Here is an undeniably delicious Broccoli Cheddar Soup recipe packed full of broccoli, carrots, garlic and cheese. This creamy and comforting soup out beats Panera’s bread bowl any day. Options to make it gluten-free and vegan, too.
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I love a good healthy soup recipe and this one has all the flavor you know and love in a broccoli cheddar soup, made lightened up with a few simple ingredients.
Why You’ll Love This Recipe
- Bursting with greens and cheese for a comforting, homemade meal
- Far more fresh and flavorful than any restaurant (I’m looking at you, Panera!) or store-bought version
- Packed with colorful and nutritious veggies, which makes it kid-friendly and mom-approved!
- Makes good use of dairy-free milk and naturally vegetarian, with simple ingredient swaps to suit your dietary lifestyle
Ingredients for Broccoli and Cheese Soup
This broccoli cheddar soup gets an aromatic punch from pantry ingredients and a creamy kick from non-dairy milk and cheddar cheese.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
For this healthy broccoli cheddar soup, you will need:
- olive oil – extra virgin or light olive oil will do. Avocado oil can also be used.
- garlic – for a savory punch and more pronounced flavor.
- onion – a sweet and savory aromatic that can’t be beat, sauté until slightly softened and translucent in color.
- butter – plant based butter (such as Earth Balance) or regular butter both work.
- flour – feel free to use any flour you have on hand – gluten-free, all purpose or white whole wheat. Stick with one that supports your dietary concerns.
- vegetable broth – go for a low sodium vegetable broth to keep it vegetarian. Low sodium chicken broth is the next best option if not a dietary concern.
- non-dairy milk – Use your favorite non-dairy milk. I have had success with oat, soy and cashew. I do not recommend a protein milk, like pea milk.
- broccoli – Look for broccoli heads that are heavy for their size with no signs of yellowing for the freshest flavor. A 12 ounce bag of frozen broccoli will also work – all cooking times remain the same.
- carrots – I love the sweet flavor and color carrots add to this recipe. Feel free to omit and just add more broccoli.
- celery – another green vegetable with aromatic undertones. A little goes a long way.
- salt and pepper – to enhance the flavors and give it some kick. Make sure to have extra black pepper nearby for sprinkling when serving.
- onion + garlic powder – to add just another level of savory goodness.
- nutmeg – this is the secret to delicious cream sauces. The nutmeg adds a warmth of flavor you just can’t put your finger on. Grate a whole nutmeg from fresh for the best flavor.
- dairy-free half-and-half – use whichever you have on hand. My favorites are oat and cashew!
- sharp cheddar cheese – I love the extra bite of sharp cheddar cheese, but a mild or white cheddar are also great subs. I have not tested this recipe with dairy-free cheese, but I suppose the results would be just the same. Vio Life is a good brand.
How to Make Broccoli Cheddar Soup
All it takes is a few easy steps to have this healthy broccoli cheddar soup piping hot and ready for toppings. To blend or not to blend, I leave the choice up to you!
Saute aromatics
In a large dutch oven over medium heat, add olive oil, minced garlic and onion; cook for about 4 minutes, stirring frequently, until fragrant.
Make a roux, then pour in liquid
Add butter and flour, whisking constantly, about 3 minutes. While whisking, slowly pour in vegetable broth, then whisk in milk.
Add vegetables and seasonings
Add broccoli, carrots, celery, salt, onion powder, garlic powder, black pepper and nutmeg. Bring mixture to a boil, then reduce heat to simmer for about 15-20 minutes, stirring occasionally, until broccoli and vegetables are soft.
Finish with cream and cheese
Add in half and half and shredded cheese, stirring until melted.
Optional Step: Blend
Optionally, blend part of soup (about 2 cups worth) using an immersion blender or high-power blender. Stir back into the pot and enjoy!
Serving Suggestions
Take a little inspiration from Panera and serve this creamy soup in a sourdough bread bowl. But if all else fails, some nice crusty bread, extra shredded cheese and freshly ground black pepper are always a good choice.
My family goes absolutely crazy for this soup and I know yours will, too!
If you want to add a little extra protein, chickpeas white beans would be a delicious addition! Just add in once the mixture is simmering.
How to Store
This cheddar and broccoli soup will keep in an airtight container in the fridge for up to 4 days.
To freeze, place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating Instructions
Microwave: Place the soup in a microwave-safe bowl and reheat in 1-minute increments in the microwave, stirring each time in between, until warmed through.
Stovetop: Place the entire batch of soup in a saucepan over medium to medium-low heat and bring up to a simmer, stirring occasionally. You don’t want to boil the soup too hard upon reheating or else it will curdle.
More Healthy Soups You’ll Love:
If you make this Broccoli Cheddar Soup recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Healthy Broccoli Cheddar Soup
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ medium onion, diced
- 3 tablespoons butter, plant based or regular
- 3 tablespoons flour, gluten-free, all-purpose, or whole wheat white
- 2 cups vegetable broth, or sub chicken broth
- 1 cup non-dairy milk, oat, soy, cashew, etc.
- 3 cups broccoli, about 1 large head, or 2 small head
- 2 medium carrots, diced (about 1 cup)
- 1 stalk celery, thinly sliced
- ¾ teaspoon kosher salt, to taste
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg
- ½ cup half and half, or dairy-free half-and-half
- 8 ounces sharp cheddar cheese, shredded, or dairy-free cheese
Instructions
- In a large dutch oven over medium heat, add olive oil, minced garlic and onion; cook for about 4 minutes, stirring frequently, until fragrant.
- Add butter and flour, whisking constantly, about 3 minutes. While whisking, slowly pour in vegetable broth, then whisk in milk.
- Add broccoli, carrots, celery, salt, black pepper, onion powder, garlic powder, and nutmeg. Bring mixture to a boil, then reduce heat to simmer for about 15-20 minutes, stirring occasionally, until broccoli and vegetables are soft.
- Add in half and half and shredded cheese, stirring until melted.
- Optionally, blend part of soup (about 2 cups worth) using an immersion blender or high-power blender. Stir back into the pot and enjoy!
Recipe Notes:
Nutrition Information
photography by Erin Alvarez.
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