Creamy, cheesy, and packed with fresh broccoli, this healthier take on the classic broccoli cheddar soup is perfect for a cozy lunch or dinner. Made with Greek yogurt for creaminess and lightened-up ingredients, it’s a comforting dish you can feel good about serving the whole family. Learn how to make this easy broccoli cheddar soup, along with expert tips, storage advice, and answers to frequently asked questions below!
Table of Contents
- Why I Love This Recipe
- Ingredients You’ll Need
- Substitutions and Variations
- Directions: How to Make Broccoli Cheddar Soup
- How to Store Leftovers and Make Ahead
- Final Thoughts
- Connect With Me
Why I Love This Recipe
Broccoli cheddar soup has always been one of my go-to comfort foods for as long as I can remember. Whether it’s a chilly day or I’m just in the mood for something warm and hearty, this soup never fails to hit the spot. My version keeps all the rich, cheesy flavor but is made lighter with wholesome ingredients like Greek yogurt and cutting the broth by using water. This healthy take allows you to indulge in creamy, cheesy goodness while feeling great about what you’re eating.
Ingredients You’ll Need
Here’s a breakdown of the ingredients for this delicious broccoli cheddar soup, including tips and substitution ideas:
- Broccoli (2 heads): Use fresh broccoli for the best flavor and texture. Look for bright green heads with firm stalks. Frozen broccoli can also work in a pinch.
- Onions (2 small or 1 large) & Garlic (6 cloves): These add depth of flavor and aromatic richness to the soup.
- Butter (2 tbsp) & Olive Oil (2 tbsp): A mix of butter and olive oil gives you the creamy flavor while keeping it a bit lighter.
- Potatoes (2 medium): They help thicken the soup naturally without the need for heavy cream.
- Cheddar Cheese (2 cups shredded): Sharp cheddar is key for bold flavor. Opt for freshly grated cheese to ensure it melts smoothly.
- Greek Yogurt (½ cup): Adds creaminess with a protein boost and keeps the soup light. You can substitute with coconut milk for a dairy-free option.
- Chicken or Vegetable Broth (2 cups): Use low-sodium broth to control the salt level.
- Water (3 cups): Helps balance the flavor and keeps the soup from becoming too rich.
- Salt and Pepper (to taste): Essential for seasoning.
Substitutions and Variations
- Cheese: Swap out cheddar for Gruyere or a mix of Parmesan and mozzarella for a different flavor profile.
- Vegetables: Add carrots or cauliflower for extra nutrients and flavor.
- Spices: A pinch of smoked paprika or nutmeg can elevate the flavor.
- Dairy-Free: Use coconut milk instead of Greek yogurt and plant-based cheese for a dairy-free option.
Directions: How to Make Broccoli Cheddar Soup
- In a large pot over medium heat, melt the butter and olive oil. Add the onions and garlic, cooking until fragrant and softened, about 5 minutes.
- Add the chopped broccoli, diced potatoes, chicken broth, and water. Season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the soup to your desired consistency. For a chunkier soup, blend only half the mixture.
- Stir in the shredded cheddar cheese and Greek yogurt until melted and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with extra shredded cheese, a sprinkle of black pepper, and fresh herbs if desired. Serve with crusty bread for the ultimate comfort meal.
Expert Tips for Making Broccoli Cheddar Soup
Use Fresh Ingredients: Fresh broccoli and sharp cheddar make a huge difference in flavor. Avoid pre-shredded cheese, as it often contains anti-caking agents that prevent smooth melting.
Thicken Naturally: Potatoes are a great way to thicken the soup without adding extra cream or flour.
Simmer, Don’t Boil: Once the cheese is added, keep the soup on low heat to prevent it from separating.
Blend Carefully: If using a traditional blender, let the soup cool slightly and blend in batches to avoid spills.
How to Store Leftovers and Make Ahead
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Yes, broccoli cheddar soup can be frozen! Let the soup cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: You can prepare the soup base (without cheese and yogurt) a day in advance. Store in the fridge and reheat, adding the cheese and yogurt just before serving.
FAQ’s About Broccoli Cheddar Soup
More Soup Recipes:
Final Thoughts
This healthy broccoli cheddar soup is the ultimate comfort food that doesn’t sacrifice flavor for nutrition. Creamy, cheesy, and loaded with fresh broccoli, it’s a dish the whole family will love. Whether you’re making it for a cozy weeknight dinner or prepping ahead for busy days, this recipe is sure to become a favorite. Don’t forget to share your creations with me on Instagram—I love seeing your photos! Enjoy!
Connect With Me
For more easy, everyday recipes that make life simpler and more delicious, explore my website at MayEightyFive.com. Follow me on Instagram for more food inspiration and tips, and join the conversation on Facebook where I share recipes daily!
Healthy Broccoli Cheddar Soup
Make this healthy, creamy broccoli cheddar soup with Greek yogurt and sharp cheddar cheese. Easy, comforting, and perfect for a lighter take on a classic favorite!
Ingredients
- 2 small onions or 1 large, diced
- 6 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 heads of broccoli, chopped (including stems)
- 2 medium potatoes, peeled and diced
- 2 cups shredded sharp cheddar cheese
- ½ cup Greek yogurt or coconut milk (for a dairy-free option)
- 2 cups vegetable or chicken broth
- 3 cups water
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 5 minutes.
- Add minced garlic and sauté for 1-2 minutes until fragrant. Season with salt and pepper.
- Add the diced potatoes, broccoli, broth, and water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
- Using an immersion blender, puree the soup until smooth. For a chunkier texture, leave some broccoli pieces unblended.
- Remove the pot from heat. Stir in the Greek yogurt or coconut milk until combined. Gradually add the shredded cheddar cheese, stirring until fully melted and incorporated.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- Ladle the soup into bowls and serve warm. Optionally, garnish with extra shredded cheese, croutons, or a sprinkle of black pepper for added flavor.
Notes
- Make Ahead: Prepare the soup up to the blending step, then store in the fridge for up to 3 days. Add yogurt and cheese just before reheating for best results.
- Freezing: This soup freezes well! Cool completely, store in an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Add Protein: For extra protein, stir in cooked shredded chicken or chickpeas.
- Cheese Options: While sharp cheddar is classic, feel free to use Gruyere or a mix of cheeses for added depth of flavor.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 467Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 65mgSodium: 648mgCarbohydrates: 27gFiber: 6gSugar: 5gProtein: 21g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
