If you’ve been searching for that perfect bowl of comfort that doesn’t derail your healthy eating goals, this Healthy Broccoli Cheese Soup Recipe is about to become your new best friend. Creamy and cheesy without the heavy guilt, this soup is packed with vibrant broccoli, tender carrots, and a secret ingredient—white beans—to add protein and a silky texture. Every spoonful feels indulgent yet nourishing, making it a go-to for chilly evenings or anytime you crave a cozy, wholesome meal.
Ingredients You’ll Need
What I love about this recipe is how it transforms simple, everyday ingredients into a luscious, satisfying bowl of soup. Each component plays a vital role, from the fresh broccoli’s bright green color to the sharp cheddar’s rich depth, all tied together with a subtle blend of spices that wakes up your palate.
- Olive oil: Adds a smooth base for sautéing and brings a mild, fruity richness to the soup.
- Yellow onion: Provides a sweet, savory foundation that softens beautifully when cooked.
- Great northern beans: These add creaminess and a boost of protein without overpowering the other flavors.
- Flour: Used to gently thicken the soup so it clings perfectly to every bite.
- Veggie broth: Brings the entire soup together with a light, savory liquid base.
- Bay leaves: Infuse subtle aromatic notes that enhance the overall depth.
- Kosher salt: Essential for balancing and elevating all the flavors.
- Dry mustard: Gives a gentle tang that brightens the cheese’s richness.
- Ground nutmeg: Adds cozy warmth, tying the flavors beautifully.
- Shredded carrots: Offer natural sweetness and a lovely pop of color.
- Broccoli florets: The star ingredient delivering freshness and nutrients.
- Milk: Adds creaminess without heaviness, keeping the soup light.
- Shredded cheddar cheese: Brings that irresistible cheesy goodness in every spoonful.
How to Make Healthy Broccoli Cheese Soup Recipe
Step 1: Sauté Aromatics and Beans
Start by warming olive oil in a large pot over medium-high heat, then toss in the diced yellow onion. Stir and cook for 5 to 6 minutes until it softens into a sweet, translucent base. Adding the great northern beans at this point not only boosts nutrition but helps create that wonderfully creamy texture that makes this soup feel indulgent without the extra fat.
Step 2: Build the Soup Base
Sprinkle in the flour and stir it through the onion and beans, coating everything evenly. This step is crucial to gently thicken the soup later on. Slowly pour in the veggie broth, about a cup at a time, whisking as you go to keep the mixture smooth without lumps. The result is a silky liquid foundation that will cradle all your flavors beautifully.
Step 3: Blend for Smoothness
For that perfectly creamy texture, carefully use an immersion blender to puree the mixture until smooth. This step transforms your base into a velvety canvas that highlights the soup’s comforting richness without relying on heavy cream. It’s a game changer for a healthier twist.
Step 4: Add Veggies and Simmer
Drop in the bay leaves, salt, dry mustard, nutmeg, shredded carrots, and fresh broccoli florets. Cover the pot and bring everything to a gentle boil, then lower the heat and let it simmer for 10 to 15 minutes. This is where the broccoli turns tender, the carrots impart a subtle sweetness, and all the flavors meld beautifully.
Step 5: Stir in the Milk
Pour in the milk to add smooth creaminess and balance the soup’s flavors. Stir gently to combine without bringing it back to a boil, which helps maintain the perfect texture as you prepare to add the cheese.
Step 6: Add Cheese with Care
Mix the shredded cheddar with the reserved tablespoon of flour to prevent clumping. Add half of this cheesy mixture to the warm soup, letting it sit for 1 to 3 minutes so the cheese can melt slowly, then whisk it in gently. Repeat with the remaining cheese for a luscious, gooey finish. Turn off the heat and get ready to enjoy your incredible homemade soup.
How to Serve Healthy Broccoli Cheese Soup Recipe
Garnishes
Looking to elevate your soup experience? Sprinkle some extra shredded cheddar or a few red pepper flakes on top for a mild kick. A swirl of Greek yogurt or a sprinkle of fresh chopped chives adds bright contrast and creaminess that feels indulgent yet fresh.
