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Creamy Broccoli Cheddar Soup Recipe with Gluten-Free Option

Overhead photo of healthy broccoli cheddar soup in a white bowl. A hand is holding a spoonful of the soup. A piece of bread is resting in the soup bowl. There is a bowl of soup in the upper left corner with a slice of bread in it as well, and another bowl of soup in the upper right corner. More slices of bread are scattered through the scene. #foodphtoography

Who doesn’t love a warm bowl of broccoli cheddar soup? This lighter take delivers that comforting, cheesy flavor while packing in extra veggies and keeping the recipe simple.

I grew up in Wisconsin—the land of cheese—so I always ordered broccoli cheddar soup whenever I saw it on a menu. The mix of savory, melty cheddar with tender broccoli and a touch of sweetness from carrots is irresistible. My goal here was to create a version that keeps the creaminess and flavor but trims a bit of the heaviness.

This recipe uses non-fat Greek yogurt in place of some cream and extra-sharp cheddar so you can use less cheese while keeping bold flavor. I also add more broccoli than typical recipes: some of it is blended into the base for body, and some is left as tender florets for texture. You can make it gluten free by substituting rice flour for all-purpose flour in the roux.

This healthy broccoli cheddar soup is cheesy, satisfying, and packed with vegetables. It’s one-pot and ready in about 35 minutes, and leftovers reheat well.

Overhead photo of ingredients in bowls: broccoli florets, shredded cheddar cheese, chopped onion, sliced carrots, garlic cloves, chicken broth, cream, butter, and flour.

Ingredients for healthy broccoli cheddar soup

Full measurements are listed in the recipe card below.

  • Unsalted butter – for sautéing the vegetables and making the roux.
  • Yellow or white onion – adds savory depth when sautéed.
  • Carrots – a touch of natural sweetness to balance the cheese.
  • Garlic cloves – for flavor.
  • All-purpose flour – a small amount for the roux; swap with rice flour to make the soup gluten free.
  • Low-sodium chicken broth – the soup base; use vegetable broth for a vegetarian version.
  • Heavy cream – only a half cup to enrich the soup without making it heavy.
  • Black pepper – to taste.
  • Kosher salt – the cheese adds salt, so use sparingly; if using table salt, reduce the amount.
  • Dijon mustard – a small amount brightens the flavors.
  • Broccoli florets – the star ingredient; I use extra for more vegetables and texture.
  • Plain, non-fat Greek yogurt – replaces part of the cream for tang and creaminess with less fat.
  • Extra-sharp cheddar cheese – a more intense cheddar lets you use less cheese while keeping a strong flavor. White or yellow is fine.

Overhead shot of carrots and onions being sautéed in a white Dutch oven. A hand is holding one of the handles of the Dutch oven while another hand is holding a wooden spoon and is stirring the ingredients in the pot. #foodphotography

How to make healthy broccoli cheddar soup

Detailed step-by-step directions are in the recipe card below.

  1. Prep the vegetables and cheese: chop the onion, slice the carrots, mince the garlic, and cut the broccoli into bite-sized florets. Shred the cheddar if it isn’t pre-shredded.
  2. Sauté: in a large pot or Dutch oven over medium-high heat, melt the butter and sauté onions and carrots until tender, about 3–5 minutes. Add garlic and cook another 1–2 minutes.
  3. Make the roux: stir in the flour (or rice flour for gluten free) and cook until it smells nutty, about 2 minutes. Slowly whisk in the chicken broth and heavy cream to avoid lumps. Add Dijon, pepper, and salt and stir to combine.
  4. Simmer: add the broccoli, bring to a brief boil, then reduce to a simmer. Cook uncovered for 8–10 minutes, until the broccoli turns bright green and is fork-tender but not mushy.
  5. Blend: remove most of the vegetables with a slotted spoon, leaving about one-third in the pot. Blend the removed portion until smooth using an immersion blender (or transfer to a blender). Return the blended base to the pot and stir in the Greek yogurt.
  6. Add the cheese: warm the soup to a gentle simmer, then remove from heat. Add the shredded cheddar a handful at a time, stirring until fully melted. Avoid overheating to prevent separation. Stir in the reserved broccoli florets and adjust seasoning to taste.
  7. Serve: ladle into bowls, garnish with extra cheese and black pepper if desired, and serve with crusty bread for dipping.

