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    Home » Recipes » Soups and Stews » Skinny Broccoli Cheddar Soup

    By Amy · Published: Jan 13, 2022 · Updated: Jan 13, 2022 · This post may contain affiliate links. Please read my disclosure policy 46 Comments

    Skinny Broccoli Cheddar Soup

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    A ladle ladling soup from a Dutch oven. Overlay text reads "skinny broccoli cheddar soup".

    You’ll never miss the extra fat in this lightened-up version of a familiar comfort food classic: Skinny Broccoli Cheddar Soup. This soup is thick, cheesy, creamy and downright decadent. No one will ever know you used reduced fat ingredients to prepare it!

    A white bowl of low fat broccoli cheese soup topped with shredded cheese.

    The reason I say “no one will ever know” is because I recently took this soup to my parents’ house for them to enjoy. My dad LOVES broccoli cheese soup and I always share with him when I make it.

    But every time I’ve shared, it’s been the full-fat version. Well, he didn’t even notice and said it was the best pot of broccoli cheddar soup I’ve made to date. Oh, and he does not care for reduced fat cheese… he does now, I guess!

    I reduced the fat from my original recipe by using low fat 1% milk, reduced fat cheese and less butter.

    Ingredients Notes

    Overhead view of ingredients for low fat broccoli cheddar soup.
    • Broccoli – I normally use fresh florets, but a 24-ounce bag of frozen baby florets will also work.
    • Cheese – reduced fat sharp cheddar
    • Carrots – I julienne my carrots (cut into thin strips). You can save time by buying a bag of “matchstick carrots” in the produce section of your grocery store.
    • Yellow onion – chopped
    • Bay leaf
    • Flour – all-purpose
    • Ground nutmeg
    • Salt and black pepper
    • Chicken broth – you can easily make this soup vegetarian by using vegetable broth in place of chicken broth.
    • Garlic
    • Butter – I use unsalted butter so that I can control the salt amount.
    • Milk – 1% low fat milk

    How to Prepare

    Following is a very brief overview – please see the recipe card for full instructions and ingredient amounts.

    A two-image collage showing broccoli and carrots before and after boiling and draining.
    1. Boil broccoli and carrots in a 6-quart Dutch oven or large soup pot for three minutes.
    2. Drain in a colander and set aside.
    A two-image collage of onions in a Dutch oven before and after making a roux.
    1. In the same pot, melt butter over medium heat. Add onions and cook for three minutes, then add garlic and cook for an additional 30 seconds.
    2. Slowly add flour while stirring until a paste (roux) is formed.
    A two-image collage of steps of adding milk, chicken broth and cheese to a roux.
    1. Slowly pour in chicken broth and milk while continuing to stir. Bring to a gentle boil.
    2. Slowly add cheese and stir constantly until cheese is melted.
    Overhead view of skinny broccoli cheddar soup in a white Dutch oven.
    1. Add broccoli, carrots, salt, pepper, nutmeg and bay leaf. Stir to combine. Reduce heat to low, cover and cook for 20 minutes (stirring occasionally). Remove and discard bay leaf before serving.
    Overhead closeup view of a stainless ladle ladling soup from a Dutch oven.

    This creamy and delicious soup is a dinner everyone will agree on – with lower fat. The leftovers (if you’re lucky enough to have any) are just as delicious the next day.

    Overhead view of light broccoli cheddar soup in a white bowl.

    Enjoy!

    More Comforting Soups

    • Cream of Mushroom Soup
    • Easy Chicken Noodle Soup
    • Loaded Baked Potato Soup
    • Crock Pot Zuppa Toscana

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    Overhead view of a ladle ladling soup from a Dutch oven.

    Skinny Broccoli Cheddar Soup

    You'll never miss the extra fat in this lightened up version of broccoli cheddar soup using reduced fat ingredients!
    4.79 from 14 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Keyword: low fat broccoli cheddar soup, skinny broccoli cheddar soup
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 8 cups
    Author: Amy

    Ingredients

    • 6 cups fresh broccoli florets that have been cut into bite size pieces or 1 (24 ounce) bag frozen baby florets
    • 1 cup peeled and julienned carrots or matchstick carrots
    • 5 tablespoons butter unsalted
    • 1 ½ cups chopped yellow onion
    • 1 teaspoon minced fresh garlic
    • ½ cup all-purpose flour
    • 3 cups chicken broth or stock low sodium
    • 2 ½ cups low fat 1% milk
    • 8 ounces reduced fat sharp cheddar cheese shredded
    • 1 teaspoon salt more or less, to taste
    • ½ teaspoon black pepper more or less, to taste
    • ¼ teaspoon ground nutmeg
    • 1 bay leaf

    Instructions

    • Place broccoli florets and carrots in a 6-quart Dutch oven (or large soup pot) and cover with water. Bring to a boil over high heat and boil for 3 minutes. Reduce heat as necessary to maintain a moderate boil.
    • Drain vegetables in a colander and set aside.
    • In the same Dutch oven, melt butter over medium heat. Add onions and cook for 3 minutes (or until tender), while stirring frequently. Add garlic and cook for an additional 30 seconds, stirring constantly.
    • Slowly add flour (about a tablespoon at a time) while constantly stirring. Once all of the flour is added and there is a paste formed, slowly pour in chicken broth, while continuing to stir.
    • Pour in milk, while continuing to stir constantly.
    • Bring to a gentle boil over medium heat, while continuing to constantly stir.
    • Once a gentle boil is reached, slowly add cheese (a handful at a time) and stir constantly until cheese is melted.
    • Add broccoli, carrots, salt, pepper, nutmeg and bay leaf. Stir to combine.
    • Reduce heat to low and cover. Cook on low heat for 20 minutes, stirring occasionally.
    • Remove and discard bay leaf before serving. Season with additional salt and pepper, if desired.

