Creamy Broccoli Cheddar Soup (Printable Version)

A velvety blend of broccoli, cheddar, and Greek yogurt creates a nourishing and light soup.

# Ingredient List:

→ 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

→ 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 garlic and cook for 1 minute more until fragrant.
02 - Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes until no dry flour remains and mixture becomes paste-like.
03 - Gradually add vegetable broth while stirring continuously, ensuring the mixture remains smooth without lumps forming.
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 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 reaches 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 cheddar or a dollop of yogurt if desired.

# Expert Advice:

01 -
  • It tastes indulgent and creamy without leaving you feeling weighed down afterward.
  • Greek yogurt swapped for cream means you're actually getting extra protein in every spoonful.
  • Ready in under 45 minutes, which makes it perfect for those nights when you need comfort food but not the commitment.
02 -
  • Adding yogurt to a hot soup will curdle it if you're not careful, so always turn off the heat first and whisk it in slowly; I learned this the hard way by overcooking an otherwise perfect batch.
  • The blending stage determines everything—overblending can make it gluey, so stop as soon as you reach creamy smoothness, or keep a handful of broccoli pieces out if you like texture.
03 -
  • Make this ahead and store it in the fridge for up to three days; the flavors actually deepen overnight and it reheats beautifully over gentle heat.
  • If you don't have an immersion blender, a regular blender works just as well, though blending in batches takes a little longer and gives you time to think about adjustments.
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