If you’re craving a bowl of cozy, cheesy comfort that won’t weigh you down, let me introduce you to my absolute go-to: Skinny Broccoli Cheddar Soup. This lighter riff on the classic delivers silky, cheesy goodness packed with vibrant veggies and a fraction of the calories. Creamy, loaded with tender broccoli and just enough sharp cheddar for that craveable tang, it’s truly the guilt-free hug in a bowl you won’t want to miss—even your skeptical friends will be amazed that something this wholesome tastes so utterly decadent!
Ingredients You’ll Need
With just a handful of pantry staples and a few fresh veggies, the ingredients for this Skinny Broccoli Cheddar Soup keep things effortless and nourishing. Every item on the list plays a key part, adding either backbone, body, or that signature bold cheesy flavor, making your soup pop with both color and taste!
- Olive oil: Adds a subtle richness and helps sauté the vegetables for a savory base.
- Onion: Brings sweetness and depth as it softens in the pot.
- Garlic: Just two cloves amplify the flavor with a fragrant punch.
- Broccoli florets: The star of the show, they provide both nutrition and that satisfying chunky texture.
- Carrots: Shredded for a burst of color and a gentle, natural sweetness.
- Low-sodium chicken or vegetable broth: The foundation of the soup’s flavor, keeping it light yet robust—opt for veggie broth if you want to keep it vegetarian or vegan.
- Unsweetened almond milk or skim milk: Light, creamy texture without the heaviness of full-fat dairy.
- Cornstarch mixed with water: Creates that velvety thickness without cream or extra calories—just whisk it smooth before adding.
- Dijon mustard: Totally optional but highly recommended for a slight tang and complexity.
- Smoked paprika: A small pinch gives a subtle, smoky warmth.
- Salt and black pepper: Basic seasoning to bring all the flavors together—taste and adjust as you go.
- Reduced-fat sharp cheddar cheese: Our not-so-secret weapon for big cheesy payoff and melt-in-your-mouth bliss, with less fat.
How to Make Skinny Broccoli Cheddar Soup
Step 1: Sauté the Aromatics
Start things off by heating the olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, and let the magic begin! Sauté for 3 to 4 minutes, stirring occasionally, until the onions are soft and golden—this simple step builds the flavor base for your Skinny Broccoli Cheddar Soup.
Step 2: Add the Veggies
Next, stir in the chopped broccoli florets and shredded carrots. Give everything a quick toss to coat the veggies with that aromatic oil and onion mixture. This blend will not only make your kitchen smell incredible, but it will also set the stage for a vibrant, nourishing soup.
Step 3: Pour in the Broth and Simmer
Pour in your choice of broth—either low-sodium chicken or vegetable—and raise the heat just a little. Once it reaches a gentle simmer, let it cook for 10 to 12 minutes. Those veggies will transform, becoming wonderfully tender but not mushy, with the broccoli turning a delightful bright green.
Step 4: Add Milk and Seasonings
When your vegetables are soft, pour in the milk. Then, whisk in Dijon mustard, smoked paprika, salt, and black pepper. These ingredients add that irresistible flavor intrigue, making every spoonful of Skinny Broccoli Cheddar Soup truly pop.
Step 5: Thicken the Soup
Now, stir together your cornstarch with water to create a quick slurry. Pour it into the pot and simmer, stirring constantly, for 3 to 4 minutes. You’ll notice the soup starts to thicken into a rich, creamy consistency right before your eyes—without a drop of heavy cream!
Step 6: Add the Cheese
Reduce the heat to low, then gradually add in the shredded reduced-fat sharp cheddar. Stir gently as it melts to silky, cheesy perfection, making sure it incorporates smoothly for maximum creaminess and that iconic Cheddar flavor.
Step 7: Blend for Texture
For an amazingly creamy-yet-hearty effect, blend about half the soup right in the pot with an immersion blender. This creates a lovely, thick texture but leaves plenty of veggie bits for that classic “broccoli cheddar” feel. Of course, you can blend more or less to match your texture preferences!
