Broccoli Cheese Soup

Another soup recipe coming at you!  This one is possibly my new favorite (although I say that each time I make a new soup).  This time, though, I’m totally serious.  Broccoli cheese soup is definitely a weakness of mine.  I wanted to make it a little healthier, but I was nervous that it wouldn’t taste the same.  I’ve been super crazy lately with some apartment issues (totally stressed and angry all. the. time.), so I quickly whipped up this soup.  The flavors are SPOT ON.  I am in love.

This soup is slightly healthier using Chobani instead of cream – hello, protein!  Otherwise, it’s not too much different from your standard broccoli cheese soup.  No skimping on the cheese!
I packed it with broccoli and chopped carrots.  Gotta get your veggies somehow, you know.  I served these up with some whole wheat biscuits (a recipe I am still trying to get just right – not there yet).  You always need something for dunking with broccoli cheese soup.  Biscuits are excellent.  Sourdough rolls are too (just like my old favorite, Panera).
For the two of us, we had enough soup for 3 meals, which is always a plus!  I love having leftovers.  If you’re serving it for a family, I recommend making a double batch just so you have some leftovers!  Too good not to.


What is your favorite thing to dunk into soup?  Biscuits, rolls?  Grilled cheese?


Broccoli Cheese Soup

serves 6

Broccoli Cheese Soup

  • 2 Tbsp olive oil (or butter)
  • 1 cup onion, chopped (about 1 medium onion)
  • 1 cup carrots, sliced
  • 3 cloves garlic, minced
  • 3 cups chicken (or vegetable) broth
  • 2-12 oz. packages of frozen broccoli, thawed (or about 4 cups fresh broccoli, steamed)
  • 12 oz. cheddar cheese, shredded (3 cups)
  • 2 cups milk (I used whole)
  • 1 cup plain greek yogurt (I love Chobani)
  • salt and pepper, to taste

In a large pot over medium heat, heat the oil.

Add the onion, carrots, and garlic, and cook until onions are translucent and the carrots are slightly soft.

Add the broth and broccoli, and cook over medium low heat for about 15 minutes, covered, until carrots and broccoli are cooked through.

Stir in the cheese and milk until the cheese is melted and the soup is smooth. Remove from the heat, and stir in the greek yogurt, until smooth. Season with salt and pepper.
  • Jill

    How do you prevent the dairy in the soup from curdling?

    • Melinda

      Stir in the yogurt once you’ve taken the soup off the heat and allowed it to cool just slightly. OR you can take a spoonful or so of the hot soup and combine it with the yogurt BEFORE mixing it into the soup – this slightly tempers the yogurt so it isn’t shocked when added to the soup. Hope that helps 😉