Healthy Broccoli Cheddar Soup

Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add 1 diced yellow onion and 2 minced cloves of garlic. Sauté until softened, about 5 minutes.

Add 4 cups of low sodium vegetable broth, 4 cups of chopped broccoli florets, 1 peeled and diced large russet potato, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the broccoli and potatoes are very tender.

Carefully transfer the soup to a blender, or use an immersion blender, to blend until smooth. Return the soup to the pot.

Stir in 1 cup of shredded sharp cheddar cheese and 1/2 cup of nonfat greek yogurt until the cheese is melted and the soup is creamy. Heat through, but don't boil. Season with salt and pepper to taste.

Serve hot, garnished with additional shredded cheddar and a sprinkle of red pepper flakes if desired.