There’s something incredibly comforting about a warm bowl of creamy soup, especially when it’s packed with fresh broccoli and melty cheese. This Lightened Broccoli Cheese Soup Recipe offers that cozy feel but without the heaviness of traditional versions – it’s the perfect balance that will make you feel good while indulging.

This image shows a thick creamy broccoli soup in a white bowl with a wooden ladle lifting some soup. The soup base is pale yellow with a smooth, creamy texture, dotted with small green broccoli florets spread evenly inside. The broccoli pieces are bright green with a slightly soft, cooked look, some with tiny black pepper specks on top. The ladle is partially submerged, holding soup that shows three broccoli pieces clearly visible on its surface. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lightened Broccoli Cheese Soup Recipe
Top Tip
How to Serve Lightened Broccoli Cheese Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lightened Broccoli Cheese Soup Recipe

Why You'll Love This Recipe

I’ve been chasing a broccoli cheese soup recipe that tastes indulgent without that heavy cream feel, and this one nails it every time. The flavors are rich, the texture is velvety, and it’s surprisingly light – all the good stuff without the guilt. Trust me, you’ll want to make this on repeat.

Deliciously Creamy: Achieves a rich texture using cream cheese and a clever blend of milk and broth.
Flavor-Packed Spices: Mustard, paprika, and cumin add subtle warmth and depth to every bite.
Easy to Prepare: Simple steps and common ingredients mean you can whip this up on a weeknight without stress.
Customizable Comfort: Make it your own by adjusting cheese types or seasoning levels to suit your family’s tastes.

A large white enamel pot filled with creamy broccoli soup, thick and speckled with small green broccoli pieces. A copper ladle rests inside the soup, holding a scoop that shows the green broccoli clearly mixed into the light beige creamy broth. The soup has a slightly grainy texture with visible black pepper flecks. In the blurred background, slices of toasted bread sit on a white plate, and a bowl of shredded yellow cheese stands nearby on a white marbled surface. A white and blue striped cloth is casually placed beside the pot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in building layers of flavor and making sure the soup stays light yet satisfying. I find that using fresh broccoli and sharp cheddar really makes a difference. Here’s a quick rundown of the stars and what they bring to the party.

Flat lay of fresh bright green broccoli florets chopped into small pieces, a few plump whole garlic cloves, a halved large white onion diced finely, a small mound of pale beige all-purpose flour on a white ceramic plate, softened cream cheese scoop on a white ceramic dish, a small white ceramic bowl of golden olive oil, a separate small white ceramic bowl of unsalted butter cubes, two whole clean brown eggs with smooth shells, a small white ceramic bowl filled with shredded sharp cheddar cheese in vivid orange tones, a small white ceramic bowl of chicken bouillon powder, tiny piles of ground mustard, paprika, pepper, and cumin arranged in a neat line on a clean white ceramic plate, a small white ceramic bowl holding creamy white milk, and another small white ceramic bowl with reduced sodium chicken broth, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Broccoli florets: Fresh and chopped small for even cooking and smooth blending.
Olive oil: Adds healthy fat and a subtle fruity note, perfect for sautéing.
Unsalted butter: Helps soften onions for a mellow base without overpowering saltiness.
Onion: Provides natural sweetness and depth when sautéed.
All-purpose flour: Thickens the soup to that creamy consistency without any heavy cream.
Garlic cloves: Minced for aromatic warmth that brightens the soup.
Reduced sodium chicken broth: Adds savory umami without making the soup too salty.
Milk: Any kind works; I prefer whole or 2% for creaminess without heaviness.
Chicken bouillon: Concentrates flavor, boosting the broth’s richness.
Ground mustard, paprika, pepper, cumin: A blend that gives the soup a subtle kick and depth.
Cream cheese: Softened to melt smoothly, this is key for that luscious mouthfeel.
Sharp cheddar cheese: Freshly shredded for best melt and bold cheesy flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This soup is a flexible favorite around here. I often swap out the cheddar for a mix of Gruyère or Monterey Jack when I’m feeling adventurous, and you absolutely can adjust spices to taste. It’s your soup, so have fun with it!

Variation: I once added a pinch of nutmeg and a dash of smoked paprika and got rave reviews — it gave the soup a cozy, smoky undertone.
Dairy-Free Option: Use a plant-based milk and vegan cream cheese to lighten it even more while keeping the creamy texture.
Extra Veggies: Toss in some cauliflower or carrots with the broccoli to sneak in extra nutrients and variety.
Spice it Up: A bit of cayenne or chili powder kicks up the heat without overpowering the mild cheese flavor.

Step-by-Step: How I Make Lightened Broccoli Cheese Soup Recipe

Step 1: Sautéing the Aromatics to Build Flavor

Start by melting butter in olive oil over medium heat — this combo gives a beautiful base flavor. Toss in the diced onion and sauté for about 3 minutes until they start to soften but aren’t browned. Sprinkle the flour over the onions and stir constantly for 2 minutes; this cooks out the raw flour taste and helps thicken the soup later. Add the minced garlic and cook another 1-2 minutes, smelling that inviting garlicky aroma? That’s when you know you’re on the right track.

