Healthy Broccoli Cheese Soup

Name: Healthy Broccoli Cheese Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion (diced); 3 cloves garlic (sliced); 2 stalks celery (sliced); 4 cups broccoli florets ((1-2 inches)); 1 white potato ((cut into 0.5 inch cubes)); 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups broth; 1 cup milk; 1 1/2 cups cheddar cheese ((shredded))

August 30, 2018 28 Comments

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Healthy broccoli cheese soup that is thickened with a potato and does not contain heavy cream. Packed with healthy vegetables, yet comforting and satisfying. Gluten-free.

We are now entering soups and stews season…you ready? I sure am!

I always start craving a nice bowl of soup somewhere around mid-August, even if it is sweltering hot outside. And while there have been many different creamy soups on the blog, I have yet to share my version of classic broccoli cheese soup!

So here we are today with my healthy broccoli cheese soup: thick and creamy, yet no cream in it whatsoever.

This broccoli cheese soup

is thickened with a potato rather than flour
is ready in under 30 minutes
is filling and satisfying, yet packed with healthy vegetables

How to make healthy broccoli soup

Most broccoli soup recipes out there are thickened with flour, use heavy cream and tons of cheddar cheese. My broccoli soup is thickened with a potato! This is a trick I learned when making my favorite cauliflower cheese soup growing up. The starchy potato adds body to the soup without the need to make a roux or any flour.

We start by sauteeing the onions and garlic in a little olive oil.
Then we add the broccoli, celery, potato, seasonings and broth.
Simmer for 20-ish minutes until everything is soft.
Puree with a cup of milk! I love my immersion blender for this step but you could also transfer to a blender.
Add in the cheese by small handfuls and stir until it is melted into the soup.
ENJOY!

Can I freeze this broccoli cheddar soup? YES. I always thought that creamy soups could not be frozen, but this broccoli cheddar soup freezes and thaws like a dream.

Is this broccoli soup recipe low carb? There are 20 g of carbs per bowl, which is on the lower end of the spectrum, however not keto-friendly. You could try swapping the potato for arrowroot starch, though I’m unsure of the amounts you’d need. You can also swap the milk for almond milk.

Can I make this broccoli soup recipe in the slow cooker? Instant pot? I haven’t tested but believe you could do both. I’d try low 3 hours in the slow cooker (don’t cook the broccoli on high heat in the slow cooker as it can get bitter), and I’d try high pressure for 5 minutes in the Instant Pot with a 10 minute natural pressure release.

How do I get my broccoli soup as smooth as yours? For this soup, I had to puree with my immersion blender for 2-3 minutes to get it so creamy. If you just do a quick blitz, it will be slightly grainy. Make sure you give it a really good blend!

Tips & equipment for the best healthy broccoli cheddar soup

this is my immersion blender (make sure to blend your soup for 2-3 minutes to get it ultra creamy)
here’s my favorite chef’s knife that made chopping a breeze (I wish I had bought a good one sooner!)
Looking for more healthy soup recipes? Check out this Creamy Roasted Cauliflower Soup, this Butternut Squash Soup Recipe, or these 36+ Healthy Soup Recipes

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5 from 5 votes