This lighter broccoli and cheese soup is cozy, hearty, and so creamy, without any cream or milk. The secret is potatoes, which blend up velvety smooth and add extra nutrition and flavor. Loaded with broccoli, carrots, and sharp cheddar and topped with crispy bacon, it is the ultimate nourishing cold-weather bowl.
Why You Will Love This Broccoli Cheese Soup
Creamy without cream. Blended potatoes make it velvety, no cream or milk needed.
Hearty and nourishing. Packed with broccoli, carrots, and potatoes.
Cozy comfort food. The perfect warming bowl for a cold day.
Family approved. Everyone in the house gobbles it up.
Cheesy and satisfying. Sharp cheddar and crispy bacon make it irresistible.
This is the kind of soup that feels like a warm hug in a bowl. This broccoli cheese soup has all the rich, cheesy flavor you crave from a classic broccoli cheese soup, but the potatoes make it lighter and sneak in extra veggies and nutrients.
The Secret to a Creamy Broccoli Cheese Soup
The secret to making this broccoli cheese soup super creamy without any cream or milk is potatoes. When you simmer peeled, diced yellow potatoes in the broth and then blend them until smooth, they create the most luxuriously thick, velvety base. It is the same trick that makes creamy potato soups so dreamy, and it works beautifully here. On top of the gorgeous texture, the potatoes add fiber, potassium, and staying power, so the soup is more filling and nourishing. It is a simple swap that lets you skip the heavy cream while still getting that rich, comforting mouthfeel. Once you try it, you will never go back.
What You Need to Make Broccoli Cheese Soup
Here is everything you need, plus a few of my favorite products. Full measurements are in the recipe card above.
Potatoes. The secret to a creamy base; use yellow potatoes, peeled and diced.
Broccoli. One head, chopped into small florets, for that classic flavor.
Sharp cheddar cheese. About 2 cups, shredded, for the cheesy finish.
Onion, garlic, and carrot. The aromatic base plus a cup of grated carrot.
Broth. Chicken or vegetable broth to simmer everything.
Here is the quick walk-through, and the full recipe is in the card above.
Prep and crisp the bacon. Dice the veggies, shred the cheese, and cook the bacon until crispy.
Saute. Cook the onion and garlic in olive oil for 4 to 5 minutes.
Simmer the potatoes. Add the potatoes and broth, cover, and simmer 15 minutes.
Blend. Blend the soup until smooth and creamy.
Add broccoli and cheese. Simmer the broccoli and carrots 15 minutes, then stir in the cheddar and serve.
Tips for the Best Broccoli Cheese Soup
Shred your own cheese. Freshly grated cheddar melts smoother than pre-shredded.
Blend the potatoes well. A smooth base is the key to that creamy texture.
Add cheese off the heat. Stir it in at the end so it melts silky, not grainy.
Do not overcook the broccoli. Keep it a little tender-crisp for the best texture.
Season to taste. Cheddar and bacon are salty, so adjust the salt at the end.
Ways to Customize
This soup is easy to adapt. For a vegetarian version, simply leave out the bacon and use vegetable broth, and top with extra cheese or toasted seeds for crunch. You can blend some of the broccoli into the soup for an even creamier, smoother bowl, or keep it chunky for more texture. Stir in a handful of extra veggies like cauliflower or spinach, add a pinch of smoked paprika or cayenne for warmth, or use a sharp white cheddar or a Gruyere blend for a different flavor. A squeeze of lemon at the end brightens everything up.
What to Serve With It
This broccoli cheese soup is hearty enough to be a meal on its own, but it is lovely with a few simple sides. Crusty bread, a warm baguette, or garlic bread are perfect for dipping, and a grilled cheese on the side makes it extra cozy. A crisp green salad balances the richness, and it is delicious served in a bread bowl for a fun, comforting dinner. Do not forget the toppings: crumbled bacon, a dollop of Greek yogurt, and sliced green onion make every bowl feel special.
Make Ahead and Storage
This broccoli cheese soup is perfect for making ahead, and the flavors only get better as it sits. Store it in an airtight container in the fridge for up to 4 days, keeping the bacon separate so it stays crispy. Reheat gently on the stovetop over low heat, stirring often, and avoid boiling once the cheese is in so it does not separate; add a splash of broth if it has thickened. I do not recommend freezing cheese-based soups, as the texture can turn grainy once thawed, so this one is best enjoyed fresh within a few days. It makes wonderful cozy lunches all week.
