Next Post
Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce.
This post may contain affiliate links, please see our privacy policy for details.
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 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, 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 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 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.
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!
What a great recipe! I made it tonight and I found it easy and the flavour was perfect. I may have over-blended the broccoli, because I was hoping for more chunks. So, I steamed some extra broccoli and stems and tossed them in. Next time I’ll put more broccoli in, and blend only half of it (definitely just a preference thing).
Thanks for this! It’ll be in the rotation!
Hey Erin,
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! ❄️
Hello!
What can you use as a substitution for coconut milk if you do not have that on hand?
Hey Raven,
Any other milk that you enjoy will work for you! Please let me know if you have any other questions, I hope you love this recipe! xx
Made this tonight and It was so good!!! I have never cooked with coconut milk before and was a little nervous – but you can’t taste It at all. Will definitely make again!
Hey Morgan,
Wonderful! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
I wonder if you could add white beans to this for protein and creaminess! I added some red potatoes to mine.
Hey Laura,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xx
This was so good and easy! I added shredded chicken in too for some extra protein – will be making this again!
Hey Ellen,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
Not a fan of this one at all. The coconut milk is very pronounced, making it taste like some kind of Thai dish. The texture was also just thin, but with grainy cauliflower. Would not make again.
Hi Liz,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xx
Literally eating this right now. So delish! Didn’t have cauliflower so used up some wilty celery and yellow squash instead. Worked great.
Hey Gena,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Truly one of the best broccoli cheddar soups I’ve made and tried! I was out of flour so I omitted that ingredient, but when I put in the cauliflower I also added a can of navy beans and pureed them with the cauliflower for some extra protein. Can’t even notice they are there. Will definitely be making this again!
Hey Natalie,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
I’ve already made this and planning to make it again for dinner tonight. It’s definitely my new go to broccoli soup recipe. I used half and half instead of coconut milk but followed the rest of the recipe to a tee. My daughter liked it so much she emailed me today to ask me for the recipe…it’s what reminded me to make it again! lol
Hey Cinda,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
Delicious! Subbed two cups of chicken broth for bone broth! Made some fresh sourdough bread to go with it! So so good!
Hey Megan,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Is this calorie count per serving accurate? Seems high for so many veggies…
Hey Julie,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
This soup is absolute perfection! It is the most delicious broccoli cheddar soup that I have ever had. My favourite part is the full head of cauliflower in it. It has so much flavour and depth. I made it last week, froze a portion, and now I’m having it again! I didn’t have the can of coconut milk on hand, so I didn’t use it and didn’t substitute with anything either. Thank you for this recipe!
Hey Jordana,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
Can frozen broccoli florets be used?
Hey Jean,
Sure, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Hi! Love this recipe! I assume it’s a typo that there are 1116kcal/serving?
Hi Kit,
That might be for the entire pot of soup….I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Love loved loved this!! Such a refreshing change from the old time Canadien Cheese Soup! I added a cup or so of peeled chopped potatoes rather than the flour. Added the 6 cups of chicken broth. Added the entire can of lite coconut milk. My measuring of spices was generous. The cheese I used was leftover from xmas. Gouda, Australian cheddar and Cabot special cheddar from our local food and wine shop. I also threw in the stems from the broccoli crowns with the cauliflower. Makes a big batch for leftovers and the freezer!! Love your creativity!! You’re the new Martha Stewart!
Hey Nina,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Excellent!!!
Had to improvise a bit with great results. Used Better than Bouillon garlic base Penzeys salt free mural of flavor in lieu of thyme and KA gluten free flour. Upped the smoked Paprika to 3/4 tsp and cayenne to 1/2 tsp. Based on reviews added can of Northern beans drained,omitted coconut milkand used about 6oz of extra sharp cheddar. Outstanding!
Only change for next time is more broccoli!! Fabulous 👌
Hey Lynne,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT