Creamy Broccoli Cheddar Soup (Printable)

Velvety blend of broccoli and sharp cheddar lightened with creamy Greek yogurt for a nourishing dish.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), 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 onion, carrot, and celery; sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute more.
02 - Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes until no dry flour remains and the mixture is well combined.
03 - Gradually add vegetable broth while stirring continuously, ensuring the mixture stays smooth and no lumps form.
04 - Add broccoli florets, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered for 12 to 15 minutes until the broccoli is very tender.
05 - Use an immersion blender to puree the soup directly in the pot until smooth, or transfer to a blender in batches and return to the pot.
06 - Stir in milk and shredded cheddar cheese. Cook over low heat, stirring frequently, until cheese is completely melted and soup is creamy. Do not allow to boil.
07 - Remove from heat and whisk in Greek yogurt until fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot, garnished with extra shredded cheddar or a dollop of Greek yogurt if desired.

# Expert Tips:

01 -
  • It tastes indulgent and creamy without the guilt that usually comes with a cheese-forward soup.
  • The sharp cheddar flavor cuts through beautifully, and you genuinely can't taste the Greek yogurt pretending to be cream.
  • Ready in under 45 minutes, which means weeknight dinner that actually feels like you tried.
  • Freezes like a dream if you skip the yogurt until reheating, making meal prep genuinely effortless.
02 -
  • Never add the Greek yogurt while the soup is still hot, or it can separate and look broken; let it cool for a minute after removing from heat, then whisk it in gently.
  • If you skip the roux step thinking you can just blend to thicken, the soup will taste thin and brothy no matter how much you blend, so don't skip it even though it feels like an extra step.
03 -
  • Make a double batch on Sunday and freeze in portions, but add the yogurt only when you're reheating so it stays silky and doesn't separate during the thaw.
  • If the soup breaks or looks grainy when you add the yogurt, whisk it more gently and slowly, or let it cool a tiny bit longer before incorporating.
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