Creamy Broccoli Cheddar Soup (Printable)

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

# What you need:

→ Vegetables

01 - 1 large head broccoli, 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

→ Pantry

10 - 2 tablespoons olive oil
11 - 2 tablespoons all-purpose flour
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 teaspoon smoked paprika

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook for 4-5 minutes until softened. Add minced garlic and cook 1 minute more.
02 - Sprinkle flour over the vegetables and stir constantly for 1-2 minutes until no dry flour remains.
03 - Gradually add vegetable broth while stirring continuously to ensure the mixture remains smooth and lumps do not form.
04 - Add broccoli florets, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered for 12-15 minutes until broccoli is very tender.
05 - Use an immersion blender to puree the soup directly in the pot until smooth, or carefully 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 melts and soup becomes creamy. 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, optionally garnished with extra shredded cheddar or a dollop of Greek yogurt.

# Helpful Hints:

01 -
  • It tastes indulgent and comforting without the heavy feeling that usually comes with cream-based soups.
  • The Greek yogurt swirl at the end feels like a secret ingredient that makes everyone ask what you did differently.
  • Forty minutes from start to finish means you can make this on a weeknight without stress.
02 -
  • Never skip the step of cooking the flour with the vegetables; raw flour creates a floury taste that no amount of seasoning can hide, and I learned this the hard way the first time I made this.
  • Greek yogurt must be whisked in off the heat or it will curdle and separate, turning your silky soup into something grainy and unpleasant.
  • Tasting as you go matters here because the salty components (broth and cheese) vary by brand, and you need to build the seasoning intentionally rather than guessing at the end.
03 -
  • If you prefer a chunkier texture, reserve a handful of broccoli florets before blending and stir them back in at the very end for little bursts of texture.
  • Invest in a good immersion blender if you make soup regularly; it's one of those kitchen tools that actually earns its counter space.
  • A pinch of smoked paprika is optional but genuinely changes how people perceive the flavor—they can't identify what it is, but they know something sophisticated is happening in that bowl.
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