Lighter Broccoli Cheese Soup

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Indulge in the heartwarming embrace of this Lighter Broccoli Cheese Soup, a delightful remedy crafted specifically for those chilly days when you crave a bowlful of comfort. Picture this: a velvety blend of creamy textures, a symphony of cheesy richness, and a touch of soothing warmth that permeates your being, providing the ultimate culinary comfort that radiates from within your soup pot.

Designed with the home cook in mind, this recipe transforms leftover broccoli into a culinary masterpiece that transcends the ordinary. It’s a kitchen symphony that harmonizes the simplicity of ingredients with the complexity of flavors. As you embark on this culinary journey, you’ll discover the joy of transforming humble leftovers into a dish that’s as comforting to prepare as it is to savor.

Gather around the stove, embrace the aromas wafting through your kitchen, and immerse yourself in the easygoing rhythm of creating a soup that not only nourishes your body but also soothes your soul. Whether you’re a seasoned chef or a kitchen novice, this Lighter Broccoli Cheese Soup beckons you to experience the joy of homemade goodness. So, dust off that apron, grab a ladle, and let the comforting warmth of this soup fill your home with the promise of a satisfying, delicious meal that’s both familiar and exciting.

Try it with homemade Ciabatta Bread, fresh baked French Bread or some crusty Homemade French Baguettes.


Lighter Broccoli Cheese Soup

Lighter Broccoli Cheese Soup

Lighter Broccoli Cheese soup is a cold-weather remedy that hits all the right notes—creamy, cheesy, and soothing, a comfort that warms you from the inside out. This recipe is a great way to use left over broccoli.

  • Author: Simple Joy
  • Prep Time: :15
  • Cook Time: :45
  • Total Time: 1:00
  • Yield: 4 1x
  • Category: Soup
  • Method: Stove Top


Units Scale
  • 6 TBSPs butter
  • 1 large yellow onion, diced
  • 6 oz greek plain yogurt
  • 1 1/4 cup milk
  • 1/4 cup flour
  • 3 cups chicken stock
  • 4 cups broccoli florets
  • 1 large carrot, shredded
  • 2 cups of shredded cheese (1 cup sharp cheddar and 1 cup colby jack)


  1. Melt your butter over medium heat. Add the diced onions, and let cook until translucent.
  2. While the onions are cooking, put the greek yogurt into a two cup glass measuring cup, making sure that it completely fills the bottom (like no air bubbles). Fill it up to the two cup measure with your milk. Pour the combo into a bowl and whisk until combined.
  3. Once the onions are cooked, gradually add the flour, whisking in a little at a time until it fully combines with the butter. Let it cook for about three minutes, it will deepen in color.
  4. Gradually pour in the milk and yogurt mixture a very little at the time, whisking it into the flour and butter mixture. As you go, you want it to look like the smoothest mashed potatoes ever. If it is getting clumpy and weird, you are pouring in the liquid too fast. Once it is all added, and things are nice and smooth, gradually whisk in the chicken stock.
  5. Bring the mixture to a boil, and reduce the heat to very low and let it simmer uncovered for 20 minutes, allowing it to thicken. Note: If you have it set too hot, it will scorch the bottom of the pan, and make the base too thick. Make sure it is just bubbling.
  6. Add the broccoli and shredded carrots, allow it to come to a simmer again and then put the heat back to low. Allow it to simmer, uncovered, for 20 minutes, cooking the carrots and broccoli.
  7. Once the veggies are tender, move the soup in batches and blend OR use an immersion blender to break up the large pieces of broccoli.
  8. Stir in your cheese one cup at a time, remove from the heat, and dig in!
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