Healthy Broccoli and Cheddar Soup
Updated Mar 06, 2026
Lightened-up Broccoli Cheddar Soup made with roasted vegetables, vegetable broth, milk, and cheddar for a creamy texture without heavy cream.
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Broccoli and Cheddar Soup, but healthier!
I like broccoli and cheese soup, but sometimes it ends up feeling heavier than I want, especially for a regular weeknight. This healthier broccoli and cheese soup version is the one I make when I want those same flavors without it turning into a bowl of just cream and cheese.
Instead of relying on cream, the base is made from roasted potatoes, carrots, and onions that get blended until smooth. That’s what gives the soup its creamy texture. Then I stir in roasted broccoli, a little cheddar, and milk to finish it. It still has that broccoli and cheddar soup feel, just a little lighter and made mostly with vegetables.
Happy Cooking!
– Yumna
Healthy Broccoli and Cheddar Soup Ingredients
- Cheddar cheese & milk: The cheddar gives it the classic broccoli cheese flavor, but just a small amount is enough. I stir the cheese in at the end so it melts smoothly. The milk helps loosen the soup and keeps the texture creamy.
- Broccoli: I roast the broccoli separately so it keeps its flavor and doesn’t turn dull or overcooked in the soup. After blending the base, I pulse the broccoli in just a few times so you still get small pieces instead of completely smooth soup.
- Soup base: Yukon Gold potatoes, carrots, and onion. These get roasted first and then blended, which is what makes the soup creamy without needing heavy cream. Yukon Golds work best because they blend smoothly. Try to slice the vegetables fairly evenly so they roast at the same rate.
- Olive oil, salt & black pepper: These season the vegetables before roasting so the flavor builds from the start. I divide the seasoning between the vegetable batches so everything gets coated evenly.
- Spices: Paprika and mustard powder. These give the soup a little depth without making it spicy. The mustard powder is subtle but helps bring out the cheese flavor.
- Vegetable broth: This is the main liquid for the soup. I use low-sodium broth so I can control the salt level. If the soup ends up thicker than you like, you can add a splash more broth when blending.
How to Make Healthy Broccoli and Cheddar Soup
This healthy broccoli and cheese soup comes together in a few simple steps. Roasting the vegetables first builds flavor and helps create a naturally creamy base once everything is blended.
Roast the Vegetables
Make the Soup
Healthy Broccoli and Cheddar Soup Recipe
Healthy Broccoli and Cheddar Soup made with roasted vegetables, potatoes, and a little cheddar for a creamy texture without heavy cream.
Video
Ingredients
- 4-5 Yukon Gold potatoes peeled and sliced
- 2 large carrots sliced
- 1 small onion sliced
- 1 small head broccoli cut into florets
- 2 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- 4 cups low sodium vegetable broth
- ½ cup shredded cheddar cheese plus more for serving
- 1 cup milk
Instructions
- Preheat the oven to 400°F, and line a large baking sheet lined with parchment paper.
- Arrange the potatoes, carrots and onions on the baking dish, drizzle 1 tablespoon olive oil, season with 1 teaspoon salt and ½ teaspoon black pepper and toss to coat. Roast the vegetables in the preheated oven for 25 minutes, tossing halfway through.
- In another small baking sheet lined with parchment paper, add the broccoli, drizzle with remaining olive oil, and season with remaining salt and pepper; toss to combine. Roast the broccoli for 10 minutes.
- Transfer all the vegetables, except for the broccoli to a deep pot. Season with paprika and mustard powder and toss to combine. Pour the vegetable broth over the roasted vegetables and bring to a boil.
- Lower heat to a simmer, and cook for about 10 minutes. Blend using an immersion blender until smooth and creamy. Add the broccoli and pulse a few times to incorporate the broccoli. Remove from heat and stir in cheddar cheese and milk.
- Serve warm with extra cheese on top, if desired.
Notes
My Top Tip: Add dairy off the heat. Remove the soup from the heat and stir in the milk and cheese. The residual heat will melt the cheese and warm the milk without the risk of anything splitting or curdling.
Storage: Store any leftovers in an airtight container. It will last about 4-5 days in the fridge.
Freezing: Place the cooled soup into ziplock bags or a freezer-safe container, and it will keep well for up to 3 months. Defrost the soup in the fridge overnight before reheating.
Nutrition
Serving: 1bowl, Calories: 207kcal, Carbohydrates: 33g, Protein: 10g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 1115mg, Potassium: 996mg, Fiber: 7g, Sugar: 8g, Vitamin A: 9230IU, Vitamin C: 155.1mg, Calcium: 204mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Switch up the texture. I like to blend this pretty smooth, but if you like a more rustic soup, you can just blend half of the contents for a more stew-like consistency.
- Add a little acid. Adding a splash of lemon juice or even your favorite vinegar right at the end can really brighten up this soup. Start with 1 teaspoon, then add more to taste.
- Char the broccoli. The recipe calls for just slightly roasting the broccoli but for more depth of flavor, cook it for about 20 minutes, or until it starts to char. It will give the soup a deeper flavor.
Recipe Tips
- Use a semi-starchy/waxy potato over waxy ones in this recipe. Starchy potatoes will break down and create a creamier texture. I like to use Yukon Gold, and Russet would also work well.
- Cook the vegetables in the pot instead of roasting them. To limit use of extra dishes and the oven, you can also cook the onions, carrots and potatoes in the pot until tender (about 10 minutes) and then add the broth in.
Serving Ideas
- Bread: Olive Bread, Rosemary Focaccia, or Garlic Bread
- Salad: Kale Caesar Salad, Garden Salad, or Mixed Green Salad
Comments
I’ve been making this recipe for years, so I figured it was finally time I sing its praises as I make it again for dinner tonight. The potatoes make it very filling, plus I’ve been able to pass this recipe along to several friends with dairy issues and they’ve used vegan cheese and it works well! I love to serve it with a hunk of freshly baked bread as a hearty and comforting dinner, or I’ve had great success freezing it into individual servings for an easy and tasty lunch. Thanks for an awesome recipe that I will continue to cook for many more years to come!!
Aww thank you so much, Ava!! So happy you love the soup and find it comforting and filling! Love to hear that your dairy-free friends also like the recipe!
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