Lightened-Up Broccoli Cheddar Soup | Lite Cravings | Healthier Recipes (2024)

This velvety Lightened-Up Broccoli Cheddar Soup packs all of the flavor and creamy texture of Panera’s version but with half of the calories. Added bonus–it cooks up in just 30 minutes!

It’s still a little early for soup season here in SoCal, but the minute the temperature drops below 70 degrees, this So-Cal-born-and-raised gal considers it practically winter.

Soups, stews, slow-cooked meals, warmly spiced drinks–I’ll take them all!

I asked my Instagram followers which soups they’d most like to see lightened up, and broccoli cheddar soup was clearly the most popular request. Particularly, a copycat of the Panera version.

I do have a recipe on my blog for Broccoli Cheese Soup that is mainly plant based. The “creamy” base is cauliflower and other veggies blended up. Super delicious and good for you. You must try it!

But that version wouldn’t satisfy a Panera soup craving. The version I’m sharing with you now tastes just like it’s made with heavy cream, butter, and tons of cheese–lightened up just enough and totally guilt free! Half of the calories of the Panera version with all of the flavor.

Adaptations for Allergies and Other food preferences

I always try to keep my gluten-free friends in mind when I create a recipe. It’s really not as hard as you think to make most recipes easily adaptable to a gluten-free diet.

Most recipes call for a roux of butter and flour, but you can achieve a similar texture by combining cornstarch and liquid. So simple.

You can definitely make this dairy-free, too. Just use a plant-based, unsweetened creamer in place of the half and half (I like Nutpods original), along with a vegan cheddar cheese. The macros and points might change slightly, but it won’t be too much of a difference.

Let me know in the comments if you have any other questions about substitutions. I’ll try my best to answer them.

How To Make Lightened Up BrocColi CHeddar Soup in 30 Minutes

This is an insanely easy recipe. It comes together in one pot and in under 30 minutes. You really can’t ask for much more!

The only step that might take some time is prepping your veggies. I highly recommend grating your own carrots on a box grater if you have the time. The taste is so much better than buying pre-shredded carrots. But don’t worry if you don’t have time for that–your soup will still taste great.

Same goes for broccoli florets in a bag. That is a great time saver, and I’ve done it before, but buying your own head of broccoli and cutting the florets off is better. I find that one large head of broccoli comes out to 8 ounces, which is what you need for the recipe.

The pièce de résistance that makes this whole recipe come together is my trick for subbing heavy cream and butter in dishes like this. It’s all about that almond milk, half and half, and cornstarch combo.

If you’ve made cream sauces from this blog like my Tuscan Garlic Chicken or Creamy Mushroom Parmesan Chicken, this combo will look familiar. It is a total game changer.

I’d love to hear from you if you make this recipe! Leaving a starred review and comment below helps my blog grow. I’m always grateful when you can take the time to do that!

It also makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!