Lightened Up Cheese and Broccoli Soup Recipe
This Lightened Up Cheese and Broccoli Soup is a comforting, creamy, and flavorful dish that blends tender broccoli florets with sharp cheddar cheese in a smooth, velvety broth. Featuring a healthier twist by using reduced sodium chicken broth, moderate butter and olive oil, and option for lower-fat cream cheese, this soup balances richness and nutrition perfectly. Blending half the soup creates a luscious texture while still retaining some hearty broccoli pieces. Perfect for a cozy lunch or dinner, it’s a satisfying and wholesome homemade classic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Vegetables
- 4 cups broccoli florets, chopped into small pieces
- 1/2 large onion, diced
- 4 garlic cloves, minced
Fats and Oils
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
Liquids
- 2 cups reduced sodium chicken broth
- 3 cups milk (any kind), divided
Pantry and Spices
- 1/3 cup all-purpose flour
- 1 teaspoon chicken bouillon (crushed cube, powder, or base)
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cumin
Dairy
- 2 oz. cream cheese, softened (may use ⅓ less fat)
- 1-2 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 about 3 minutes until they start to soften. Sprinkle in the all-purpose flour and cook while stirring constantly for 2 minutes to form a roux. Add the minced garlic and cook for another 1-2 minutes until the onions become translucent and fragrant.
- Add Ingredients: Reduce the heat to low and gradually stir in the reduced sodium chicken broth and 2 cups of milk to the pot, whisking to avoid lumps. Stir in the chicken bouillon, salt, ground mustard, paprika, pepper, and ground cumin. Add the chopped broccoli florets.
- Simmer: Bring the soup gently to a simmer while stirring constantly. Once the mixture begins to thicken slightly, continue to simmer for one additional minute. Then reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, stirring occasionally. The broccoli should be tender when done.
- Puree: Remove about half of the soup, or more depending on your texture preference, and transfer it along with the softened cream cheese to a blender. Puree the mixture until smooth, allowing steam to escape by leaving the blender lid slightly open and covering it with a paper towel to avoid explosions. Pour the pureed soup back into the pot and stir to combine.
- Add Cheese: Stir in 1 to 2 cups of freshly shredded sharp cheddar cheese, adding a handful at a time and stirring well until mostly melted. Add the remaining 1 cup of milk (more or less to your desired consistency) and warm the soup through on low heat.
- Season and Serve: Taste and adjust the seasoning with additional salt or pepper if desired. Serve the soup garnished with extra shredded cheese if preferred, and enjoy cozy bowls of this creamy broccoli cheese soup.
Notes
- You can adjust the consistency by using smaller or larger broccoli florets and by pureeing more or less of the soup depending on your preferred texture.
- Use high-quality freshly grated sharp cheddar cheese for optimal flavor and meltability rather than pre-shredded cheese.
- For a richer twist, substitute cream cheese with garlic and herb goat cheese to add depth and indulgence.
