Delicious Broccoli Cheddar Soup with Greek Yogurt

Here is my favorite broccoli cheddar soup recipe, made lighter and healthier with Greek yogurt instead of heavy cream, plus lots of tender broccoli, sharp cheddar cheese, and simple seasonings.

This soup has become our go-to dinner on busy weeknights. It’s ready in about 30 minutes, and my kids actually ask for seconds. Plus, I love that the Greek yogurt adds creaminess and protein without making it too heavy.

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this soup, and you’ll want to use both the florets and the stalks since they’re packed with flavor. Look for broccoli heads that are dark green with tight, compact florets and firm stalks – avoid any that look yellowing or wilted. If fresh broccoli isn’t available, frozen will work in a pinch, but keep in mind it may release extra water into your soup, so you might need to adjust the liquid slightly. Don’t toss those stalks! Just peel off the tough outer layer and chop them up – they’ll blend right into the soup and add great texture.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Butter: As mentioned in the recipe, you can use all olive oil instead of butter if you prefer. Just use 2 tablespoons of olive oil total.
• Fresh broccoli: Frozen broccoli works great here too. Use about 1 pound of frozen florets – no need to thaw them first, just add them directly to the pot.
• Potato: Either Yukon Gold or Russet potatoes work well for this recipe. You can also try sweet potato for a slightly different flavor, though it will change the taste a bit.
• Greek yogurt: If you don’t have Greek yogurt, regular sour cream works as a substitute. Use the same amount and stir it in at the end just like you would with the yogurt.
• Sharp cheddar cheese: While sharp cheddar gives the best flavor, you can use mild cheddar or even a mix of cheddar and Gruyere. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly.
• Vegetable broth: Water works fine, or you can use chicken broth instead of vegetable broth. The flavor will be slightly different but still tasty.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli cheddar soup is adding the cheese while the soup is still boiling, which causes it to separate and become grainy instead of smooth and creamy – always remove the pot from heat and let it cool for a few minutes before stirring in the cheese.

Another common error is overcooking the broccoli, which turns it mushy and gives the soup a dull, gray-green color rather than keeping that nice bright green – aim to cook the broccoli just until tender, about 5-7 minutes.

When adding the Greek yogurt, make sure to temper it first by whisking a few spoonfuls of the hot soup into the yogurt before adding it to the pot, otherwise it can curdle from the sudden temperature change.

Finally, don’t skip seasoning at the end – taste your soup after adding the cheese and yogurt, as you’ll likely need to adjust the salt and pepper since the dairy can mellow out the flavors.

What to Serve With Broccoli Cheddar Soup?

This soup is pretty hearty on its own, but I love serving it with a crusty bread bowl or some warm sourdough for dipping. If you want to make it a complete meal, a simple side salad with mixed greens and a light vinaigrette balances out the richness of the cheese really nicely. You could also serve it alongside a half sandwich – turkey and avocado or ham and swiss both work great. For extra crunch, top your soup with some homemade croutons or even crumbled bacon if you’re feeling fancy.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two, so it’s great for meal prep. Just give it a good stir before reheating since it might separate a little.

Freeze: You can freeze this soup for up to 2 months, but keep in mind that the Greek yogurt and cheese might make the texture a bit grainy when thawed. If you’re planning to freeze it, consider leaving out the yogurt and cheese, then stir them in fresh after reheating for the best results.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring often to keep it from sticking. You can also microwave it in 1-minute intervals, stirring between each one. If it looks separated, just whisk it together or blend it quickly to bring it back to creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 38-48 g
• Fat: 38-50 g
• Carbohydrates: 90-110 g

Ingredients

• 2 tsp kosher salt
• 1 lb fresh broccoli (cut into florets)
• 3 garlic cloves, minced
• 4 cups water or vegetable broth
• 1/4 tsp ground black pepper
• 1 tbsp butter (I like Kerrygold for richness)
• 4 oz sharp cheddar cheese, grated (I use aged sharp cheddar for best flavor)
• 1 large Yukon Gold or Russet potato, peeled and chopped
• 1 tbsp olive oil
• 1 large yellow or white onion, peeled and chopped
• 1/2 cup plain Greek yogurt (room temperature)

Step 1: Prepare the Broccoli

• 1 lb fresh broccoli (cut into florets)

Separate the broccoli florets from the stalks.

Trim away any tough parts from the stalks and chop the tender portions into small pieces (about 2 cups).

