Healthy Broccoli Soup (original) (raw)
Healthy Broccoli Soup is a delicious, cozy meal. Easy to make in the instant pot, crockpot, or on the stove – this broccoli cheddar soup is a must make! Gluten free and easily made dairy free, this creamy soup is seriously yummy!
Introducing the most delicious, creamy, healthy broccoli soup!
This soup has quickly become a favorite in our house, right next to Chicken Pot Pie Soup, Sweet Potato Soup and Healthy Potato Soup.
This healthy broccoli soup is one of those recipes that feels totally indulgent and delicious, while actually being made with great ingredients that are lower in fat and sodium.
- Why you’ll love this recipe
- Substitutions
- How to make Broccoli Potato Cheese Soup
- Tips for blending hot soup:
- FAQs for Healthy Broccoli Soup
- How to serve this soup
- Storage options
- More Healthy Soup Recipes:
- Healthy Broccoli Soup
Why you’ll love this recipe
- Wholesome ingredients – Typically broccoli cheddar soup is loaded with lots of high fat and sodium. This soup doesn’t have that!
- Creaminess from potatoes/veggies – Most broccoli cheddar soup recipes have a lot of heavy cream in them, but this soup just uses 1/2 cup of milk + potatoes to make it thick and creamy!
- Easily customizable – Whether you need to make this dairy free, lower salt, lower carb.. there’s a substitution for basically everything below!
- Veggie loaded – There is one serving of veggies per serving of soup, and you can easily bulk up that amount by adding more carrots, celery or onions.
Now let’s get into how to make this soup!
Ingredients
To make this soup you’ll need:
- broth (you can use chicken bone broth, vegetable, or beef broth just look for low sodium options)
- potatoes
- milk
- cheese
- onion, celery, carrots
- broccoli
- garlic
- salt and black pepper
- olive oil
Substitutions
There are MANY substitutions for this recipe for healthy broccoli soup. Check them out below!
Oil: You can use coconut or avocado oil in place of olive oil
Veggies: Feel free to add in more carrots, celery or onion to this!
Broth: Use vegetable broth to make this vegetarian or bone broth if you’d like! I love using our Instant Pot Bone Broth or Crockpot Bone Broth in this because it’s so rich!
Dairy Free: I haven’t tested this recipe with dairy free cheese but I think it would work. You can sub in any non dairy milk. I tested almond milk in this recipe and found no difference in terms of taste/texture.
Cheese: Feel free to use whatever cheese you like. I prefer cheddar, colby jack, fontina or gouda but other shredded cheese will work. It’s better to use a block and grate your own cheese so that it melts best.
Milk: You can use pretty much any milk in this soup. I tested it with coconut cream, almond milk and whole milk. All were delicious. If you’re looking for a lower fat option, use lower fat milk or almond milk. If you want a more rich soup, use heavy cream or coconut cream.
Potatoes: Do not use red skinned potatoes. These have less starch and will make your soup more watery. Use yukon gold or russet potatoes as the starch is what helps with thickening.
Thickness: This soup is not the thick gravy like soup you’d get at Panera in the bread bowl, but it does get thicker as it cools/sets.
Sodium: If you’re looking to reduce sodium, omit the salt and use a salt-free broth. The nutrition facts reflect using a salt free broth.
Spices: Try this Curried Cauliflower and Broccoli Soup if you’re looking to amp up the flavor!
Keto: I have not tried subbing the potato for cauliflower but I think it would work.
Lower fat: Use almond milk or lower fat milk. You can use lower fat cheese but I think it affects the flavor/taste.
Paleo/Whole30: You can use almond milk and omit the cheese to make this paleo/Whole30 friendly.
How to make Broccoli Potato Cheese Soup
You can make this soup in the instant pot, crockpot on the stove.
The photos below show how to make the broccoli soup in the instant pot, but it is pretty much the same no matter what method you use.
You can make instant pot broccoli cheddar soup or crockpot broccoli cheddar soup, all of the instructions are included below in the recipe card!
I actually prefer to make it in the instant pot, it’s the quickest way (less than 20 mins start to finish!) and is pretty hands off.
The good thing with this soup, is that it’s pretty difficult to mess up.. it doesn’t matter if you over cook it, because it all gets blended up!
We like to top ours with scallions and extra cheese, but you can also top with bacon, croutons.. the options are endless 🙂
Tips for blending hot soup:
You can blend this soup with an immersion blender, regular blender, or even a food processor.
Make sure to be very careful when blending soup in a regular blender. If you are blending hot soup, it can lead the blender to steam up or build pressure which can result in the top popping off.
To avoid that, here are our tips for blending hot soup in a regular blender.
