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Healthy Broccoli Cheddar Soup is creamy, thick and so rich in flavors. Made with nutritious real food ingredients such as broccoli, carrots and creamy-cheddar cheese. You will love this lightened-up version as it is made creamy with cashew-milk instead of cream. It all comes together in under 30 minutes!
Healthy Broccoli Cheddar Soup
When it comes to hearty and healthy soups, broccoli cheddar is always on top of the list. This Healthy Broccoli Cheddar Soup is a lighten up version. However it is just as flavorful and creamy as any other version. Made with nutritious real food ingredients such as broccoli, carrots, creamy-cheddar cheese, and creamy cashew milk. It all comes together in under 30 minutes!
Ingredients needed to make Healthy Broccoli Cheddar Soup:
- Broccoli Florets– Removed from stem and cut into bite sized pieces.
- Carrots– Julienned or sliced into half circles.
- Aromatics– Garlic and yellow onion.
- Chicken Broth– The base for the soup. I like to use low-sodium broth to control the amount of salt in the soup.
- Cashew Milk– Makes the soup creamy.
- Spices– Pink sea salt and black pepper.
- Tapioca Flour– For thickening while keeping the soup gluten-free.
- Cheese– Shredded cheddar and shredded parmesan.
Equipment needed to make Healthy Broccoli Cheddar Soup:
- 5.5 Quart Dutch Oven– Or a mimilar sized pot.
- High Speed Blender– If you like soup on the thicker and chunkier side, you can blend about half of the soup then added it back to the pot with the rest.
- Ladle– For serving soup.
How to make Healthy Broccoli Cheddar Soup:
- Step 1– Start by thinly dicing onion and mincing garlic. Chop broccoli florets off of stems and measure out 3 cups. Peel and julienne carrots.
- Step 2– Place a 5.5 quart dutch oven or similar sized large pot on stovetop. Turn heat to medium-high and add in unsalted butter to melt. Once butter starts to melt, toss in onions and garlic and stir. Sauté for 1-2 minutes until onion starts to translucent. Sprinkle in salt and pepper and stir to combine with garlic and onions.
- Step 3– Sprinkle in tapioca flour and give it a stir to mix in with garlic and onions. Once flour has mixed in with aromatics, pour in cashew milk and chicken broth. Give everything a quick stir. Turn stove up to high-heat and bring to a boil.
- Step 4– Once soup is boiling, add in broccoli florets and carrots. Turn heat down to low and allow soup to simmer for 15-20 minutes until veggies have softened.
- Step 5– Scoop about about half of the soup and place in a blender. Blend together until smooth creamy texture is reached. Pour blended soup back into pot with the rest of the soup.
- Step 6– Turn heat back up to medium-high and bring soup back to a simmer. Once it starts simmering, slowly add in cheddar cheese stirring to assure it melts and doesn’t clump up. Once all cheese has been added to soup and it has melted, turn heat off and remove soup from stovetop. Sprinkle in parmesan cheese while stirring to combine.
- Step 7– Serve broccoli cheddar soup hot and top with more cheddar cheese, croutons or some baguettes. Enjoy!
Tips and Substitutions:
- Shred your own cheese– Pre-packed shredded cheeses contain preservatives which don’t allow them to melt as well as bricked cheese does. Instead, get the brick of cheese and grate it yourself. it will melt into the soup completely making it nice and creamy.
- Chop broccoli into bite size pieces– The broccoli will cook faster and evenly.
- Use a pot that’s big enough– You want to have enough space for the soup to simmer and to stir comfortably.
- Substitute for cashew milk– You can use unsweetened almond milk to keep it plant-based.
- Substitute for tapioca flour– Use arrowroot flour or corn starch to keep it gluten-free.
How to serve Healthy Broccoli Cheddar Soup:
Broccoli Cheddar Soup is pretty hearty all on its own. However it’s always great when paired up with a slice of French baguette. You can also top it with some gluten-free croutons. I also love topping my broccoli cheddar soup with some crispy bacon pieces.
Healthy Broccoli Cheddar Soup FAQ’s:
Is broccoli cheddar soup good or bad for you?
