2 tablespoons salted butter, divided
2 garlic cloves, minced
2 heaping cups broccoli, florets and stems
1/4 teaspoon salt
2 cups vegetable broth (or 2 teaspoons Better Than Bouillon Organic Vegetable Base  and 2 cups hot water)
1 tablespoon flour
1/4 cup full-fat, plain Greek yogurt
1/4 cup warm water
1/2 cup shredded cheddar cheese, like Cabot Clothbound Cheddar 
- Heat a medium saucepan over medium heat, melt 1 tablespoon butter. Add the garlic and cook for 1 to 2 minutes, until the garlic is fragrant. Stir in the broccoli until it is coated in butter. Salt liberally (about 1/4 teaspoon). Reduce heat to low, cover, and steam until the broccoli turns bright green, about 5 to 7 minutes. Add vegetable broth and cover.
- Meanwhile, in a small, nonstick sauté pan, heat 1 tablespoon butter until melted. Whisk in the flour until fully incorporated and cook until the flour turns golden, a few minutes. Whisk in the Greek yogurt followed by the warm water. Whisk until a thick, clump-free sauce forms. Add the cheddar cheese and whisk until the cheese melts. Turn off the heat.
- Blend the broccoli soup with an immersion blender or carefully transfer the soup to a standup blender. Blend it until it's mostly smooth, leaving a few stems and broccoli pieces intact. Whisk in the creamy cheese sauce. Salt and pepper to taste if necessary. Serve immediately.
- Soups/Stews, Cream
- North American
- Serves 4
- Cook Time
- 30 minutes