5 from 1 vote

Lighter Broccoli Cheddar Soup

Adapted from Broccoli Cheddar Soup, by Ellie Krieger, as printed in the Washington Post.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4


  • 1 medium onion, diced
  • 2 Tbsp butter
  • 4 1/2 cups chicken broth
  • 1 large head of broccoli, cut into bite-size pieces about 6 cups
  • 1 14.5oz can cannelini beans or chick peas
  • 1 tsp powdered mustard
  • 2 1/2 tsps salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1/8 tsp ground thyme
  • 1/8 tsp ground sage
  • 3/4 cup 1% milk
  • 1 cup shredded sharp cheddar cheese, plus more for garnishes


  1. Add onion and butter to a large pot and cook over medium heat until onions soften and start to brown.

    2. Add the chicken broth, broccoli and beans. Turn heat up to high and allow the soup to come to a boil. Stir in all seasonings. Reduce heat, cover, and allow to simmer for 15 minutes, stirring occasionally.

    3. Let the soup cool slightly, and then blend until smooth (I used my NutriBullet, as always) and return to the pot. Stir in the milk and cheese until well combined. Serve immediately and garnish with extra cheese on top.