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Welcoming these chilly winter days with this Lighter Creamy Broccoli Cheddar Soup. It’s cozy, creamy, secretly full of vegetables, and totally delicious. This soup is made simply in one large pot with puréed cauliflower (to make it creamy), sharp cheddar cheese, and plenty of broccoli. Plus a little bit of coconut milk gives this soup an even creamier texture. It’s such a delicious healthier take on my favorite broccoli cheddar soup.
I’ve definitely shared my love for broccoli cheddar soup many times over the years. It’s one of those soups that for me, brings back all the best memories. I’ve loved a bowl broccoli cheddar since the days of my mom taking me out for lunch, way back when we lived in Cleveland.
It wasn’t that often that we’d go out for lunch, but when I could convince my mom to take us to Panera bread, it was always the best. The boys would just get bagels, but mom and I would get soup. Either the broccoli cheddar or chicken noodle, but broccoli cheddar was the favorite.
I haven’t had Panera since probably 6th grade, but I remember it being creamy, cheesy, and so delicious. I’ve loved a bowl of broccoli cheddar soup ever since. I feel like a lot of you have similar stories. It’s such an all around loved soup.
The idea
I already have a good broccoli cheddar soup on HBH. But I wanted to create a healthier version that was still just a creamy and delicious.
I thought I could mix in a cauliflower purée to add creaminess, plus an extra serving of vegetables too. It worked perfectly, and you’d never know that cauliflower is even in the soup!
Details
This soup is easy, but it does involve one extra step that a traditional broccoli cheddar soup doesn’t include, a double purée.
Start out simply with an onion, carrots, and broth. Add a head of cauliflower and let the soup simmer until the cauliflower is super tender. Purée this mix until it’s super creamy. You don’t want any chunks of cauliflower left over.
If you enjoy chunks of carrot in your soup, be sure to pull those out before puréing the cauliflower.
Return the creamy base to the stove, then in goes the fresh broccoli. You’ll need to cook the broccoli until it’s tender too, then do another round of blending. This time, don’t blend the soup all the way. I love to leave some chunks of broccoli.
Next, add a little cheddar cheese. Then add a splash of canned coconut milk to make the soup perfectly creamy…but without any heavy cream!
I’d highly recommend serving this soup with a side of crusty bread or pretzels. You need something for dipping!
Alright, and with that, I’m going to leave you all to it. If your week needs some warming soup, this is it. I’m actually beyond excited to make this again soon!
Looking for other soup recipes? Here are a few ideas:
Slow Cooker Chipotle Chicken Tortilla Soup
Creamy French Onion and Mushroom Soup
Instant Pot Pesto Zuppa Toscana
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Lastly, if you make this lighter Creamy Broccoli Cheddar Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lighter Creamy Broccoli Cheddar Soup
Servings: 6
Calories Per Serving: 1116 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 yellow onion, chopped
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 2 carrots, chopped
- 3 tablespoons all-purpose flour, or gluten free flour
- 6 cups low sodium vegetable or chicken broth
- 1 small head cauliflower, cut into florets
- 4 cups broccoli florets
- 2 bay leaves
- 1/4 teaspoon smoked (or regular) paprika
- 1/4 teaspoon cayenne use to taste
- kosher salt and black pepper
- 1/2 cup canned full fat coconut milk
- 1-2 cups shredded sharp cheddar cheese
Instructions
- 1. Melt together the olive oil and butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook until fragrant, about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the cauliflower and bring to a boil. Cover, and cook over medium heat for 10 minutes, until the cauliflower is tender. 2. Transfer the soup to a blender and purée until smooth. Return the soup to the pot. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. Bring to a simmer over medium heat and cook, uncovered, until the broccoli is tender, about 10 minutes.3. Remove the bay leaves and blend the soup in batches until the broccoli is finely chopped, but small chunks still remain. 4. Return the soup to the stove and set over low heat. Stir in the coconut milk and cheese until melted and creamy. Taste, and add salt and pepper as needed. If the soup is thick, add broth to thin. Ladle into bowls and top with a little extra cheddar and fresh thyme. Enjoy!
This post was originally published on January 5, 2022
This is not healthy by any stretch of the imagination.
