If you’re looking for a comforting bowl of warmth that doesn’t weigh you down, the Skinny Broccoli Cheddar Soup Recipe is your new best friend in the kitchen. This vibrant, creamy soup manages to capture all the cheesy, hearty goodness of traditional broccoli cheddar soup while keeping things light and healthy. Bursting with fresh broccoli florets, sharp reduced-fat cheddar, and a blend of simple, wholesome ingredients, this soup is perfect for cozy dinners or meal prepping without an ounce of guilt. Trust me, once you try this Skinny Broccoli Cheddar Soup Recipe, it’ll become a staple in your recipe rotation that you’ll want to share with everyone you know.
Ingredients You’ll Need
Let’s talk about the essentials that make this soup so deliciously simple and satisfying. Each ingredient plays a key role: from the fresh broccoli bringing that signature green vibrancy to the creamy reduced-fat cheddar that gives it just the right cheesy kick, every element is crafted for flavor and health in perfect harmony.
- Olive oil: A tablespoon for sautéing, adding a subtle richness and healthy fats.
- Medium onion, diced: Builds a sweet, savory base that melds perfectly with the broccoli.
- Garlic cloves, minced: Adds a warm, aromatic punch that wakes up the entire soup.
- Fresh broccoli florets, chopped: The star of the dish providing fiber, texture, and vibrant color.
- Medium carrots, shredded: Contribute natural sweetness and a beautiful orange contrast.
- Low-sodium chicken or vegetable broth: Keeps the soup flavorful without excess salt.
- Unsweetened almond milk or skim milk: Creates creaminess without heaviness.
- Cornstarch mixed with water: The secret to a smooth, lightly thickened soup body.
- Dijon mustard: Adds a subtle tang that brightens the overall flavor.
- Smoked paprika: A gentle smoky depth that layers nicely into the dish.
- Salt and black pepper: Basic seasoning to balance and enhance flavors.
- Reduced-fat sharp cheddar cheese, shredded: The rich, cheesy goodness without extra calories.
How to Make Skinny Broccoli Cheddar Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, letting them soften gently for 3 to 4 minutes. This step is crucial because it layers your soup with a fragrant, savory foundation that sets the tone for what’s to come.
Step 2: Add the Vegetables
Next, stir in the chopped broccoli florets and shredded carrots. These vibrant veggies will soon become tender and delicious as you pour in the broth to bring everything to a simmer. This simmering stage, lasting about 10 to 12 minutes, lets all the fresh flavors mingle while softening the vegetables just right.
Step 3: Blend the Soup Base
After your veggies are tender, stir in the almond (or skim) milk, Dijon mustard, smoked paprika, salt, and pepper. Then add the cornstarch slurry—this is what thickens your soup gently without adding cream or flour. Let it simmer for 3 to 4 minutes until you notice the texture becoming creamy and luscious.
Step 4: Melt in the Cheese
Reduce the heat to low and slowly stir in the shredded reduced-fat sharp cheddar cheese. Taking your time here is key, allowing the cheese to melt smoothly into the soup creating that velvety, indulgent mouthfeel we all crave without the calorie overload.
Step 5: Blend for Texture
For the perfect balance between creamy comfort and hearty bite, use an immersion blender to puree about half of the soup right in the pot. Leaving some chunky broccoli and shredded carrots brings texture and satisfaction to every spoonful.
How to Serve Skinny Broccoli Cheddar Soup Recipe
Garnishes
Sprinkling a little extra shredded cheddar on top adds a melty finishing touch. For a hint of heat and contrast, try a pinch of red pepper flakes. If you’re feeling fancy, fresh chives do wonders in adding a mild oniony freshness that brightens each bite.
Side Dishes
This soup pairs wonderfully with crisp green salads or warm whole-grain bread for dipping. If you want to keep it light, crunchy veggie sticks or a simple side of quinoa can complement the nourishing qualities of the soup beautifully.
Creative Ways to Present
Serve the soup in wide mugs or rustic bowls with a sprinkle of cheddar and a drizzle of olive oil. For an inviting touch, place a small ramekin of extra cheese or pepper flakes on the side so everyone can customize their bowl. It’s not just a meal, it’s a cozy experience.