How to Serve Skinny Broccoli Cheddar Soup
Garnishes
The perfect bowl deserves an eye-catching finish! Give your Skinny Broccoli Cheddar Soup a pinch of extra shredded cheddar, a pop of red pepper flakes for heat, or a scattering of fresh chives or green onions for extra freshness and color. These little touches elevate the whole experience, making each bowl look as good as it tastes.
Side Dishes
Serve your soup alongside a toasty whole-grain roll, a hunk of sourdough bread, or a crisp green salad for a complete meal. If you want to go the extra mile, try pairing it with a simple turkey or veggie sandwich—nothing beats that combo of warm, cheesy soup and something crunchy or fresh.
Creative Ways to Present
For a fun twist, ladle the soup into mini mugs or shot glasses for a party appetizer, or serve it in hollowed-out bread bowls for a true comfort-food experience. Skinny Broccoli Cheddar Soup can even be poured into thermoses for a cozy, portable lunch on chilly days.
Make Ahead and Storage
Storing Leftovers
Cool your leftovers to room temperature before transferring to an airtight container. Skinny Broccoli Cheddar Soup keeps well in the refrigerator for up to four days, making it ideal for meal prep or easy weekday lunches.
Freezing
While this soup freezes surprisingly well, keep in mind that the texture may change slightly after thawing, especially with the dairy and cornstarch. To freeze, portion the cooled soup into freezer-safe containers, leaving a bit of space at the top. It’ll stay fresh for up to two months.
Reheating
To reheat, simply pour the soup into a saucepan and warm over medium-low heat, stirring frequently until it’s steaming hot. If it seems too thick after chilling or freezing, add a splash of broth or milk to loosen it up. Avoid boiling to help maintain a silky texture.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well in this Skinny Broccoli Cheddar Soup. Just toss it in as you would fresh, but you might want to cook it a minute or two longer to reach perfect tenderness.
How do I make this soup vegan?
Switch to dairy-free cheddar shreds and use vegetable broth plus a plant-based milk, like unsweetened almond milk, and you’ll have a totally plant-powered option that stays creamy and satisfying.
Can I make Skinny Broccoli Cheddar Soup without an immersion blender?
No immersion blender? No worries! Carefully transfer half of the soup to a regular blender in batches (let it cool slightly first to avoid splatters), blend until smooth, then return it to the pot and mix well.
Is this soup gluten-free?
It can be! As long as you use certified gluten-free cornstarch and check your broth for any hidden gluten-containing ingredients, this recipe is naturally gluten-free.
What’s the best way to add more protein?
If you’d like even more protein, stir in some cooked, shredded chicken or add a handful of white beans when you blend the soup. It’ll still be light while keeping you full for hours!
Final Thoughts
Give this Skinny Broccoli Cheddar Soup a try next time you need a little comfort food without the guilt. It’s proof that lighter fare can still be outrageously flavorful and deeply satisfying. Trust me—one spoonful, and you’ll see why this bowlful of goodness is always on repeat in my kitchen!
Print
Skinny Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a guilt-free bowl of Skinny Broccoli Cheddar Soup, a lightened-up version of the classic comfort food. This creamy and flavorful soup is perfect for a cozy night in or as a starter for a dinner party.
Ingredients
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets, chopped
- 2 medium carrots, shredded
Broth and Dairy:
- 3 cups low-sodium chicken or vegetable broth
- 2 cups unsweetened almond milk or skim milk
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups reduced-fat sharp cheddar cheese, shredded
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion and garlic until softened.
- Cook Vegetables: Add broccoli, carrots, broth, and simmer until tender.
- Add Flavor: Stir in milk, Dijon mustard, paprika, salt, pepper.
- Thicken: Mix cornstarch with water, add to soup and simmer until thickened.
- Melt Cheese: Reduce heat, stir in cheddar until creamy.
- Blend: Use immersion blender for a smoother texture.
- Serve: Garnish and enjoy hot.
Notes
- For extra flavor, garnish with cheddar, red pepper flakes, or fresh chives.
- To make it vegan, use dairy-free cheddar and vegetable broth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 15 mg
