Broccoli Cheddar Soup

30 minutes
Amount of Servings
4 servings

¼ cup butter

1 small onion, finely chopped

3 garlic cloves, minced

¼ cup all-purpose flour

2 cups chicken or vegetable stock

2 teaspoons kosher salt

½ teaspoon black pepper

¼ teaspoon mustard

¼ teaspoon nutmeg

3 cups broccoli, cut into small florets

1 carrot, julienned

2 cups shredded cheddar cheese

1 cup whole milk

1 cup FAGE Total 0%, 2%, 5%, BestSelf Plain, or Sour Cream

Crushed red pepper flakes (optional)


Serve with crusty bread and extra yogurt.

  1. Melt butter in a large pot over medium-high heat. Add onion and sauté until translucent. Add garlic and flour and whisk together for another minute.
  2. Whisk in stock, salt, black pepper, mustard, and nutmeg. Cook for a few minutes until all the flour is incorporated into the stock.
  3. Add broccoli and carrot and cook at medium/low heat for about 15 minutes. Reserve a few broccoli pieces to garnish the soup.
  4. Using an immersion blender, blend the soup to desired consistency.
  5. Stir in cheese, milk, and yogurt until well combined.
  6. Serve topped with yogurt, pepper flakes, and reserved broccoli pieces.
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