Healthy Broccoli Cheddar Soup: A Comfort Food Makeover
Here’s my undeniably delicious Broccoli Cheddar Soup, packed with broccoli, carrots, garlic, and cheese. This creamy, comforting soup easily outshines Panera’s bread bowl. I’ve included options to make it gluten-free or vegan to suit your needs.
I love healthy soups, and this one delivers all the flavor of classic broccoli cheddar soup, lightened up with just a few simple ingredients.
Why You’ll Love This Recipe
- Bursting with greens and cheese, creating the ultimate homemade comfort food.
- Far fresher and more flavorful than anything from a restaurant (yes, even Panera!) or store-bought versions.
- Packed with colorful, nutritious veggies that are kid-friendly and mom-approved.
- Uses dairy-free milk and is naturally vegetarian, with easy swaps to match your dietary needs.
Ingredients for Broccoli Cheddar Soup
This recipe gets its aromatic punch from pantry staples and its creamy texture from non-dairy milk and cheddar cheese. Here’s what I use:
- Olive oil – Either extra virgin or light works great. Avocado oil is also a good option.
- Garlic – Brings a savory punch and depth of flavor.
- Onion – The perfect aromatic base. Sauté it until it’s slightly softened and translucent.
- Butter – Regular or plant-based (I like Earth Balance).
- Flour – Use what suits your diet: gluten-free, all-purpose, or white whole wheat.
- Vegetable broth – Opt for low-sodium for more control over the salt. Chicken broth works if vegetarian isn’t a concern.
- Non-dairy milk – My favorites are oat, soy, or cashew milk. Avoid protein-rich milks like pea milk.
- Broccoli – Fresh is best; look for heads with no yellowing. Frozen broccoli works, too, with no adjustments to cooking time.
- Carrots – Add color and sweetness, but feel free to substitute with more broccoli if you’d like.
- Celery – A small amount enhances the soup’s flavor beautifully.
- Salt and pepper – Adjust to taste, and keep extra black pepper handy for serving.
- Onion and garlic powder – Add a deeper layer of savory flavor.
- Nutmeg – The secret ingredient for creamy sauces. A small pinch of fresh nutmeg goes a long way.
- Dairy-free half-and-half – Any variety will do, but oat or cashew are my top picks.
- Sharp cheddar cheese – I love the bold flavor of sharp cheddar, but mild or white cheddar work, too.
How I Make Broccoli Cheddar Soup
This soup comes together in just a few easy steps, and you can customize it by blending for a smoother texture or leaving it chunky.
1. Sauté Aromatics
In a large dutch oven over medium heat, I sauté garlic and onion in olive oil for about 4 minutes until fragrant.
2. Make a Roux and Add Liquid
I whisk butter and flour for about 3 minutes, then slowly pour in vegetable broth and non-dairy milk while continuing to whisk.
3. Add Veggies and Seasonings
Next, I add broccoli, carrots, celery, salt, pepper, onion powder, garlic powder, and nutmeg. I bring it all to a boil, then reduce the heat and let it simmer for 15–20 minutes, stirring occasionally, until the veggies are tender.
4. Finish with Cream and Cheese
I stir in half-and-half and shredded cheese until everything is melted and creamy.
Optional Step: Blend
For a smoother texture, I blend about 2 cups of the soup with an immersion blender and mix it back in.
Serving Suggestions
I love serving this soup in a sourdough bread bowl for that Panera vibe. Crusty bread, extra cheese, and freshly ground black pepper are always a win, too.
For added protein, toss in chickpeas or white beans once the soup is simmering.
How to Store
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Use a freezer-safe container, label it, and freeze for up to 3 months. Thaw overnight in the fridge.
My family is obsessed with this soup, and I know yours will be too!
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
- 3/4 teaspoon kosher salt to taste
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg
- ½ cup dairy-free half and half
- 8 ounces sharp cheddar cheese shredded
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!
Notes
Freezer: Place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge. Reheating Instructions: 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. OR, place a the entire batch of soup in a saucepan over medium to medium-low heat and bring up to a simmer, stirring occasionally. Do not let the soup come to a rolling boil or it may curdle.
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
