Broccoli Cheddar Soup is a comforting classic, and this healthier version brings all the creamy goodness you crave with a lighter twist. With the richness of cheddar cheese, the creaminess of cottage cheese, and the wholesome flavor of fresh vegetables, this soup is both nutritious and satisfying. It’s the perfect bowl of comfort for any season, offering a delicious combination of vegetables and creamy texture without the heavy calories. Whether you’re looking for a cozy dinner or a nutritious lunch, this healthy broccoli cheddar soup is a tasty and easy-to-make option.

By using 1% milk and low-fat cottage cheese, this recipe cuts down on the fat content while still delivering a rich, creamy texture. The addition of smoked paprika adds depth to the flavor profile, while fresh, crunchy broccoli provides both flavor and nutrients. Perfect for meal prep, this soup can be stored and reheated for easy lunches throughout the week.

Why You’ll Love This Recipe

1. Light and Healthy

This soup is made with low-fat ingredients like cottage cheese and 1% milk, making it a lighter option compared to traditional broccoli cheddar soup, but it still delivers that creamy, indulgent feel.

2. Packed with Veggies

Loaded with fresh broccoli, carrots, and celery, this soup is a great way to sneak in some extra vegetables into your diet without sacrificing flavor.

3. Easy to Make

With simple ingredients and an easy-to-follow method, this soup can be made in less than 45 minutes, making it perfect for a weeknight dinner or a quick meal prep.

4. Comforting Yet Nutritious

This soup is both comforting and nourishing, offering the perfect balance of flavor and nutrition to keep you satisfied without feeling heavy.

5. Customizable

You can make adjustments to suit your preferences. Add more vegetables, use a different type of cheese, or even try a dairy-free version if needed.

Ingredients

For the Soup

1 tablespoon butter
1 large yellow onion (diced)
2 large carrots (peeled and diced)
1 stalk celery (diced)
2 cloves garlic (minced)
¼ cup all-purpose flour (or gluten-free flour)
½ teaspoon smoked paprika
3 cups vegetable broth (I recommend not-chicken style)
4 cups chopped broccoli
2 cups 1% milk
4 oz cheddar cheese (shredded, about 1 cup)
1 cup low-fat cottage cheese (blended)
Salt & pepper to taste

Variations

Dairy-Free Version: Replace the cheddar cheese with a dairy-free cheese and use almond milk or oat milk instead of 1% milk for a dairy-free option.
Add Protein: For extra protein, try adding cooked chicken, turkey, or even some white beans to the soup.
Different Cheeses: If you’re not a fan of cheddar, you can substitute with Gruyère, mozzarella, or a sharp white cheddar for a unique flavor twist.
More Veggies: Feel free to add other vegetables like cauliflower, zucchini, or spinach for added nutrition and flavor.

How to Make the Recipe

Step 1: Sauté the Vegetables

In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes until softened, stirring occasionally. Add the minced garlic and cook for another 1 minute, until fragrant.

Step 2: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to form a roux (this helps thicken the soup). Add the smoked paprika and stir.

Step 3: Add the Broth and Milk

Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Add the 1% milk and continue to stir until the mixture is smooth and slightly thickened.

Step 4: Cook the Broccoli

Add the chopped broccoli to the pot and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes, or until the broccoli is tender.

Step 5: Blend the Cottage Cheese

In a blender or food processor, blend the low-fat cottage cheese until smooth. This will give the soup a creamy, velvety texture without the need for heavy cream.

Step 6: Add Cheese and Cottage Cheese

Once the broccoli is tender, lower the heat and add the shredded cheddar cheese and blended cottage cheese to the pot. Stir until the cheese is fully melted and incorporated into the soup.

Step 7: Season and Serve

Taste the soup and season with salt and pepper to your liking. Once everything is combined and the soup is creamy and smooth, serve hot with some crusty bread on the side if desired.

Tips for Making the Recipe

Blend the Cottage Cheese Well: Blending the cottage cheese creates a smooth texture and helps eliminate any clumps, making the soup velvety.
Simmer the Broccoli: Be sure to let the broccoli cook until it’s tender but not mushy. You want it to maintain some texture in the soup.
Adjust Consistency: If the soup is too thick for your liking, you can thin it out with a little extra vegetable broth or milk.
Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat to the soup.

How to Serve

This healthy broccoli cheddar soup is delicious on its own or paired with a slice of crusty bread, a side salad, or even a grilled cheese sandwich for a nostalgic comfort meal. It’s also great as an appetizer for a more formal meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it over medium heat on the stovetop, adding a little extra milk or broth if needed to loosen it up.

Freezing

This soup can be frozen, though the texture of the cheese may change slightly upon reheating. To freeze, let the soup cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stovetop.

Reheating

Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a little more milk or broth to achieve your desired consistency.

FAQs

1. Can I make this soup dairy-free?

Yes, you can make the soup dairy-free by using dairy-free cheese alternatives and a plant-based milk like almond or oat milk.

2. Can I use frozen broccoli?

Yes, frozen broccoli works fine in this recipe, although fresh broccoli tends to hold up better in terms of texture.

3. Can I add protein to the soup?

Yes, you can add cooked chicken, turkey, or even beans for added protein.

4. Is this soup gluten-free?

To make this soup gluten-free, simply use a gluten-free flour blend instead of regular all-purpose flour.

5. How can I make the soup thicker?

If you prefer a thicker soup, you can add a slurry of cornstarch and water or blend a portion of the soup with an immersion blender to create a creamy base.

6. Can I use regular milk instead of 1%?

Yes, you can use whole milk or any milk you prefer, but 1% milk keeps it lighter and healthier.

7. Can I make this ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for a few days or frozen for later use.

8. Can I use a different cheese?

If you’re not a fan of cheddar, you can substitute with Gruyère, mozzarella, or any other cheese of your choice.

9. How long will this soup last in the fridge?

This soup will last in the refrigerator for up to 3 days.

10. Can I freeze this soup?

Yes, this soup can be frozen for up to 3 months. Just be aware that the texture may change slightly after freezing and reheating.

Conclusion

This Healthy Broccoli Cheddar Soup is the perfect lightened-up comfort food that doesn’t compromise on flavor. With its creamy texture, cheesy goodness, and fresh vegetables, it’s a satisfying meal that’s easy to make and great for meal prep. Whether you’re looking to enjoy it as a cozy lunch or dinner, this recipe is a must-try for any soup lover looking for a healthier option without sacrificing taste!