Healthy Broccoli Cheese Soup

This healthy broccoli cheese soup is ultra-creamy, loaded with vibrant broccoli, and perfectly cheesy, yet surprisingly low in calories and fat. Best of all, it's made with everyday pantry staples and frozen veggies, making it both budget-friendly and super convenient!

It's hearty enough to serve on its own, or you can pair it with salad, sandwiches, or crusty bread for a full meal. I love making a double batch and freezing it for easy lunches or dinners!

Before You Get Started

Here's a quick checklist to make the process smooth and successful.

• Use frozen broccoli florets (about 20 oz). This helps cut down on prep and saves time! You can use fresh if that's all you have. Just cut it into florets and stems, and ensure they're tender before blending!
• Chop veggies in advance. Make sure your veggies (onion, carrot, celery) are prepped so you can start cooking quickly.
• Choose a low‑ or no‑salt vegetable broth. This keeps the sodium in check!
• Grate your cheddar cheese from a block. Freshly shredded cheese melts better and tastes fresher.
• Have a blender or immersion blender ready. This helps get that creamy texture without a ton of cream.

How to Make Healthy Broccoli Cheese Soup

Here's how to make it, step by step (easy to follow and easy to scan).

1. Sauté the Aromatics

In a large soup pot over medium heat, warm the olive oil. Add the chopped onion, carrot, celery, and garlic. Cook ~5 minutes until the veggies are tender and fragrant.

2. Add Broccoli and Broth

Pour in the frozen broccoli and the vegetable broth. Bring to a gentle simmer and cook about 10 minutes, until the broccoli is tender.

3. Stir in the Dairy and Cheese

Turn off the heat. Add the evaporated milk and the shredded cheddar. Stir continuously until the cheese melts smoothly into the soup.

4. Blend for Creaminess

Remove about half the soup and blend until smooth (or use an immersion blender on half). Stir the blended portion back in to create a creamy texture with some veggie chunks for texture.

5. Season and Serve

Taste the soup and add salt and pepper as needed. Serve immediately with your favorite toppings.

Pro tip: If you prefer a thinner soup, add a little extra broth or milk. If you want it thicker, blend a bit more or cook a few extra minutes.

Recipe Tips and Variations

Here are some ideas to remix the soup and keep it interesting.

• Add cauliflower or other veggies. Swap in or add florets of cauliflower, zucchini, or spinach for extra variety.
• Boost the protein. Stir in cooked chicken, turkey, or a scoop of cottage cheese (like some versions do) for more staying power.
• Go extra cheesy or lighter. Use a blend of mild + sharp cheddar, or skip cheese and add nutritional yeast for a dairy‑free "cheesy" flavor.
• Spice it up. Add a pinch of smoked paprika, a squeeze of lemon, or a dash of cayenne for a warm kick.
• Low‑carb/Keto twist. Use full‑fat evaporated milk or half‑and‑half instead of skim and reduce or skip higher‑carb veggies.
• Vegetarian/vegan swap. Use plant‑based milk and vegan cheddar, choose vegetable broth, and keep the frozen broccoli for fast prep.

Serving Suggestions

There are so many different options to serve with this warm and comforting broccoli soup. From traditional options like crusty bread to some extra protein or greens, here are some favorites:

• Crusty bread: There is nothing better than dipping crusty bread in soup, so reach for some crusty whole-grain bread to dip in the cheesy soup.
• With salad: Soup and salad are a natural pairing, so consider serving this alongside a yummy Kale Caesar Salad or a simple salad with balsamic vinaigrette.
• With a sandwich: Make a sandwich to serve on the side, like this Healthy Chicken Salad or Tuna Salad. If you want a diner-style dish, make a Healthy Tuna Melt to go on the side!
• Make it more filling: If you want to make the soup itself more filling and hearty, consider adding in some cooked whole-grain pasta, chickpeas, rice, quinoa, or farro.

Storage and Freezing Tips

Here's how to make leftovers work for you.

• Store: Cool the soup, transfer to an airtight container, and refrigerate. It will keep for about 3‑4 days.
• Freezing: Yes! This soup freezes well. Let it cool fully, then freeze in individual portions. When ready to eat, thaw in the fridge overnight, then reheat gently. Many lighter broccoli cheese soups successfully freeze.
• Reheating: Warm gently over medium‑low heat, stirring often to maintain creaminess and prevent separation. Avoid high heat re‑boil.