Healthy Broccoli Cheese Soup

5 from 8 reviews

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.

  • Author: Olena of
  • 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


  • 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)


  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.

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