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Dive in to a warm, creamy bowl of Lightened Up Broccoli Cheddar Soup for the ultimate comfort food — the healthy way!
The ultimate cozy, cheesy broccoli soup
Need some comfort food vibes? Let me tell you, there’s nothing quite like a good, warm bowl of soup to make that coziness happen.
And rest assured, you’ll find exactly what you need in this lightened up broccoli cheddar soup recipe. It’s the absolute bomb and has so much cheesy flavor in each bite!
It only takes about half an hour to make, and it’s a pretty low-stress dish that even beginners can master. We’ll be making it with lots of cheese (obviously), broccoli, and yummy seasonings like garlic, nutmeg, and more. Let’s dive in!
Ingredients in this broccoli cheddar soup recipe
Broccoli cheddar soup is infamous for being a deliciously thick soup. And with these ingredients, you get just that! Here’s everything you’ll need to bring it to life.
- Avocado Oil: First up, 2 tbsp of avocado oil will be used to sauté the onion.
- Onion: Use 1 whole yellow onion diced into small pieces.
- Garlic: 2 cloves of minced garlic will be used to add the flavor that we all love! Yes, it totally makes this soup that much better.
- Flour: 1/4 cup of gluten free flour is used for texture and consistency.
- Stock: 4 cups of chicken stock serves as the liquid component of broccoli soup.
- Carrots: Shred 2 large carrots to add extra flavor and texture!
- Broccoli: Now for the star of the show! Use 5 heaping cups of broccoli chopped into small pieces. It should use about 2 small heads of broccoli.
- Salt & Pepper: Use 1 tsp of salt and pepper, each.
- Nutmeg: Include 1/2 tsp of nutmeg for extra flavor.
- Milk: 1 cup of milk works to thicken the soup.
- Cheese: Don’t forget the cheese! Add 2 cups of shredded cheddar. I like to grab the blocks and shred them myself, but pre-shredded works just as well!
- Arrowroot Powder: 2 tbsp of arrowroot powder will be used to thicken the recipe. You can substitute with cornstarch if needed!
- Milk: Finally, we’ll be mixing the powder with an additional 1 tbsp of milk to create the right texture.
Tools needed to make this recipe
To create homemade cheddar and broccoli soup, you’ll need the follow items. Don’t forget your measuring cups! Proper measurements are extra important for this one.
- Cutting board
- Chopping knife
- Dutch oven or large pot
- Whisk
- Small bowl
For measuring, grab the following sizes: 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1 cup.
How to make lightened up broccoli cheddar soup
Making your own broccoli cheddar soup is simpler than you think. In fact, the whole shebang only takes about half an hour!
First, heat the avocado oil in a dutch oven. Add the onion and sauté until it softens.
Add the garlic and let cook for 2 minutes.
Then, use a whisk to add the flour, followed by the chicken stock. Combine well until all of the clumps are dissolved.
Bring the mixture to a boil, and then add the broccoli, carrots, salt, pepper, and nutmeg and cook for 10 minutes.
After 10 minutes, add the milk and cheese. Lower the heat to medium and stir.
In a small dish, whisk together the arrowroot powder and milk to create a slurry. Pour it into the soup to help thicken the mixture.
Let the soup cook for 10 minutes over medium-low heat.
Turn off the heat and serve!
How to veganize this recipe
If you’re craving some light broccoli cheddar soup but would prefer to go the vegan route, it’s totally possible! Make these three swaps, and you’ll be in plant-based heaven.
- Stock: First up, swap the chicken broth with veggie broth. Use the same amount (4 cups).
- Milk: Next, replace the milk with your favorite plant-based option like almond, oat, or cashew. I would go with a non-sweetened choice for flavor purposes.
- Cheese: Swap with your favorite plant-based vegan cheddar like Miyoko’s or Daiya!
Storing leftovers
Any leftovers can be kept in the fridge and enjoyed within 2-3 days. Make sure they’re in an airtight container to lock in freshness, and reheat on the stove!
If you liked this recipe, you’ll want to try these!
Dive in to some more cheesy deliciousness with these recipes. From quiche and potatoes to pizza casserole (for real) and more soup, there’s something for every craving!
- Healthy Spinach Bacon Quiche
- Lightened Scalloped Potatoes
- Easy Pizza Casserole Recipe
- Baked Potato Cauliflower Soup
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Lightened Up Broccoli Cheddar Soup
Dive in to a warm, creamy bowl of Lightened Up Broccoli Cheddar Soup for the ultimate comfort food — the healthy way!
Ingredients
- 2 tbsp avocado oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup gluten free flour
- 4 cups chicken stock
- 2 large carrots, shredded
- 5 heaping cups broccoli, chopped small (2 small heads)
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp nutmeg
- 1 cup milk
- 2 cups cheddar cheese, shredded
- 2 tbsp arrowroot powder (or cornstarch)
- 1 tbsp milk
Instructions
- In a dutch oven, heat avocado oil. Add in onion and saute until softened.
