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5 from 6 votes

Healthy Cheddar Broccoli Soup

This Healthy Cheddar Broccoli Soup takes under thirty minutes to make. It's a lightened up version of the classic, without losing any of the cheesy goodness of the original!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Appetizer, Soup
Cuisine: American
Servings: 4 servings
Calories: 110kcal
Author: Anjali Shah


  • 3 cups unsalted vegetable stock
  • 4 cups broccoli florets coarsely chopped
  • 1 cup diced yellow onion
  • 1 chopped carrot
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3 garlic cloves minced
  • 1/4 + 1/8 cup half-and-half
  • 4 ounces shredded reduced-fat extra-sharp cheddar cheese divided
  • 1/4 cup fresh flat-leaf parsley leaves optional, garnish


  • Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender.
  • Turn off the heat. Using an immersion (hand) blender, blend the soup until it's creamy. [Alternatively if you don't have a hand blender you can use a regular blender: Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return soup to pan.]
  • Stir in 1/4 cup + 1/8 cup half-and-half and 2 ounces cheese. You don't need to turn the stove back on again, the residual heat from the soup should melt the cheese.
  • Top evenly with remaining 1 tbsp cheese per bowl and parsley.


Top Tips for Making Healthy Cheddar Broccoli Soup
  • Ideally, use fresh organic broccoli since that will have the brightest broccoli flavor. But if you can't find fresh broccoli, you can use frozen broccoli as a backup!
  • Use an Immersion Blender for easier clean-up, or a stand blender if you do not have one. I highly recommend getting an immersion blender for soups. It saves time and you still get a nice and creamy soup!
  • Add cheese a little at a time and be sure it is well incorporated before adding more.
  • Top with cheese and parsley.
Adapted from Cooking Light


Calories: 110kcal | Carbohydrates: 8.6g | Protein: 7.7g | Fat: 6g | Sodium: 458mg | Fiber: 3.9g | Sugar: 0.9g