There’s something undeniably cozy about a bowl of warm, cheesy soup that still feels light and fresh. This Lightened Broccoli Cheese Soup Recipe hits that perfect balance—rich flavor without the heaviness, making it a satisfying go-to any day of the year.
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Why You'll Love This Recipe
I’m honestly a soup fan all year round, and this Lightened Broccoli Cheese Soup Recipe has quickly become one of my favorites because it feels indulgent without the guilt. It manages to taste like the comfort-food classic you remember but skims the cream and heaviness.
- Creamy without the cream: It uses cream cheese and milk to get that velvety texture, not heavy cream.
- Fresh broccoli flavor: The broccoli is cooked just right, maintaining its bright, vibrant taste and color.
- Cheesy and sharp: The sharp cheddar brings a bold punch, so you don’t miss the fat.
- Simple pantry staples: No fancy ingredients, making it easy to pull together anytime.
Ingredients & Why They Work
This soup’s magic lives in the balance of fresh vegetables, gentle aromatics, and layers of cheese flavor that build as you cook without ever feeling heavy. Here’s a quick guide to the key players:
- Broccoli florets: I like chopping these small for even cooking and easier blending later.
- Olive oil & unsalted butter: The combo adds richness and helps soften the onions without overpowering.
- Onion: Provides a sweet base note that balances the savory cheese.
- All-purpose flour: This is your thickener, working with milk and broth for that classic soup body.
- Garlic cloves: Adds a warm depth—fresh minced garlic really shines here.
- Reduced sodium chicken broth: Keeps salt in check while adding savory umami.
- Milk (any type): Divided use gives body and creaminess without heaviness.
- Chicken bouillon: Just a touch amps up the soup’s savory notes without extra salt.
- Spices (mustard, paprika, pepper, cumin): Each adds complexity—mustard cuts sharpness, paprika gives warmth, cumin adds subtle earthiness.
- Cream cheese (light if preferred): Our secret weapon for creaminess without cream.
- Sharp cheddar cheese: Freshly shredded melts smoothly and packs flavor.
Make It Your Way
What I really love about this Lightened Broccoli Cheese Soup Recipe is how easy it is to make it your own. Whether you’re more into veggie-packed soups or want a bit more kick, this recipe welcomes your tweaks.
- Variation: Once, I swapped half the cheddar for smoked gouda—totally transformed the flavor and got rave reviews.
- Dietary tweak: Use vegetable broth and a dairy-free cream cheese for a vegetarian spin that’s just as creamy.
- Spice it up: Adding a pinch of cayenne or a few dashes of hot sauce never fails to perk things up without losing the cheese vibe.
Step-by-Step: How I Make Lightened Broccoli Cheese Soup Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by melting butter in olive oil over medium heat in a heavy pot or Dutch oven. Toss in diced onions and cook until they’re translucent and fragrant, about 3 minutes. Sprinkle the flour over and cook, stirring constantly for 2 minutes to get rid of that raw flour taste. Finally, add minced garlic, stirring for another minute or two—just until everything’s soft and smelling amazing.
Step 2: Build the Broth and Add Broccoli
Turn the heat down to low and slowly whisk in the chicken broth with 2 cups of milk, making sure to incorporate the roux evenly. Toss in the chicken bouillon and spices—trust me, these little touches make the whole soup sing. Add your chopped broccoli, give it a good stir, and bring it to a gentle simmer.
Step 3: Simmer and Soften the Broccoli
As the soup thickens, stir regularly and let it simmer uncovered for 20 minutes, or until your broccoli reaches your perfect tenderness. I like mine just soft enough to blend smoothly but with a little texture—not mushy.
Step 4: Puree Half the Soup for Creaminess
Carefully scoop out about half of the soup into a blender along with the softened cream cheese. Puree until silky smooth, but don’t seal the blender lid tightly—steam needs a way to escape, or you’ll have a messy explosion. I usually cover with a paper towel for safety. Pour this luscious puree back into the pot and stir to combine.
Step 5: Melt in the Cheese & Adjust Consistency
Add shredded cheddar little by little, stirring well after each handful so it melts evenly without clumping. Use your remaining milk to loosen the soup to your liking. Warm through gently—don’t boil once the cheese is added to avoid separation.
Step 6: Season and Serve
Taste and tweak with salt or pepper as needed. Ladle into bowls and serve with an optional sprinkle of extra cheese on top for that cheesy finish.
Top Tip
After making this soup a few times, I’ve learned a couple of tricks that really elevate the final bowl—things that make it easier and tastier.
- Slow Sauté for Depth: Taking the time to properly cook the onions and garlic in butter and oil adds a richness you won’t get from just dumping everything in at once.
- Don’t Skip the Puree: Blending half the soup creates a creamy texture that feels indulgent, but keeping some broccoli chunkier adds great mouthfeel and variety.
- Cheese Timing Matters: Adding cheese gradually and off the boil prevents gritty texture, giving you that smooth, melted goodness.
- Watch the Steam: When pureeing hot soup, vent your blender lid to avoid that classic “soup explosion” mess I’ve sadly experienced first-hand more than once!
