Healthy Broccoli Cheddar Soup Recipe

I made my Creamy Broccoli Cheddar Soup where onion and garlic mingle with broccoli and sharp cheddar. A drizzle of olive oil, the smoothness of low fat milk, and a pinch of nutmeg create a satisfying blend with 20 grams protein per serving. I enjoy this healthy twist on classic.

I’ve been working on a secret twist to one of my favorite soups, and I think you’re really going to dig it. My Healthy Broccoli Cheddar Soup is a clever mix of flavors that also packs 20 grams of protein per serving.

I start by heating 1 tbsp olive oil in the pot and toss in a diced medium onion along with 2 garlic cloves, minced just right. A diced large carrot is next in line to bring a subtle sweetness as it cooks with 4 cups of low sodium vegetable broth and 4 cups of broccoli florets.

I then stir in 2 tbsp whole wheat flour to create a smooth base before mixing in 2 cups of low fat milk along with 1/2 cup plain Greek yogurt. Finally, 2 cups of sharp cheddar cheese are folded in to complete the dish.

This isn’t your typical creamy broccoli cheddar soup — its bold flavors and high protein twist make it a standout among other healthy soup recipes.

Why I Like this Recipe

I like this recipe because it gives me a good balance between creamy indulgence and healthy ingredients. I love that the Greek yogurt and cheddar cheese mix together perfectly, making it a treat that still feels like a nutritious meal. I also appreciate how simple it is to make—even if I mess up sometimes, the step-by-step instructions keep it pretty fool-proof. Plus, having all that protein courtesy of the low fat milk and yogurt makes me feel like I’m actually taking care of myself, not just eating comfort food. And finally, the explosion of flavors from the veggies really wins me over every time I cook it up.

Ingredients

• Olive oil adds good fats and helps sauté the veggies.

  Its healthy and gives a mild nutty flavor.

• Onion and garlic pack nice antioxidants and a sharp taste, they really lift up the soup base.
• Broccoli is loaded with fiber and vitamins.

  It is super healthy and gives a fresh, earthy taste.

• Cheddar cheese brings in protein and calcium, making the soup rich and extra cheesy.
• Greek yogurt lends creaminess and a tangy kick while adding a dose of extra protein.
• Carrot gives a natural sweetness along with a boost of vitamins to keep it balanced.

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 large carrot, diced
• 4 cups broccoli florets (from about 1 large head)
• 4 cups low sodium vegetable broth
• 2 tbsp whole wheat flour
• 2 cups low fat milk (or unsweetened almond milk)
• 1/2 cup plain Greek yogurt
• 2 cups sharp cheddar cheese, shredded
• Salt and pepper, to taste
• Optional: a pinch of nutmeg

How to Make this

1. Heat 1 tbsp olive oil in a large pot over medium heat and add the diced onion. Let it soften for about 3-4 minutes.

2. Stir in the minced garlic and diced carrot; cook them with the onion until they are just tender.

3. Add the 4 cups of broccoli florets into the pot and pour in the 4 cups of low sodium vegetable broth.

4. Let everything come to a low simmer for about 10-12 minutes until the broccoli and carrot are mostly cooked.

5. In a small bowl, mix the 2 tbsp of whole wheat flour with a bit of the low fat milk to make a smooth paste to avoid lumps.

6. Give that paste to the soup along with the rest of the 2 cups of low fat milk, stirring well.

7. Allow the soup to cook for another 5 minutes, stirring occasionally, so that it begins to thicken up a bit.

8. Remove the pot from heat and stir in the 1/2 cup of plain Greek yogurt until it’s fully incorporated.

9. Gradually add the 2 cups of shredded sharp cheddar cheese (and a pinch of nutmeg if using) stirring constantly until the cheese has melted through.

10. Season generously with salt and pepper, then give it a final stir, serve hot, and enjoy your comfort food treat.

Equipment Needed

1. Large pot
2. Chef’s knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Stirring spoon
7. Small bowl
8. Whisk

FAQ

Healthy Broccoli Cheddar Soup Recipe Substitutions and Variations

• Olive oil can be subbed with canola oil or even a small amount of butter if you prefer.
• If you dont have low sodium vegetable broth, try using chicken broth or a homemade veggie version.
• You can swap out low fat milk for oat milk or soy milk, both work well in this soup.
• If plain Greek yogurt isnt available, low fat sour cream works as a good substitute.
• For sharp cheddar, you can try using colby cheese or monterey jack if thats what you have on hand.

Pro Tips

• Try sasting the onions really well at the start so they get a nice soft texture before addin the garlic and carrot. This helps build up a richer base flavor that makes the soup way better.

• When mixin the flour and milk, stir them continuously to avoid any lumpy bits. It might be a good idea to whisk ’em in a small bowl before addin it to the main pot.

• Make sure that after addin the cheese, the soup isn’t too hot or else the cheese might get gritty. Let it cool off just a bit before messing with it too much.

• If you’re feeling extra, add a pinch o’ nutmeg when you combine the cheese. It gives the soup a nice little flavor twist that elevates every spoonful.