There’s something so comforting about a bowl of creamy, cheesy broccoli soup without the heaviness of cream. This Lightened Broccoli Cheese Soup Recipe is exactly that—rich in flavor but lighter on the waistline. I promise, it’s the kind of soup that feels indulgent but leaves you feeling good after.

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 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

I’ve made tons of broccoli cheese soups in my day, but this lightened-up version quickly became my go-to. It’s creamy and cheesy but uses simple swaps so it doesn’t weigh you down—perfect for cozy nights and weeknight dinners alike.

Rich flavor without the guilt: Using cream cheese and sharp cheddar gives you that velvety texture without heavy cream.
Simple ingredients, big impact: Everyday pantry staples come together for an impressive soup you can whip up anytime.
Customizable comfort: You can easily tweak spices or cheese types to suit your taste buds without messing up the balance.
Kid-friendly and adult-approved: The smooth blend and mild spice combo make it a hit with picky eaters and grown-ups alike.

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

Each ingredient plays its part in making this soup both delicious and lighter than your typical broccoli cheese soup. I find that using reduced sodium broth lets you control salt better, and fresh sharp cheddar adds that perfect punch of cheesy goodness.

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: Small pieces cook evenly and blend smoothly, giving you that perfect veggie texture.
Olive oil & unsalted butter: Combining these creates a flavorful base without too much heaviness.
Onion: Adds subtle sweetness and depth—don’t skip it!
All-purpose flour: Your thickening agent here, but cooking it with the onion avoids that raw flour taste.
Garlic cloves: Fresh garlic brightens everything up and adds warmth.
Reduced sodium chicken broth: Gives body and savory flavor with less salt control.
Milk (any kind): Using milk instead of cream keeps it light but still smooth and rich.
Chicken bouillon: Enhances savory flavors; powdered or base both work.
Spices (mustard, paprika, pepper, cumin): Add complexity and a gentle kick without overpowering the soup.
Cream cheese (light if preferred): The magic behind that creamy texture without heavy cream.
Sharp cheddar: Freshly shredded is the key for melting perfectly and infusing cheesy goodness.

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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 like to make this soup just as written, but I’ve played around with a few tweaks that really showcase how flexible this recipe is. Don’t be afraid to get creative and adjust ingredients to your family or your pantry’s mood that day!

Variation: Sometimes I swap half the chicken broth for vegetable broth to make it vegetarian-friendly—and it still comes out creamy and delicious.
Spice it up: A pinch of cayenne or a dash of hot sauce can transform this into a cozy soup with a little heat.
Dairy swap: For a lighter feel, try almond or oat milk, but keep the cream cheese to maintain the creaminess.
Extra veggies: Toss in some chopped carrots or cauliflower for added nutrition and texture.

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

Step 1: Sauté the aromatics to build flavor

Start by melting the butter into the olive oil over medium heat. I love watching the onions soften and turn translucent—that's when you know their sweetness is unlocking. Sprinkle the flour and stir constantly to cook out that raw flavor, about 2 minutes. Then add the minced garlic and cook until fragrant, another 1-2 minutes. This base will give your soup so much flavor depth.

Step 2: Gradually add liquids and broccoli

Turn the heat to low and pour in the chicken broth and 2 cups of milk slowly, stirring as you go. Then toss in the chicken bouillon, spices, and broccoli florets. I like to keep the broccoli small because it cooks faster and purees more smoothly later.

Step 3: Simmer and tenderize the broccoli

Bring everything just to a simmer, stirring constantly so it thickens without lumps. Once it’s nice and thick, cover and let the pot simmer for 20 minutes while the broccoli gets tender. I usually check near the end to see if the broccoli is soft enough—give it a little poke with a spoon.

Step 4: Blend half the soup for creaminess

Carefully ladle about half the soup and the softened cream cheese into a blender. Blend until smooth—but be careful! To avoid that scary blender explosion, I always leave the lid slightly open and cover it with a kitchen towel. Pour the smooth mixture back into the pot to get this soup’s signature creamy texture.

