There is something absolutely comforting about a warm bowl of broccoli and cheese soup that instantly feels like a cozy hug from the inside out. This Skinny Broccoli Cheddar Soup Recipe takes that indulgent classic and makes it healthier without skimping on flavor or creaminess. Bursting with fresh broccoli florets, sharp cheddar, and a subtle hint of garlic and nutmeg, it’s a vibrant, satisfying soup that feels light but leaves you deeply content. Whether you are looking for a nutritious lunch, a weeknight dinner, or a starter that impresses guests, this recipe hits all the right notes with its fresh ingredients and simple, straightforward steps.
Ingredients You’ll Need
This soup is a perfect example of how a handful of simple ingredients can come together to create something truly special. Each component plays a key role in delivering the perfect balance of taste, texture, and color, making this soup both nourishing and delicious.
- Olive oil: Adds a subtle richness and helps soften the onion without overpowering the dish.
- Small onion (diced): Provides a sweet, aromatic base that enhances every spoonful.
- Garlic (minced): Brings a gentle savory kick that complements the broccoli beautifully.
- Fresh broccoli florets (chopped): The star of the show—full of vibrant color and crunch when slightly tender.
- Medium carrot (shredded): Adds a natural sweetness and bright orange hue for an inviting look.
- Low-sodium chicken or vegetable broth: Keeps the soup flavorful but light with a clean finish.
- Skim milk: Provides creaminess without added fat, making the soup lighter.
- Cornstarch (optional): An expert tip for the perfect velvety texture if you prefer your soup thicker.
- Reduced-fat shredded cheddar cheese: Melts perfectly for that classic comforting taste without guilt.
- Salt: Enhances all the flavors with just the right touch.
- Black pepper: Adds a mild warmth and subtle spice to balance the creaminess.
- Pinch of nutmeg (optional): A little surprise note that deepens the flavor complexity.
How to Make Skinny Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil over medium heat in a large pot until shimmering. Toss in the diced onion and cook it gently for about 3 to 4 minutes, until it softens and becomes translucent. This step builds a flavorful foundation that makes every bite more savory and satisfying. Then, stir in the minced garlic and let it cook for just 30 seconds — this brief toast releases its wonderful fragrance without burning.
Step 2: Add the Veggies and Broth
Next, add your vibrant chopped broccoli florets and the shredded carrot right into the pot. Pour in the low-sodium broth and bring everything to a lively boil. Once boiling, reduce the heat and let the soup simmer gently for 10 to 12 minutes. This simmering softens the vegetables perfectly, blending their flavors while keeping a bit of texture.
Step 3: Thicken the Soup
While the veggies are simmering, whisk the cornstarch into the skim milk to create a smooth mixture. Pour this into the pot and continue to simmer for another 5 minutes, stirring often. This step gives the soup a gently thickened, luscious body that makes every spoonful velvety without heavy cream.
Step 4: Add the Cheese and Season
Remove the pot from heat and sprinkle in your reduced-fat shredded cheddar cheese. Stir consistently until the cheese melts smoothly into the soup, creating that classic, creamy cheddar texture. Finish with salt and freshly ground black pepper to taste. If you love a hint of warmth, add a pinch of nutmeg here for an unexpected depth. For a silky smooth version, blend part or all of the soup with an immersion blender — or keep it chunky for a bit of veggie bite.
How to Serve Skinny Broccoli Cheddar Soup Recipe
Garnishes
Garnishing not only adds visual appeal but also layers of flavor and texture. A sprinkle of extra shredded cheddar on top is irresistible as it melts slowly from the steam. Try topping with a few crunchy whole-grain croutons or a dash of freshly chopped chives or parsley for a fresh pop of color and brightness.
Side Dishes
This soup shines on its own but pairs beautifully with light, complementary sides. A warm slice of crusty whole-grain bread or a crisp green salad dressed lightly in lemon vinaigrette are perfect companions. These sides balance the creaminess and keep the meal feeling wholesome and satisfying.
