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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
SO easy and delicious! You’d really never know there is cauliflower in this! I added some mustard and garlic powder for a little extra razzle dazzle and it was perfect!
Hey Kathryn,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Liked this recipe. Very filling and flavourful.
Hey Joanne,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Just made this yesterday. Delicious! I used fresh cauliflower- it puréed beautifully. Kept half of the broccoli florets whole so it was chunkier and added one carrot julienned. Did half cheddar and half Gruyère (used what I had in the fridge) and it was decadent. Hubby approved and reheats well too! Thanks for sharing another great, versatile recipe!
Hey Belinda,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Hi! I’m excited to make this tonight, but I can’t eat it all on my own. Does this freeze well? Thanks!
Hey Mila,
Yes, you can freeze this. I hope you love the recipe, please let me know if you give the recipe a try! xTieghan
This soup was absolutely delicious! Followed the recipe almost to a T, with the exception of adding water. I also used an immersion blender – super easy and less dishes for clean up! Both my husband (who’s a huge foody) and I loved it and will be keeping it in our winter rotation for sure.
Hi Kerry,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
This was VERY GOOD and EASY. It was thick enough but I might add more cauliflower next time. I used frozen riced cauliflower and perhaps 12 ounces is not enough. My husband loved the light touch of heat and the color is beautiful. I followed the recipe exactly and will make it again. Its great to have many soups in the repertoire!
Hey Coleen,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Can I use a food processor instead?
Just made for the first time but did with half Stilton half cheddar. Was lush. Will serve with crispy bacon next time (for the meat people)
Hey Teresa,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
My leaked everywhere. Do not recommend lol
Hi Dan,
Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
I made this soup yesterday and was a little disappointed. “Only a little that’s why I gave it 4 stars.” The soup was not thick enough for my liking and was missing something. I want to make it again and need some suggestions-
1. Should I add more cauliflower to thicken the soup? I did not use the entire head of cauliflower because I thought mine was larger than a small. Maybe you could suggest a number of cups of cauliflower.
2. My broccoli was not quite 4 cups. It was more like 3.5 cups. Next time I’ll buy more.
3. My grocery store did not have full fat canned coconut milk so I used the coconut milk in a carton. Did that make a difference in the flavor?
Thanks in advance. I received one of your cookbooks for Christmas and have marked lots of the recipes to try.
I just read the other comments. I think all I need to do is reduce the amount of broth. That should solve both of my comments – thickness and taste. Five stars for sure!!
Thanks again Kathy!!
Hi Kathy,
If you follow the recipe as instructed next time, it should turn out better for you:) The canned coconut milk is thicker, I would use the whole head of cauliflower and then entire 4 cups of broccoli. I hope this helps! xTieghan
I made this yesterday too. Used the whole head of cauliflower (it was about a medium size-once chopped into florets I probably had about 7-8 cups) and it was nice and thick. I didn’t add any extra water (I was planning to if it was too thick). Hope that helps!
This was so delicious and even my daughter, who is a big fan of Panera’s soup, said this tastes and feels better eating it, knowing it full of veggies. We have loved every recipe I’ve tried and will continue to do so. Thank you!
Hi Kristen,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This soup was so delicious with great flavors and a nice little kick from the cayenne pepper. I was worried about the coconut milk for creaminess but you would never know it was there.
Hey there,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This recipe is fantastic, especially since it has so many vegetables included. I used half regular sharp cheddar cheese and half Cabot’s white cheddar with bacon included. It played so well off of the paprika and gave the soup a warm, smoky touch. So delicious on a cold night!
Hi Mary,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I made this tonight – made it exactly as written except halved recipe for just the two of us. Delicious, healthy recipe and perfectly cozy for a freezing day! My husband said it was one of his favorite soups ever!!
Hi Valerie,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Made this for dinner tonight. My family loved it. Next time I will reduce the amount of broth in the soup for a thicker soup. Very easy to make. Thanks Tieghan.
Hey Randy,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Delicious. Just a lot of work with all the purée. But the immersion blender idea is great.
Hey Janet,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Yummy! I added a little garlic and onion powder too. However, recipe instructions was missing the thyme addition! I think it would have made it a little more flavorfhl
Hi Beth,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! The thyme is added in step 2:) xTieghan