Broccoli Cheese Soup: Light & Creamy Comfort in Every Bowl

There’s something so comforting about a bowl of creamy soup, and this Lightened Broccoli Cheese Soup Recipe hits all the right notes without any heaviness. It’s the kind of recipe that warms you from the inside out, yet feels light enough to enjoy any night of the week.

A close-up view of creamy broccoli soup in a white bowl with a wooden ladle scooping it up. The soup has a thick, smooth light beige base with visible small green broccoli florets and specks of black pepper mixed throughout. The broccoli pieces add texture with their small bump-like shapes, and the soup surface has slight shiny highlights from the creamy liquid. The bowl rests on a white marbled surface. 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 Cheese Soup Recipe
Top Tip
How to Serve Lightened Broccoli Cheese Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lightened Broccoli Cheese Soup Recipe

Why You'll Love This Recipe

This Lightened Broccoli Cheese Soup Recipe quickly became one of my go-to comfort meals because it proves you don’t need heavy cream or complicated ingredients to get rich, cheesy goodness. I love how it balances indulgence with a lighter feel—it’s the perfect hug in a bowl for chilly evenings.

Richly Creamy, Yet Light: The soup’s creamy texture comes from a clever combo of cream cheese and milk, making it satisfyingly smooth without any heaviness.
Full of Real Broccoli Flavor: Using fresh broccoli florets means you get that vibrant green color and fresh, bright taste that frozen just can’t match.
Customizable Cheese Intensity: Adding sharp cheddar in stages lets you control how cheesy and melty the soup turns out—perfect for personal taste preferences.
Simple Ingredients You Probably Have: It’s mostly pantry staples and fresh veggies, so no last-minute grocery runs needed.

A large white pot with a blue rim holds a thick light green soup with visible small broccoli pieces and specks of black pepper. A wooden ladle inside the pot scoops some soup, showing the creamy texture and broccoli chunks clearly. In the blurred background are slices of toasted bread on a white plate and shredded cheddar cheese in a white bowl, all set on a white marbled surface with a blue-striped cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Lightened Broccoli Cheese Soup Recipe plays a key role in keeping the soup flavorful but lighter than classic recipes. Here’s why I love these choices and a few tips on picking the best:

Flat lay of fresh green broccoli florets chopped into small pieces, a small white bowl of golden olive oil, a few cubes of pale unsalted butter, half a large white onion diced, a small white bowl filled with fine all-purpose flour, four whole uncracked brown garlic cloves, a small white bowl of rich golden chicken broth, a small white bowl of creamy white milk, a white bowl containing crushed chicken bouillon powder, small heaps of ground mustard, paprika, black pepper, and ground cumin arranged neatly in white ceramic bowls, a small white bowl holding softened cream cheese, a small white bowl piled with freshly shredded sharp cheddar cheese, all ingredients symmetrically arranged 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 broccoli gives that perfect bite and vibrant color—choose firm, bright green heads for best taste and texture.
Olive oil: Adds subtle fruitiness and helps sauté the aromatics without heaviness.
Unsalted butter: Gives a little richness and helps caramelize onions for depth.
Onion: Diced finely, it builds the flavorful base layer for the soup.
All-purpose flour: A small amount helps thicken the soup gently without clumping—sprinkled in after the onions sauté.
Garlic cloves: Fresh garlic adds warmth and a touch of spice that balances the cheese.
Reduced sodium chicken broth: Keeps flavor savory yet controlled, so it doesn’t overpower the broccoli and cheese.
Milk (any kind): I like to use 2% milk—it makes the soup creamy but keeps calories down compared to whole milk.
Chicken bouillon: Just a little extra umami to boost flavor without salt overload.
Spices (mustard, paprika, pepper, cumin): These add subtle complexity and warmth—you might be surprised how a dash of cumin amps up the soup’s flavor.
Cream cheese: This is the magic ingredient for creamy texture without heavy cream, plus it melts beautifully into the soup.
Sharp cheddar cheese: Freshly shredded is best for melting evenly—plus you can adjust the amount depending how cheesy you want it.

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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 love swapping out a few ingredients depending on what I have handy or the season. This soup is forgiving and totally customizable—so don’t be afraid to make it your own.

Variation: Sometimes I toss in a small diced potato or a carrot along with the broccoli for extra body and sweetness—it blends right in and keeps it light.

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

Step 1: Sauté the Aromatics

Start by melting the butter in olive oil over medium heat in a big soup pot or Dutch oven. Once it’s shimmering, toss in the diced onions and cook for about 3 minutes until they soften but don’t brown. Then sprinkle the flour over the onions and stir constantly for 2 minutes—this cooks out the raw flour taste and forms the roux that thickens the soup. Add minced garlic last and cook for 1-2 minutes until fragrant—but keep an eye so it doesn’t burn!