How do I make this gluten free?

Swap the all-purpose flour in the roux for rice flour. Also serve with gluten-free bread if needed.

Overhead shot of broccoli florets in a white Dutch oven with soup base underneath. A wooden spoon is resting in the Dutch oven. #foodphotography

Why this version is healthier

  1. Extra-sharp cheddar: stronger flavor means less cheese is needed.
  2. Greek yogurt: adds creaminess and protein with less fat than using more cream.
  3. More broccoli: boosts vegetables, fiber, and nutrients; part is blended for creaminess while chunks remain for texture.

Tips for best results

  1. Use extra-sharp cheddar: the robust flavor lets you use less cheese without losing cheesiness.
  2. Buy good quality cheese: fresher cheese melts and tastes better.
  3. Grate your own cheese: pre-shredded cheese often contains anti-caking agents and dries out.
  4. Melt cheese off heat: remove the pot from the burner before adding cheese to avoid separation; add in batches and stir to melt completely.
  5. Cut broccoli uniformly: bite-sized pieces cook evenly and are easier to eat.
  6. Don’t overcook broccoli: simmer until bright green and fork-tender, about 8 minutes, to avoid a mushy texture.

Overhead shot of soup in a white Dutch oven. A ladle is spooning up some of the soup. #foodphotography

What to serve with this soup

This soup pairs beautifully with rustic sourdough or a crusty French loaf for dipping. If you need a gluten-free option, serve with a gluten-free baguette or rolls. It also works well with a simple green salad or alongside roasted proteins.

Is this soup a full meal?

Yes. The cheese and Greek yogurt provide protein, and the generous amount of broccoli supplies a full serving of vegetables. Serving with bread makes it even more satisfying as a meal.

Leftovers

This soup reheats well if warmed gently over low heat to prevent the cheese from separating. Reheat slowly on the stove and stir frequently. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Overhead photo of healthy broccoli cheddar soup in a white bowl. A hand is holding a spoonful of the soup. There is a bowl of soup in the upper left corner as well, and another bowl of soup in the upper right corner. Slices of bread are scattered through the scene. #foodphtoography

Equipment

  • Chef’s knife for chopping.
  • Box grater or food processor to shred cheese.
  • Dutch oven or large pot for cooking.
  • Immersion blender (recommended) or a standard blender to puree part of the soup.
  • Ladle for serving.

Why you’ll love this soup

  • Cheesy, creamy, and loaded with broccoli.
  • Satisfying and comforting but lighter than traditional recipes.
  • One-pot, quick to make (about 35 minutes).
  • Easy to adapt to gluten-free or vegetarian diets.
  • Great leftovers.

Close up overhead photo of healthy broccoli cheddar soup in a white bowl. A hand is holding a spoonful of the soup. There is a bowl of soup in the upper left corner, and another bowl of soup in the upper right corner. #foodphtoography

More soup recipes

  • Chicken pot pie soup with biscuits (with gluten-free options)
  • Turkey pumpkin chili
  • Lasagna soup
  • Instant pot white chicken chili
  • The best beef chili (with beans)
  • Roasted tomato and red pepper soup
  • Instant pot lentil soup
  • Traditional Irish stew
  • Egg drop soup
  • Chicken noodle soup
  • Dairy-free Zuppa Toscana
  • Homemade corn chowder

Overhead photo of healthy broccoli cheddar soup in a white bowl. A hand is holding a piece of bread and dipping it into the soup. There is a bowl of soup in the upper left corner, and another bowl of soup in the upper right corner. More slices of bread are scattered through the scene. #foodphtoography

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