Broccoli cheddar soup can be super healthy and good for you. It is packed with veggies such as broccoli and carrots. Broccoli is rich in vitamins C, K, potassium and fiber. Carrots are packed in vitamin C, fiber, Iron and Biotin. This particular recipe calls for cashew-milk for a lighter version. Cashew-milk is also packed with nutrients such as vital vitamins and minerals, protein, and healthy fats.
Can I use frozen broccoli?
Yes. Frozen broccoli can be used to make this healthy broccoli cheddar soup. The soup’s texture will be a bit different from using fresh broccoli though.
Can I make this soup dairy-free?
You can make this soup daily-free by substituting butter for olive or coconut oil. You would also have to substitute cheddar cheese for vegan-friendly cheddar cheese. I have not tested any vegan cheeses in the soup though. You can omit parmesan cheese all together.
How to store Broccoli Cheddar Soup:
Serve any leftover broccoli cheddar soup in an airtight container. Keep refrigerated for 3-5 days.
Can you freeze Healthy Broccoli Cheddar Soup?
Yes. You can freeze healthy broccoli cheddar soup. Once the soup has completely cooled-off, pour into a freeze-friendly container. Keep frozen for up to 2-3 months. To defrost soup, thaw-out in the fridge and reheat on stovetop.
Did you like this Healthy Broccoli Cheddar Soup recipe? You may also like these other healthy and hearty soup recipes:
- Gluten-Free Lasagna Soup
- Dutch Oven Beef Stew
- White Chicken Chili with Roasted Poblano Peppers (Instant Pot)
- Crockpot Sriracha Turkey Chili
- Chicken Taco Soup (Crockpot)
- Classic Chicken Noodle Soup
Healthy Broccoli Cheddar Soup
Healthy Broccoli Cheddar Soup is creamy, thick and so rich in flavors. Made with nutritious real food ingredients such as broccoli, carrots and creamy-cheddar cheese. You will love this lightened-up version as it is made creamy with cashew-milk instead of cream. It all comes together in under 30 minutes!
Ingredients
- 1/2 cup unsalted butter
- 1 medium yellow onion
- 2 cloves of garlic
- 2 large carrots
- 3 cups broccoli florets
- 2 cups chicken broth (low-sodium)
- 2 cups unsweetened cashew milk
- 2 tbsp tapioca flour
- 1.5 tsp pink sea salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup shredded parmesan cheese
Instructions
-
Start by thinly dicing onion and mincing garlic. Chop broccoli florets off of stems and measure out 3 cups. Peel and julienne carrots.
-
Place a 5.5 quart dutch oven or similar sized large pot on stovetop. Turn heat to medium-high and add in unsalted butter to melt. Once butter starts to melt, toss in onions and garlic and stir. Sauté for 1-2 minutes until onion starts to translucent. Sprinkle in salt and pepper and stir to combine with garlic and onions.
-
Sprinkle in tapioca flour and give it a stir to mix in with garlic and onions. Once flour has mixed in with aromatics, pour in cashew milk and chicken broth. Give everything a quick stir. Turn stove up to high-heat and bring to a boil.
-
Once soup is boiling, add in broccoli florets and carrots. Turn heat down to low and allow soup to simmer for 15-20 minutes until veggies have softened.
-
Scoop about about half of the soup and place in a blender. Blend together until smooth creamy texture is reached. Pour blended soup back into pot with the rest of the soup.
-
Turn heat back up to medium-high and bring soup back to a simmer. Once it starts simmering, slowly add in cheddar cheese stirring to assure it melts and doesn't clump up. Once all cheese has been added to soup and it has melted, turn heat off and remove soup from stovetop. Sprinkle in parmesan cheese while stirring to combine.
-
Serve broccoli cheddar soup hot and top with more cheddar cheese, croutons or some baguettes. Enjoy!
Recipe Notes
Tips and Substitutions:
-
- Shred your own cheese– Pre-packed shredded cheeses contain preservatives which don’t allow them to melt as well as bricked cheese does. Instead, get the brick of cheese and grate it yourself. it will melt into the soup completely making it nice and creamy.
- Chop broccoli into bite size pieces– The broccoli will cook faster and evenly.
- Use a pot that’s big enough– You want to have enough space for the soup to simmer and to stir comfortably.
- Substitute for cashew milk– You can use unsweetened almond milk to keep it plant-based.
- Substitute for tapioca flour– Use arrowroot flour or corn starch to keep it gluten-free.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