Step 2: Adding Broth, Milk & Spices

Lower the heat to avoid lumps and gradually whisk in the chicken broth and 2 cups of milk. I like to do this slowly so the flour mixture blends smoothly without clumping. Stir in the chicken bouillon, salt, and the spice blend of ground mustard, paprika, pepper, and cumin. Finally, add the broccoli florets – their vibrant green will brighten up the pot.

Step 3: Simmer Until Tender

Bring the soup to a gentle simmer while stirring frequently, so it thickens evenly and doesn’t stick. After about a minute of thickening, turn down the heat to low and cover. Let it simmer for 20 minutes, stirring now and then, until the broccoli is tender but still has a nice texture. This slow cooking helps flavors meld beautifully.

Step 4: Puree for Creaminess

Carefully ladle out about half of the soup and the softened cream cheese into a blender. Blend until perfectly smooth — a quick, careful pulse works well to avoid splattering. I always keep the blender lid slightly ajar and cover it with a kitchen towel because hot soup can create steam pressure that pops the lid off if you’re not careful. Pour this velvety mixture back into your pot and stir to combine.

Step 5: Stir in Cheddar & Adjust Consistency

Add your shredded sharp cheddar in small handfuls, stirring well after each addition so the cheese melts evenly into the soup. Pour in the remaining milk as needed to reach the perfect consistency – I often add a splash more to keep it smooth and pourable without thinning out the flavor. Warm through gently, then taste and adjust seasoning with salt and pepper.

Top Tip

Over the years, I’ve learned that the way you build the soup base makes all the difference between dull and delicious. Here are my best tips to get this Lightened Broccoli Cheese Soup Recipe just right every time:

Cooking the Flour Properly: Make sure you cook the flour and onions together for the full 2 minutes to avoid any raw flour taste – it also helps the soup thicken perfectly.
Blend Hot Soup Carefully: Hot soup can spatter in the blender, so always vent the lid slightly and cover loosely with a towel to avoid burns.
Use Sharp Cheddar: Freshly shredded sharp cheddar melts best and packs the richest flavor, which really makes the soup feel indulgent without cream.
Adjust Milk Last: Add the extra milk gradually to get your perfect texture – thicker or more soupy, whatever you prefer.

How to Serve Lightened Broccoli Cheese Soup Recipe

Broccoli Cheese Soup - Serving Suggestion

Garnishes

I like to sprinkle just a little extra sharp cheddar on top, maybe a few toasted breadcrumbs for crunch, and sometimes a scattering of fresh chives or parsley for that splash of color and fresh flavor. A little freshly cracked pepper right before serving amps up the flavor too.

Side Dishes

A warm, crusty baguette or soft dinner rolls are my go-to sides — perfect for dipping. Sometimes I pair this soup with a crisp green salad or roasted veggies if you want to keep things light and balanced.

Creative Ways to Present

For casual gatherings, I like serving this soup in mini bread bowls – just hollow out small round rolls and ladle the soup right inside. It makes for a cozy presentation and fun eating experience that guests always love!

Make Ahead and Storage

Storing Leftovers

Leftover soup stores beautifully in an airtight container in the fridge for up to 3 days. I usually just cool it completely before sealing it tightly, so the flavors stay fresh and vibrant when reheated.

Freezing

This soup freezes well too! I freeze portions in freezer-safe containers or bags, leaving some headspace. When thawed overnight in the fridge, it still maintains its creamy texture and flavor, making it great for quick meals later.

Reheating

Reheat gently over low heat on the stove, stirring frequently to keep the cheese from separating. If it gets too thick, just splash in a little milk or broth to bring it back to the perfect creamy consistency.

Frequently Asked Questions:

Can I use frozen broccoli in this recipe?

Yes! Frozen broccoli works just fine – just add it during the simmering step and cook until tender. You may need to adjust the cooking time slightly.

What type of cheese is best for this Lightened Broccoli Cheese Soup Recipe?

Freshly shredded sharp cheddar is ideal because it melts smoothly and offers a bold flavor that balances the lightened base perfectly. However, you can experiment with other cheeses like Gruyère or Monterey Jack for a twist.

Is this soup suitable for a low-fat diet?

This recipe is lighter than traditional broccoli cheese soups because it uses milk and cream cheese instead of heavy cream, and the olive oil and butter amounts are moderate. It’s a good choice for those looking to enjoy comforting soup with less fat.

Can I make this soup vegan or dairy-free?

Yes! Substitute dairy milk with unsweetened plant-based milk, replace butter with olive oil, and use vegan cream cheese and dairy-free cheese alternatives. Adjust seasonings as needed to maintain flavor.

Final Thoughts

This Lightened Broccoli Cheese Soup Recipe is one I keep returning to whenever I want something comforting yet lighter on the calories. It manages to satisfy that cheesy craving without weighing you down, which is perfect after busy days or when you’re craving warmth. I really hope you enjoy making and sharing it as much as I do — it’s like a hug in a bowl you can feel great about.