    Notes

    Store in an airtight container in the fridge for up to 3 days.

    Nutrition

    Serving: 1cup | Calories: 228kcal | Carbohydrates: 20g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 559mg | Potassium: 530mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3522IU | Vitamin C: 64mg | Calcium: 263mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published September 2014. Updated with new photos, new text and recipe slightly revised January 2022.

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    Reader Interactions

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      Recipe Rating




    1. Mitch says

      February 10, 2022 at 4:30 pm

      I’ve made many broccoli soup recipes and this one, by far, is the best!
      I used home canned turkey bone broth and it is absolute perfection!

      Reply
      • Amy says

        February 11, 2022 at 8:31 am

        Thank you so much, Mitch – turkey broth (homemade especially!) sounds DELICIOUS in this soup. Thank you for sharing!

        Reply
    2. Jody says

      January 27, 2022 at 10:28 pm

      5 stars
      Absolutely delicious! Nobody could tell the difference that this recipe was lower in fat. The only thing I did differently was microwaved the broccoli and shredded carrots in a covered casserole dish with a little water instead of boiling (This kept the vitamins and flavor). I used whatever liquid developed and added that into the soup. I am sharing the recipe with friends and family. Thanks for the healthier alternative!

      Reply
      • Amy says

        January 29, 2022 at 9:32 am

        Thank you so much, Jody – I’m so glad everyone enjoyed it!

        Reply
    3. Debra Conroy says

      October 01, 2021 at 1:16 pm

      5 stars
      Wow tastes so decadent. Will Definitely make again!

      Reply
    4. Kaylee says

      June 04, 2021 at 9:03 am

      5 stars
      Sooo good! Do you think I would be able to freeze some of the left overs?

      Reply
    5. Paula says

      June 01, 2021 at 1:29 am

      5 stars
      Awesome recipe! It’s a regular in our household! 🙂

      Reply
    6. Kristina L Kirkland says

      February 07, 2021 at 1:40 pm

      I used 2tbs of butter, low fat sharp cheddar, and subbed low fat almond milk. If you want to cut the butter entirely, steam the onion and carrot. It was delish!

      Reply
    7. steph says

      January 21, 2021 at 3:46 pm

      5 stars
      Delish! Added salt, subbed smoked paprika for the nutmeg, and added fresh chopped garlic.

      Reply
    8. Megan says

      January 04, 2021 at 7:23 pm

      5 stars
      I think it’s great! This is my first homemade broccoli and cheddar soup. I added extra garlic (so I could use the whole clove) and more salt than I thought. I also used beef broth instead of chicken because I had one sitting in my pantry. I’m pleased with the result and will make this again.

      Reply
      • Amy says

        January 05, 2021 at 11:08 am

        Thank you, Megan… I’m so glad you enjoyed the soup! 🙂

        Reply
    9. Bryan says

      November 15, 2020 at 6:54 pm

      2 stars
      Thought it was bland. Followed recipe to a T. Nutmeg was overwhelming and felt it was unneeded. “Salt to taste,” is an understatement.

      Reply
      • Claudia V. says

        February 04, 2021 at 6:21 pm

        Would you happen to know the nutritional value of your soup? I made it and it’s delicious. Thank you so much!

        Reply
        • Amy says

          February 06, 2021 at 6:46 am

          Hi Claudia, So glad to hear you enjoyed it! I don’t currently have nutritional info, but there are several online nutritional calculators. Search for “nutritional calculator” and enter the ingredients. I hope to have the nutritional info for this recipe in the near future!

          Reply
        • Karen says

          January 18, 2022 at 2:19 am

          You can put it in MyFitnessPal and it will give you the calories and all the micros in the recipe and you can even change the recipe around if it wasn’t healthy enough for you

          Reply
    10. Debbie says

      October 21, 2020 at 5:57 pm

      5 stars
      This was delicious creamy my 1st time making broccoli cheddar made recipe to exact and wouldn’t change love it !

      Reply
    11. Anjellica says

      October 14, 2020 at 7:14 pm

      5 stars
      This was so good. I’m trying to watch my calories but I didn’t want to use preshredded cheese so I used regular extra sharp. It upped my calories to 331 cal per serving but that’s still great. It was very creamy and flavorful especially with a slice of sourdough bread to
      Dip. How can I store this?

      Reply
      • Amy says

        October 16, 2020 at 7:55 am

        Hi Anjellica, Once cooled, store in an airtight container in the fridge for up to 3 days. So glad you enjoyed it!

        Reply
    12. Marge says

      May 25, 2020 at 5:08 pm

      5 stars
      A great way to get a lot of vitamins/veggies in the diet. We used regular cheese – but – because of the 2-1/2 cups of 1% milk it’s still healthier than using the cream or half n half found in other recipes. Next time I think I’ll double the small quantities of nutmeg and garlic because I enjoy them and couldn’t taste them.

      Reply
    13. Katja says

      February 18, 2020 at 10:21 pm

      5 stars
      Very yummy and easy. My husband wants me to make it again.

      Reply
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