Broccoli Soup Recipe (Creamy Without Heavy Cream)

Broccoli soup recipe can be creamy and comforting without heavy cream. In this stovetop version, broccoli, potato, carrot, onion and celery simmer in broth with low-fat milk. Blending about half the pot gives the soup body while leaving some tender broccoli pieces in every bowl. A small amount of shredded cheddar is stirred in at the end—not a large cheese sauce.

Quick answer: Soften onion and celery in a little oil, add diced potato, carrot, broccoli stems, a bay leaf, vegetable broth and low-fat milk, then simmer. Add the florets for the last 10 minutes, remove the bay leaf, blend about half the soup, and finish with a little cheddar, salt and pepper. The source is UF/IFAS Extension Family Nutrition Program’s Broccoli Soup, with low-sodium vegetable broth used here instead of the source’s chicken broth.

Research note: This is a source-based recipe adaptation, not a recipe that Vegetable Dips has personally cooked or tested. The eight-serving yield and the 15-minute prep/30-minute cook estimates are from the university source. The alternative broth means its published nutrition panel should not be treated as a measured analysis of this exact version.

Why This Broccoli Soup Works

The soup gets its consistency from two straightforward steps: the potato softens as it cooks and about half of the vegetables are blended into the liquid. The remaining pieces create a more rustic bowl than fully puréed broccoli soup. Milk adds a gentle creaminess, while the cheddar is present in a small quantity for flavor rather than acting as the main thickener.

This is not a rich broccoli cheddar soup made with large amounts of cheese or heavy cream. It also differs from our Cauliflower Soup Recipe, which focuses on roasted cauliflower, thyme, miso and lemon without dairy milk.

Broccoli Soup Recipe Ingredients

• 2 large broccoli crowns: Cut the florets small, and thinly slice the tender stalks. Adding the stems before the florets helps the firmer parts cook thoroughly.
• 1 large potato: Dice into small pieces so the potato becomes soft enough to blend during the approximate simmering time.
• 1 medium carrot: Thin slices add mild sweetness and a little color.
• 1 large onion, 1 celery stalk and 1 garlic clove: Build an aromatic base before the broth goes in.
• 1½ teaspoons canola oil: Just enough to cook the onion and celery.
• 2 cans (14½ ounces each) low-sodium vegetable broth: A plant-based substitution for the low-sodium chicken broth specified by UF/IFAS Extension.
• 1 cup plain low-fat milk: This is milk, not sweetened condensed milk or heavy cream.
• 1 whole bay leaf: Simmer with the soup and remove before blending.
• 1 ounce reduced-fat cheddar, grated: Stir in near the end. The finished soup contains dairy.
• ¾ teaspoon salt and ¼ teaspoon black pepper: These are the reference amounts; you may wish to begin with less salt because broth and cheese can contribute sodium.

The ingredient quantities are adapted from the UF/IFAS Extension recipe. The adaptation uses vegetable broth instead of chicken broth. Use the ingredient list and method in the printable card for consistent amounts.

How to Make Broccoli Soup Step by Step

1. Wash and prepare the vegetables. Dice the onion, celery and potato. Slice the carrot, separate broccoli florets from the stems, cut tender stems thinly and mince the garlic. Grate the cheddar.
2. Cook the onion and celery. Warm the canola oil in a large soup pot over medium heat. Cook onion and celery for about 6–8 minutes until softened. Stir in garlic for about 30 seconds, taking care not to burn it.
3. Simmer the firmer pieces. Add potato, carrot, broccoli stems, the whole bay leaf, vegetable broth and milk. Bring toward a boil, then lower the heat to a gentle simmer. Cook until the vegetables are tender, about 15 minutes depending on cut size.
4. Add florets later. Put the broccoli florets into the pot for the last 10 minutes of simmering. Check that the potato is tender enough for blending.
5. Blend part of the soup. Remove the whole bay leaf. Let the soup cool slightly. Blend roughly half the pot in batches, venting the blender safely according to its instructions for hot liquids, then return it to the pot.
6. Finish with cheese. Add the shredded cheddar, salt and pepper. Warm gently for 2–3 minutes, stirring until the cheese melts, and serve.

Printable Broccoli Soup Recipe

Broccoli Soup Recipe (Creamy Without Heavy Cream)

A comforting broccoli soup made creamy by partially blending tender broccoli, potato and vegetables with low-fat milk. Finished with a small amount of shredded cheddar; no heavy cream.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings (source reference)

Ingredients Method Notes

Ingredients

  

Soup

• 1 large onion diced
• 1 large potato diced small
• 1 medium carrot thinly sliced
• 2 large broccoli crowns florets cut small, tender stems thinly sliced and used too
• 1 stalk celery diced
• 1 clove garlic minced
• 1½ teaspoons canola oil for the aromatics
• 1 whole bay leaf remove before blending
• 1 cup low-fat milk plain, unsweetened
• 2 cans (14½ oz each) low-sodium vegetable broth vegetarian substitution for chicken broth in source
• 1 ounce reduced-fat cheddar cheese shredded; stir in at the end
• ¾ teaspoon salt source amount; adjust based on broth sodium and taste
• ¼ teaspoon ground black pepper

Method

 

