Smoky Broccoli Cheese Chicken Soup Without the Heavy Cream

Before I sat down to eat, my husband had already told me twice how good this soup was. When he finished, he asked if I could make it again. After tasting it myself, I understood why.

Broccoli cheese soup usually gets its body from a roux, heavy cream, or both. This smoky broccoli cheese chicken soup is hearty without being heavy. A potato is simmered until tender and blended into the broth to give it body and texture; ghee or butter and smoked cheese add a little creaminess and rich, savory flavor. The potato’s additional carbohydrates are balanced with fiber from the potato, carrot, broccoli, and onion, plus nearly 50 grams of protein per serving, making for a satisfying, filling meal.

Plenty of Nutrition in Every Bowl

• Collagen Support: Collagen provides structure and strength to skin, bones, cartilage, tendons, ligaments, and blood vessels. This soup provides vitamin C from broccoli and amino acids from bone broth—both needed to make collagen.

• Protein: Chicken and cheese make this an unusually high-protein soup, supplying the amino acids the body needs to maintain and repair muscle and other tissues.

• Other Nutrients: Broccoli also provides vitamin K for blood clotting and bone health. Carrots add beta-carotene, which the body converts to vitamin A to support vision and immune function. Potatoes contribute potassium for healthy blood pressure, nerve signaling, and muscle function.

Smoky Broccoli Cheese Chicken Soup

Chicken and broccoli come together in a potato-thickened broth with smoky melted cheese for a hearty, satisfying soup.

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Servings: 4

Ingredients

• 2 tablespoons ghee or butter

• 1 small yellow onion, finely chopped

• 1 large clove garlic, minced

• 1 large russet potato, peeled and diced small (or Yukon Gold)

• 4 cups chicken bone broth

• 1 bay leaf

• 2 2/3 cups broccoli florets and peeled tender stems, chopped

• 1 large carrot, grated

• 1/4 teaspoon ground black pepper, or more to taste

• 1/8 teaspoon ground nutmeg

• 14 ounces cooked chicken, shredded or chopped (canned, leftover, and rotisserie all work well)

• 1 cup grated smoked cheddar, smoked Gouda, or smoked aged goat cheese (not chèvre)

• 1/2 teaspoon sea salt (optional, if needed)

Instructions

Step 1: Heat the ghee or butter in a dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about four minutes. Add the garlic and cook for 30 seconds, just until fragrant.

Step 2: Add the potato, broth, and bay leaf. Bring to a gentle simmer. Cover partially and cook until the potato is completely tender, about 12 to 15 minutes. Remove and discard the bay leaf. Use an immersion blender to purée the potato and broth just until smooth or transfer it to a blender and then back into the pot. Do not overblend or the potato may become gluey.

Step 3: Stir in the broccoli, carrot, pepper, and nutmeg. Return to a simmer and cook about four to five minutes, just until the broccoli is vivid bright green.

Step 4: Turn the heat to low. Stir in the chicken and heat just until the chicken is warmed through. Turn off the heat. Sprinkle the cheese across the top and stir until melted and slightly thickened. Do not let the soup boil after adding cheese or it may separate and become grainy or oily.

Step 5: Depending on the saltiness of your broth, chicken, and cheese, the soup may or may not need additional salt. Taste after adding the cheese and season if needed.

Step 6: Ladle into bowls to serve.

Storage: Refrigerate leftovers in a covered container for up to four days. Reheat gently over low heat, thinning with a little water or broth if needed. The soup can be frozen for up to three months, but the cheese may be less smooth after thawing. If you expect to freeze it, freeze the soup before adding the cheese, and add it when reheating.

Frequently Asked Questions

Q: Can I make this soup dairy-free?

A: I haven’t tested a dairy-free version, but I’d replace the ghee or butter with olive oil and thicken the soup with a slurry of 1 tablespoon arrowroot starch and 1 tablespoon cold water. Once the broccoli is tender, stir in the slurry and simmer until thickened. Remove from heat and stir in 3 tablespoons nutritional yeast and 2 teaspoons Dijon mustard for cheesy, savory flavor. The result won’t taste exactly like the original, but it should still be satisfying.

Q: Can I use a different potato?

A: Yes. Russet and Yukon Gold both work well. Russet blends into a slightly smoother, starchier texture; Yukon Gold gives a marginally creamier, more buttery result. Either will thicken the soup effectively.

Q: Can I use a different kind of cheese if I don’t have smoked cheddar, Gouda, or goat?

A: Absolutely. I developed the recipe with a firm, aged smoked goat cheese—not soft chèvre—and my husband couldn’t tell it was goat cheese. Smoked cheese adds a distinct depth, but regular or sharp cheddar, pepper jack, or another melting cheese will also work, though the flavor will differ.

Q: How can I reduce the sodium?

A: Sodium can vary considerably depending on the bone broth, chicken, and cheese you use. Choose lower-sodium versions when available, and taste the finished soup before adding the optional salt. Smoked cheese adds plenty of flavor, so you may not need additional salt.

Q: Is this soup sufficient for a meal?

A: It depends on whose appetite you’re feeding. At roughly 450 to 500 calories per serving, it’s quite filling on its own, but you could pair it with a green salad or an apple for dessert.