Step 2: Add Liquids and Broccoli

Turn the heat down to low and gradually stir in the chicken broth and 2 cups of milk. This slow incorporation helps avoid lumps. Next, add your chicken bouillon and the spices—ground mustard, paprika, pepper, and cumin—to build layers of flavor. Finally, stir in the broccoli florets, making sure they're evenly coated and submerged.

Step 3: Simmer and Tenderize

Bring your soup just to a gentle simmer, stirring frequently to prevent sticking. It’ll start thickening pretty quickly thanks to that roux. Once it thickens, let it simmer covered on low for about 20 minutes, stirring occasionally. This gives the broccoli time to soften perfectly without losing its bright green color.

Step 4: Puree and Add Cream Cheese

Now comes the fun part. I usually remove about half (or more, depending on how smooth you like it) of the soup and blend it with the softened cream cheese until silky smooth. Pro tip: keep the blender lid slightly ajar and cover with a paper towel to let steam escape safely—otherwise, you could get a fiery soup explosion! Pour the creamy puree back into the pot and stir to combine.

Step 5: Stir in Cheddar and Final Touches

Add your shredded sharp cheddar cheese a handful at a time, stirring after each addition to help it melt evenly. This way you control the cheesiness perfectly. Then pour in the remaining cup of milk to adjust the soup’s thickness to your liking. Give it one last gentle warm-through on low heat, then taste and season with extra salt or pepper if needed.

Top Tip

Over the years, I’ve found a few little tweaks that make all the difference for this soup’s texture and flavor. These are the tricks I wish I’d known from the start, so I’m sharing them with you!

Slow Flour Incorporation: Sprinkle the flour evenly and stir constantly to cook it out gently — no lumps means a smooth, velvety soup.
Steam Safety: When blending hot soup, removing or loosening the blender lid prevents pressure build-up that can cause splatters.
Cheese Gradually: Add cheese a little at a time off heat or on very low heat to keep it from clumping or turning greasy.
Broccoli Size Matters: Cut broccoli into small, bite-sized florets for even cooking and easy blending if you like it smooth.

How to Serve Lightened Broccoli Cheese Soup Recipe

Broccoli Cheese Soup - Serving Suggestion

Garnishes

I usually sprinkle extra sharp cheddar or a bit of finely shredded Parmesan on top—it melts just enough over the hot soup for an extra cheesy bite. Sometimes I add chopped chives or a small drizzle of olive oil for a fresh, bright finish that cuts through the richness.

Side Dishes

One of my favorite combos is pairing this soup with crusty whole-grain bread or a warm, toasted baguette for dipping. A simple green salad or roasted veggies also complement the soup’s creamy texture beautifully without making the meal feel heavy.

Creative Ways to Present

For special occasions or casual dinner parties, I like serving the soup in mini bread bowls—it's such a cozy presentation that always impresses guests. Another fun twist is topping it with a sprinkle of crispy bacon bits or toasted nuts for texture contrasts.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge and they usually last 3-4 days. Before reheating, give the soup a good stir since it can thicken in the fridge.

Freezing

This soup freezes well, which is great for busy weeknights. I recommend freezing in portion sizes—just leave out the cheese and add it fresh when reheating for best texture. Thaw overnight in the fridge for easier reheating.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent scorching and help the cheese re-melt smoothly. If it seems too thick, stir in a splash of milk to loosen it up to the perfect creamy consistency.

Frequently Asked Questions:

Can I use frozen broccoli instead of fresh?

Frozen broccoli can work in a pinch, but fresh gives a better texture and brighter flavor in this soup—if using frozen, avoid overcooking to prevent mushiness.

What’s the best cheese to use?

Sharp cheddar is ideal for its bold flavor and smooth melting properties, but feel free to experiment with Colby, Monterey Jack, or even a mix for a unique twist.

Can I make this soup dairy-free or vegan?

This recipe relies on cheese and cream cheese for its creamy texture, but you can try substituting with plant-based milks and vegan cheese alternatives—just note texture and flavor will change significantly.

How can I make the soup thicker or thinner?

To thicken, simmer uncovered a little longer or add a touch more flour in the roux stage. To thin it out, simply add more milk or broth while reheating until it reaches your preferred consistency.

Final Thoughts

I hope you enjoy making this Lightened Broccoli Cheese Soup Recipe as much as I do. It’s one of those dishes that feels fancy but actually comes together so easily—a real winner when you want comfort food without the guilt. Once you try it, I bet you’ll find yourself reaching for it again and again, just like me!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way