by Olena

Healthy Broccoli Cheese Soup

Olena Osipov
5 from 9 votes

Healthy Broccoli Cheese Soup is easy, cheesy, creamy with lots of vegetables. Make copycat broccoli cheddar soup at home without heavy cream or flour in 30 minutes.

Creamy healthy soups like chicken wild rice soup and butternut squash soup are our favourites when it’s cold and dark outside.

Healthy Broccoli Cheese Soup

Healthy Broccoli Cheddar Soup

Healthy broccoli cheese soup made silky smooth using only whole foods like vegetables. Once blended this soup looks at tastes just like any fast food joint broccoli cheddar soup.

Just so much healthier and better for you! Not that I’m against flour, butter, cheese and heavy cream. But the fact that we can replace them with 8 cups of vegetables is mind blowing to me.

Ingredients for Healthy Broccoli Cheese Soup

  • Broccoli: Can be fresh or frozen, no need to thaw.
  • Butternut squash: This bright orange coloured vegetable makes healthy replacement for 2 cups of artificially coloured neon cheddar cheese.
  • Potatoes: Starchy potatoes eliminate the need for cups of flour, butter and heavy cream to make world’s best, silky smooth and delicious cream of broccoli soup.
  • Onion and garlic: Sauteed in butter for a major flavor boost.
  • Liquids: Stock or broth and milk. Use low sodium stock from a carton or I like to dilute organic bouillon cubes with hot water. Milk can be any and I used unsweetened almond milk.
  • Cheese: Sharp cheddar, Dubliner, gruyere or gouda are great choices. Since we are using such a small amount, cheese has to be flavorful.

How to Make Healthy Broccoli and Cheese Soup

I like to use Dutch oven or a heavy bottom stainless steel pot when making soups. It makes it a one pot meal.

  • Sauté onion and garlic in melted butter in well preheat pot on medium heat. Do so for about 5 minutes or until fragrant and softened a bit.
  • Add cubed butternut squash, potatoes, stock, milk and cook covered for 7 minutes: Just until veggies have softened to puree easily. You don’t want to cook milk too long otherwise it will curdle.
  • Add broccoli and salt, and cook for 4 more minutes: This time results in perfectly cooked broccoli that is softer but still has a bite to it.
  • To thicken and make creamy soup without flour or heavy cream, you have 2 options:
    • #1 Chunky soup: 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 Silky soup: Add cheese and blend with an immersion blender right in a pot until desired consistency.

Serve hot sprinkled with remaining cheese.

Healthy Broccoli Cheese Soup in pot with laddle

Tips and More Substitutions

  • Frozen veggies: You can use frozen broccoli and/or butternut squash, convenient if you freeze your garden bounty or buy frozen. Add them just like you would fresh broccoli. No need to thaw or rinse.
  • Butternut squash substitutions: You can use acorn squash or sweet potato in place of butternut squash.
  • No need to dice veggies small: Cut squash and potatoes into large chunks, since we will be pureeing them.
  • Make it dairy free and vegan: You can omit cheese and use nutritional yeast to taste. Also make sure to use dairy free milk. For vegan version, use any oil or plant-based butter for sauteing.
  • Pureeing soup: If you don’t have an immersion blender, you can pour soup into a regular blender and blend in batches. Just make sure you have an opening in the lid open otherwise hot soup will explode all over the kitchen and you. Food processor would work too.

How to Store, Freeze and Reheat

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.

Storing and reheating: Soup will last up to 5 days in the fridge. Reheat in a small pot over low-medium heat.

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

Healthy food is amazing! Enjoy this healthy broccoli cheese soup!

More Healthy Soup Recipes

Healthy Broccoli Cheese Soup {30 Minutes}

Healthy Broccoli Cheese Soup is easy, cheesy, creamy with lots of vegetables. Make copycat broccoli cheddar soup at home without heavy cream or flour in 30 minutes.
5 from 9 votes
Print Save Rate
Course: Soup and Stew
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 servings
Calories: 237kcal
Author: Olena Osipov

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

  • Preheat large heavy bottom pot or dutch oven on medium heat and melt butter. Add garlic and onion, cook for 5 minutes, stirring occasionally.
  • Add butternut squash, potatoes, stock and milk; bring to a boil. Reduce heat to low-medium, cover and cook for 7 minutes.
  • Add broccoli and salt, bring to a boil, cover and cook for 4 more minutes. Turn off heat.
  • 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.

      Video

      Notes

      • Frozen veggies: You can use frozen broccoli and/or butternut squash, convenient if you freeze your garden bounty or buy frozen. Add them just like you would fresh broccoli. No need to thaw or rinse.
      • Butternut squash substitutions: You can use acorn squash or sweet potato in place of butternut squash.
      • Liquids: Stock or broth and milk. Use low sodium stock from a carton or I like to dilute organic bouillon cubes with hot water. Milk can be any and I used unsweetened almond milk.
      • Cheese: Sharp cheddar, Dubliner, gruyere or gouda are great choices. Since we are using little, cheese has to be flavorful.
      • Make it dairy free and vegan: You can omit cheese and use nutritional yeast to taste. Also make sure to use dairy free milk. For vegan version, use any oil or plant-based butter for sauteing.
      • No need to dice veggies small: Cut squash and potatoes into large chunks, since we will be pureeing them.
      • Pureeing soup: If you don’t have an immersion blender, you can pour soup into a regular blender and blend in batches. Just make sure you have an opening in the lid open otherwise hot soup will explode all over the kitchen and you. Food processor would work too.

      Nutrition

      Serving: 1.5cups | Calories: 237kcal | Carbohydrates: 30g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 648mg | Potassium: 861mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9922IU | Vitamin C: 86mg | Calcium: 324mg | Iron: 2mg
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      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.

      24 comments on “Healthy Broccoli Cheese Soup

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      1. 5 stars
        This really was amazing! No one would ever know that there was as little cheese in it as there is. My husband is a very picky eater. If he knew it was mainly squash he probably wouldn’t eat it again. He had 3 bowls of soup when it was first prepared. I can’t wait to try more of your meals. So far, the two that I tried are fabulous. Planning to make the chicken chili soup today!

      2. How can I easily cube butternut squash without cutting myself or worrying about hacking something? I never can easily cube or peel butternut squash, so I don’t use it.

      3. I have dietary restrictions due to having Celiac disease. Do you think I could substitute the cheese with some nutritional yeast? I know cheese gives it that very creamy and rich taste and texture. If you have any suggestions, I would appreciate them. I love your recipes.

      4. 5 stars
        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.

      5. 5 stars
        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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