Creamy Broccoli Cheddar Lightened (Printable)

Velvety blend of broccoli and sharp cheddar enriched with creamy Greek yogurt for a lighter touch.

# What You 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
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)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 4-5 minutes until softened. Add garlic and cook for 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, ensuring the mixture stays smooth and free of lumps.
04 - Add broccoli florets, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered for 12-15 minutes until the 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, until cheese is melted and soup is creamy. Do not boil.
07 - Remove from heat and whisk in Greek yogurt until fully incorporated. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with extra cheddar or a dollop of yogurt if desired.

# Expert Suggestions:

01 -
  • The soup comes together in under an hour, making weeknight dinners feel less like a chore and more like an act of kindness to yourself.
  • Greek yogurt swapped in for most of the heavy cream means you get that silky texture without the guilt, so you can actually enjoy seconds.
  • Sharp cheddar does the real flavor work here, so every bite tastes intentional and satisfying, never watered down.
02 -
  • Don't skip the roux step—those few minutes of flour cooking with oil create the thickening agent that makes this soup feel substantial without cream overload.
  • Whisking the yogurt in off heat is crucial; adding it to boiling soup can cause it to separate and break, ruining the silky texture you worked for.
03 -
  • Taste the soup before adding the yogurt—knowing exactly what it needs helps you season the yogurt mixture perfectly instead of trying to balance flavors afterward.
  • Keep the heat low when melting cheese and stirring in yogurt because high heat is the enemy of creaminess in dairy-based soups.
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