Creative Ways to Present
For a fun twist, serve your skinny broccoli cheddar soup in mini bread bowls or colorful ceramic mugs to wow guests at casual dinners. Layer a bit of cheese and broccoli on top just before serving for extra texture. Adding a swirl of low-fat sour cream or Greek yogurt gives a tangy richness that brightens the whole experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the soup to airtight containers and keep it refrigerated for up to 3 days. It’s great to have on hand for quick lunches or easy dinners when you want warmth without fuss. Give it a good stir before reheating to reunite the flavors and textures.
Freezing
This Skinny Broccoli Cheddar Soup Recipe freezes wonderfully. Portion it into freezer-safe containers or heavy-duty bags, leaving a little room for expansion. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally so the cheese doesn’t separate. You can also microwave in short bursts, stirring between each to keep it creamy and smooth. Add a splash of skim milk if it needs loosening up after refrigeration or freezing.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While cheddar is traditional and offers that perfect sharpness, you can experiment with mozzarella for stretchiness or gouda for a smoky twist. Just be sure to use reduced-fat versions if you want to keep the soup light.
Is this soup vegetarian?
This Skinny Broccoli Cheddar Soup Recipe can be vegetarian if you use vegetable broth instead of chicken broth. Both options work brilliantly to build the soup’s flavor foundation.
Can I make this soup dairy-free?
Yes, try substituting the skim milk with unsweetened almond or oat milk and using a dairy-free shredded cheese alternative. The texture will be slightly different but still delicious and creamy.
What’s the best way to get a smoother soup texture?
If you prefer a creamy, velvety texture, using an immersion blender to puree a portion or all of the soup after cooking is a simple fix. You can also blend in a cooked peeled potato during simmering for extra creaminess without extra fat.
How can I make the soup thicker without using cornstarch?
If you want to avoid cornstarch, use a small peeled and diced potato while simmering — it naturally thickens the soup as it breaks down. Alternatively, pureeing some of the vegetables also contributes to a thicker consistency.
Final Thoughts
There is nothing quite like enjoying a bowl of homemade soup that feels both indulgent and guilt-free, and this Skinny Broccoli Cheddar Soup Recipe nails that balance perfectly. It’s a trusted favorite that brings comfort, nutrition, and irresistible flavor with every spoonful. I hope you give it a try soon and watch it become one of your go-to soups on chilly days or anytime you crave cozy, wholesome goodness.
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: Low Fat, Vegetarian
Description
This Skinny Broccoli Cheddar Soup is a deliciously creamy, low-fat, and vegetarian-friendly recipe perfect for a comforting lunch or light dinner. Made with fresh broccoli, shredded carrot, and reduced-fat cheddar cheese, it offers rich flavors with fewer calories. The soup is easily customizable for a smoother or chunkier texture and reheats wonderfully.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets, chopped
- 1 medium carrot, shredded
- 3 cups low-sodium chicken or vegetable broth
- 1 cup skim milk
- 1 tablespoon cornstarch (optional, for thickening)
- 1 ½ cups reduced-fat shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds to release its aroma.
- Add Vegetables and Broth: Add the chopped broccoli florets and shredded carrot to the pot. Pour in the low-sodium broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10–12 minutes until the vegetables become tender.
- Thicken Soup: In a small bowl, whisk the cornstarch into the skim milk until smooth. Pour this mixture into the simmering soup and continue to cook for another 5 minutes, stirring frequently to prevent lumps and help the soup thicken.
- Incorporate Cheese and Seasonings: Remove the pot from heat. Stir in the reduced-fat shredded cheddar cheese until melted and the soup is smooth. Season with salt, black pepper, and an optional pinch of nutmeg to enhance the flavors.
- Blend (Optional) and Serve: For a smoother consistency, use an immersion blender to blend part of the soup; alternatively, leave it chunky for more texture. Serve the soup warm and enjoy.
Notes
- For extra creaminess without added fat, add a peeled small potato while simmering and blend it into the soup.
- This soup reheats well, making it an ideal light lunch option.
