If you’re craving something creamy, cheesy, and utterly comforting without the guilt, you are going to fall head over heels for this Skinny Broccoli Cheddar Soup Recipe. It manages to capture all the cozy warmth of the classic broccoli cheddar soup but strips away the heavy fats and calories, making it a perfect choice for a lighter meal. With bright, fresh broccoli, a touch of nutmeg, and melty reduced-fat cheddar, every spoonful is like a hug — nourishing and satisfying, but easy on your waistline. Whether you’re making dinner for your family or want a healthy lunch that feels indulgent, this soup checks every box beautifully.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the balance of ingredients. Each one plays a crucial role in building that rich texture, vibrant color, and bright flavor that make this skinny broccoli cheddar soup recipe so irresistible.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps sauté the aromatics perfectly.
- 1 small onion, chopped: Provides a natural sweetness that layers flavor at the base of the soup.
- 2 cloves garlic, minced: Infuses a warm, savory note that wakes up the palate.
- 4 cups fresh broccoli florets, chopped: The star veggie, bringing freshness, texture, and that beautiful green color.
- 1 medium carrot, shredded: Adds a touch of natural sweetness and vibrant orange hue.
- 3 cups low-sodium chicken or vegetable broth: Creates a flavorful, lighter broth base without extra salt.
- 1 cup 2% milk: Keeps the soup creamy without the heaviness of cream.
- 1/2 cup plain Greek yogurt: Adds creaminess and protein with a slight tang, balancing the cheese.
- 1 cup reduced-fat shredded cheddar cheese: Delivers that signature cheddar flavor with fewer calories.
- 2 tablespoons all-purpose flour: Helps thicken the soup into a luscious, comforting texture.
- 1/4 teaspoon nutmeg (optional): A pinch of warm spice that rounds out the flavors elegantly.
- Salt and black pepper to taste: Essential seasonings that bring it all together.
How to Make Skinny Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the onion and garlic, letting them soften and become fragrant for about 3 to 4 minutes. This step is crucial because it builds the subtle flavor base that makes the soup so comforting and rich without added heaviness.
Step 2: Incorporate the Flour
Sprinkle in the flour and cook it for about one minute while stirring constantly. This cooks out the raw flour taste and sets you up for a perfectly thickened soup that’s creamy without needing heavy cream.
Step 3: Add Broth and Vegetables
Slowly whisk in the low-sodium broth to avoid lumps, then stir in the fresh broccoli florets and shredded carrot. Bring everything to a boil before lowering the heat to simmer gently for 10 to 12 minutes, allowing the veggies to become tender while soaking up all the savory broth flavors.
Step 4: Blend to Desired Texture
Using an immersion blender, partially purée the soup directly in the pot, leaving some chunks of broccoli and carrot for delightful texture. This balance keeps the soup feeling hearty and enjoyable, not just a smooth puree.
Step 5: Add the Dairy and Cheese
Stir in the milk, Greek yogurt, nutmeg if using, and shredded reduced-fat cheddar cheese. Keep the heat low and stir constantly until the cheese melts completely and the soup is heated through, delivering that perfect cheesy, creamy finish.
Step 6: Season and Serve
Finish with salt and pepper to taste, adjusting the seasoning until the flavors hit just right. Serve your skinny broccoli cheddar soup warm and enjoy every guilt-free spoonful!
How to Serve Skinny Broccoli Cheddar Soup Recipe
Garnishes
A sprinkle of extra shredded cheddar or a little chopped fresh green onion or parsley on top adds freshness and a pop of color, making your bowl look as inviting as it tastes.
Side Dishes
Pair this soup with a crisp green salad or some crusty whole-grain bread for dipping to round out your meal. Garlic toast or a light side of roasted sweet potatoes also works beautifully here.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out mini bread bowls or alongside a small grilled cheese sandwich cut into house-shaped croutons for dipping—the perfect cozy meal that’s both playful and delicious.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in an airtight container in the fridge for up to 3 days. The flavors actually deepen, making it even tastier when reheated.
Freezing
You can freeze the soup for up to 2 months. Just be aware that the texture may change slightly after freezing due to the dairy, but a good stir while reheating will help bring it back together nicely.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent scorching. Add a splash of milk or broth if the soup seems too thick after refrigeration to regain that creamy consistency.
FAQs
Can I use a different type of cheese?
Absolutely! While reduced-fat cheddar is great for this skinny broccoli cheddar soup recipe, you can also try sharp white cheddar or even a mild Colby for a different twist, just be mindful of the melting properties and flavor intensity.
Is it possible to make this soup vegan?
Yes! Swap out the cheddar for a plant-based cheese alternative and replace the milk and Greek yogurt with unsweetened almond milk or coconut milk and a vegan yogurt substitute. Using vegetable broth will keep it fully plant-based.
Can I skip the Greek yogurt?
The Greek yogurt adds creaminess and a little tang without extra fat. You could substitute with an equal amount of cottage cheese blended smooth or use more milk, but the yogurt really boosts the texture and protein.
How thick does the soup get?
This skinny broccoli cheddar soup recipe has a creamy but not overly thick texture. If you prefer it thicker, reduce the broth slightly or add an extra tablespoon of flour during the sauté step.
What’s the best way to store leftovers for maximum freshness?
Store the soup in airtight containers and keep refrigerated promptly. Reheat gently and avoid boiling to maintain the creamy texture and fresh flavors.
Final Thoughts
This Skinny Broccoli Cheddar Soup Recipe is one of those dishes that feels like a warm hug from the inside out. It’s comforting, tasty, and surprisingly light, making it perfect for chilly nights or anytime you want a wholesome meal without feeling weighed down. I promise, once you try it, this recipe will quickly become your go-to for when you want that classic cheddar soup flavor with a healthy twist. So grab your pot, fresh broccoli, and cheddar, and let’s get cooking!
Print
Skinny Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This skinny broccoli cheddar soup delivers all the comforting flavors of the classic version but with fewer calories and less fat. Made with fresh broccoli, light cheddar, and a creamy base using milk instead of heavy cream, it’s perfect for a cozy, guilt-free meal.
Ingredients
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets, chopped
- 1 medium carrot, shredded
Liquids & Dairy
- 3 cups low-sodium chicken or vegetable broth
- 1 cup 2% milk
- 1/2 cup plain Greek yogurt
- 1 cup reduced-fat shredded cheddar cheese
Other Ingredients
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until soft and fragrant, about 3 to 4 minutes.
- Add Flour: Stir in the all-purpose flour to the onions and garlic, cooking for 1 minute to remove the raw flour taste and help thicken the soup later.
- Add Broth and Vegetables: Slowly pour in the low-sodium chicken or vegetable broth while whisking continuously to prevent lumps. Then add the chopped broccoli and shredded carrot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 12 minutes until the vegetables are tender.
- Blend the Soup: Use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture to maintain a hearty feel.
- Add Dairy and Seasonings: Stir in the 2% milk, plain Greek yogurt, nutmeg if using, and reduced-fat shredded cheddar cheese. Cook over low heat, stirring gently until the cheese is fully melted and the soup is heated through.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Serve the soup warm for a comforting meal.
Notes
- For a thicker soup, reduce the amount of broth slightly or add an extra tablespoon of flour during the sauté step.
- You can blend the soup completely smooth if you prefer a creamier texture.
- Using sharp cheddar cheese will provide a stronger cheese flavor, allowing you to use less cheese if desired.
