Creamy Broccoli Cheddar Soup
A lighter, wholesome take on classic broccoli cheddar soup — creamy, cheesy, and full of comfort for any season.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, shredded
- 3 cups broccoli florets, chopped
- 3 cups vegetable broth
- 1 cup milk
- 1/2 cup Greek yogurt
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp flour
- 1/4 tsp nutmeg
- salt and pepper to taste
Instructions
- Sauté onion, garlic, and carrots in olive oil and butter.
- Add flour and cook for 1 minute to form a roux.
- Pour in broth and add broccoli; simmer until tender.
- Blend part of the soup, then add milk, yogurt, and cheese.
- Season, stir until smooth, and serve hot.
Notes
Use fresh shredded cheese for the best melting. Freezes well for up to 2 months.