Irresistibly Creamy One-Pot Healthy Broccoli Cheddar Soup

A comforting and nutritious creamy soup packed with broccoli and cheddar flavor.

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Course: Dinner

Cuisine: American

Keyword: broccoli cheddar soup, comfort food, creamy soup, healthy soup, one-pot recipe, vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: cups

Calories: 250kcal

1 tablespoon olive oil Enhances flavors while sautéing; substitute with canola oil if needed.
1 tablespoon butter Adds a rich creaminess; use more olive oil for a dairy-free version.
1 large yellow or white onion Provides a sweet, caramelized flavor; shallots can be a milder alternative.
3-4 cloves garlic Freshly minced for a flavor punch; jarred garlic works in a pinch, just use less.
1 pound fresh broccoli The star of the dish, offering nutritional benefits and color; cauliflower is a great substitute.
1 large Yukon Gold or Russet potato Creates a creamy texture without heavy cream; substitute with sweet potatoes for a twist.
4 cups water or vegetable broth Forms the base for this creamy soup; chicken broth is an option for non-vegetarians.
2 teaspoons kosher salt Essential for enhancing all flavors; adjust amount if using table salt.
1/4 teaspoon ground black pepper Adds a hint of warmth; feel free to omit for a milder flavor.

1/2 cup plain Greek yogurt Introduces creaminess while keeping it healthy; plant-based yogurt can be used for a vegan version.
4-6 ounces sharp cheddar cheese Provides that classic broccoli cheddar flavor; consider vegan cheddar as an alternative.

Prep the Broccoli: Start by chopping the broccoli into florets and tender stalks, discarding any tough parts.
Sauté Aromatics: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic for an additional minute.
Combine Ingredients: Add the broccoli stalks, potato, water or broth, kosher salt, and black pepper to the pot. Stir gently to combine, and cover the pot. Let it simmer for 15-18 minutes.
Blend Soup: Once the potato is tender, remove from heat. Stir in the Greek yogurt, then blend until smooth and creamy.
Cook Florets and Add Cheese: Return to the stove, adding the chopped broccoli florets. Cook for another 8-10 minutes until tender, then mix in the sharp cheddar cheese.
Serve: Ladle the soup into bowls and garnish with extra cheese if desired. Serve hot.

For an extra flair, top with a sprinkle of fresh black pepper. Store leftovers in an airtight container for up to 3 days in the fridge.