Description
This high protein broccoli cheddar soup is a creamy, comforting dish packed with fresh broccoli, sharp cheddar cheese, and Greek yogurt for a nutritious boost. It’s perfect for a satisfying meal that balances flavor and health, and can easily be made vegetarian by using vegetable broth.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli, chopped into small florets
- 1 medium onion, diced
- 3 cloves garlic, minced
Dairy
- 2 cups sharp cheddar cheese, shredded
- 1 cup plain Greek yogurt
Liquids
- 4 cups chicken broth (or vegetable broth for vegetarian option)
Oils and Seasoning
- 2 tablespoons olive oil
- Black pepper, to taste
- Salt, to taste (optional)
Instructions
- Prepare Ingredients: Wash and chop the broccoli into small florets. Dice the onion and mince the garlic cloves thoroughly to prepare them for sautéing.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and soft. Add minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- Simmer Broccoli: Add the chopped broccoli and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the broccoli becomes tender.
- Blend the Soup: Using an immersion blender or a countertop blender, blend the soup until smooth and creamy, making sure there are no large chunks remaining.
- Add Cheese and Yogurt: Stir in the shredded cheddar cheese and Greek yogurt into the blended soup. Mix until the cheese melts completely and the soup reaches a creamy consistency. Adjust the thickness by adding more broth or water as needed. Season with black pepper and salt to taste.
- Serve: Serve the soup warm, optionally garnished with extra shredded cheddar cheese or a drizzle of olive oil for added flavor and presentation.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the consistency by adding more broth or water if the soup is too thick.
- Use sharp cheddar cheese for a stronger flavor.
- Greek yogurt adds protein and creaminess without excess fat; for dairy-free options, consider a non-dairy yogurt alternative.
- Season with salt carefully as cheese can add saltiness.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