Allow the soup to cool for a few minutes if you can. It’s best not to take this right off the stove/instant pot/crockpot and put it in the blender. Give it a few minutes uncovered/off heat to release some steam.
Blend the soup in batches. It’s probably best to divide this in half and blend it 1/2 the batch at a time. By doing this you’re leaving room in the blender for the soup to move around.
Remove the center cover from the blender and cover with a towel instead. Most blender tops have a removable plastic piece in the center. Take this center piece out and put a clean dish towel over the opening while blending. (You don’t want soup on the ceiling!). Doing this allows the steam to vent out and prevents pressure from building up in the blender. Make sure to hold your hand over the dish towel to avoid it from moving/splattering.
FAQs for Healthy Broccoli Soup
What is the best cheese to melt in soup?
The best cheese to melt in soup is cheddar or gruyere. Make sure to buy a block of cheese and grate it yourself for best results!
Why is my broccoli cheese soup gritty?
Broccoli cheese soup may be gritty if you are using pre-shredded cheese. It’s best to buy a block of cheese and grate it fresh.
How do you keep broccoli cheese soup from separating?
Broccoli Cheese soup will naturally separate as it cools. To prevent it just warm the soup and stir vigorously.
How do I thicken my broccoli cheese soup?
You can thicken broccoli cheese soup by adding in a little bit of flour or 1/2 teaspoon corn starch.
Why won’t my cheese melt in my broccoli cheddar soup?
If your cheese isn’t melting in broccoli cheddar soup, the soup may not be hot enough, or you might have bought the wrong cheese. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting well. It’s best to buy a block of cheese and grate it fresh.
How to serve this soup
This soup is best served with a piece of crusty bread. I like to top it with:
- bacon crumbles
- extra cheese
- scallions
Storage options
Can you freeze broccoli soup? Yes you can! Place in freezer safe container. I love these containers for freezing leftovers! When you’re ready to eat – defrost in the refrigerator the night before, or heat in microwave from frozen or on the stove.
We have more tips on how to freeze soup!
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: You can freeze this recipe for up to 6 months. We like these containers for freezing !
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove.
This is a great alternative to panera style broccoli cheddar soup and we know you will enjoy it!
Healthy Broccoli Soup is a delicious, cozy meal. Easy to make in the instant pot, crockpot, or on the stove – this broccoli cheddar soup is a must make! Gluten free and easily made dairy free, this creamy soup is seriously yummy!
Prep Time : 10 minutes
Cook Time : 10 minutes
Serves : 4 1.5 cup servings
(hover over # to adjust)
- 1 tablespoon olive oil
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1/2 cup onion diced
- 2 teaspoons garlic minced
- 3 cups broccoli florets about ½ lb
- 2 cups yukon gold potatoes peeled and diced into 2 inch pieces (about ½ lb)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth low or no salt
- 1/2 cup milk dairy or nondairy will work
- 1.5 cups colby jack cheese grated (highly recommend grating yourself to avoid grittiness from stabilizers in pre grated cheese)
Optional:
- scallion, bacon, cheese for garnish
Instant Pot Instructions
- Start your instant pot on the regular sauté function. Heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes. Add in the potatoes, salt, black pepper, broccoli and chicken broth.
- Turn the Instant Pot to High Pressure (Manual on older models) and set time for 3 minutes.
- When finished, quick release the steam. Add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it to a smooth consistency.
- Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
- Garnish with extra cheese, bacon and scallions and serve.
Crockpot Instructions
- In a saute pan, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant. (This is optional, but recommended)
- Add sautéd veggies to the crockpot. Stir in the potatoes, salt, black pepper, broccoli and chicken broth.
- Set the crockpot to low for 6 hours or high for 4 hours.
- Add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it to a smooth consistency.
- Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
- Garnish with extra cheese, bacon and scallions and serve.
Stove Top Instructions
- In a large pot, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant.
- Stir in the potatoes, salt, pepper, broccoli and chicken broth.
- Bring to a boil and cook on high for 20-30 minutes, until broccoli + potatoes are fork tender.
- Once cooked, add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it to a smooth consistency.
- Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
- Garnish with extra cheese, bacon and scallions and serve.
You can blend this soup with an immersion blender, regular blender, or food processor.
Make sure to be very careful when blending soup in a regular blender. If you are blending hot soup, it can lead the blender to steam up or build pressure which can result in the top popping off. Allow the soup to cool for a few minutes if you can.
Blend the soup in batches. It’s probably best to divide this in half and blend it 1/2 the batch at a time. By doing this you’re leaving room in the blender for the soup to move around.
Serving: 1.5cups | Calories: 361kcal | Carbohydrates: 30g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 49mg | Sodium: 500mg | Potassium: 905mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3707IU | Vitamin C: 86mg | Calcium: 433mg | Iron: 2mg