Creamy Broccoli Cheddar Soup (Print)

Velvety broccoli and sharp cheddar blend with Greek yogurt for a lighter, comforting dish.

# Ingredients:

→ Vegetables

01 - 1 large head broccoli (about 1 pound 2 ounces), cut into florets
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup low-fat milk

→ Dairy

08 - 1 cup shredded sharp cheddar cheese
09 - 3/4 cup plain Greek yogurt (2% or full-fat recommended)

→ Pantry

10 - 2 tablespoons olive oil
11 - 2 tablespoons all-purpose flour
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 teaspoon smoked paprika (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and diced celery; sauté for 4 to 5 minutes until vegetables soften. Add minced garlic and cook for 1 minute more until fragrant.
02 - Sprinkle all-purpose flour over the softened vegetables and stir constantly for 1 to 2 minutes, ensuring no dry flour remains in the pot.
03 - Gradually add vegetable broth while stirring continuously, ensuring the mixture remains smooth and free of lumps.
04 - Add broccoli florets, salt, pepper, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer uncovered for 12 to 15 minutes until broccoli becomes very tender.
05 - Use an immersion blender to puree the soup directly in the pot until smooth, or transfer in batches to a countertop blender and return the blended mixture to the pot.
06 - Stir in low-fat milk and shredded cheddar cheese. Cook over low heat, stirring frequently, until cheese melts completely and soup reaches a creamy consistency. Do not allow the mixture to boil.
07 - Remove pot from heat and whisk in Greek yogurt until fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot, garnishing with additional shredded cheddar cheese or a dollop of Greek yogurt if desired.

# Expert Tips:

01 -
  • The Greek yogurt swap means you get creamy indulgence without the heaviness of heavy cream or butter overload.
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you still want something that feels special.
  • Sharp cheddar does the flavor lifting, so you don't need much to make every spoonful taste rich and satisfying.
02 -
  • Never boil the soup after adding yogurt—high heat will break it down and make it separate into watery streaks; low and gentle is the only way.
  • Greek yogurt temperature matters: if it comes straight from the cold fridge and hits a screaming hot soup, it can seize up, so whisking slowly while the pot is off the heat prevents this heartbreak.
03 -
  • Make a double batch on a Sunday; this soup actually improves slightly as the flavors meld overnight in the fridge, and it reheats beautifully over gentle heat.
  • If you want to add texture, toasted croutons or a handful of crispy bacon pieces stirred in at the end turn it from simple weeknight soup into something worthy of serving guests.
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