Pin There's something about the smell of sautéed onions and garlic that makes a kitchen feel instantly welcoming, and this soup emerged from one of those evenings when I wanted something genuinely comforting but didn't want to feel weighed down afterward. I'd been experimenting with Greek yogurt as a cream substitute, mostly out of curiosity, and one winter night it clicked perfectly with sharp cheddar and tender broccoli. The result was silky, nourishing, and somehow tasted like a hug without the guilt.
I made this for a friend who'd been feeling under the weather, and watching her face light up as she tasted it—that moment when comfort food actually comforts—reminded me why cooking matters. She asked for the recipe before finishing her bowl, which felt like the highest compliment.
Ingredients
- 1 large head broccoli (about 500 g), cut into florets: Choose florets with tight, vibrant green heads; they'll cook down beautifully and give the soup its character.
- 1 medium onion, finely chopped: The foundation of sweetness that balances the sharp cheddar, so don't skip the gentle caramelization.
- 2 cloves garlic, minced: Added after the softer vegetables so it doesn't burn and turn bitter in the pot.
- 1 medium carrot, peeled and diced: A whisper of natural sweetness and a touch of color that adds visual warmth.
- 1 celery stalk, diced: Often overlooked, but this is the umami secret that makes the flavor more complex.
- 4 cups (960 ml) low-sodium vegetable broth: Low-sodium matters here because you're adding cheese later and the flavors concentrate as you cook.
- 1 cup (240 ml) low-fat milk: Brings creaminess without overwhelming; whole milk works too if that's what you have on hand.
- 1 cup (120 g) shredded sharp cheddar cheese: Sharp means flavor-forward, so you need less of it; pre-shredded works but blocks melt smoother.
- 3/4 cup (180 g) plain Greek yogurt (2% or full-fat recommended): The magic ingredient that adds tanginess and richness while keeping calories reasonable; avoid non-fat versions as they can taste thin.
- 2 tbsp olive oil: Just enough to prevent sticking and add a whisper of flavor to the aromatics.
- 2 tbsp all-purpose flour: Creates a roux that thickens the soup and carries the flavor of melted butter-like depth without actual butter.
- 1/2 tsp salt, or to taste: Season gradually throughout; you're controlling the final flavor.
- 1/4 tsp freshly ground black pepper: Fresh grinding matters—pre-ground can taste dusty in something this delicate.
- 1/4 tsp smoked paprika (optional): A subtle backdrop that adds a whisper of warmth without making it taste smoky.
Instructions
- Sauté your softer vegetables first:
- Heat the olive oil over medium heat and add onion, carrot, and celery together, stirring every minute or so until they're softened and the onion turns translucent, about 4–5 minutes. This is where the sweetness develops, so don't rush this step.
- Make a simple roux:
- Add the minced garlic and cook for just 1 minute until fragrant, then sprinkle the flour over everything and stir constantly for 1–2 minutes. You're looking for a paste-like consistency with no visible dry flour hiding anywhere.
- Build the broth base:
- Slowly pour in the vegetable broth while stirring constantly, moving your spoon in steady circles to keep lumps from forming. The mixture should go from thick paste to a silky liquid.
- Add the broccoli and seasonings:
- Stir in the broccoli florets along with salt, pepper, and smoked paprika, then bring everything to a boil. Once bubbling, reduce the heat and let it simmer uncovered for 12–15 minutes until the broccoli is completely tender when you pierce it with a fork.
- Blend to your preferred texture:
- If using an immersion blender, plunge it into the pot and blend until the soup is smooth and creamy, working it through every section. If transferring to a countertop blender, do this in batches and pour back into the pot carefully.
- Melt in the cheese and milk:
- Add the milk and shredded cheddar cheese over low heat, stirring gently until the cheese fully melts and the soup becomes velvety. Keep the heat low—you're never looking for a boil here, just warmth and dissolution.
- Finish with yogurt:
- Remove from heat and whisk in the Greek yogurt until it's completely incorporated and there are no streaks of white swirled through the soup. Taste now and adjust salt and pepper as needed.
- Serve with care:
- Ladle into bowls while still hot, and if you like, top with extra shredded cheddar, a small dollop of yogurt, or whatever garnish calls to you.
Pin Years later, this soup sits in my regular rotation because it answers a question I ask myself often: how do I eat well without feeling deprived? It's proof that better-for-you doesn't have to mean less delicious.
The Texture That Matters
I learned early on that how much you blend changes everything about this soup's personality. Completely smooth and it's elegant, almost luxurious; a little chunky and it feels more wholesome, like you can see exactly what you're eating. Some evenings I want it perfectly velvety, other times I reserve a handful of broccoli florets before blending and stir them back in at the end for a soup that has substance and character. There's no wrong choice here, just different moods the same base can accommodate.
Cheese Matters More Than You Think
The sharp cheddar is doing all the heavy lifting flavor-wise, which means you don't need the cream-to-broccoli ratio of a traditional version. I've experimented with swapping it for other cheeses—white cheddar, gruyère, even a mild Vermont cheddar—and each one shifts the whole personality of the soup. The sharper the cheese, the more it feels like restaurant-quality depth; milder cheeses make it feel homier and gentler. Block cheese that you shred yourself melts into the soup more smoothly than pre-shredded, but honestly, either works.
Why Greek Yogurt Changes the Game
When people taste this soup and ask if there's cream in it, I tell them no—just Greek yogurt—and they're genuinely surprised. The protein content makes it feel substantial, the tanginess wakes up your palate, and you finish a bowl feeling satisfied rather than heavy. It's one of those substitutions that isn't a compromise; it's actually better.
- Always use at least 2% yogurt; non-fat versions turn thin and watery when heated.
- Whisk the yogurt in off the heat to prevent separation and ensure silky texture throughout.
- A full-fat yogurt will give you the most luxurious, restaurant-quality mouthfeel.
Pin This is the soup I make when I want to feel taken care of, whether I'm doing the taking care of or receiving it. It's simple enough for a Tuesday and special enough for when it matters.
Recipe Questions
- → What is the best way to achieve smooth texture?
Using an immersion blender directly in the pot or a countertop blender in batches ensures a creamy, lump-free consistency.
- → Can I prepare this dish gluten-free?
Yes, substitute all-purpose flour with cornstarch or a gluten-free flour blend when thickening.
- → How can I make the dish lighter without losing creaminess?
Incorporate plain Greek yogurt instead of heavier creams to maintain creaminess with fewer calories.
- → Are there alternatives to sharp cheddar for flavor variation?
You can use a blend of cheeses or reduced-fat options to alter the richness and taste.
- → What garnishes complement this dish best?
Toasted croutons, extra shredded cheddar, or a dollop of Greek yogurt enhance texture and flavor.
