Creamy Broccoli Cheddar Soup

There was a Tuesday evening when my roommate mentioned she'd been craving something warm but felt guilty about those heavy cream-based soups she loved. I had broccoli wilting in the crisper and sharp cheddar in the fridge, so I decided to experiment with Greek yogurt as the creamy element instead of the usual cream or butter bomb. The result was so unexpectedly silky and satisfying that she asked for seconds, and I realized I'd stumbled onto something that actually made us both feel good.

I brought this soup to a potluck once, and a friend who's always watching her intake asked what was in it, expecting some complicated healthy substitute situation. When I mentioned the Greek yogurt, she visibly relaxed because she thought I'd gone full diet food on her. After tasting it, she admitted she couldn't tell the difference from the creamy versions she grew up eating, which felt like the highest compliment I could get.

Ingredients

• Broccoli (1 large head, about 500 g): Cut florets roughly the same size so they cook evenly, and don't skip the stems because they're tender and delicious when cooked properly.
• Onion, carrot, and celery (1 medium onion, 1 medium carrot, 1 celery stalk): This aromatic base builds flavor in those first minutes of sautéing, and finely chopping ensures they soften quickly.
• Garlic (2 cloves, minced): Add it after the softer vegetables so it doesn't scorch and turn bitter in the hot oil.
• Low-sodium vegetable broth (4 cups): The low-sodium version lets you control the saltiness instead of fighting an oversalted base.
• Low-fat milk (1 cup): This bridges the gap between broth and creaminess without overwhelming the dish.
• Sharp cheddar cheese (1 cup, shredded): Sharp means real flavor in every spoonful, and shredding it yourself from a block melts smoother than pre-shredded.
• Greek yogurt (3/4 cup, 2% or full-fat): This is where the magic happens—it adds creaminess and protein while keeping the soup lighter than cream ever could.
• Olive oil (2 tbsp): Good enough to taste, because the vegetables need to sauté in something worth eating.
• All-purpose flour (2 tbsp): This makes the roux that thickens everything smoothly instead of creating lumpy pockets.
• Salt, black pepper, and smoked paprika: Taste constantly as you go because seasoning is the difference between good and memorable.

Instructions

Build your flavor base:

Heat the olive oil over medium heat and add the chopped onion, carrot, and celery. You want them to soften and turn a little golden around the edges, which takes about 4 to 5 minutes and smells absolutely incredible. Stir in the minced garlic after that and let it cook for just one more minute until it gets fragrant.

Make the roux:

Sprinkle the flour directly over the vegetables and stir constantly for about 1 to 2 minutes until you don't see any dry streaks. This step matters because it's what's going to thicken your soup into that velvety texture instead of tasting watery.

Add the broth smoothly:

Pour in the vegetable broth while stirring, and don't rush this part because stirring as you pour prevents lumps from forming. Keep stirring until the mixture looks smooth and consistent.

Cook the broccoli tender:

Add all the broccoli florets along with the salt, pepper, and smoked paprika. Bring everything to a boil, then turn the heat down and let it simmer uncovered for 12 to 15 minutes until the broccoli is so tender it falls apart easily with a spoon.

Blend it smooth:

If you have an immersion blender, use it right in the pot and blend until the soup reaches your preferred smoothness. If you're using a regular blender, work in batches and be careful because hot soup splashes.

Melt in the cheese:

Pour in the milk and add the shredded cheddar cheese. Stir over low heat until the cheese melts completely and the soup looks creamy, but don't let it boil because boiling breaks down the cheese texture.

Finish with yogurt:

Remove from heat and whisk in the Greek yogurt until it's fully mixed in with no streaks. Taste it now and adjust the salt and pepper because this is your moment to make it perfect.

Serve and enjoy:

Ladle it into bowls while it's hot, and top with extra shredded cheddar or a small dollop of yogurt if you want to get fancy.

Save

My neighbor came over on a cold morning, and I served her this soup in a mug so she could drink it like coffee. She carried it around my kitchen while we talked, and halfway through she got quiet for a second and said it tasted like someone actually cared about her health instead of just serving her diet food. Those moments remind me why I cook.

Texture Matters More Than You Think

That moment when you pull out the immersion blender and watch the chunky broccoli and vegetables transform into something silky is genuinely satisfying. The key is not overthinking it—if you like a perfectly smooth soup, blend it until there are no bits. If you prefer something with a little body and texture, you can pulse it a few times and leave some flecks.

The Greek Yogurt Secret Nobody Talks About

Most people think Greek yogurt in soup is some trendy health thing, but it actually changes the flavor profile in a way that feels richer than you'd expect. The tang plays beautifully against the sharp cheddar, and because it's protein-dense, the soup keeps you satisfied longer than cream-based versions ever did. I've watched people taste this and assume there's heavy cream involved because the mouthfeel is that luxurious.

Variations That Feel New Every Time

Once you nail the base, you can play around without losing what makes this soup special. Different cheeses change the entire personality—try a smoked gouda for something deeper, or blend in some gruyère for a nutty undertone. The flexible nature of this recipe means you can follow your instincts and your pantry.

• Save a handful of raw broccoli florets before blending and stir them back in at the end for a chunky-smooth hybrid texture.
• Top with toasted croutons, crispy bacon bits, or fresh thyme for contrast and sophistication without extra cooking.
• Make it gluten-free by swapping the all-purpose flour for cornstarch or a dedicated gluten-free flour blend, using the same amount.

Save

This soup became the thing I make when someone's having a rough week or when I want to prove that comfort food doesn't have to compromise with nutrition. It's the kind of dish that feels like a hug and tastes like you actually know your way around a kitchen.

Kitchen Guide

→ What gives the soup its creamy texture?

The creaminess comes from the combination of melted sharp cheddar and Greek yogurt, which adds richness without heaviness.

→ Can I use a different cheese instead of sharp cheddar?

Yes, you can substitute with a cheese blend or milder cheeses, but sharp cheddar provides the distinctive tang and depth.

→ How can I keep the broccoli texture chunkier?

Reserve some broccoli florets before blending and stir them into the finished soup for added texture.

→ Is it possible to make the soup gluten-free?

Absolutely, replace all-purpose flour with cornstarch or a gluten-free blend to thicken without gluten.

→ What is the best way to puree the soup?

Use an immersion blender directly in the pot or transfer hot soup to a countertop blender in batches, returning it afterward.