Description
This high protein broccoli cheddar soup combines fresh broccoli, sharp cheddar cheese, and creamy Greek yogurt to create a nutritious and comforting dish. Perfect for a cozy meal, it is packed with protein and rich flavors, making it a hearty and healthy option for any season.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli, chopped into small florets
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
Dairy
- 2 cups sharp cheddar cheese, shredded
- 1 cup plain Greek yogurt
Seasonings and Oils
- 2 tablespoons olive oil
- Black pepper to taste
- Salt to taste (optional)
Instructions
- Prepare Vegetables: Wash and chop the broccoli into small florets, dice the onion, and mince the garlic to ensure all ingredients are ready for cooking.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Cook 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 Soup: Using an immersion blender or a countertop blender, blend the soup until it reaches a smooth consistency.
- Add Cheese and Yogurt: Stir in the shredded cheddar cheese and Greek yogurt until fully melted and creamy. Adjust the soup’s consistency by adding more broth or water if needed. Season with black pepper and salt to taste.
- Serve: Pour the soup into bowls and serve warm. Optionally, garnish with extra shredded cheese or a drizzle of olive oil for added flavor.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the amount of cheese to your liking for a milder or stronger cheddar flavor.
- Use an immersion blender for easier blending directly in the pot or carefully transfer to a countertop blender in batches.
- Greek yogurt adds creaminess and protein but avoid cooking it on high heat to prevent curdling; add it after blending off heat.
- Salt is optional; black pepper adds a nice mild spice.
- Soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
