Creamy Broccoli Cheddar Soup (Printable)

Velvety blend of broccoli and sharp cheddar enhanced with creamy Greek yogurt for a lighter dish.

# What You'll 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, about 4 ounces
09 - 3/4 cup plain Greek yogurt, 2% or full-fat

→ 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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and celery; cook for 4 to 5 minutes until softened. Stir in 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 mixture is well combined.
03 - Gradually add vegetable broth while stirring continuously, ensuring the mixture remains smooth and lump-free.
04 - Add broccoli florets, salt, pepper, and smoked paprika. Bring mixture to a boil, then reduce heat and simmer uncovered for 12 to 15 minutes until broccoli is very tender.
05 - Use an immersion blender to purée 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 over low heat, stirring frequently, until cheese melts and soup reaches a creamy consistency. 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 into bowls and serve hot, garnished with extra shredded cheddar or a dollop of yogurt if desired.

# Expert Advice:

01 -
  • It's genuinely creamy without feeling heavy or leaving you sluggish afterward.
  • The sharp cheddar gives you that bold cheese flavor you crave while the Greek yogurt keeps things light and protein-packed.
  • From stovetop to bowl in 40 minutes, which means weeknight dinner wins without stress.
02 -
  • Don't skip the roux step even though it seems fussy, because that's what gives you the silky texture instead of a thin soup that tastes watered down.
  • If your Greek yogurt is super cold straight from the fridge, the soup might break or get lumpy when you add it, so remove the pot from heat first and then whisk the yogurt in gently.
03 -
  • Shred your cheddar from a block instead of using pre-shredded because the anti-caking agents in packaged shredded cheese can make it grainy when melted.
  • Add the Greek yogurt off heat to prevent the acidity from breaking the soup's silky texture, and whisk it in gently rather than stirring aggressively.
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