Stovetop

1. Rinse fresh vegetables; chop onion and celery; slice carrots and the tender broccoli stems; cut florets into small pieces. Dice potato and mince garlic. Shred cheese.
2. Heat canola oil in a large pot over medium heat. Cook onion and celery, stirring occasionally, about 6–8 minutes until softened. Add garlic and stir for about 30 seconds.
3. Add potato, carrot, thin broccoli stems, whole bay leaf, low-fat milk and vegetable broth. Bring toward a boil, lower heat and gently simmer until the vegetables become tender, approximately 15 minutes in total.
4. Add broccoli florets during the final 10 minutes of the simmer so the smaller pieces do not cook as long as the potato and stems. Check the potato and stems for tenderness before blending.
5. Remove and discard the whole bay leaf. Let the soup cool slightly. Blend about half the soup in small batches, venting the lid according to the blender manufacturer’s hot-liquid instructions, or use an immersion blender. Return it to the pot.
6. Stir in shredded reduced-fat cheddar and season with salt and pepper to taste. Heat gently 2–3 minutes just until the cheese melts; avoid a vigorous boil. Serve hot.

Notes

Research-based adaptation of UF/IFAS Extension Family Nutrition Program’s ‘Broccoli Soup’ (adapted from Cooking Matters). The original uses low-sodium chicken broth; this version substitutes low-sodium vegetable broth. The published source lists 8 servings and 15 minutes prep plus 30 minutes cooking. This exact variation has not been independently kitchen-tested by Vegetable Dips. Nutrition values on the source page cannot be assigned to this altered recipe. Contains milk; read labels of broth and cheese for dietary needs. Refrigerate leftovers within 2 hours and use within 3–4 days at 40°F or below; reheat to 165°F.

Why Add Broccoli Stems Before Florets?

Broccoli stems are firmer than their small green florets. Slicing the tender stems thinly allows them to soften along with the potato and carrot, while the florets cook later so they are not subjected to the entire simmer. The university source uses this same staggered order. Discard woody, tough outer pieces if needed rather than expecting them to blend as smoothly as the tender center.

How to Make Broccoli Soup Creamy Without Heavy Cream

Blending only part of the pot is a practical way to thicken broccoli soup without a separate flour-and-butter roux. The softened potato contributes body, and the low-fat milk helps the blended vegetables taste smooth. For a thicker result, you can blend slightly more of the vegetables; for a chunkier result, blend less. These are texture adjustments, not separately tested formulations.

If the finished soup looks too thick after standing, gradually stir in a small amount of warm broth or water. If it seems too thin, allow the soup to simmer gently a little longer while stirring, but do not boil aggressively after adding cheese. This soup will not have the same consistency as a high-cheese restaurant-style broccoli cheddar soup.

Fresh vs. Frozen Broccoli

Fresh broccoli crowns are specified in this reference recipe. Frozen broccoli may be convenient but can release more water and may already be cut into smaller pieces. If replacing fresh with frozen, adjust the simmering time to tenderness; avoid following the full stem-and-floret schedule mechanically if the frozen pieces are small or already partially softened.

Do not thaw frozen broccoli on the counter. Follow the package storage directions and ensure the finished soup is heated adequately. Because the reference recipe uses fresh crowns, any frozen-broccoli substitution is an untested editorial variation here.

Flavor Variations and Serving Ideas

• More herbs: A little thyme or parsley might be used as a finishing variation. See our Vegetable Soup Seasoning guide for herb choices and when to add them.
• Richer texture: Full-fat milk may change the texture, but this variation is not part of the measured UF/IFAS source recipe.
• No cheddar garnish: Omitting cheese changes the original recipe and may make it less savory. The soup would still contain milk unless that too is replaced.
• Vegetable side: Try toasted whole-grain bread or a simple salad. For a different vegetable soup that uses potatoes, peas and corn and partial blending, see Creamy Vegetable Soup.
• Broth-based alternative: Our Vegetable Soup Without Tomatoes keeps vegetables in larger pieces in a lighter broth.

Make-Ahead, Storage and Food Safety

Because this soup contains milk and cheese, refrigerate it promptly. The USDA advises placing leftovers in shallow containers and storing them at or below 40°F (4°C) within two hours of cooking, or within one hour if the temperature is above 90°F (32°C). Refrigerated leftovers are generally used within 3–4 days. See USDA leftover guidance.

Reheat the soup until it reaches 165°F (74°C), stirring so the middle heats through. A gentle, thorough reheat and regular stirring may help limit dairy separation. Avoid holding the soup warm in an unattended pot for extended periods. If freezing, expect a possible change in the texture of the milk-based soup after thawing. USDA reheating guidance offers the temperature recommendation.

Dietary and Allergy Notes

This recipe contains milk and cheese, so it is not vegan or dairy-free. Low-sodium vegetable broth is used instead of chicken broth, but individual cheeses may use animal-based rennet and product ingredients vary; check labels if you need a vegetarian preparation. Do not assume the recipe is gluten-free unless the broth, cheese and other packaged ingredients are appropriate for your needs.

Do not apply the original source’s calorie or nutrient numbers to this adapted recipe without recalculating them for the exact ingredient brands and amounts. Likewise, the word light in the title describes the use of milk and a small amount of cheese, not a verified nutritional claim.

Frequently Asked Questions

Sources and Editorial Transparency

Main recipe source: UF/IFAS Extension Family Nutrition Program — Broccoli Soup (adapted from Cooking Matters). Another source showing a different light cheese-and-broccoli approach is University of Maryland Extension — Broccoli and Potato Soup. Storage and reheating: USDA. We have not independently kitchen-tested this adapted recipe or calculated nutrition for it.