One-Pot Healthy Broccoli Cheddar Soup (high protein!)

Jessica Kostka — Sun, 29 Sep 2024 17:33:20 +0000

This healthy broccoli cheddar soup is my take on a classic!

Traditional broccoli cheddar soup is always a winner, but I wanted to make it slightly healthier by using white beans instead of cream to thicken it up.

This healthy and easy broccoli cheddar soup is loaded up with protein thanks to the white beans and of course tons of vegetables!

Soup in the cooler seasons is the ultimate comfort food. I love adding white beans to soup, like this French Onion and White Bean Soup, to up the protein content and help make it more of a full meal.

So what makes this soup healthyish?

Broccoli Cheddar soup is generally made with heavy cream and lots of cheese. So, I’ve lightened up the soup with white beans instead to give this dish the creamy texture it deserves! And while I’ve kept some serious cheesy goodness, I’ve also packed this recipe full of veggies. So once you’ve blended this delicious broccoli cheddar soup, you’re going to seriously enjoy every spoonful of this soup and won’t miss the cream one bit. It’s an easy soup recipe you must-make during the cooler months; the entire family will love it!

Why you’ll love this healthy broccoli cheddar soup recipe

This high protein soup has 27g of protein per serving and is packed with veggies like broccoli, celery and carrots!
This is a healthy version of everyone’s favorite broccoli and cheddar soup. Same great flavor, but lightened up.
You can easily make this soup gluten-free too, so it’s great if you have food allergies!
White beans are used for creaminess (instead of cream or whole milk) AND a big dose of protein.

Ingredients Needed to make this high protein soup

Broccoli: you’ll need fresh broccoli florets for the base of this broccoli cheddar soup. You can use frozen broccoli too if you don’t have fresh

White Beans: you can use cannelini or white navy beans. This will replace the cream in the soup and help boost the protein. I don’t recommend using white kidney beans.

Cheddar Cheese: can’t have a broccoli cheddar soup without cheddar! You can use shredded sharp cheddar cheese or old cheddar cheese, whatever you have on hand. Make sure to save a bit of additional shredded cheddar cheese to use as a soup topper too.

Broth: you can use vegetable broth or chicken broth in this healthy broccoli cheddar soup. To keep the soup vegetarian, use vegetable broth.

Vegetables: a combination of minced garlic, onions, carrots and celery help build flavor into the soup.

Flour: adding a little bit of flour is going to help thicken the soup. If making this soup gluten-free, use gluten free all purpose flour instead.

How to make this creamy broccoli cheddar soup

Step 1: In a large dutch oven or large soup pot, add the olive oil and warm it on medium heat. Add the chopped onion, garlic, celery and carrots. Sauté for 8-10 minutes until softened.

Step 2: Stir in the flour until the vegetables are coated and slowly pour in the broth, stirring to combine.

Step 3: Add the broccoli florets, white beans, kosher salt, pinch of chili flakes, dried thyme and a pinch of black pepper. Stir and bring the mixture to a simmer over medium-high heat. Once it begins to simmer, turn to medium-low heat and keep at a simmer, cooking for 15 minutes with the lid mostly on, until the broccoli is tender.

Step 4: Remove the pot from the heat and use an immersion blender to pulse to your desired consistency (less pulses for larger broccoli pieces). You can also use a blender to blend in batches if you don’t have an immersion blender. If you are using a blender, let the soup cool slightly before pouring into the blender.

Step 5: Stir in the cheese, 2-2 ½ cups depending on your preferences, then season to taste and serve! Serve this delicious soup with a side of crusty bread, perfect for dipping.

Expert Tips

Grate the cheddar cheese yourself: grating your own cheese from a block of cheese produces the best results as pre-shredded cheese does not melt as well and won’t produce as creamy of a soup.
If you want to make this healthy soup gluten-free, use gluten-free broth and gluten-free all-purpose flour.
I’m using an immersion blender but you can also use a regular blender and just blend the soup in batches. If you are using a blender, let the soup cool slightly before pouring into the blender.
This is a great soup to meal prep since you can easily divide it into meal prep containers and store in the fridge for up to 3 days.

What to serve with broccoli cheddar soup

Serve this healthy broccoli cheddar soup with my easy herb drop biscuits or sweet potato and cheddar drop biscuits!
Enjoy this quick kale and brussels sprouts salad as a delicious side.
I love this soup with a few slices of crusty bread topped with salted butter.
Make my garlic bread bites as a fun side dish to add to this healthy broccoli cheese soup

Common questions

Can I use frozen broccoli in this soup recipe?
Yes, just let the broccoli defrost in a colander first before using in the soup so you don’t add any excess water to the soup.

Can I add more vegetables to this healthy soup?
Absolutely! You can add a few handfuls of spinach and let it wilt in the soup just before serving.

Can I freeze the soup leftovers?
I don’t recommend freezing the leftover cheddar broccoli soup because creamy / cheesy soups do not defrost well. Once frozen, they tend to separate when defrosted and you won’t get the same creamy soup texture as before. So, just enjoy the soup for a couple of days (though I don’t think it will last that long since it’s so so good!)

Storage

Let the soup cool completely before storing. Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave on medium-low heat until warmed through.

More soup recipes to love from the blog

Roasted Butternut Squash and Apple Soup

Easy Chicken Pot Pie Soup

Roasted Cauliflower Soup

Healthyish Broccoli Cheddar Soup

This healthy broccoli cheddar soup recipe has 27g of protein per serving & loaded with veggies! It has a creamy texture & cheesy flavor too!

Course Soup

Cuisine American

Keyword broccoli cheddar soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 512kcal

Author Jess

Ingredients

2 tbsp olive oil
1 small onion or half large onion, chopped
1 celery stalk
2 carrots, chopped
3 garlic cloves, minced
2 tbsp all purpose flour
6 cups vegetable or chicken broth
5 cups broccoli florets, chopped
14 oz (398ml) can cannelini or white navy beans
2-2 1/2 cups old or sharp cheddar cheese
1 tsp coarse salt
1 tsp dried thyme
pinch chili flakes
ground pepper
Optional topping: more cheddar cheese

Instructions

In a large dutch oven or large soup pot, add the olive oil and warm it on medium heat. Add the chopped onion, garlic, celery and carrots. Sauté for 8-10 minutes until softened.
Stir in the flour until the vegetables are coated and slowly pour in the broth, stirring to combine.
Add the broccoli florets, white beans, kosher salt, pinch of chili flakes, dried thyme and a pinch of black pepper. Stir and bring the mixture to a simmer over medium-high heat. Once it begins to simmer, turn to medium-low heat and keep at a simmer, cooking for 15 minutes with the lid mostly on, until the broccoli is tender.
Remove the pot from the heat and use an immersion blender to pulse to your desired consistency (less pulses for larger broccoli pieces). You can also use a blender to blend in batches if you don’t have an immersion blender. If you are using a blender, let the soup cool slightly before pouring into the blender.
Stir in the cheese, 2-2 ½ cups depending on your preferences, then season to taste and serve! Serve this delicious soup with a side of crusty bread, perfect for dipping.

Notes

Can I use frozen broccoli in this soup recipe? Yes, just let the broccoli defrost in a colander first before using in the soup so you don’t add any excess water to the soup.
If you want to make this healthy soup gluten-free, use gluten-free broth and gluten-free all-purpose flour.
I’m using an immersion blender but you can also use a regular blender and just blend the soup in batches. If you are using a blender, let the soup cool slightly before pouring into the blender.
This is a great soup to meal prep since you can easily divide it into meal prep containers and store in the fridge for up to 3 days.

Nutrition

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