesnt curdle, and if the soup gets too smooth or gummy from overblending, mash a few potato chunks back in or reserve some unblended bits for texture.

3) Build flavor early and brighten at the end. Let the onions get a little golden so you get those browned bits, and finish with a tiny splash of lemon juice or vinegar to lift the richness. A pinch of cayenne or smoked paprika also works nice if you want more depth.

4) For leftovers and make aheads, do not freeze with the yogurt or cheese mixed in. Freeze the base (broth, veg and potato) then add yogurt and cheese when you reheat. Rewarm slowly over low heat and whisk often so it stays creamy.