Creamy Broccoli Cheddar Soup (Printable view)

Velvety blend of broccoli and cheddar enriched with Greek yogurt for a lighter, nourishing dish.

# What You Need:

→ 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)

# How To Make:

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 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.
03 - Gradually add vegetable broth while stirring, ensuring the mixture stays smooth.
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, until cheese is melted and soup is creamy. Do not boil.
07 - Remove from heat and whisk in Greek yogurt until fully incorporated. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with extra cheddar or a dollop of yogurt if desired.

# Expert Advice:

01 -
  • It tastes indulgent and creamy but won't weigh you down—the Greek yogurt swapped in for heavy cream is the quiet hero here.
  • Ready in less than an hour, which means you can have restaurant-quality soup on a random Tuesday without the planning.
  • One pot, minimal cleanup, and it actually tastes better the next day when flavors have cozied up together.
02 -
  • Don't add the yogurt while the soup is still boiling or very hot—it can curdle and break, which I discovered the hard way and had to start over.
  • Sharp cheddar is non-negotiable here; mild cheddar will leave you wondering why the soup tastes so bland, and processed cheese product will never give you that satisfying bite.
03 -
  • Don't use fat-free Greek yogurt for this—it lacks the richness that makes the difference, and it can break more easily when stirred into warm soup.
  • If you're worried about lumps, whisk the yogurt with a splash of warm soup before stirring it into the pot; this tempering prevents shocking the yogurt with heat.
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