Healthy Broccoli Cheddar Soup

I could not be more excited about sharing this healthy broccoli cheddar soup recipe. It tastes like the classic version, but it’s lightened up without using heavy cream or flour to thicken it. In fact, it’s made mostly of veggies, but it tastes a lot more decadent.

The secret ingredient? A can of white beans. It’s convenient and loaded with fiber! And trust me when I tell you, it won’t be noticed in the final soup.

Once you taste this recipe, you’ll want to add it to your weekly rotation. It’s that delicious!

⭐⭐⭐⭐⭐ Featured Review

“I’m in love with this soup. I’ve made it a few times now and it’s not getting any less awesome. My son and I were practically fighting over the leftovers the other day.” – Carrie

Healthy Broccoli Soup Ingredients

• Broccoli. Since you don’t have to worry about the broccoli getting mushy in this recipe, you can use fresh or frozen florets.
• Carrot. Panera adds shredded carrot to its recipe, so I do, too.
• Yellow onion. A little bit of onion is added for a layer of flavor.
• White Beans. Instead of making a roux from flour and butter, a can of white beans is blended to achieve a similar creaminess and to thicken the soup.
• Cashews. These are added instead of heavy cream.
• Cheddar Cheese. Shred your own block of cheddar cheese for the best texture. This recipe calls for a minimal amount, without sacrificing flavor.
• Salt & pepper. These two ingredients are crucial for the overall taste. If you think your soup tastes bland, it probably needs more salt.

How to Make Healthy Broccoli Cheddar Soup

Step 1:

Prepare the creamy base so it’s ready when you need it. Drain and rinse a can of white beans, then add them to a blender. Add 4 cups of water and 1/2 cup of cashews, and blend until smooth. Set this aside until needed.

Preheat a large pot over medium-high heat for one to two minutes. Then add the olive oil and sauté the onion until it starts to soften, about 5 minutes. Add the garlic and stir briefly until it becomes fragrant, about 1 minute more.

Step 2:

As soon as the garlic smells fragrant, pour the blended liquid into the large pot. This will prevent the garlic from burning.

Then, add the broccoli, carrot, salt, and pepper to the pot, and bring the liquid to a boil. As soon as it is boiling, lower the heat and cover the pot.

Let the soup gently simmer until the broccoli is very tender, about 20-25 minutes.

Step 3:

When the broccoli is fork-tender, transfer roughly 3 cups of the soup to a blender. Be sure to grab any large pieces of broccoli you see, so there won’t be huge chunks of broccoli in the soup.

Pulse the broccoli briefly in the blender to help the pieces break down, but avoid pureeing it completely. A little texture is a good thing in this soup! Alternatively, you can use an immersion blender and blend this directly in the pot.

Step 4:

Return the blended soup to the pot, and add the shredded cheese. Stir briefly, until the cheese is melted and incorporated into the soup.

Adjust any seasoning to taste, adding more salt or a splash of lemon juice, to help brighten it up. I like to add a tiny pinch of nutmeg to this soup for an extra layer of flavor.

Serving & Storage Tips

As soon as you’re satisfied with the flavor, serve it warm with your favorite toppings, such as extra cheese or chopped fresh herbs.

Leftovers can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, but should thin out when reheated again.

Healthy Broccoli Cheddar Soup

4.85 from 32 votes

This healthy broccoli cheddar soup recipe is made without white flour or heavy cream, but you'd never guess just by tasting it! It reminds me of the soup you can order from Panera, but this version has a sneaky ingredient inside that adds extra protein and fiber to each bite.

prep10 mins cook30 mins total40 mins

Servings:4

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 Tablespoon olive oil
• ½ yellow onion , chopped
• 2 cloves garlic , minced
• 4 cups water
• 1 (15 oz.) can white beans , rinsed and drained
• ½ cup cashews (not roasted or salted)
• 1 pound broccoli florets , chopped
• 1 large carrot , shredded
• salt & black pepper , to taste
• 4 ounces extra sharp cheddar cheese , shredded

Instructions

• Heat the olive oil in a large pot over medium high heat, and saute the onion until it starts to soften, about 5 minutes. Add in the garlic and stir briefly, just until fragrant, about 1 more minute.
• Add the drained beans to a blender, along with the water and cashews (if using). Blend until very smooth, then immediately add it to the pot, so the garlic won't burn.
• Add in the broccoli and shredded carrot, along with 2 teaspoons of salt and a 1/2 teaspoon of ground black pepper. Bring the liquid to a boil.
• Once the liquid is boiling, lower the heat and cover with a lid. Let the soup gently simmer for 15 to 20 minutes, or until the broccoli is very tender.
• Transfer roughly 3 cups of the soup to a blender, making sure to grab any large pieces of broccoli, so there won't be large chunks in the soup. Blend briefly, pulsing the broccoli into smaller pieces, but not blending until it's totally pureed. You want some texture in this soup! (Alternatively, you can use an immersion blender to blend directly in the soup pot.)
• Return the blended soup to the pot, then add in the shredded cheese. Stir briefly, just until the cheese has melted, then adjust any seasoning to taste. I usually add in more salt, just a ¼ teaspoon at a time, until the soup is extra flavorful.
• Serve warm with any extra toppings you love, like extra cheese or a pinch of nutmeg. Leftover soup can be stored in an airtight container in the fridge for up to 5 days.

Video

Notes

Nutrition information is for 1 of 4 servings, or approximately 1 1/2 cups of soup. (Assuming you get 6 cups of soup from this recipe.) This is automatically calculated, and is just an estimate, not a guarantee.

For a vegan and dairy-free soup, omit the cheese and add a teaspoon of lemon juice and extra salt, to taste. You can add a pinch of nutritional yeast, if you’d like an extra cheesy flavor, too.

Nutrition

Calories: 290kcal | Carbohydrates: 17g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 250mg | Potassium: 572mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3998IU | Vitamin C: 104mg | Calcium: 279mg | Iron: 2mg

Author: Megan Gilmore

Course: Soup

Cuisine: American

Keyword: healthy broccoli cheddar soup

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If you try this healthy broccoli cheddar soup recipe, please leave a comment and star rating below, letting me know how you like it.