# What You Need:
→ Vegetables
01 - 1 large head broccoli (about 1 lb), cut into florets
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Liquids
06 - 4 cups low-sodium vegetable broth
07 - 1 cup low-fat milk
→ Dairy
08 - 1 cup shredded sharp cheddar cheese
09 - 3/4 cup plain Greek yogurt
→ Pantry
10 - 2 tablespoons olive oil
11 - 2 tablespoons all-purpose flour
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 teaspoon smoked paprika
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 4 to 5 minutes until softened. Add garlic and cook for 1 minute more.
02 - Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes until no dry flour remains.
03 - Gradually add vegetable broth while stirring, ensuring the mixture stays smooth.
04 - Add broccoli florets, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered for 12 to 15 minutes until the broccoli is very tender.
05 - Use an immersion blender to puree the soup directly in the pot until smooth, or transfer to a blender in batches and return to the pot.
06 - Stir in milk and shredded cheddar cheese. Cook over low heat, stirring, until cheese is melted and soup is creamy. Do not boil.
07 - Remove from heat and whisk in Greek yogurt until fully incorporated. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with extra cheddar or a dollop of yogurt if desired.
