Lightened Broccoli Cheddar Soup

This spin on a classic soup has all the creaminess and comfort with less sodium and fat and an extra punch of protein and veggies. 
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  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 stalks celery chopped
  • 1 yellow pepper chopped
  • 1 yellow squash cubed
  • 3 yellow potatoes cubed
  • 3 crowns of broccoli cut in bite-size florets
  • Veggie broth + water see directions
  • 1 1/2 Tbsp dijon mustard
  • 1 tsp ground thyme
  • 1/2 tsp white pepper
  • 2 tsp dried oregano
  • 1/4 tsp ground nutmeg
  • 2 cans cannellini beans rinsed and drained
  • 3 cups spinach
  • 1 cup low-fat milk
  • 1 1/2 cups shredded cheddar cheese
  • Ground black pepper
  • Parmesan cheese optional


  • Add garlic, onion, celery, pepper, squash, broccoli and potatoes to a large soup pot. Add diluted veggie broth (half veggie broth, half water) until tops of veggies are just covered. Stir in mustard and spices. Bring to a boil. Reduce heat, cover and simmer until veggies are tender, 20-25 minutes. Remove from heat. Stir in spinach and beans. Transfer in sections to a blender or use an immersion blender to blend until smooth. Stir in milk and cheese. Serve warm topped with ground pepper and parmesan.
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