Easy Spicy Broccoli and Cheddar Soup
Spicy Broccoli Cheddar Soup
When cooler weather comes around, I crave a big, bowl of steaming hot broccoli cheddar soup but I don’t like all the calories and carbs that go along with the chowder-like, classic dish usual offered in restaurants.
This quick and easy homemade broccoli cheese soup recipe is a little lighter but still creamy thanks to the cream cheese. The spicy, cheesy broth is full of great flavor and is loaded with healthy vegetables.
Why You’ll Love This Spicy Broccoli Cheddar Soup Recipe
Easy One Pot Meal – one large soup pot is all you need making cleanup a breeze.
Lighter, Less Carbs – flour is used in this recipe but a lot less than other recipes. Cream cheese and cheddar cheese help thicken the soup but unless you add a potato and heavy cream, this soup will be thinner but with a lot less calories and carbs.
Meatless Meal – Spicy broccoli soup hits the spot for meatless Monday meals.
Ingredients for Homemade Broccoli Cheddar Soup
- 3 cups of fresh broccoli florets or 1 pound bag of broccoli florets, fresh or frozen broccoli
- 1 large yellow onion or 2 small, chopped
- 3 stalks of celery, chopped
- 2 carrots, peeled and chopped
- 1 jalapeno, minced
- 3 garlic cloves, minced
- 2 tbsp butter, unsalted butter can be used, doesn’t matter
- 2 cups of chicken broth, chicken stock, vegetable broth, or vegetable stock can be used
- 1.5 cups of 1 % Milk, 2% or whole milk
- 4 oz. of cream cheese, cubed
- 1 cup of cheddar cheese, I used sharp cheddar cheese but colby cheese, white cheddar cheese, or Monterey Jack can be substituted, grated
- 1 tbsp of homemade Cajun Seasoning or Mexican Seasoning, store bought Slap Yō Mama is a great substitute
- 1 tbsp fresh Thyme or 1 tsp dried thyme
- 2 tbsp of flour, optional – gluten free flour works great
- salt and black pepper to taste
Recipe Instructions
- Step 1: Cut up onion, celery and carrots into medium chunks. Finely chop (mince) jalapeno and garlic cloves.
- Step 2: In a Dutch oven or large soup pot melt 2 tablespoons of butter, unsalted or salted. Add onions, celery, carrots, jalapeno, and minced garlic to the pot. Sauté for 1-2 minutes or until just soft.
- Step 3: Add 2 level tablespoons of flour to the soft veggies and stir thoroughly. Add 1 tbsp of Cajun seasoning or Mexican seasoning, stir.
- Step 4: Add 2 cups of broth, stir. Add 3 cups of fresh broccoli florets or 1 16 oz bag of frozen broccoli florets. Bring to a boil. Turn heat down to medium-low and cover.
- Step 5: When broccoli can be cut with a fork, add 1.5 cups of milk with chunks of cube cream cheese into the soup mixture. Stir occationally until cream cheese has melted.
- Step 6: Add 1 cup of grated cheese and stir to melt. Add more cheese to taste. Add fresh or dried Thyme, stir.
- Step 7: Season with salt and black pepper to taste. Add more Cajun or Mexican seasoning, a little cayenne pepper, or red pepper flakes for more spice. Top off with a handful of grated cheese, enjoy!
Delicious Soup Topper Suggestions
bacon bits
Saltine crackers
Recipe Tips
Cheddar broccoli soup is so versatile because once you get the broth base made and the veggies added you can change the spices to suit your taste buds. I sometimes use curry, cumin, and garlic powder for a far east flavor, it’s delicious!
To make it thicker but not floury, cut up one russet potato and add in Step 4. You can also use an immersion blender or potato masher before adding the cheddar cheese making this easy soup thicker without adding extra calories.
Use grated block cheese instead of pre-shredded cheese. Pre-shredded is full of gluten fillers.
How to Store
Store in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing this soup because of the cheese tends to separate when thawed.
More Great Soup Recipes You’ll Love
This savory, rich Homemade Bacon Tomato Soup is the best you’ll ever eat!!
Creamy, light, and delicious Yellow Squash Soup with Parmesan is great hot or cold.
Easy and hearty Healthy Vegetable Cabbage Soup. Low carb, low calories, and so good.
The best Southern Chicken Sausage Shrimp Gumbo hits all the comfort food spots we all crave.
Spicy Broccoli Cheddar Soup
Ingredients
- 1 pound 1 pound of Broccoli Florets, fresh or frozen broccoli
- 1 large Yellow Onion or 2 small, chopped
- 3 stalks Celery, chopped
- 2 Carrots, peeled and chopped
- 1 medium Jalapeno, minced
- 3 cloves Garlic, minced
- 2 tbsp Butter, salted or unsalted
- 2 cups Chicken Broth or chicken stock, vegetable broth, or vegetable stock
- 1.5 cups 1 % Milk, 2% or whole milk
- 4 oz Cream Cheese, cubed
- 1 cup Grated Cheddar Cheese, Sharp Cheddar Cheese, Colby Cheese, White Cheddar Cheese, or Monterey Jack can be substituted
- 1 tbsp homemade Cajun Seasoning or Mexican Seasoning store bought Slap Yō Mama is a great substitute
- 1 tbsp Fresh Thyme or 1 tsp Dried Thyme
- 2 tbsp Flour, gluten free flour works great omit completely for a very low carb count
- Salt and Black Pepper to taste
Instructions
- Step 1: Cut up onion, celery and carrots into medium chunks. Finely chop (mince) jalapeno and garlic cloves.
- Step 2: In a Dutch oven or large soup pot melt 2 tablespoons of butter, unsalted or salted. Add onions, celery, carrots, jalapeno, and minced garlic to the pot. Sauté for 1-2 minutes or until just soft.
- Step 3: Add 2 level tablespoons of flour to the soft veggies and stir thoroughly. Add 1 tbsp of Cajun seasoning or Mexican seasoning, stir.
- Step 4: Add 2 cups of broth, stir. Add 3 cups of fresh broccoli florets or 1 16 oz bag of frozen broccoli florets. Bring to a boil. Turn heat down to medium-low and cover.
- Step 5: When broccoli can be cut with a fork, add 1.5 cups of milk with chunks of cube cream cheese into the soup mixture. Stir occasionally until cream cheese has melted.
- Step 6: Add 1 cup of grated cheese and stir to melt. Add more cheese to taste. Add fresh or dried Thyme,
- Step 7: Season with salt and black pepper to taste. Add more Cajun or Mexican seasoning, a little cayenne pepper, or red pepper flakes for more spice. Top off with a handful of grated cheese, enjoy!