- Add in garlic and let cook 2 minutes.
- Using a whisk, add in the flour, then the chicken stock until well combined and no clumps.
- Bring to a boil, then add the broccoli, carrots, salt, pepper, and nutmeg and cook for 10 minutes.
- After 10 minutes, add the milk and the cheese. Lower heat to medium and stir.
- In a small dish, whisk together the arrowroot and milk to create a slurry, then pour it into the soup. This will help thicken your soup greatly. Let soup cook for 10 minutes over medium-low heat.
- Turn off heat and serve!
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Madi says
Okay this is the best broccoli cheddar soup I’ve ever had!! The instructions were so easy to follow and I really appreciate the minimal ingredients. Thank you for all of the awesome recipes!!
★★★★★
Erin says
Hi Madi, so happy you loved it!
Molly says
Delish! I added shredded chicken for some protein and it was perfect ❤️
★★★★★
Erin says
Hi Molly, so happy you loved it!
Elizabeth says
I loved how easy this was to make – and delicious of course!
★★★★★
Erin says
Hi Elizabeth, so glad you loved it!! 🙂
Casey Colodny says
Puts Panera to shame!! It was so creamy and yummy, will definitely be making this again!
★★★★★
Erin says
Hi Casey, so happy you loved it! 🙂
Jeanna says
This soup was so so good!! Definitely will be making it again.
Erin says
Hi Jeanna, so glad you loved it!!
Kayla says
Delish! Simple healthier version of my favorite soup!
★★★★★
Erin says
Hi Kayla, so happy you enjoyed it! 🙂
Madeleine says
Such a great recipe!!! I didn’t do the thickening section and I think it’s perfect.
★★★★★
Erin says
Hi Madeleine, so happy you loved it!
Jessie says
Great ingredients and tasted good!
The only thing I had trouble with in this recipe was how much of the milk to mix with the arrowroot. It wasn’t specific in the directions if I should mix it with the 1tbsp or the cup!
★★★★★
Erin says
Hi Jessie, so happy you loved it and it is in the recipe: 2 tbsp arrowroot powder (or cornstarch) and 1 tbsp milk. Hope this helps for next time!
Sage says
This was sooo quick and easy to make and absolutely delicious!! Will be making this again forsure!!
★★★★★
Erin says
Hi Sage, so happy you loved the soup!!
Alex says
Loved this, so so good!!
★★★★★
Erin says
Hi Alex, so happy you liked it!!
Kelly says
SO GOOD! Used plant based cheddar cheese and oat milk for a GF and DF version of this. So yummy so cozy
★★★★★
Erin says
Hi Kelly, so happy you loved it and made it your own!!
Kelli says
So good and comforting! Easy to make! Love it the day of and makes great leftovers throughout the week!
★★★★★
Erin says
Hi Kelli, so glad you enjoyed the soup!!
Ashley says
Made this for dinner last night and so glad I did! I used AP flour, cows milk and shredded cheese and the creaminess and thickness were perfectly balanced. Next time I’ll cut the salt in half though because with the sharp cheddar it was a little more salty than my liking.
★★★★★
Erin says
Hi Ashley, so happy you loved it so much!
Alicia says
My new favorite soup!! Thanks Erin! Better than Panera for sure! Super flavorful and no guilt!! Yummy left over as well! Will be making it again soon!!
★★★★★
Erin says
Hi Alicia, so happy you loved it so much! 🙂
allie says
I made the vegan version of this and it was incredible!!! I used almond milk and Violife vegan shredded cheddar cheese. My non-vegan boyfriend LOVED it!
★★★★★
Erin says
Hi Allie, so happy you both loved it and made it your own!!
Megan says
Great winter soup!! Love the recipe and the addition of shredded carrots. Super easy to make and great as leftovers!
★★★★★
Erin says
Hi Megan, so happy you loved it!!
Beth says
Everyone loved it! I added a little extra oatmilk since I spilled some broth pouring it into the Dutch oven so I needed a little extra slurry at the end to thicken things up. So so good and not a lead sinker!
★★★★★
Erin says
Hi Beth, so glad you liked it and made it your own!!
Ashley says
Absolutely loved this recipe! It was even better than other non “lightened up” versions I’ve made in the past. Perfect cozy winter meal
★★★★★
Erin says
Hi Ashley, so happy you loved the soup! 🙂
Allison says
Can this be made with vegetable broth?!
Erin says
Hi Allison, I have not tired that sub but should be fine! Let me know how it comes out!!
Sonia Patel says
Creamy & delicious and perfect for a winter day!
★★★★★
Erin says
Hi Sonia, so happy you loved it!