There’s nothing quite as comforting as a bowl of Skinny Broccoli Cheddar Soup, with its creamy texture, vibrant green color, and irresistible cheesy flavor — all without any of the heaviness you’d expect from classic versions. This lightened-up recipe delivers all the soul-warming satisfaction you crave, but in a wholesome, guilt-free way that’s perfect for cozy lunches, easy weeknight dinners, or even impressing friends at a casual get-together. In just 30 minutes, you’ll be dishing up a powerhouse of nourishing veggies and bold cheddar, all blended into a velvety soup you’ll want to make again and again.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients can come together to create such a flavorful, creamy Skinny Broccoli Cheddar Soup. Each component in this recipe plays an important role, adding depth, creaminess, or a burst of color to every spoonful.
- Broccoli florets: Fresh broccoli brings that signature green color and subtle earthiness; feel free to use frozen if that’s what you have on hand.
- Olive oil: Just enough to soften the onion and garlic, adding a hint of richness without weighing the soup down.
- Yellow onion: Diced onion provides a mild sweetness and savory backbone to the soup.
- Garlic cloves: Minced garlic infuses the soup with aromatic depth and a gentle punch.
- All-purpose flour: A couple of tablespoons help thicken the soup for that classic creamy texture, without extra fat.
- Low-sodium chicken or vegetable broth: This forms the flavorful base, and you can easily keep it vegetarian with veggie broth.
- Unsweetened almond milk (or low-fat milk): Adds creaminess and a silky finish, keeping things light.
- Reduced-fat sharp cheddar cheese: Bold, tangy cheddar gives the soup its signature taste while trimming calories.
- Ground nutmeg: Just a pinch lifts the flavors and adds a gentle warmth that pairs perfectly with broccoli and cheese.
- Black pepper: A dash brings everything together with a subtle kick.
- Salt: Season to taste and let the flavors shine.
- Crushed red pepper flakes (optional): For anyone who loves a bit of heat in their Skinny Broccoli Cheddar Soup.
How to Make Skinny Broccoli Cheddar Soup
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Toss in the diced onion and let it cook for about 3 to 4 minutes, just until it softens and becomes translucent. Add in the minced garlic and stir for another minute, letting the kitchen fill with that irresistible aroma.
Step 2: Make the Roux
Sprinkle the flour over the cooked onions and garlic, stirring constantly for 1 to 2 minutes. This step helps thicken the Skinny Broccoli Cheddar Soup without adding unnecessary fat, and it creates the silky base you’re after.
Step 3: Add Broth and Milk
Slowly whisk in the broth, ensuring no lumps remain, then pour in the almond milk (or low-fat milk). Keep whisking until the mixture is smooth and well combined. Let it come to a gentle simmer — you’ll see the base start to thicken and become creamy.
Step 4: Simmer the Broccoli
Stir in all those vibrant broccoli florets, cover the pot, and let the soup simmer for 10 to 12 minutes. The broccoli should be tender but still bright green, which preserves both flavor and nutrients.
Step 5: Blend for Creaminess
Use an immersion blender for a few pulses right in the pot, or carefully transfer half the soup to a blender and then return it. You want a mix of creamy base with some chunky bits for texture — the hallmark of great Skinny Broccoli Cheddar Soup.
Step 6: Add Cheese and Seasonings
Stir in the shredded cheddar cheese, ground nutmeg, black pepper, and a pinch of salt. Let everything simmer for a final 2 to 3 minutes until the cheese is fully melted and the soup is irresistibly creamy. Taste and adjust seasoning if needed before serving.
How to Serve Skinny Broccoli Cheddar Soup
Garnishes
Top each bowl with a sprinkle of extra reduced-fat cheddar, a dusting of freshly cracked black pepper, or a pinch of crushed red pepper flakes for a little heat. Fresh chopped parsley or chives add a lovely pop of color and freshness if you have them on hand.
Side Dishes
A big hunk of crusty whole-grain bread or a warm, toasted baguette is perfect for dipping into your Skinny Broccoli Cheddar Soup. A crisp green salad tossed with a light vinaigrette makes a refreshing companion, balancing out the soup’s creaminess.
