There’s something so cozy about a warm bowl of soup that just feels good for your soul and your waistline. This Lightened Broccoli and Cheese Soup Recipe hits all the right notes — creamy, cheesy, but without the heaviness. I love how it manages to feel indulgent yet lighter, perfect for when you want comfort food without overdoing it.

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 and Cheese Soup Recipe
Top Tip
How to Serve Lightened Broccoli and Cheese Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lightened Broccoli and Cheese Soup Recipe

Why You'll Love This Recipe

This soup has been a game-changer in my kitchen because it balances great flavor with thoughtful ingredients that don’t leave you feeling weighed down. I’ve made this recipe dozens of times, and every time I do, I’m reminded how easy it is to get something so satisfying on the table quickly.

Less guilt, more flavor: It’s creamy and cheesy without heavy cream, so you get all the indulgence with fewer calories.
Simple ingredients: You likely have most of these in your pantry already, making it a stress-free go-to recipe.
Family friendly: Even the pickiest eaters I know love this soup — that’s saying something!
Flexible and forgiving: You can easily customize it to suit your taste or what you have on hand.

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 in this Lightened Broccoli and Cheese Soup Recipe plays a part in making the soup flavorful but still light. Combining olive oil with butter gives a richer base without overpowering, and the cream cheese adds that silky smoothness without drowning it in calories.

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 so they cook evenly and blend smoothly, preserving a nice texture.
Olive oil: Adds a subtle fruity flavor while helping melt butter without burning it.
Unsalted butter: For depth and richness — it’s all about balance here.
Onion: Provides natural sweetness and builds the soup’s savory base.
All-purpose flour: Acts as a thickener so the soup turns wonderfully creamy.
Garlic cloves: Fresh garlic gives that punchy aroma and flavor I can’t resist.
Reduced sodium chicken broth: The liquid base keeps flavor but controls saltiness.
Milk: Using your preferred kind, it lightens creaminess while keeping things smooth.
Chicken bouillon: Just a little boost to enhance the overall savory depth.
Spices (mustard, paprika, pepper, cumin): These subtle seasonings add warmth and complexity.
Cream cheese: Softened for a dreamy texture without traditional heavy cream.
Sharp cheddar cheese: Freshly shredded for that bold cheesy flavor that melts perfectly.

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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

I often switch up this Lightened Broccoli and Cheese Soup Recipe depending on what I have on hand or who I’m cooking for. Some days I make it a bit spicier, other days creamier — it really invites your personal touch.

Variation: Adding a pinch of red pepper flakes has become my go-to when I want a little extra warmth — trust me, it lifts the flavors beautifully.
Dairy-free swap: You can replace milk and cream cheese with coconut milk and dairy-free cream cheese to make it vegan-friendly.
Extra veggies: I’ve tossed in cauliflower or carrots for a little twist without losing that classic broccoli-cheese vibe.
Make it thicker or thinner: Adjust the final milk addition to get your perfect soup consistency.

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

Step 1: Sauté Aromatics for a Flavor Base

Start by melting butter in olive oil over medium heat. I like this combo because the olive oil helps prevent the butter from burning. Add diced onions and sauté for about 3 minutes until they soften and begin to sweeten. Sprinkle in the flour and cook, stirring constantly for 2 minutes — this cooks out the raw flour taste and helps thicken your soup. Finally, add the minced garlic and cook for another 1-2 minutes. This magical trio builds the backbone of flavor here.

Step 2: Add Liquids, Broccoli, and Spices

Turn the heat down to low and slowly whisk in the chicken broth and 2 cups of milk. Gradual stirring ensures a smooth mixture with no lumps. Toss in the chicken bouillon, your spices — ground mustard, paprika, pepper, cumin, plus salt — then add the broccoli florets. This is where the bright green color and fresh veggie taste start to shine through.

Step 3: Simmer Until Perfectly Tender

Bring the soup to a gentle simmer while stirring often so it thickens evenly. Once thickened a bit, cover with a lid and let it gently simmer for 20 minutes, stirring occasionally. The broccoli gets tender but still has a lovely bite, and the flavors meld beautifully.