Step 5: Stir in cheese and adjust consistency

Now, the best part: add your shredded cheddar a handful at a time, stirring so it melts evenly. If the soup feels too thick, just pour in the remaining milk until you get the consistency you love. Taste and season—sometimes I add a little more salt or pepper to kick it up.

Top Tip

From my many experiments with this Lightened Broccoli Cheese Soup Recipe, here are the tips that really make a difference:

Cook the flour well: I learned the hard way that undercooked flour can leave a gritty texture, so make sure you stir and cook it for a full 2 minutes with the onions.
Blender safety: Always vent the blender when pureeing hot liquid, or you’ll get a messy explosion (ask me how I know!). A towel over the top with the lid slightly off is the key.
Cheese shredded fresh: Pre-shredded cheese can have anti-caking agents that prevent smooth melting, so take that extra minute to shred your cheese fresh.
Adjust thickness last: Add milk last to get your perfect pourable soup—too early and it can separate or go thin too fast.

How to Serve Lightened Broccoli Cheese Soup Recipe

Broccoli Cheese Soup - Serving Suggestion

Garnishes

I often top my bowls with an extra sprinkle of sharp cheddar to keep that cheesy vibe going. Freshly chopped chives lend a lovely pop of color and a mild onion bite, plus a little cracked black pepper on the surface adds just enough kick. Sometimes I crumble a few whole-grain crackers on top for crunch.

Side Dishes

This soup pairs beautifully with crusty bread—garage-baked sourdough is my favorite. For something lighter, a simple green salad with a lemon vinaigrette complements the creamy soup perfectly. I also love serving it alongside roasted garlic breadsticks when feeding a crowd.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls—it makes each bite extra fun! Another idea is to layer it with a drizzle of pesto and a few toasted pine nuts on top for a fresh twist that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. I find the flavors actually meld and deepen overnight, making the next-day bowl even tastier. Just give it a good stir before reheating.

Freezing

This recipe freezes surprisingly well. After cooling completely, I portion it into freezer-safe containers and freeze for up to 2 months. When thawed, the texture might be a little different, but a good stir and gentle reheating bring it back to life.

Reheating

I reheat leftovers on the stove over low to medium heat, stirring often to keep the soup smooth and avoid scorching. Adding a splash of milk while reheating helps refresh the creaminess if it’s thickened too much.

Frequently Asked Questions:

Can I make this Lightened Broccoli Cheese Soup Recipe vegetarian?

Absolutely! Swap the chicken broth and chicken bouillon for vegetable broth and vegetable bouillon or omit the bouillon entirely. The cream cheese and cheddar keep it rich and flavorful even without meat-based stock.

What’s the best cheese to use for this soup?

Freshly shredded sharp cheddar is your best bet for melty, flavorful cheese. Avoid pre-shredded kinds as they contain anti-caking agents that can affect the smoothness and melt quality of the soup.

Can I make this soup dairy-free?

This recipe relies on cream cheese and cheddar for creaminess and flavor, so making it fully dairy-free would require substitutions like vegan cream cheese and dairy-free cheese alternatives. The texture and taste will change, but it’s worth trying if you're dairy-sensitive.

How do I prevent the soup from becoming grainy?

Cooking the flour well during the sauté step is key to avoid graininess. Also, blending half the soup with cream cheese until very smooth before adding the cheese helps maintain that luscious texture. Stir gently when adding cheese to prevent clumping.

Final Thoughts

I have to say, this Lightened Broccoli Cheese Soup Recipe has truly earned a spot in my regular rotation. It’s a recipe I go back to when I want comfort food that’s both satisfying and a little lighter on the calories. Every time I serve it, I get those happy “mmmm” sounds around the table, and that’s all the proof I need. Give it a try—you’ll feel like you’re indulging without any of the guilt, and that’s pretty wonderful, don’t you think?