Creamy Broccoli Cheddar Lightened

There's something about the sound of broccoli hitting hot oil that signals comfort is on the way. One rainy Tuesday, I stood at my stove trying to recreate a soup I'd had at a café, but lighter and without all the cream. The Greek yogurt was a last-minute swap, and honestly, it transformed everything—turning what could've been heavy into something that actually felt good to eat. That first spoonful made me realize you don't need buckets of cream to feel nourished.

I made this for my sister when she was going through a rough patch, and watching her face light up at the first spoonful—that moment when she said it tasted like home but better—reminded me why I cook in the first place. She still texts me for the recipe, which probably means I'm doing something right.

Ingredients

• 1 large head broccoli (about 500 g), cut into florets: Fresh florets break down beautifully into a creamy base, and they're packed with what makes this soup feel wholesome rather than indulgent.
• 1 medium onion, finely chopped: The foundation of flavor—when sautéed properly, it adds sweetness that balances the sharpness of the cheese.
• 2 cloves garlic, minced: A quick minute in the pan releases all its magic without bitterness, which is the whole point.
• 1 medium carrot, peeled and diced: Carrots add a gentle sweetness and body to the broth that makes you feel like someone actually cared while making this.
• 1 celery stalk, diced: Often overlooked, but it's the quiet partner that rounds out the vegetable base beautifully.
• 4 cups (960 ml) low-sodium vegetable broth: Low-sodium means you control the salt level and taste the actual vegetables, not just salt.
• 1 cup (240 ml) low-fat milk: This bridges the gap between broth and richness without overwhelming the dish.
• 1 cup (120 g) shredded sharp cheddar cheese: Sharp is non-negotiable here—mild cheddar will leave you wondering where the flavor went.
• 3/4 cup (180 g) plain Greek yogurt (2% or full-fat recommended): This is your secret weapon for creaminess with purpose, stirred in at the end so it stays velvety.
• 2 tbsp olive oil: Enough to coat the vegetables and start the flavor-building process without excess.
• 2 tbsp all-purpose flour: Creates a light roux that thickens the soup naturally and smoothly.
• 1/2 tsp salt, or to taste: Start here and taste as you go—broth saltiness varies by brand.
• 1/4 tsp freshly ground black pepper: Fresh ground matters because pre-ground loses its bite.
• 1/4 tsp smoked paprika (optional): A whisper of smoke that adds depth without announcing itself.

Instructions

Start with the aromatics:

Heat olive oil in a large pot over medium heat, then add onion, carrot, and celery. Sauté for 4–5 minutes until the edges soften and the kitchen fills with that unmistakable veggie-cooking smell.

Build the base:

Add garlic and let it toast for just 1 minute—you'll know it's right when your nose tells you. Sprinkle flour over everything and stir constantly for 1–2 minutes until no dry bits remain and the flour turns golden.

Add the broth carefully:

Pour vegetable broth in gradually while stirring, which keeps the mixture smooth and prevents lumps from forming. Think of it like coaxing the roux into friendship with the liquid.

Broccoli takes center stage:

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

Blend to silky perfection:

Use an immersion blender directly in the pot for the easiest cleanup, or work in batches with a regular blender if you prefer. Blend until the soup is smooth and velvety, with no visible broccoli chunks remaining.

Bring it together with dairy:

Stir in milk and shredded cheddar cheese over low heat, stirring often until the cheese melts completely and the soup becomes creamy. Never let it boil at this stage, or the cheese can seize up.

The yogurt finish:

Remove from heat and whisk in Greek yogurt until it's fully incorporated and the soup has that luxurious texture. Taste and adjust salt and pepper because your palate knows best.

Serve with intention:

Ladle into bowls and top with extra cheddar, a dollop of yogurt, or whatever garnish makes you happy. Serve while it's still hot and the flavors are singing.

Save

There was a moment during a dinner party when my friend asked if this was made with heavy cream, and I got to tell her it was mostly Greek yogurt. The look of surprise on her face—that realization that something could taste this good and feel this light—that's when I knew the recipe had landed exactly where it needed to.

Texture Variations That Work

If you're someone who prefers soup with some bite, reserve a handful of broccoli florets before blending and stir them back in at the end. The contrast between silky blended soup and tender broccoli pieces gives you something to chew on, which changes the whole eating experience in the best way.

Cheese Swaps and Lightening Options

Sharp cheddar is wonderful, but you're not locked into it—a blend of aged cheddar with gruyere adds complexity, or try a good Vermont white cheddar for a tangier edge. If you want to lighten things even further without sacrificing flavor, reduced-fat cheddar works, though you might need to add an extra pinch of salt to compensate.

Serving and Storage Ideas

This soup feels even more special with crusty bread on the side or topped with toasted croutons for crunch. It stores beautifully in the refrigerator for up to 4 days, and reheats gently over low heat (never a hard boil) so the yogurt stays creamy.

• For a gluten-free version, swap the flour for cornstarch or a certified gluten-free flour blend in equal amounts.
• Leftovers can also be frozen in portions, though thaw overnight and reheat gently to preserve the smooth texture.
• A sprinkle of fresh chives or parsley on top adds brightness and makes each bowl feel a little more intentional.

Save

This soup has become one of those dishes I make when I want to feel taken care of, or when I want to take care of someone else. It's proof that comfort doesn't have to come at the cost of how you actually feel afterward.

Recipe FAQs

→ How can I make the texture chunkier?

Reserve some broccoli florets before blending and stir them in at the end for extra bite.

→ Can I use other cheeses instead of sharp cheddar?

A blend of cheeses or reduced-fat options can be used to adjust flavor and lighten the dish.

→ Is there a gluten-free thickening alternative?

Yes, substitute all-purpose flour with cornstarch or a gluten-free blend for thickening.

→ What tools are needed for preparation?

A large pot, wooden spoon, immersion or countertop blender, ladle, and measuring utensils are required.

→ How is the Greek yogurt incorporated without curdling?

Remove from heat before whisking in Greek yogurt gently to maintain a smooth, creamy texture.