20-Minute Creamy Broccoli Cheese Soup
A lighter take on classic broccoli cheese soup that doesn't compromise on comfort. This version uses reduced-fat sharp cheddar and soymilk to create a creamy, satisfying base while keeping the indulgent flavor intact. The soup comes together in about 15 minutes on the stovetop, making it perfect for weeknight dinners or cozy lunches. Fresh or frozen broccoli florets add vibrant color and nutrition, while an optional popcorn topping provides a fun textural contrast that kids and adults alike will enjoy.
Ingredients
- 1 tablespoon canola or soybean oil
- 1 medium onion, chopped (1/2 cup)
- 1 tablespoon all-purpose flourcornstarch1:2note:for gluten-free thickeninggluten-free
conf:4
- 1 teaspoon salt
- 3 cups original-flavored soymilk or fat-free (skim) milkwhole milk1:1note:increases richness
conf:5
- 2 teaspoons cornstarch
- 1 ½ cups reduced-fat sharp Cheddar cheese, shredded (6 oz)
- 3 cups broccoli florets, bite-size fresh or frozen (thawed)
- 1 cup reduced-fat popcorn, popped(optional)
Instructions
- 1
Heat oil in saucepan over medium heat
- 2
Stir in onion, flour and salt
- 3
Cook 2 to 3 minutes stirring constantly until onion is soft
- 4
Whisk soymilk and cornstarch in small bowl until smooth
- 5
Gradually stir soymilk mixture into onion mixture
- 6
Cook 5 to 6 minutes stirring frequently until thick and bubbly
- 7
Stir in cheese
- 8
Cook about 3 minutes stirring frequently until cheese is melted
- 9
Stir in broccoli
- 10
Cook about 1 minute until hot stirring occasionally
- 11
Serve topped with popcorn if desired
Tips
Whisk the soymilk and cornstarch thoroughly to prevent lumps from forming in your soup base
Use freshly shredded cheese rather than pre-shredded for better melting and creamier texture
Add broccoli at the end to maintain its bright color and slight crunch
Good to Know
Refrigerate for up to 3 days in covered container
Can be made 1 day ahead but add broccoli when reheating to maintain texture
Ladle into bowls while hot and top with popcorn just before serving
Common Mistakes
Stir constantly when adding cheese to avoid curdling
Don't let soup boil once cheese is added to prevent separation
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
note:increases fat content
FAQ
Can I use frozen broccoli instead of fresh?
Yes, thaw frozen broccoli first and pat dry to remove excess moisture before adding to the soup.
What if I don't have soymilk?
Regular milk, almond milk, or oat milk work as substitutes, though texture and flavor will vary slightly.
How long does this soup keep in the refrigerator?
Store covered for up to 3 days. Reheat gently over low heat, stirring frequently to prevent separation.