Description of this recipe:
This isn’t your grandma’s bland broccoli cheese soup! We’ve taken a classic comfort food and transformed it into a nutritional powerhouse, packed with protein, vitamins, and flavor. This High-Protein Broccoli Cheddar Soup is incredibly creamy, cheesy, and satisfying, while also being a healthier option than traditional versions. It’s the perfect weeknight meal for those chilly evenings, providing warmth and comfort without the guilt. We swap heavy cream for lighter, protein-rich ingredients like Greek yogurt or cottage cheese, and load it up with fresh broccoli and sharp cheddar for a flavor explosion in every spoonful.
Why you will love this recipe:
You’ll absolutely adore this recipe because it delivers on so many levels:
- It’s incredibly delicious: The combination of tender broccoli, sharp cheddar, and creamy texture is simply irresistible. It’s a flavor profile that appeals to both kids and adults.
- It’s packed with protein: Thanks to the Greek yogurt or cottage cheese, this soup provides a significant boost of protein, keeping you feeling full and satisfied for longer. This is a great way to sneak extra protein into your diet without sacrificing taste.
- It’s healthy and nutritious: We’ve minimized the fat and maximized the nutrients by using low-fat milk and plenty of fresh broccoli. Broccoli is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants.
- It’s easy to make: This recipe comes together quickly and easily, making it perfect for busy weeknights. With just a few simple steps, you can have a steaming bowl of delicious and nutritious soup on the table in under an hour.
- It’s customizable: You can easily adjust the ingredients to suit your taste preferences. Add more vegetables, different types of cheese, or spices to create your own unique version of this soup.
- It’s budget-friendly: This recipe uses readily available and affordable ingredients, making it a great option for those on a budget.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets, chopped
- 1 medium carrot, shredded
- 4 cups low-sodium chicken or vegetable broth
- 1 cup low-fat milk
- 1 cup plain Greek yogurt (or 1/2 cup cottage cheese)
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and black pepper, to taste
- Optional garnishes: extra cheddar cheese, chopped parsley, croutons
Preparation:
Step 1: Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. This step is crucial for building a flavorful base for the soup. Ensure the garlic doesn’t burn, as it can become bitter.
Step 2: Cook Vegetables: Add the chopped broccoli florets and shredded carrot to the pot. Stir well to combine with the sautéed onions and garlic. Pour in the low-sodium chicken or vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes, or until the broccoli and carrots are tender. This step softens the vegetables and allows them to release their flavors into the broth.
Step 3: Add Creaminess: Stir in the low-fat milk. If you prefer a thicker soup, whisk together the cornstarch with 2 tablespoons of water to create a slurry. Gradually stir the cornstarch slurry into the soup and cook for an additional 2-3 minutes, stirring constantly, until the soup begins to thicken slightly. This step adds body and richness to the soup. If you are not using the cornstarch slurry, simply stir in the milk and continue to the next step.
Step 4: Blend Texture: Remove the pot from the heat. Using an immersion blender, carefully puree a portion of the soup, leaving some chunks of broccoli and carrot for texture. Alternatively, you can transfer about half of the soup to a regular blender and blend until smooth, then return it to the pot. Be cautious when blending hot liquids, as they can create pressure inside the blender. Blending part of the soup creates a creamy and velvety texture while still retaining some of the heartiness of the vegetables.
Step 5: Finish with Cheese & Protein: Reduce the heat to low. Gradually stir in the shredded cheddar cheese until it is completely melted and the soup is smooth and creamy. Remove the pot from the heat. Gently whisk in the plain Greek yogurt (or cottage cheese) until it is fully incorporated and the soup is smooth and creamy. Be careful not to boil the soup after adding the Greek yogurt or cottage cheese, as it can curdle. The cheese adds richness and flavor, while the Greek yogurt or cottage cheese provides a boost of protein and creaminess.
Step 6: Season & Serve: Taste the soup and season with salt and black pepper to your liking. Garnish with extra shredded cheddar cheese, chopped fresh parsley, or croutons, if desired. Serve immediately and enjoy!