Chop the florets into bite-sized pieces (about 3 cups) so they fit well on a spoon.

Set both the stalks and florets aside in separate piles.

Step 2: Sauté the Aromatics

• 1 tbsp olive oil
• 1 tbsp butter (I like Kerrygold for richness)
• 1 large yellow or white onion, peeled and chopped
• 3 garlic cloves, minced

Heat the olive oil and butter together in a large soup pot over medium heat.

Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the minced garlic and cook for another minute, just until fragrant.

I like to use Kerrygold butter here for its rich flavor.

Step 3: Simmer the Soup Base

• Broccoli stalks from Step 1
• 1 large Yukon Gold or Russet potato, peeled and chopped
• 4 cups water or vegetable broth
• 2 tsp kosher salt
• 1/4 tsp ground black pepper

Add the chopped broccoli stalks (from Step 1) and chopped potato to the pot with the sautéed aromatics.

Pour in the water or vegetable broth and season with kosher salt and black pepper.

Bring the mixture to a gentle simmer, then cover the pot and cook for 15 to 18 minutes, or until the potatoes are very tender and can be easily mashed with a fork.

Step 4: Add Yogurt and Blend the Soup

• 1/2 cup plain Greek yogurt (room temperature)

Remove the pot from the heat and stir in the Greek yogurt.

Use an immersion blender to blend the soup base until completely smooth.

If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender (filling it only halfway each time), then return it to the pot.

For a velvety texture, I like to blend a little bit longer than usual.

Step 5: Cook Broccoli Florets

• Broccoli florets from Step 1

Stir the reserved chopped broccoli florets (from Step 1) into the blended soup.

Return the pot to medium heat and cook, uncovered, for 8 to 10 minutes, or until the broccoli florets are just tender but still bright green.

This keeps the soup flavorful and ensures the broccoli pieces add some texture.

I always keep an eye on the color so the broccoli doesn’t overcook.

Step 6: Add Cheddar and Finish Soup

• 4 oz sharp cheddar cheese, grated (reserve some for garnish)

Stir 1 cup of the grated sharp cheddar cheese into the hot soup until melted and fully incorporated.

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Ladle the soup into bowls and sprinkle each serving with the remaining cheese as a garnish.

Delicious Broccoli Cheddar Soup with Greek Yogurt

Delicious Delicious Broccoli Cheddar Soup with Greek Yogurt recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1000 kcal

Ingredients

  

• 2 tsp kosher salt
• 1 lb fresh broccoli (cut into florets)
• 3 garlic cloves, minced
• 4 cups water or vegetable broth
• 1/4 tsp ground black pepper
• 1 tbsp butter (I like Kerrygold for richness)
• 4 oz sharp cheddar cheese, grated (I use aged sharp cheddar for best flavor)
• 1 large Yukon Gold or Russet potato, peeled and chopped
• 1 tbsp olive oil
• 1 large yellow or white onion, peeled and chopped
• 1/2 cup plain Greek yogurt (room temperature)

Instructions

 

• Separate the broccoli florets from the stalks. Trim away any tough parts from the stalks and chop the tender portions into small pieces (about 2 cups). Chop the florets into bite-sized pieces (about 3 cups) so they fit well on a spoon. Set both the stalks and florets aside in separate piles.
• Heat the olive oil and butter together in a large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, just until fragrant. I like to use Kerrygold butter here for its rich flavor.
• Add the chopped broccoli stalks (from Step 1) and chopped potato to the pot with the sautéed aromatics. Pour in the water or vegetable broth and season with kosher salt and black pepper. Bring the mixture to a gentle simmer, then cover the pot and cook for 15 to 18 minutes, or until the potatoes are very tender and can be easily mashed with a fork.
• Remove the pot from the heat and stir in the Greek yogurt. Use an immersion blender to blend the soup base until completely smooth. If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender (filling it only halfway each time), then return it to the pot. For a velvety texture, I like to blend a little bit longer than usual.
• Stir the reserved chopped broccoli florets (from Step 1) into the blended soup. Return the pot to medium heat and cook, uncovered, for 8 to 10 minutes, or until the broccoli florets are just tender but still bright green. This keeps the soup flavorful and ensures the broccoli pieces add some texture. I always keep an eye on the color so the broccoli doesn’t overcook.
• Stir 1 cup of the grated sharp cheddar cheese into the hot soup until melted and fully incorporated. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and sprinkle each serving with the remaining cheese as a garnish.