Creative Ways to Present
Serve the soup inside a hollowed-out whole wheat bread bowl for a fun, cozy touch, or pour the soup into small mugs for a casual appetizer at a party. If you’re feeling fancy, drizzle with a swirl of Greek yogurt or a sprinkle of microgreens for modern flair.
Make Ahead and Storage
Storing Leftovers
Let any leftover Skinny Broccoli Cheddar Soup cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days, making it a fantastic option for meal prep lunches or quick weeknight meals.
Freezing
This soup freezes beautifully! Ladle cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat Skinny Broccoli Cheddar Soup gently on the stovetop over low heat, stirring occasionally to prevent the cheese from separating. If using the microwave, do so in short intervals and stir in between until hot. Add a splash of broth or milk if it seems too thick.
FAQs
Can I make Skinny Broccoli Cheddar Soup completely dairy-free?
Absolutely! Simply use your favorite dairy-free cheese substitute in place of the cheddar, and stick with unsweetened almond milk for a soup that’s both creamy and vegan-friendly.
Is it okay to use frozen broccoli?
Yes, frozen broccoli works perfectly in this recipe. Just toss it straight into the pot — no need to thaw first. It’s a great shortcut and makes the soup even easier to whip up year-round.
How can I make the soup thicker?
If you prefer a thicker texture, reduce the amount of milk slightly or simmer the soup uncovered for a few extra minutes to let it reduce. You can also blend more of the broccoli for extra body.
Can I add other vegetables?
Definitely! Diced carrots, cauliflower, or even baby spinach can be added for extra color and nutrition. Just be sure to adjust the simmering time so everything is perfectly tender.
What’s the best way to blend the soup?
An immersion blender is the easiest, safest way to blend hot soup right in the pot. If you use a traditional blender, only blend in small batches and allow steam to escape to prevent splattering.
Final Thoughts
If you’re looking for a bowl of pure comfort that fits right into your healthy routine, Skinny Broccoli Cheddar Soup is about to become your new go-to. Give it a try — it’s easy, delicious, and sure to brighten up even the chilliest days!
Print
Skinny Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Skinny Broccoli Cheddar Soup is a healthy, low-calorie take on a classic comfort food favorite. Made with fresh broccoli, reduced-fat cheddar, and a creamy base of almond milk, it offers rich flavor without the heaviness. Perfect for a light lunch or dinner, this soup is simple to prepare on the stovetop and can easily be adapted for vegetarians or dairy-free diets.
Ingredients
Produce
- 4 cups fresh broccoli florets
- 1 small yellow onion, diced
- 2 garlic cloves, minced
Pantry
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- Salt to taste
- Optional crushed red pepper flakes for heat
Dairy
- 2 cups unsweetened almond milk (or low-fat milk)
- 1 cup shredded reduced-fat sharp cheddar cheese
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute to release its flavor without burning.
- Make Roux: Sprinkle the all-purpose flour over the onions and garlic. Stir constantly for 1–2 minutes to cook the flour and form a roux that will thicken the soup.
- Incorporate Liquids: Slowly whisk in the low-sodium broth, followed by the almond milk, ensuring the mixture becomes smooth and lump-free.
- Simmer Broccoli: Bring the soup to a gentle simmer and add the fresh broccoli florets. Cover the pot and cook for 10–12 minutes until the broccoli is tender.
- Blend Soup: Use an immersion blender to partially blend the soup to your desired consistency, leaving some broccoli texture, or transfer half the soup to a blender and blend before returning to the pot.
- Add Cheese and Seasonings: Stir in shredded reduced-fat cheddar cheese, ground nutmeg, black pepper, and salt to taste. Simmer for another 2–3 minutes until the cheese is completely melted and the soup is creamy.
- Serve: Ladle the soup into bowls and top with extra shredded cheese or crushed red pepper flakes if you like some heat. Serve warm.
Notes
- For a thicker soup, reduce the amount of almond milk or simmer the soup uncovered for longer to allow it to thicken.
- You can substitute frozen broccoli if fresh is not available; just add a couple of extra minutes to the cooking time.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- For a dairy-free version, substitute the cheddar cheese with your favorite dairy-free cheese alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 15mg