Make Ahead and Storage
Storing Leftovers
This Skinny Broccoli Cheddar Soup Recipe stores beautifully in the fridge for up to 4 days. Let it cool completely before transferring to an airtight container. The flavors deepen over time, making leftovers a tasty treat.
Freezing
Freezing is possible, but keep in mind the texture of the cheese might change slightly. Freeze in portions inside freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring often to prevent the cheese from separating. Adding a splash of milk or broth can help restore the creamy consistency if it thickens too much.
FAQs
Can I make this soup vegan?
Absolutely! Swap the reduced-fat cheddar for vegan cheese shreds and use vegetable broth instead of chicken broth. The soup still tastes rich and comforting with this simple swap.
What if I don’t have an immersion blender?
No worries! You can carefully transfer half the soup to a regular blender and puree until smooth, then mix it back into the pot. Just be cautious with hot liquids to avoid spills.
Is it okay to use frozen broccoli?
Yes, frozen broccoli works well in this recipe, especially when fresh is out of season. Adjust cooking times slightly, as frozen broccoli will cook faster when simmered.
Can I use a different type of cheese?
You can experiment with mild cheddar or even a combination of cheeses to suit your taste. Just keep in mind that reduced-fat sharp cheddar provides the cheesy punch with fewer calories.
How thick should the soup be?
The soup should be creamy but not overly thick. The cornstarch slurry helps achieve this balance by lightly thickening without making it gloopy. Adjust by adding a little more broth or milk if needed during cooking or reheating.
Final Thoughts
This Skinny Broccoli Cheddar Soup Recipe is one of those rare gems that combines health and indulgence in every spoonful. Whether you’re looking for a light lunch, a quick dinner, or something to nourish your soul on a chilly day, this soup answers the call with pure, vibrant flavor. Give it a try—you’ll find keeping it skinny never tasted so satisfying!
Print
Skinny Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Skinny Broccoli Cheddar Soup is a comforting and healthy take on the classic creamy broccoli cheese soup. Made with fresh vegetables, low-fat cheddar, and almond or skim milk, it delivers rich flavor with fewer calories and less fat. Perfect for a light lunch or dinner, this soup combines fresh broccoli and shredded carrots with savory spices and melted sharp cheddar, all cooked gently on the stovetop for a warm, satisfying bowl.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets, chopped
- 2 medium carrots, shredded
- 3 cups low-sodium chicken or vegetable broth
- 2 cups unsweetened almond milk or skim milk
Thickening & Seasoning
- 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1 1/2 cups reduced-fat sharp cheddar cheese, shredded
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
- Cook Vegetables: Stir in the chopped broccoli florets and shredded carrots. Pour in the low-sodium broth and bring the mixture to a simmer. Let it cook for 10 to 12 minutes until the vegetables are tender.
- Add Dairy and Seasonings: Stir in the almond or skim milk, Dijon mustard, smoked paprika, salt, and black pepper. This will add depth and creaminess to the soup.
- Thicken Soup: Mix the cornstarch with water to make a slurry, then slowly stir it into the simmering soup. Continue simmering for 3 to 4 minutes until the soup thickens slightly.
- Melt Cheese: Reduce the heat to low and gradually stir in the shredded reduced-fat sharp cheddar cheese until fully melted and the soup becomes creamy.
- Blend for Texture: Using an immersion blender, blend half of the soup until smooth and creamy, leaving some chunks intact for a hearty texture. Stir everything well to combine.
- Serve: Ladle the soup into bowls and serve hot. Optionally garnish with extra cheddar cheese, red pepper flakes, or fresh chives for added flavor.
Notes
- For extra flavor, garnish each serving with a sprinkle of cheddar, a pinch of red pepper flakes, or fresh chopped chives.
- To make this soup vegan, substitute dairy-free cheddar shreds and use vegetable broth instead of chicken broth.
- Using cornstarch as a thickener keeps the soup gluten-free; be sure to use certified gluten-free cornstarch if necessary.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.
