Broccoli cheddar soup is a beloved favorite, often associated with richness and indulgence. But what if you could enjoy all that comforting flavor in a healthier, lighter version? This Healthy Broccoli Cheddar Soup delivers everything you love about the original—creamy texture, cheesy goodness, and hearty veggies—without the heavy cream or excessive fat. It’s proof that comfort food can be both satisfying and nutritious.

Made with wholesome ingredients like low-fat milk, cottage cheese, fresh vegetables, and just a touch of butter, this recipe is a nourishing choice that doesn’t sacrifice taste. The secret? Blending cottage cheese to create a creamy, protein-packed base that mimics the luxurious texture of a full-fat soup. With a generous helping of broccoli and carrots, and just enough sharp cheddar to keep it cheesy, each bowl is loaded with vitamins, fiber, and flavor.

Perfect for lunch, dinner, or meal prep, this soup is quick to make, easy to store, and flexible enough to adapt to your dietary needs. Whether you’re eating lighter or just looking for a veggie-packed meal, this version of broccoli cheddar soup will quickly become your go-to comfort dish—minus the guilt.

Why You’ll Love This Recipe

Lightened-Up but Still Creamy: Cottage cheese and low-fat milk offer a rich texture without heavy cream.
Packed with Vegetables: Onions, carrots, celery, and broccoli make this a fiber- and nutrient-rich meal.
High in Protein: Thanks to the cottage cheese and cheddar, it’s satisfying and energizing.
Easy Weeknight Meal: One pot, under an hour, and minimal prep required.
Diet-Friendly: It’s suitable for low-fat, high-protein, and even gluten-free diets (with GF flour).

Ingredients

Butter
Yellow onion
Carrots
Celery
Garlic
All-purpose flour (or gluten-free flour)
Smoked paprika
Vegetable broth
Broccoli
1% milk
Cheddar cheese
Low-fat cottage cheese
Salt & pepper

Variations

Gluten-Free: Use a gluten-free flour blend in place of regular flour.
Dairy-Free: Swap milk and cheese for plant-based options, and use silken tofu instead of cottage cheese.
Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce.
Chunky or Smooth: Blend it completely for a creamy soup or leave it chunky with visible veggies.
More Protein: Stir in cooked shredded chicken or white beans.

How to Make the Recipe

Step 1: Sauté Aromatics

In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5–7 minutes. Add the minced garlic and cook for another 30 seconds.

Step 2: Add Flour and Spices

Sprinkle in the flour and smoked paprika, stirring constantly to coat the vegetables. Cook for 1–2 minutes to remove the raw flour taste.

Step 3: Add Liquid

Gradually pour in the vegetable broth, whisking to combine. Bring the mixture to a simmer.

Step 4: Add Broccoli and Simmer

Add the chopped broccoli to the pot. Simmer the soup until the broccoli is tender, about 10–15 minutes.

Step 5: Blend Cottage Cheese

While the soup simmers, blend the cottage cheese in a blender until completely smooth.

Step 6: Add Dairy and Cheese

Reduce the heat. Stir in the milk, shredded cheddar, and the blended cottage cheese. Stir until the cheese is melted and everything is heated through.

Step 7: Season and Serve

Season the soup with salt and pepper to taste. Serve hot and enjoy!

Tips for Making the Recipe

Dice vegetables evenly so they cook at the same rate.
Blending the cottage cheese ensures a smooth, creamy consistency.
Stir the soup frequently while adding dairy to prevent curdling.
Use sharp cheddar for the best flavor impact with less cheese.
For a thicker soup, simmer uncovered slightly longer or use an immersion blender.

How to Serve

Serve the soup warm with a slice of whole grain bread, a side salad, or a sprinkle of extra shredded cheese on top. It’s perfect as a light lunch or dinner, and pairs well with a sandwich or wrap for a heartier meal.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Stir well before reheating.

Freezing

This soup can be frozen, although the dairy content might cause slight separation. To freeze, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop over low heat, stirring often. You can also reheat in the microwave in short intervals, stirring in between.

FAQs

1. Is this broccoli cheddar soup low-calorie?

Yes, this version is significantly lighter than traditional recipes thanks to low-fat ingredients.

2. Can I make it gluten-free?

Absolutely—just use gluten-free flour instead of regular flour.

3. Does it taste like cottage cheese?

Not at all. Blending the cottage cheese gives it creaminess without affecting the flavor.

4. Can I use frozen broccoli?

Yes, just thaw and drain it before adding to the soup.

5. How do I make it dairy-free?

Use plant-based milk and cheese, and replace cottage cheese with blended tofu or cashew cream.

6. Can I blend the entire soup?

Yes. For a creamy texture, use an immersion blender or transfer to a blender in batches.

7. What cheese works best?

Sharp cheddar adds the most flavor with the least amount of cheese.

8. Can I add more protein?

Yes—stir in shredded chicken, tofu, or white beans for an added protein boost.

9. Is this soup freezer-friendly?

Yes, though texture may change slightly. Stir well after reheating.

10. How long does it last in the fridge?

It keeps well for 3–4 days in an airtight container.

Conclusion

This Healthy Broccoli Cheddar Soup is a feel-good twist on a comfort food classic. With fewer calories, less fat, and more nutrition, it’s perfect for busy weeknights, lunch prep, or cozy evenings at home. Creamy, flavorful, and satisfying—you won’t miss the heavy cream at all. Try this version next time you’re craving comfort without compromise.