Creamy Broccoli Cheddar Light (Printable)

Velvety mix of broccoli and sharp cheddar brightened with creamy Greek yogurt.

# What You’ll Use:

→ Vegetables

01 - 1 large head broccoli (about 1.1 pounds), 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:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery; sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
02 - Sprinkle flour over the sautéed vegetables and stir constantly for 1 to 2 minutes until no dry flour remains and the mixture becomes paste-like.
03 - Gradually add vegetable broth while stirring continuously to ensure the mixture remains smooth and lump-free.
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 and easily pierces with a fork.
05 - Use an immersion blender to purée the soup directly in the pot until completely 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 fully melted and soup reaches a creamy consistency. Do not allow the mixture to boil.
07 - Remove from heat and whisk in Greek yogurt until fully incorporated. Taste and adjust seasoning with additional salt and pepper 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 indulgently creamy without the cream, making you feel genuinely good about what you're eating.
  • Ready in under an hour, which means weeknight dinner without stress or takeout guilt.
  • Freezes beautifully, so you can make extra and have a quick lunch waiting for you later.
02 -
  • Never stir Greek yogurt into hot soup without whisking it in gently—temperature shock makes it break and separate, which I learned the expensive way with several failed batches.
  • Reserve a handful of raw broccoli florets before blending if you like some texture; add them back at the very end for a soup that's creamy but not entirely smooth.
  • The difference between melted cheese and curdled cheese is about two degrees of heat and constant stirring, so don't walk away once you add the cheddar.
03 -
  • Taste the broth before you add it because some store-bought broths are saltier than others—this prevents you from oversalting the entire soup.
  • If your soup breaks or looks separated after adding yogurt, whisk in a tablespoon of cornstarch mixed with cold water and cook gently for another minute to save it.
Go Back