Step 4: Puree and Add Cream Cheese

Carefully ladle out about half the soup and cream cheese into a blender. Pulse until silky smooth — I always cover the lid with a paper towel instead of snapping it on tight to let the steam escape safely. Pour the smooth puree back into the pot and stir it all together for that luscious, creamy base.

Step 5: Melt in Cheddar and Final Touches

Adding shredded sharp cheddar a handful at a time lets it melt slowly without clumping. Stir constantly and once mostly melted, pour in the remaining milk (or a bit more) to reach your ideal soup texture. Taste and season with extra salt or pepper if needed. Now you’re ready to serve!

Top Tip

From my experience making this soup, a few little tricks make all the difference to guarantee success every time.

Don’t Skip Slow Flour Cooking: Cooking the flour with the onion/butter mix for a couple of minutes removes the raw flour taste and ensures a smoother soup.
Blend Carefully: Hot soup in the blender can pop the lid off if sealed; leaving it slightly open but covered keeps you safe and mess-free.
Fresh Cheese Matters: Using freshly shredded cheese (not pre-shredded) melts better and avoids graininess thanks to less anti-caking agents.
Adjust Thickness at the End: Adding milk last means you can control exactly how thick or thin you like your soup without over-thinning early on.

How to Serve Lightened Broccoli and Cheese Soup Recipe

Broccoli and Cheese Soup - Serving Suggestion

Garnishes

I love topping this soup off with extra shredded cheddar and a sprinkle of freshly cracked black pepper. Sometimes I throw on a handful of crispy bacon bits for a smoky crunch or a swirl of plain Greek yogurt if I want a little tang and creaminess without adding more cheese.

Side Dishes

This soup pairs beautifully with simple crusty bread or a warm baguette for dipping. I also serve it alongside light salads or a sandwich for a quick lunch that feels complete and satisfying.

Creative Ways to Present

For gatherings, I like to serve this soup in mini bread bowls or hollowed-out bell peppers for an unexpected touch. It’s always a hit when guests see the cheesy green goodness served in a fun way!

Make Ahead and Storage

Storing Leftovers

I cool leftover soup completely, then store it in airtight containers in the fridge. It keeps perfectly well for 3-4 days, and flavors actually develop even more — a nice bonus if you like making meals ahead.

Freezing

This Lightened Broccoli and Cheese Soup Recipe freezes well if you want to stash a batch. I portion it into freezer-safe containers or bags and thaw overnight in the fridge before reheating. Just a heads-up: cheese-based soups sometimes separate slightly on freezing, but a good stir fixes it right up.

Reheating

Reheat gently on the stove over low to medium heat, stirring frequently. I add a splash of milk if the soup has thickened too much to bring back that luscious texture and avoid scorching on the bottom.

Frequently Asked Questions:

Can I use frozen broccoli for this soup?

Absolutely! Frozen broccoli works just fine and can be a convenient option. Just adjust the simmering time slightly if it’s already cooked or chopped smaller pieces to ensure tenderness.

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

Sharp cheddar is my favorite because it melts smoothly and adds that classic tangy flavor that pairs perfectly with broccoli. Avoid pre-shredded cheese if you can, since freshly shredded melts better.

Can I make this soup vegetarian?

Yes! Simply swap the chicken broth and bouillon for vegetable versions. The soup remains rich and delicious, and you won’t miss the meat flavor at all. I’ve done this often and the results are just as comforting.

How do I avoid the soup becoming grainy after adding the cheese?

This usually happens when cheese is overheated or added all at once. Add shredded cheese gradually and stir gently over low heat until it melts smoothly. Freshly shredded cheese with little to no anti-caking is key to silky texture.

Final Thoughts

This Lightened Broccoli and Cheese Soup Recipe has truly become one of my favorites for easy, comforting meals that don’t skimp on flavor but stay lighter and fresher than traditional versions. I’m always excited sharing it because I know it’s a recipe you can rely on to brighten up a chilly day or to treat your family with something cozy yet wholesome. Give it a try like you’re making it for a friend—you won’t regret it!