Broccoli Cheddar Soup

30 minutes

55 g butter

1 small onion, finely chopped

3 garlic cloves, minced

35 g cup all-purpose flour

475 ml chicken or vegetable stock

2 teaspoons kosher salt

½ teaspoon black pepper

¼ teaspoon mustard

¼ teaspoon nutmeg

270 g broccoli, cut into small florets

1 carrot, julienned

250 g shredded cheddar cheese

235 ml whole milk

150 g FAGE Total 0%, 2%, 5%

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.
    Stir in cheese, milk, and yogurt until well combined.
  5. Serve topped with yogurt, pepper flakes, and reserved broccoli pieces.