The Perfect Cozy Cold-Weather Meal
When the temperature drops, this broccoli cheese soup is exactly what I crave. There is something about a warm, cheesy bowl that makes a cold day feel so much better, and this one delivers all the comfort without leaving you feeling heavy. Because it is packed with vegetables and gets its creaminess from potatoes instead of cream, you can enjoy a big, satisfying bowl and still feel good afterward. It is budget-friendly, comes together with simple ingredients, and makes enough to feed the whole family or stash away for cozy lunches. This broccoli cheese soup has become a staple in our house all winter long, and I have a feeling it will earn a permanent spot in your rotation too. Pair it with crusty bread or a grilled cheese and you have the ultimate feel-good dinner.
Can I Use Frozen Broccoli?
Yes, frozen broccoli works well in this soup when fresh is not on hand. There is no need to thaw it first; just add the frozen florets in place of the fresh and simmer until tender, adding a couple of extra minutes if needed. Fresh broccoli gives you the brightest color and best texture, but frozen is a convenient, budget-friendly option that still makes a delicious, creamy broccoli cheese soup. Either way, chop or break the florets into small, bite-sized pieces so they cook evenly and are easy to eat.
More Cozy Soups to Try
If you love a warm, nourishing bowl, here are more favorites:
How is this broccoli cheese soup lighter?
It uses blended potatoes instead of heavy cream or milk for a creamy texture, so it is lighter while still rich and satisfying.
Can I make it vegetarian?
Yes. Leave out the bacon and use vegetable broth.
Do I need a blender?
An immersion blender works great right in the pot, or use a countertop blender in batches.
What cheese is best?
Sharp cheddar gives the best flavor. Shred it yourself for the smoothest melt.
Can I freeze it?
Cheese-based soups can turn grainy when frozen, so this one is best enjoyed fresh within 4 days.
How To Make Lighter Broccoli and Cheese Soup
The Ingredients
Ingredients and Substitutions
Yellow potatoes – the secret to a creamy base; russet or Yukon gold work.
Broccoli – one head, chopped small; add cauliflower too if you like.
Sharp cheddar cheese – or white cheddar or a Gruyere blend.
Onion, garlic, carrot – the aromatic, veggie-packed base.
Broth – chicken or vegetable; use vegetable to keep it meat-free.
Prep all the vegetables: peel and dice the potatoes, dice the onion, mince the garlic, chop the broccoli into small florets, and shred the carrot.
Cook the bacon until crispy, then set aside to crumble later.
Shred the cheddar cheese.
Add a drizzle of olive oil to a large pot. Add the onion and garlic with a pinch of salt and cook over medium heat for 4 to 5 minutes.
Add the potatoes and broth, cover, bring to a boil, and let simmer for 15 minutes.
Using a blender (or immersion blender), blend the soup until smooth.
Add the broccoli and carrots and simmer for another 15 minutes, until tender.
Stir in the shredded cheddar until melted. Serve with crumbled bacon, a dollop of Greek yogurt, and green onion.
Recipe Tips
The secret to a super creamy soup with no cream or milk is the potatoes, which blend up velvety smooth and add nutrition and flavor.
For a vegetarian version, leave out the bacon and use vegetable broth.
Use freshly shredded cheddar for the smoothest melt. Keep the broccoli slightly chunky for texture, or blend some of it in for an even creamier soup.
This lighter broccoli cheese soup is the ultimate cozy meal for cold weather. It is incredibly nourishing, hearty, and so delicious, and everyone in the house gobbles it up every time. The best part? This broccoli cheese soup is super creamy without any cream or milk, thanks to one secret ingredient: potatoes. They blend up velvety smooth and add extra nutrition and flavor too.
It is cold outside, which means it is time for all the cozy meals, and this is one of my favorites. Loaded with broccoli, carrots, and sharp cheddar and finished with crispy bacon, it tastes rich and indulgent while being a little lighter than the classic.
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
Everyday Green Smoothie There is no better way to start your day than with a delicious and nutritious green smoothie. We've been having this smoothie daily for the last few years and when we don't have it, we are in serious withdrawal! If you want to...
Big Mac Salad That same flavour and same comforting feeling that you can feel good about! We love this dinner when we need something quick but want to feel good after without compromising the flavour. Aside from cooking the beef, the remainder of prep is simple...
Potato Thins If you are looking for the perfect, comforting, and EASY recipe, this is for you! The same delicious flavour as classic potato skins but way less effort! These require no scooping - just slice, bake and top! 3 medium russet potatoes1 tsp salt1 tsp...
Blender Oat Banana Bread OK this COULD NOT BE an easier recipe! It’s a great way to use up spotty bananas. I love making a loaf on Sunday to have as a snack or breakfast throughout the week. Here, I'm using peanut butter cups instead of chocolate chips but...
This recipe hasn't been reviewed yet!