Healthy Broccoli Cheddar Soup Recipe

I’m sharing my Broccoli Cheddar Soup that’s secretly healthy and delivers 20 grams of protein per serving from wholesome ingredients you might already have.

I love when dinner feels indulgent but isn’t a diet disaster. My Creamy Broccoli Cheddar Soup somehow pulls that off, silky and rich yet light enough to eat any night.

I use broccoli florets for that bright, green bite and plain nonfat Greek yogurt to keep it creamy without the guilt. You’d think something this cozy would be low on protein, but it actually belongs in my High Protein Recipes round-up, which is kinda wild.

I tweak it when I’m bored, sometimes it turns out better than I expected, sometimes not, but it’s always worth a bowl.

Ingredients

• Broccoli: Crunchy, fibrous green, great vitamin C and fiber, keeps soup light and filling
• Sharp cheddar: Adds savory, salty cheese fat and calcium, boosts protein and cozy flavor
• Cannellini beans: Creamy beans add plant protein and fiber, thicken texture without extra cream
• Greek yogurt: Tangy, creamy yogurt gives protein and silkiness but stays lighter than cream
• Carrots: Sweet, earthy carrots add color, beta carotene and subtle sweetness
• Onion: Builds savory base, provides natural sweetness when cooked, plus some fiber
• Garlic: Punchy aroma and flavor, may support immunity and enriches savory depth
• Vegetable broth: Light, salty liquid carries flavors and keeps calories down compared to cream

Ingredient Quantities

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion diced
• 2 medium carrots peeled and chopped
• 3 cloves garlic minced
• 4 cups broccoli florets about 1 large head
• 1 (15 ounce) can cannellini beans drained and rinsed
• 4 cups low sodium vegetable broth or chicken broth
• 1 cup low fat milk or skim milk
• 1 cup plain nonfat Greek yogurt room temperature
• 1 1/2 cups shredded sharp cheddar cheese about 6 ounces
• 2 tablespoons cornstarch plus 2 tablespoons cold water for slurry
• 1 teaspoon kosher salt more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground mustard or dry mustard
• Pinch cayenne pepper optional
• Fresh chives or parsley for serving optional

How to Make this

1. Heat the olive oil in a large pot over medium heat, add the diced onion and chopped carrots and cook until softened, about 5 to 7 minutes; add the garlic in the last minute so it doesn’t burn.

2. Add the broccoli florets, drained cannellini beans and the vegetable or chicken broth, bring to a simmer, cover and cook until the broccoli is tender, about 10 to 12 minutes.

3. Use an immersion blender to purée the soup until mostly smooth but with some texture left, or carefully blend in batches in a countertop blender (hot liquids, so vent the lid a bit).

4. Return the soup to low heat and stir in the milk.

5. Temper the Greek yogurt so it won’t curdle: whisk a ladle of hot soup into the yogurt, then stir that mixture back into the pot, keeping the heat very low.

6. Whisk the cornstarch with the cold water to make a slurry, pour it into the simmering soup and cook 1 to 2 minutes until it thickens slightly.

7. Remove the pot from heat and slowly stir in the shredded sharp cheddar, a handful at a time, until melted and smooth; add the ground mustard, kosher salt, black pepper and a pinch of cayenne if using.

8. Taste and adjust seasoning, thin with a splash more milk or broth if it’s too thick, or simmer a minute more if too thin.

9. Serve hot topped with chopped chives or parsley. Tip: shred your own cheddar for the best melt, and don’t overblend or you’ll lose the little broccoli bits that make it feel homemade.

Equipment Needed

1. Large heavy bottomed pot or dutch oven
2. Chef’s knife and cutting board
3. Wooden spoon or silicone spatula
4. Immersion blender or countertop blender (vent the lid for hot batches, youll want oven mitts)
5. Measuring cups and spoons plus a liquid measuring cup
6. Ladle, small bowl and whisk for tempering the yogurt
7. Fine mesh strainer or colander for draining and rinsing beans
8. Box grater for shredding the cheddar and a rubber spatula to scrape the pot

FAQ

Healthy Broccoli Cheddar Soup Recipe Substitutions and Variations

• Extra virgin olive oil: swap with avocado oil or light olive oil, or use 1 tbsp unsalted butter for a richer finish. Avocado oil handles heat better, and it won’t taste so “olive-y”.
• Cannellini beans (1 can): swap with great northern or navy beans, or use about 1 cup diced cooked potato or cauliflower for a creamy body if you want it bean-free.
• Low fat or skim milk (1 cup): swap with unsweetened soy or oat milk for similar creaminess, or use whole milk for a richer, silkier soup.
• Plain nonfat Greek yogurt (1 cup): swap with full-fat Greek yogurt or sour cream for more richness, or use blended silken tofu or plain dairy-free yogurt to make it vegan.

Pro Tips

1) Roast or brown some of the broccoli and carrots first for more depth of flavor. A little char makes the soup taste way less “one-note” and you dont need to salt more to get good flavor.

2) Shred your own cheddar and add it slowly off the heat, a handful at a time. Pre-shredded cheese has anti-caking stuff that makes it grainy when melted, and adding cheese while the pot is too hot can make it separate.

3) If you’re worried about the yogurt curdling use full fat Greek yogurt, or stir in a bit of cream cheese or sour cream instead. Always temper cold dairy with a ladle of hot soup first, but full fat dairy is much more forgiving.

4) Keep texture in mind: reserve a cup of florets before blending and fold them back in, or pulse instead of pureeing completely. A little chunkiness makes it feel homemade and keeps the flavor from turning flat.

5) For make ahead and freezing: cool completely and freeze without the cheese and yogurt, then reheat gently and add them at the end. Dairy breaks down in the freezer, so finishing the soup fresh keeps it creamy.