If you love comfort food but want to keep things light, then Skinny Broccoli Cheddar Soup is going to steal your heart. This recipe captures everything we adore about classic broccoli cheddar soup—creamy, cheesy, and incredibly satisfying—without piling on calories or heaviness. Whether you’re making a quick weeknight dinner or prepping lunches ahead of time, this lighter version makes it so easy to indulge in a bowl of cozy goodness. It’s full of fresh veggies, gets its richness from Greek yogurt, and becomes irresistibly smooth with just the right touch of sharp cheddar. Get ready to make Skinny Broccoli Cheddar Soup your new healthy go-to!
Ingredients You’ll Need
One of the best things about this recipe is how simple but essential the ingredients are. Every component—from the fresh broccoli to the creamy Greek yogurt—plays a role in creating the taste, texture, and irresistible color of Skinny Broccoli Cheddar Soup.
- Broccoli florets (4 cups): The star of the show! Fresh or frozen both work beautifully and bring essential fiber and color.
- Olive oil (1 tablespoon): Adds healthy fats for sautéing and a hint of richness.
- Yellow onion, finely chopped (1 small): Gives the soup a subtle sweetness and aromatic depth.
- Garlic, minced (2 cloves): Infuses the soup with savory, comforting flavor.
- Carrots, shredded or finely chopped (2 medium): Bring a touch of natural sweetness and gorgeous color to the pot.
- Low-sodium vegetable broth (3 cups): Forms a flavorful, light base while keeping things health-conscious.
- Low-fat milk or unsweetened almond milk (1 cup): Makes the soup creamy with fewer calories, and almond milk is a great dairy-free swap.
- Plain Greek yogurt (1/2 cup): Offers tangy creaminess and a boost of protein—your secret to luscious texture without heavy cream.
- Reduced-fat shredded sharp cheddar cheese (1 cup): All the flavors of classic cheddar that melt perfectly into the soup.
- All-purpose flour (2 tablespoons): Helps thicken the soup to that perfect, spoon-coating consistency.
- Ground nutmeg (1/4 teaspoon): Just a pinch of this spice adds warmth and enhances the cheese flavor.
- Salt and pepper to taste: Essential for pulling all the flavors together right at the end.
How to Make Skinny Broccoli Cheddar Soup
Step 1: Sauté the Aromatics
Begin by heating your olive oil in a large pot over medium heat. Add the finely chopped onion and shredded carrots, then let them cook together for about 4 to 5 minutes. You’ll know it’s ready when the onion turns translucent and the kitchen fills with a naturally sweet aroma. Don’t rush this step—it’s what builds the foundation of flavor for your Skinny Broccoli Cheddar Soup!
Step 2: Add the Garlic
Once the onion and carrot have softened, stir in the minced garlic. Let it cook for just 30 seconds—until you catch that dreamy, garlicky fragrance. You don’t want the garlic to burn, just to mellow and make friends with the other veggies.
Step 3: Make a Light Roux
Sprinkle in the all-purpose flour and stir it around with the vegetables for a full minute. This quick step creates a roux, which thickens the finished soup. It should look slightly pasty and coat all the veggies—this is when you’ll know you’re on track for that creamy Skinny Broccoli Cheddar Soup texture.
Step 4: Add Liquids and Simmer
Now, slowly pour in the low-sodium vegetable broth while stirring constantly to keep things smooth. Follow up with the low-fat milk (or almond milk if you’re dairy-free). Once everything’s combined, bring the soup to a gentle simmer. This is when the magic really starts to happen!
Step 5: Cook the Broccoli
Toss in your broccoli florets and let them cook right in the bubbling mixture for 10 to 12 minutes. The broccoli should turn vibrant green and become beautifully tender, but not mushy. This ensures pops of freshness in every spoonful of Skinny Broccoli Cheddar Soup.
Step 6: Blend to Your Desired Texture
If you like a creamier soup, use an immersion blender to puree about half the mixture directly in the pot. If you’re team chunky, just leave it as is! This step is all about your preference, so go for the consistency that makes you happiest.
Step 7: Add Creaminess and Cheesy Flavor
Lower the heat and gently stir in the Greek yogurt, sharp cheddar cheese, and a pinch of nutmeg. Keep stirring until the cheese is completely melted and your soup turns glossy and smooth. Taste and adjust with salt and pepper—remember, a pinch at the end ties everything together for the best Skinny Broccoli Cheddar Soup experience.
