This Creamy Broccoli Cheddar Soup is rich, cheesy and packed with tender broccoli and carrots! Blended cauliflower creates a creamy base without any flour, while sharp cheddar and a little cream cheese bring all that cozy comfort-food flavor.
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There is nothing better than a warm bowl of Broccoli Cheddar Soup on a chilly day! It’s creamy, cheesy, comforting and one of those soups my whole family loves. This healthier broccoli cheese soup recipe has all that classic creamy flavor, but I’ve lightened things up a bit by using blended cauliflower instead of a flour-based roux. The cauliflower practically disappears once blended and gives the soup such a smooth, creamy texture while sneaking in even more veggies!
Then we add plenty of fresh broccoli, grated carrots, sharp cheddar cheese and just a little cream cheese for extra richness. Everything comes together in one pot for the perfect cozy soup! If you’re craving more cozy soup recipes, you’ll also love my chicken and wild rice soup, healthy turkey chili and minestrone soup for easy cold-weather meals.
Why I Love This Soup!
Rich and creamy – blended cauliflower, half-and-half, cream cheese and cheddar make this soup incredibly creamy without needing a roux.
No flour needed – cauliflower naturally thickens the soup, making this an easy broccoli cheddar soup without flour.
Packed with veggies – you’re getting broccoli, cauliflower, carrots, onion and garlic all in one delicious bowl.
Easy to customize – use vegetable broth to make it vegetarian, swap in whole milk for a lighter option or use heavy cream for an extra-rich soup.
Great for leftovers – the flavors are just as delicious the next day, making this a great option for meal prep.
Ingredients You’ll Need
butter – used to sauté the onion and garlic and adds delicious flavor to the base of the soup.
onion + garlic – a small onion and fresh garlic create the savory foundation for this soup.
cauliflower – my secret ingredient! Two cups of cauliflower florets are simmered until tender and blended right into the broth, giving this soup a thick, creamy texture without flour. You could also use potatoes!
chicken broth – I like using lower-sodium chicken broth so I can control the amount of salt. Vegetable broth works great too.
half-and-half – makes the soup creamy without being overly heavy. You can also use heavy cream for an even richer broccoli cheddar soup.
dry mustard – just a little enhances the cheddar flavor without making the soup taste like mustard.
nutmeg – a small pinch adds warmth and pairs really well with creamy cheese sauces.
broccoli – the star of the soup! You’ll need about 6 cups of fresh broccoli florets. Cut them into small, bite-size pieces so you get some broccoli in every spoonful.
carrots – grated carrots add a touch of sweetness, color and even more veggies.
cream cheese – you only need 2 tablespoons, but it makes the soup extra creamy and gives it a slightly richer flavor.
cheddar cheese – for the best flavor, I recommend sharp cheddar and shredding it yourself from a block. Freshly grated cheese melts much more smoothly than packaged shredded cheese.
salt + black pepper – to season everything and bring all those flavors together.
Find the full ingredient list with measurements in the recipe card below.
How to Make Broccoli Cheddar Soup
Making homemade broccoli cheddar soup is easier than you might think, and everything comes together in one pot!
Sauté the onion and garlic. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
Cook the cauliflower. Add in the cauliflower florets, chicken broth, half and half, dry mustard, nutmeg, salt and pepper. Bring everything to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, until the cauliflower is tender.
Blend until creamy. Remove the pot from the heat and use an immersion blender to puree the cauliflower mixture until completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a countertop high-powered blender and blend in batches. Return the blended soup to the pot.
Add broccoli and carrots. Return the pot to medium-low heat and stir in the broccoli florets and grated carrots. Simmer gently for another 10 to 15 minutes, stirring occasionally, until the broccoli is tender.
Make it cheesy. Reduce the heat to low and stir in the cream cheese until completely melted and smooth. Add the freshly shredded cheddar cheese a handful at a time, stirring between each addition until melted. Once all the cheese is incorporated, turn off the heat. You don’t want the soup to boil once the cheese has been added or the cheese may become grainy or separate.
Serve and enjoy! Taste the soup and add additional salt and pepper, if needed. If the soup is thicker than you prefer, simply stir in a splash of chicken broth until you reach your desired consistency. Ladle into bowls, sprinkle with a little extra cheddar cheese and dig in!
Tips for the Best Broccoli Cheddar Soup
Shred your own cheese. This really does make a difference! Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly. A block of freshly grated sharp cheddar will give you the creamiest soup.
Make sure the cauliflower is very tender. The softer it gets, the smoother your soup base will be once blended.
Blend before adding the broccoli. We want the cauliflower completely smooth while keeping those delicious pieces of broccoli and carrot intact.
Don’t boil the cheese. Once you add the cheddar and cream cheese, keep the heat low. High heat can cause dairy and cheese to separate and give your soup a grainy texture.
Cut your broccoli small. Small, bite-size florets cook more evenly and make the soup much easier to eat.
Adjust the consistency. Broccoli cheddar soup will naturally thicken as it sits. If yours gets too thick, just stir in a little additional broth when serving or reheating.
How is this Broccoli Cheddar Soup Healthier?
Traditional broccoli cheddar soup can be made with a flour-and-butter roux along with a good amount of cream and cheese. For this version, I use blended cauliflower to naturally thicken the soup, which adds another vegetable while creating a creamy texture without flour.
I also use just one cup of half-and-half and 2 tablespoons of cream cheese along with plenty of broccoli and cauliflower. It’s still broccoli cheddar soup, so you absolutely get that cheesy comfort-food flavor, just with a veggie-packed twist!
Frequently Asked Questions
This broccoli cheddar soup is thickened with cauliflower instead of flour. The cauliflower cooks until very tender and is then blended with the broth and half-and-half to create a naturally thick and creamy base.
Not really! Cauliflower has such a mild flavor that once it’s blended with the broth, cheddar, broccoli and seasonings, it blends right into the soup. It’s mainly there to add body and creaminess.
Yes! Frozen broccoli works well in this soup and can be added directly to the pot. Since frozen broccoli is already partially softened, you may need to reduce the simmering time slightly.
Cheese soups can separate when they’re cooked over heat that is too high. Reduce the heat to low before adding the cream cheese and cheddar, add the shredded cheese gradually and avoid letting the soup boil once the cheese has been added.
You can freeze broccoli cheddar soup, but dairy-based soups may separate slightly once thawed. For the best texture, store it in the refrigerator and enjoy within 3 to 4 days. If freezing, thaw overnight in the fridge and reheat slowly over low heat while stirring frequently.
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Hope you all enjoy this Creamy Broccoli Cheddar Soup and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Creamy Broccoli Cheddar Soup
Ingredients
Instructions
Notes
To Freeze: This soup can be frozen for up to 2 months, but keep in mind that dairy-based soups may have a slightly different texture once thawed.
Nutrition