by Olena

Healthy Broccoli Cheese Soup (Video)

by Olena

5 from 3 reviews

This 30 Minute Healthy Broccoli Cheese Soup is easy, cheesy, creamy with lots of vegetables. Make copycat Healthy Broccoli Cheddar Soup at home without heavy cream or flour.

Healthy Broccoli Cheese Soup

Healthy Broccoli Cheddar Soup

Healthy broccoli cheese soup recipe made silky smooth using only whole foods like vegetables.

Once blended this healthy broccoli cheddar soup looks at tastes just like any fast food joint broccoli cheddar soup. Just so much healthier and better for you!

Am I good or am I good?!

What Makes This Broccoli Cheese Soup Healthy?

Butternut squash is a bright orange coloured vegetable. It makes healthy replacement for 2 cups of artificially coloured neon cheddar cheese.

And starchy potatoes eliminate the need for cups of flour, butter and heavy cream to make world’s best, silky smooth and delicious healthy broccoli and cheese soup.

Not that I’m against flour or butter. But the fact that we can replace them with 8 cups of vegetables is mind blowing to me. 2019, you are amazeballs!

How to Make Healthy Broccoli and Cheese Soup

  1. Preheat large heavy bottom pot or dutch oven on medium heat and melt butter.
  2. Add garlic and onion, cook for 5 minutes, stirring occasionally.
  3. Add butternut squash, potatoes, stock, milk and cook covered for 7 minutes.
  4. Add broccoli, salt and cook for 4 more minutes.
  5. Turn off heat.

How to Thicken Broccoli Cheddar Soup without Flour

Now your soup is ready. We just need to thicken it.

You have 2 ways to thicken healthy broccoli and cheddar soup naturally:

  1. With chunks: If you like chunky soup (I do), remove broccoli into a bowl with a slotted spoon. Using an immersion blender, puree soup until smooth and silky. Return broccoli, add cheese and stir until cheese has melted.
  2. 100% silky smooth and creamy: Add cheese and blend with an immersion blender right in a pot until desired consistency.

Healthy Broccoli Cheese Soup

Serve hot sprinkled with remaining cheese.

Can I Use Frozen Broccoli?

Yes, you can. Add them just like you would fresh broccoli. No need to thaw or rinse.

How Long Does Soup Last?

As a mom, I love hearty soups because they refrigerate very well for days. If I have soup in the fridge, I have an answer to the kid’s “I’m hungry” right away. They might not always like it but often I don’t care about that haha.

This heart healthy broccoli cheese soup will last up to 5 days in the fridge. Reheat in a small pot over low-medium heat.

Can I Freeze Healthy Broccoli Cheddar Soup?

Yes. You can freeze healthy broccoli cheddar soup for up to 3 months. Because all vegetables are blended and the base is not heavy on dairy, once thawed this soup will look and taste just like fresh.

Healthy food is amazing!

What Makes Soup Yellow without Cheddar Cheese?

It is the bright orange butternut squash that makes healthy broccoli cheese soup bright deep yellow colour. If you add orange colour cheddar soup will become even more orange.

The only time your broccoli cheese soup would not turn out bright yellow is when your squash is more pale in colour. Sometimes it happens because it is mother nature. Try squash from a different store or a different variety like acorn squash.

More Cozy Healthy Soups

Print

Healthy Broccoli Cheese Soup

5 from 3 reviews

This 30 Minute Healthy Broccoli Cheese Soup is easy, cheesy, creamy with lots of vegetables. Make copycat Healthy Broccoli Cheddar Soup at home without heavy cream or flour.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Soup and Stew
  • Method: Stove
  • Cuisine: North American
Scale

Ingredients

  • 2 tbsp butter
  • 3 garlic cloves, minced
  • 1 onion, finely chopped
  • 5 cups butternut squash, cubed
  • 3 cups (2 large) potatoes, cubed
  • 4 cups any stock, low sodium
  • 3 cups any milk (I used unsweetened almond)
  • 5 cups (1 lb) broccoli, coarsely chopped
  • 1 1/4 tsp salt
  • 5 oz sharp cheese, shredded (cheddar or I used Dubliner Kerrygold)

Instructions

  1. Preheat large heavy bottom pot or dutch oven on medium heat and melt butter. Add garlic and onion, cook for 5 minutes, stirring occasionally.
  2. Add butternut squash, potatoes, stock and milk; bring to a boil. Reduce heat to low-medium, cover and cook for 7 minutes.
  3. Add broccoli and salt, bring to a boil, cover and cook for 4 more minutes. Turn off heat.
  4. If you like chunky soup (I do), remove broccoli into a bowl with a slotted spoon. Using an immersion blender, puree soup until smooth and silky. Return broccoli and add 4 oz of cheese; stir until cheese has melted. Serve hot sprinkled with remaining cheese.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

5 comments on “Healthy Broccoli Cheese Soup (Video)

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  1. Very interesting ingredients squash and potatoes? well worth a try I have made many of Broccoli soup never with squash This a well thought recipe, I will do this tonight after I shop.

  2. Tried this one out last night, never made a soup from scratch before, so I was iffy on if I did anything correctly, but it came out delicious! I have one question though, presentation-wise, how did you manage such a deep orange color for the base?? Maybe it’s because I used heavier milk than unsweetened almond, but mine was nearly white, and after adding the cheese only took on a slightly yellow tint. Doesn’t matter either way since it came out so good, was just curious!

    1. Oh, yay!!! Soups are so forgiving! I grew up on soups, can’t imagine eating one from a can. I swear they are the hardest food to screw up as you can often fix it after the taste test. So happy you tried it. You can do it!
      What squash did you use? The only thing I can think of is the squash. I used butternut squash. Oh, and yellow potatoes which are also called gold yukon. I don’t think anything else would matter in this recipe for the colour change. My cheese was white too.

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