How to Serve Skinny Broccoli Cheddar Soup
Garnishes
This soup loves a little flourish! Try topping each bowl with a sprinkle of extra shredded cheddar, a swirl of Greek yogurt, or a few roasted broccoli florets for color and texture. If you like a bit of heat, a shake of red pepper flakes does wonders.
Side Dishes
A bowl of Skinny Broccoli Cheddar Soup pairs beautifully with warm, crusty whole-grain bread, a fresh green salad, or even your favorite sandwich. It’s hearty enough to stand alone, but these sides make it the ultimate comfort meal.
Creative Ways to Present
For a fun twist, serve the soup in small mugs for a party appetizer or pour into hollowed-out whole-grain bread bowls for a restaurant-worthy touch. You can also layer on toppings like crisp chickpeas or toasted nuts for extra crunch and color.
Make Ahead and Storage
Storing Leftovers
Let your leftover Skinny Broccoli Cheddar Soup cool to room temperature before transferring to an airtight container. It will keep happily in the fridge for 3 to 4 days—perfect for easy, nourishing lunches or speedy weeknight dinners.
Freezing
This soup actually freezes really well! Pour cooled portions into freezer-safe containers, leaving a little space for expansion. The soup stays delicious for up to 2 months. For best results, thaw it overnight in the fridge before reheating.
Reheating
To reheat, simply warm the soup over low heat on the stovetop, stirring gently and adding a splash of broth or milk if needed. If you’re using the microwave, heat in short bursts, stirring often to prevent the cheese and yogurt from separating. The flavors deepen after a day or two, making leftovers even better!
FAQs
Can I make Skinny Broccoli Cheddar Soup vegan?
Absolutely! Just use unsweetened plant-based milk, a non-dairy yogurt, and your favorite vegan cheddar-style shreds. The texture and comfort remain fabulous, so everyone can enjoy a bowl.
What’s the best way to blend the soup?
An immersion blender is the easiest, safest way, right in the pot—no mess or extra dishes! But if you only have a countertop blender, just let the soup cool slightly and work in batches, being careful with the hot liquid.
Can I add protein to make this a heartier meal?
Definitely! Shredded rotisserie chicken, cooked white beans, or even a scoop of hemp hearts blend in seamlessly and bump up the protein, making your Skinny Broccoli Cheddar Soup extra satisfying.
How can I make the soup thicker or thinner?
For a thicker texture, let the soup simmer a few minutes longer or add a touch more flour during the roux step. For a lighter, brothier bowl, simply stir in extra milk or broth until you reach your desired consistency.
Is this recipe kid-friendly?
Absolutely! The flavors are mild, creamy, and approachable for little eaters. You could even blend the whole batch smooth if your kids aren’t broccoli fans—they’ll never know it’s packed with veggies!
Final Thoughts
If you’re looking for a feel-good meal that delivers on flavor and comfort without the extra calories, give Skinny Broccoli Cheddar Soup a try. It’s quick, wholesome, and guaranteed to become a regular in your kitchen. Grab your ingredients and make yourself a bowl of cozy goodness—you deserve it!
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Skinny Broccoli Cheddar Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian, Low-Fat
Description
Indulge in a healthier version of a classic favorite with this Skinny Broccoli Cheddar Soup recipe. Creamy and comforting, this soup is packed with nutritious ingredients and is perfect for a cozy meal.
Ingredients
Broccoli Florets:
4 cups
Olive Oil:
1 tablespoon
Yellow Onion:
1 small, finely chopped
Garlic:
2 cloves, minced
Carrots:
2 medium, shredded or finely chopped
Vegetable Broth:
3 cups, low-sodium
Milk:
1 cup, low-fat or unsweetened almond milk
Greek Yogurt:
1/2 cup, plain
Sharp Cheddar Cheese:
1 cup, reduced-fat, shredded
All-Purpose Flour:
2 tablespoons
Ground Nutmeg:
1/4 teaspoon
Salt and Pepper:
To taste
Instructions
- Heat Olive Oil: In a large pot over medium heat.
- Add Garlic: Cook for another 30 seconds until fragrant.
- Stir in Flour: Cook for 1 minute to form a roux.
- Add Broth and Milk: Bring to a gentle simmer.
- Cook Broccoli: Until tender, about 10-12 minutes.
- Reduce Heat: Stir in yogurt, cheddar, and nutmeg until melted and smooth.
- Season: With salt and pepper.
- Serve: Warm.
Add the onion and carrots, cook until softened, about 4-5 minutes.
Use an immersion blender for desired texture.
Notes
- For extra protein, add shredded rotisserie chicken.
- To make it vegan, use dairy-free alternatives.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 20 mg
