The perfect bowl of comfort for cold winter months!
This One Pot Broccoli Cheddar Soup is a cozy classic that is cheesy, creamy, and oh so comforting.
I love love love broccoli cheddar soup, but I find the classic recipes have so much potential to be more nutritious.
So after many batches and lots of recipe testing, I finally found the perfect combo that turned this traditional hearty soup into a tasty AND nutritious meal! And the best part? It is made in one pot and ready in under 30 minutes.
One Pot Broccoli Cheddar Soup
- 2 tbsp butter, ghee, or olive oil
- 1/2 medium onion diced
- 1 cup shredded carrots
- 4 cloves garlic
- 2 tbsp all-purpose flour
- 2 cups chicken bone broth or broth of choice
- 2 cups milk of choice (I used 2%)
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 4-6 cups broccoli florets chopped
- 6-8 oz freshly-grated sharp cheddar cheese, plus more for garnishing (I highly recommend using freshly shredded from a block instead of pre-shredded cheese)
- 1 small container Greek yogurt (I used Fage 5% plain greek yogurt- 5.3 oz)
- Heat butter or oil in a large pot over medium-high heat until melted. Add onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for an additional 1-2 minutes. Add the carrots and flour and sauté for an additional 2-3 minutes, stirring frequently.
- Add the bone broth, milk, and spices (salt, pepper, and dry mustard). Stir to combine. Bring the soup to a simmer, stirring occasionally.
- Reduce heat to medium and add the broccoli and cheddar cheese. Stir until cheese is fully melted. Continue cooking for 2-5 minutes, or until the broccoli reaches your preferred texture/tenderness.
- Slowly add Greek yogurt and stir until Greek yogurt is fully incorporated into the soup.
- Serve warm. Garnish with extra cheddar cheese if preferred. Enjoy!
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INGREDIENTS AND SWAPS
- Butter, ghee, or oil
- A small amount of butter, ghee, or oil is needed in this recipe for sautéing the onions/garlic. I used butter in mine to help give it a slightly richer taste, but any form of fat would work perfectly fine!
- This recipe keeps it simple with onion, broccoli, and carrots. Although you can swap these out for any veggie if you’d like to switch it up and experiment with something new!
- Salt, pepper, and dry mustard. That’s it! You can also use regular mustard as well if you don’t have dry mustard on hand.
- Broccoli cheddar soup usually contains heavy cream, but this lightened up version uses milk instead. I used 2%, but any milk or cream of choice will work just fine. Although, if you do use a nonfat or dairy free milk, that will alter the thickness/creaminess of the recipe. This recipe also calls for chicken bone broth, which helps to increase the amount of protein and nutrients. If you can’t find bone broth, chicken broth or stock will work perfectly fine too.
- Most cream based soups use flour to help with thickening. I did use flour in this recipe, but I used a smaller amount than most traditional recipes and found that it didn’t have any impact on the thickness. I also used Greek yogurt in addition to the milk listed above. Adding Greek yogurt helps with the thickness/creaminess, while providing tons of nutrients and protein.
- Cheddar Cheese
- The ingredient that qualifies this as a broccoli CHEDDAR soup. I used sharp cheddar, but feel free to experiment with any cheese of choice. NOTE: Pre-shredded cheese contains a coating to help it not stick in the package. This coating may impact how the cheese melts. Therefore I recommend buying a block of cheese and grating/shredding it yourself. It only takes a few extra minutes and is worth it!
- Sauté garlic and onion in butter, ghee, or oil of choice.
- Add carrots and flour and sauté for an additional 2-3 minutes.
- Add bone broth, milk, and spices. Bring to a simmer.
- Add cheddar cheese and broccoli. Stir until cheese is fully melted.
- Mix in Greek yogurt and stir until combined. Serve warm. Garnish with extra cheese, if preferred
I CAN’T WAIT TO SEE YOU TRY IT!
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