COOKING Rating: Easy
Serving Suggestions:
- Serve with a side of crusty bread or grilled cheese sandwich for a complete and satisfying meal.
- Top with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs.
- Add a sprinkle of red pepper flakes for a touch of heat.
- Serve as a starter to a larger meal or as a light lunch.
Tips:
- For a smoother soup, blend all of the soup instead of just a portion.
- If you don’t have an immersion blender, you can use a regular blender to puree the soup in batches. Be careful when blending hot liquids, as they can splatter.
- For a richer flavor, use full-fat milk and cheddar cheese.
- To make this soup vegan, use plant-based milk, broth, and cheese alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information: (per serving, approximate)
Calories: 350-400
Protein: 25-30g
Sodium: 400-500mg (depending on the broth used)
Conclusion:
This High-Protein Broccoli Cheddar Soup is a delicious and nutritious way to enjoy a classic comfort food. It’s packed with protein, vitamins, and flavor, making it a perfect meal for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a healthy and satisfying lunch, this soup is sure to please. So grab your pot, gather your ingredients, and get ready to enjoy a bowl of creamy, cheesy goodness! This recipe is a testament to the fact that healthy eating doesn’t have to be boring or bland. With a few simple tweaks, you can transform a classic dish into a nutritional powerhouse that you can feel good about eating. Enjoy!
5 Questions and Answers about this recipe:
Q1: Can I use frozen broccoli instead of fresh broccoli?
A: Yes, you can definitely use frozen broccoli in this recipe! Just make sure to thaw it completely and drain any excess water before adding it to the pot. Frozen broccoli can be a convenient and cost-effective alternative to fresh broccoli, especially if it’s not in season or readily available. The flavor and texture will be slightly different, but the overall result will still be delicious. Just be mindful that frozen broccoli may cook slightly faster than fresh broccoli, so adjust the cooking time accordingly.
Q2: I don’t have Greek yogurt or cottage cheese. Can I use something else to add protein?
A: Absolutely! If you don’t have Greek yogurt or cottage cheese on hand, there are several other options you can use to boost the protein content of this soup. Consider adding a can of drained and rinsed white beans (such as cannellini beans or great northern beans) to the soup during the cooking process. These beans will add a creamy texture and a good dose of protein and fiber. Alternatively, you could add a scoop or two of unflavored protein powder to the soup after it has been blended. Just make sure to whisk it in thoroughly to avoid any clumps. Finally, silken tofu is a great dairy-free option for adding creaminess and protein.
Q3: Can I make this soup ahead of time?
A: Yes, this soup is a great make-ahead meal! It actually tastes even better the next day as the flavors have had time to meld together. Simply prepare the soup according to the recipe instructions, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, gently reheat the soup on the stovetop over medium heat, stirring occasionally, until it is warmed through. You may need to add a splash of broth or milk to thin it out if it has thickened during storage.
Q4: How can I make this soup spicier?
A: If you’re looking to add a little kick to your High-Protein Broccoli Cheddar Soup, there are several ways to spice it up! You can add a pinch of red pepper flakes to the soup while it’s simmering, or you can stir in a dash of hot sauce to taste. Another option is to use a spicier type of cheese, such as pepper jack, in place of some of the cheddar cheese. You could also add a finely chopped jalapeño pepper to the pot along with the onions and garlic for a more pronounced heat. Finally, a dash of smoked paprika can add both heat and a smoky flavor dimension to the soup.
Q5: Can I freeze this soup?
A: Yes, you can freeze this soup, but there are a few things to keep in mind. Dairy-based soups can sometimes become grainy or separate when frozen and thawed. To minimize this, it’s best to freeze the soup before adding the Greek yogurt or cottage cheese. Prepare the soup up to the point where you would normally add the dairy, let it cool completely, and then transfer it to freezer-safe containers or bags. When you’re ready to eat it, thaw the soup in the refrigerator overnight and then reheat it on the stovetop. Once it’s heated through, you can stir in the Greek yogurt or cottage cheese and serve. Freezing the soup in individual portions makes it easy to grab a quick and healthy lunch or dinner.
