Lighter Broccoli Cheddar Soup
The cozy café favorite made lighter: tender broccoli and carrots in a thick, velvety sharp cheddar soup. A little potato makes it creamy without heavy cream.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Use olive oil or dairy-free butter instead of butter. Use unsweetened almond or oat milk. Leave off the cheese or use a dairy-free cheese.
- Vegetarian or pescatarian: Use vegetable broth instead of chicken broth.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 tbsp Butter
- 1 Onion, diced
- 2 Carrots, finely diced or shredded
- 2 cloves Garlic, minced
- 3 tbsp All-purpose flour
- 3 cups Low-sodium chicken or vegetable broth
- 2 cups 2% milk
- 1 lb Broccoli florets, chopped small
- 1 medium Russet potato, peeled and diced
- 6 oz Sharp cheddar, freshly shredded
- 1 tsp Dijon mustard
- 1 pinch Ground nutmeg
Directions
- Melt the butter in a large pot and cook the onion and carrots for 5 minutes. Add the garlic for 1 minute.
- Sprinkle in the flour and stir 1 minute, then slowly whisk in the broth and milk.
- Add the potato and broccoli and simmer 15 to 20 minutes until very tender.
- Blend about half the soup and stir it back in so it's thick but still chunky.
- Off the heat, stir in the cheddar a handful at a time until melted, then the Dijon and nutmeg. Season to taste.
Calorie breakdown
Cheddar 113 · milk 40 · broccoli 26 · potato 22 · butter 17 · flour 15 · onion 8 · carrots 8 · broth 8 · garlic 2 · Dijon 1
💡 Lighter tip: Shred the cheese yourself. Pre-shredded cheese has starches that make the soup grainy.
Helpful for this recipe
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