By who’s definition?! Yours?? Don’t eat then.
Can I substitute the coconut milk with other milk?
Hi Natalie,
Yes, any milk that you enjoy will work for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Sunshine!
I said that this was a lighter take on a classic broccoli cheddar soup:) Have a fabulous week! xT
I agree with you, but I guess it’s lighter because no heavy cream is used (?] I always use 2% milk in my soups & Mac & cheese. They always taste fine.
Looks Delicious! Could I make it in the crockpot??
Hey Andrea,
Sure, that would work well for you, I would do 6 hours on low. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Just made a double batch of this and this is delicious! Creamy and loaded with wonderful flavor. My family and 18 month old loves it…its a keeper! Thank you Tieghan 🙂
Hey Cat,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Following the first posted comment, I took out 2 cups of the broth before I added the broccoli (to freeze for a later soup). I made up some of the volume by using a full can of coconut milk (what was I going to do with half a can?). I used at least 2 full cups of grated cheddar and maybe a little more – I didn’t measure. It was DELICIOUS. Easy and delicious. This is my favorite brok soup so far, and I’ve made a lot of them over my 62 years. Thank you!
Hey Allison,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Super cozy dish!! adore it!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!!
Great recipe. I did, however, suffer from mild facial burns not properly covering my blender with hot cauliflower purée ?. #blendersafety
I decided to get a potato masher and mash the rest after treating the burns ?. Looking into emulation blender for future recipes. But it was an excellent soup. Will make it again.
Hey Christine,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! So sorry to hear about the burns! Happy Thursday❄️ xxT
This was sooo good! There’s no need for a cup of water, there’s plenty of broth. I’d maybe add a little more broccoli next time. I used an immersion blender, which worked great but I didn’t leave as many chunks as I’d like. User error. This was perfect on a cold night.
Hey Jamie,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
So tasty – my only issue is there was way too much stock. I would do 4-5 cups not
8! I had to remove a bunch of the base prior to adding broccoli – but it’s delicious! And now I can just use the base for a faster soup in the future. Made cornbread to pair with it …very tasty!
Delicious! Served with you Parker house rolls… which were amazing by the way so easy!!! The carrots give the soup a really great colour.
Hey Rosie,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Hey Rebecca,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Hi! Excited to try this! But, if I don’t have a Dutch oven, will a regular ol’ stainless pot work instead? Thanks!
Hey Joelee,
Yes, that will work well for you! I hope this recipe turns out amazing, please let me know if you have any other questions! xTieghan
So yummy! Used am immersion blender to puree the soup and it worked wonderfully.
Full disclosure, I’m doing a January pantry challenge, and subbed out white pepper for black pepper, and Italian seasoning blend for the thyme, and bay leaf and the soup turned out fine.
It made a huge pot, can I freeze the leftovers?
As always, fabulous recipe. I’m a fan of your original broccoli cheese soup.
Hey there,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Yes, you can totally freeze the leftovers. Happy Thursday❄️ xxT
I just made this for dinner. Very tasty, with rich flavor and warm. Great!
Hey Olga,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
So yummy! Didn’t even taste the coconut milk. Tastes like Panera’s but better
Hey Victoria,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
I enjoy your healthier recipes and wish you could put nutritional information on with them.
Hi Kathy,
Sorry, at this time I am only able to provide an estimated calorie count. I hope you love this recipe, please let me know if you give it a try! xTieghan
Can I used frozen riced cauliflower. It’s what I have in the house & its sleety out
Hey Debbie,
I’ve not tried this, but it should work for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Could I use nutritional yeast in place of the cheese?
Hey JoAnne,
Sorry, I would not recommend that:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
What can be swapped for the coconut milk, coconut allergy ?
Probably could use milk or cream instead! ?
Absolutely!
What are the delicious looking breads with the soup? Is that a pretzel croissant!?
Hey Meghan,
Just a soft pretzel:) Here’s the recipe: https://fett-weg.today/hard-cider-pretzels/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
Hi Joanna,
Any other milk that you enjoy will work here. Please let me know if you have any other questions, I hope you love this recipe! xTieghan