How to Serve Lightened Broccoli Cheese Soup Recipe
Garnishes
I love topping mine with a little extra shredded cheddar and a sprinkle of freshly cracked black pepper. Sometimes I add crisp bacon bits or chopped chives for that pop of color and a hint of savory crunch.
Side Dishes
For a cozy meal, pair this soup with warm crusty bread or garlic toast. A crisp side salad with lemon vinaigrette also balances the richness nicely. If you want to keep it light, sliced apples or pears on the side add a sweet freshness.
Creative Ways to Present
For special occasions, I’ve served this Lightened Broccoli Cheese Soup Recipe in hollowed-out mini bread bowls or colorful ramekins, topped with a swirl of Greek yogurt and sprinkle of smoked paprika. It instantly makes the dish feel a bit more festive and fun!
Make Ahead and Storage
Storing Leftovers
Leftover soup stores beautifully in an airtight container in the fridge for up to 3 days. I like to wait until it cools completely, then pop it in the fridge so the texture stays just right.
Freezing
I've frozen this soup successfully in portioned containers. When freezing, leave out the cheese and add it fresh when reheating for the best melt and flavor. It keeps well for about 2 months in the freezer.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. Add a splash of milk if it’s gotten too thick. Avoid microwaving where possible, as it can cause separation.
Frequently Asked Questions:
Yes! Simply swap the chicken broth and bouillon for vegetable-based versions. The richness from the cream cheese and cheddar will keep it satisfying and flavorful.
Sharp cheddar is my go-to because it delivers bold, tangy flavor that shines in this soup. Avoid pre-shredded cheese if possible, as it often contains anti-caking agents that can affect melting.
Absolutely! Frozen broccoli works well and can be a convenient substitute. Just be mindful not to overcook it, as it can get mushy faster than fresh.
Yes, you can use any kind of milk—whole, skim, or even plant-based milk like almond or oat. Just keep in mind that dairy alternatives may slightly alter the texture and flavor, but the soup will still be delicious.
Final Thoughts
Honestly, this Lightened Broccoli Cheese Soup Recipe feels like a comforting hug in a bowl. It’s the kind of recipe that makes dinner feel special without requiring hours or complicated ingredients. Whether you’re serving it on a chilly night or wanting a lighter lunch option, give it a try—you might find yourself reaching for it again and again like I do!
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Lightened Broccoli Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Lightened Up Cheese and Broccoli Soup offers a creamy and flavorful experience without the heaviness of cream. Loaded with tender broccoli, sharp cheddar, and a blend of spices, it's a comforting and healthier twist on a classic favorite that your family will love.
Ingredients
Vegetables
- 4 cups broccoli florets, chopped into small pieces
- ½ large onion, diced
- 4 garlic cloves, minced
Fats
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
Dry Ingredients & Spices
- ⅓ cup all-purpose flour
- 1 teaspoon chicken bouillon (crushed cube, powder, or base)
- ¾ teaspoon salt
- ½ teaspoon ground mustard
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
Liquids
- 2 cups reduced sodium chicken broth
- 3 cups milk (any kind), divided
Dairy
- 2 oz. cream cheese, softened (may use ⅓ less fat)
- 1 to 2 cups freshly shredded sharp cheddar cheese
Instructions
- Sauté Aromatics: Melt the butter in the olive oil in a Dutch oven or soup pot over medium heat. Add the diced onions and sauté for 3 minutes until they start to soften. Sprinkle in the flour and cook, stirring continuously for 2 minutes to form a roux. Add the minced garlic and continue cooking for 1 to 2 minutes, stirring often, until the onions are soft and fragrant.
- Add Ingredients: Reduce the heat to low and gradually stir in the chicken broth and 2 cups of milk to avoid lumps. Stir in the chicken bouillon, salt, ground mustard, paprika, pepper, and cumin. Add the chopped broccoli florets and mix well to combine all ingredients.
- Simmer: Bring the soup to a simmer while stirring constantly to prevent sticking. Once the soup thickens slightly, continue simmering for one more minute. Then reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally, until the broccoli is tender to your liking.
- Puree: Carefully remove about half of the soup along with the softened cream cheese and transfer to a blender. Blend until smooth, leaving the blender lid slightly open and covering it with a paper towel to allow steam to escape safely. Pour the pureed soup back into the pot and stir to combine evenly.
- Add Cheese: Stir in the shredded sharp cheddar cheese gradually, adding a handful at a time and stirring after each addition until mostly melted. Add the remaining 1 cup of milk, or more if needed, to reach your desired consistency. Warm the soup through on low heat without boiling.
- Season: Taste the soup and adjust seasoning with extra salt or pepper if desired. Serve hot, garnished with extra shredded cheese if you like.
Notes
- This recipe uses no heavy cream, making it lighter but still creamy and flavorful.
- You can adjust the thickness of the soup by adding more or less milk to suit your preference.
- Use sharp cheddar cheese for the best flavor impact; mild cheddar will result in a less intense taste.
- If you prefer a completely smooth soup, puree all the soup instead of just half.
- To make this soup vegetarian, substitute vegetable broth and omit chicken bouillon or use a vegetarian alternative.
- For a lower-fat version, use low-fat milk and a reduced-fat cream cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 25 mg
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