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Recipes

High Protein Broccoli Cheddar Soup

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Ingredients (Serves 4–6):

1 tablespoon butter
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
¼ cup all-purpose flour (or gluten-free flour)
½ teaspoon smoked paprika
3 cups vegetable broth (“not chicken” style recommended)
4 cups broccoli, chopped into small florets
1 cup milk (dairy or unsweetened almond milk)
1 cup plain Greek yogurt (for creaminess & protein)
2 cups shredded sharp cheddar cheese
Salt and black pepper, to taste

Instructions:

Sauté veggies: In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened (about 5–6 minutes). Stir in garlic and cook 1 more minute.
Make the roux: Sprinkle in flour and smoked paprika. Stir constantly for 1–2 minutes to cook out the raw flour taste.
Add broth & broccoli: Slowly whisk in the vegetable broth. Add broccoli florets. Bring to a simmer, cover, and cook for 10–12 minutes until broccoli is tender.
Blend (optional): For a smoother soup, use an immersion blender to blend part of the soup. Leave some chunks if you prefer a hearty texture.
Creamy finish: Reduce heat to low. Stir in milk and Greek yogurt until smooth. Gradually add cheddar cheese, stirring until melted and creamy.
Season & serve: Taste and adjust seasoning with salt and pepper. Serve hot with extra cheese on top if desired.

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