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Healthy Broccoli Cheese Soup

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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.

close up view of the broccoli cheese soup in white bowl

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

ingredients prepped for the broccoli cheddar soup

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.

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

cooked vegetables in pot for the broccoli soup recipe

overhead view of the pot with pureed broccoli cheese soup swirled with yogurt
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!

two bowls of broccoli cheddar soup on wooden tray

Watch the video below to see exactly how I prepped this healthy broccoli cheddar soup. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Tips & equipment for the best healthy broccoli cheddar soup

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5 from 6 votes

Healthy Broccoli Cheese Soup

Course: Lunch
Cuisine: American
Keyword: broccoli, soup
Calories: 269kcal
Author: Denise Bustard
Servings: 4
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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

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)

Instructions

  • In a medium-sized pot, heat the oil over medium heat.
  • Add the onion, and cook for 5-7 minutes, until translucent. Add the garlic and cook for 1 minute, until fragrant.
  • Add the celery, broccoli, potato, salt, pepper and broth. Cover and simmer for 20 minutes, or until potato is soft when poked with a fork.
  • Add the milk, then blend with an immersion blender until creamy and smooth (2-3 minutes).
  • Add the cheese in 3-4 batches, stirring each time until it has melted into the soup.

Storage

  • This soup may be stored in the fridge for up to 4 days, or the freezer for up to 3 months.

Nutrition

Serving: 1/4 of the batch | Calories: 269kcal | Carbohydrates: 15g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 981mg | Potassium: 356mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1430IU | Vitamin C: 89.3mg | Calcium: 448mg | Iron: 2.4mg

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About Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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Comments

  4. angelica

    Wondering if you had any suggestions to cut the sodium down in any amount? Looks delicious and cannot wait to make it for a little warmth in upcoming cool months!

    Reply

  6. Rachelle

    5 stars
    This was so tasty! I made it with almond milk and it turned out perfect. I will be making this again. Thanks for the great recipe!

    Reply

  9. Lois

    Hi there – This looks delicious and I’m going to try it this week. Just wondering how many cups this recipe makes in total? Apologies if that information is here and I’m just not seeing it. Thanks!

    Reply

  10. Vickie Ebinger

    I just found your website and am so impressed with your recipes and your attention to detail when describing the options! Very thoughtful and much appreciated.
    This recipe looks so good and healthy! I am going to try it today with Almond milk and almond milk shredded cheese. I hope it tastes as creamy !! I

    Reply

  13. Mehitabel

    5 stars
    I have tried at least 5 or so of your recipes and I keep making them again and again because they are so easy and delicious every time! Thank you for helping me make my meal planning and preparation much easier and a lot more satisfying.

    Reply

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