Side Dishes
This soup pairs wonderfully with a slice of crusty whole-grain bread or a warm, fluffy dinner roll for dipping. A crisp green salad with a light vinaigrette balances the richness, making your meal both refreshing and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or alongside savory crackers topped with cream cheese and herbs. You can even drizzle a touch of truffle oil or garnish with toasted pine nuts to add texture and a hint of elegance that will impress guests and family alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and store it in the refrigerator. It will keep fresh for up to 4 days and as it sits, the flavors deepen, making reheated portions even more comforting.
Freezing
This soup freezes beautifully! Portion it out in freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months, so you always have a wholesome meal ready to thaw and enjoy on busy days.
Reheating
Reheat your soup gently on the stovetop over low heat, stirring occasionally to ensure it warms evenly. Add a splash of milk or broth if it’s too thick. Avoid boiling to keep the cheese from separating and maintain that silky texture you love.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar gives this soup its classic flavor, feel free to experiment with Gruyère, Monterey Jack, or even a mix of cheeses for a different but equally delicious twist.
Is this soup suitable for vegans?
This recipe isn’t vegan as written because of the cheese and milk, but you can swap in plant-based milk and vegan cheese alternatives. Just keep in mind the flavor and texture might change a bit.
Can I make this soup gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour or cornstarch to thicken the soup. Make sure your broth and other ingredients are also certified gluten-free to keep it safe.
What’s the best way to get broccoli florets ready quickly?
Buying pre-cut broccoli florets can save time, or you can chop fresh broccoli into small, bite-sized pieces so they cook evenly and blend well with the soup’s creamy texture.
Can I add other vegetables to this soup?
Definitely! Cauliflower, zucchini, or bell peppers can be great additions. Just adjust cooking times slightly to ensure everything becomes tender without losing that creamy consistency.
Final Thoughts
There’s something truly special about a recipe that feels like a warm hug in a bowl, and this Healthy Broccoli Cheese Soup Recipe delivers that in spades. It’s approachable yet packed with flavor and nutrition, making it perfect for busy weeknights or when you want to treat yourself to homemade comfort food without the guilt. I can’t wait for you to give it a try and make it a staple in your kitchen!
Print
Healthy Broccoli Cheese Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Healthy Broccoli Cheese Soup is a creamy, comforting dish made with nutrient-packed broccoli, white beans for added protein and creaminess, and sharp cheddar cheese for a rich flavor. Using wholesome ingredients like olive oil, veggie broth, and a blend of aromatic spices, this soup is both delicious and nourishing, perfect for a cozy meal.
Ingredients
Soup Base
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 can great northern beans (15oz), drained
- 1/4 cup flour, plus 1 tablespoon divided
- 4 cups veggie broth
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground nutmeg
Vegetables
- 1 cup shredded carrots
- 8 cups broccoli florets
Dairy
- 2 cups milk
- 2 cups shredded cheddar cheese
Instructions
- Sauté Onions and Beans: Heat a dutch oven or large pot over medium-high heat. Add the olive oil and diced onion and sauté for 5 to 6 minutes until the onions begin to soften. Add the drained beans and cook together for about 1 minute.
- Add Flour and Broth: Sprinkle 1/4 cup flour over the onion and bean mixture and stir well to coat everything evenly. Gradually pour in the veggie broth about 1 cup at a time, stirring continuously until the mixture is smooth and well combined.
- Blend Soup Base: Carefully use an immersion blender to blend the mixture until smooth, creating a creamy base for the soup.
- Add Seasonings and Vegetables: Stir in the bay leaves, kosher salt, dry mustard, and ground nutmeg, then add the shredded carrots and broccoli florets. Cover the pot and bring to a boil, then reduce the heat to medium-low and simmer for 10 to 15 minutes until the broccoli is tender.
- Add Milk: Stir the milk into the soup, gently warming it to combine flavors.
- Melt Cheese into Soup: In a small bowl, toss the shredded cheddar cheese with 1 tablespoon of flour to coat. Add half of the cheese mixture to the top of the soup and let it sit for 1 to 3 minutes to melt, then slowly whisk it into the soup. Repeat with the remaining cheese, letting it melt before whisking again. Turn off the heat and serve immediately.
Notes
- Using great northern beans adds creaminess and protein without dairy or cream.
- Coating the cheese with flour helps prevent clumping and ensures a smooth texture.
- Immersion blender makes it easy to blend the soup directly in the pot.
- Monitor the heat carefully when adding the cheese to avoid curdling or overheating.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
