Broccoli-Cheddar Soup with Fage Greek Yogurt February 4, 2015

Broccoli-Cheddar Soup with Fage Greek Yogurt

Everyone seems to love Creamy Broccoli and Cheddar Soup, but it’s the cream that adds the calories and fat. OK, it does add amazing flavor as well and definitely add to the texture of this delicious soup. When I tell  my friends that I made Broccoli and Cheddar Soup, the first thingIMG_5575 most of them ask me is “Does it taste like Panera’s Broccoli and Cheddar Soup?”

I had never had Panera’s version of this classic soup, so I went and bought a bowl. Yes, it is really delicious and now I understand why all of my friends love it. So I went on a recipe finding mission and found many copy-cat recipes for this soup. Not all the ingredients were the same, but I narrowed it down and chose the one that was posted by a guy that worked at Panera and knew the ingredients well.

As much as I love creamy soups or any soup this time of year, I still have those New Year’s Resolutions to eat less fat, sugar, etc. So to make this delicious Broccoli and Cheddar guilt free I decided to replace the cream in the recipe with Fage Non-fat Greek Yogurt. Except for the butter, the rest of the ingredients are all great for you. I used Fage non-fat, but you can use Fage whole Greek Yogurt. I strongly recommend Fage Yogurt because it is simply the best!Also many of you know, I love fresh grated nutmeg, it just is amazing in anything that is green or leafy, but already ground is OK, just make sure it is not 20 years old! haha

Well, I think it turned out amazing and I ate two bowls it was so good. So here is the recipe for a healthier version of Broccoli and Cheddar Soup! However, make sure you leave the bread bowl behind or it will eventually end up on your behind,LOL!

Broccoli-Cheddar Soup with Fage Greek YogurtIMG_5509 - CopyIMG_5502 - CopyIMG_5538 - Copy

prep time:15 min                  cook time: 30 min         yield: 8 servings


1 tbsp. butter

1 tbsp. olive oil

1 large red or vidalia onion, chopped

1/2 tsp. fresh grated nutmeg

1/2 cup melted butter

1/2 cup flour

4  cups non-fat Fage Greek YogurtIMG_5549 - CopyIMG_5552 - CopyIMG_5511 - Copy

4 cups chicken stock

5 cups fresh broccoli ( cut in small pieces)

2 cups, grated or julienne carrots

16 oz of sharp grated cheddar

salt and pepper to tasteIMG_5546 - Copy


Melt the butter and the olive oil on low heat in a heavy bottom soup pot and then add the onion. Grate or measure out the nutmeg and add that to the onion. Stir to distribute the nutmeg, olive oil and butter. Cook for about 5 minutes an then turn up the heat to medium, make a well in the center of the pot by pushing the onions to the sides of the pot. Pour the 1/2 cup melted butter in the center of the well and then add the flour. Whisk the flour and butter together to form a paste, then gently bring the onion into the Roux ( equal parts of fat and flour, used as a thickening agent). Stirring often cook for about 4 -5 minutes.

Slowly add the chicken stock and whisk well to blend the mixture into a smooth add the Greek yogurt and whisk again. Add only 4 cups of the broccoli and all of the carrots, stirring well and bring up to a simmer, let cook for about 25-30 minutes until the broccoli and carrots are cooked. Add the Cheddar Cheese and stir until melted through, now taste for salt and pepper. At this point puree the soup with an immersion blender, then add the last cup of small broccoli florets ( make sure they are very small to fit on a soup spoon). Let them cook another 15 minutes on low and your soup is ready.

Now, ladle up a big bowl, because it is not only delicious but a little healthier for you!IMG_5574 - CopyIMG_5575IMG_5572 - Copy

Stay Warm!

Chef Steff






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