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Healthy Broccoli and Cheese Soup in a brown bowl
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5 from 13 votes

Broccoli and Cheese Soup

This vegan-friendly Healthy Broccoli and Cheese Soup has all the flavor of the traditional recipe but with no cream, less calories and less fat!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 207kcal
Author Yumna Jawad


  • 4-5 yukon yellow 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 smoked paprika
  • ½ teaspoon dry mustard powder
  • 4 cups vegetable broth
  • ½ cup shredded cheddar cheese plus more for serving


  • 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. Pour the vegetable broth over the roasted vegetables and bring to a boil.
  • Lower heat to a simmer, and blend using an immersion blender until smooth and creamy. Add the broccoli and pulse a few times to incorporate the broccoli. Stir in cheddar cheese.
  • Serve warm with extra cheese on top, if desired.



Storage: Store any leftovers in an airtight container. It  will last about 4-5 days in the fridge.
Make Ahead: You can roast the vegetables in advance when you have the oven turned on for another recipe. Then when you're ready to cook the soup, you can use the roasted vegetables
Substitutes: For best results, follow the recipe as is. To make the soup vegan, you can use nutritional yeast to give that cheesy flavor, or you can skip the cheese all together.
Equipment: I love using an immersion blender to make this soup. You can also use a traditional blender, like a Vitamix which has a soup setting to puree the soup to the perfect consistency and actually warm it up in the process.


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