Description
A nutrient-dense, high-protein twist on the classic broccoli cheddar soup. Creamy, cheesy, and incredibly comforting without the heavy cream.
Ingredients
Scale
- 4 cups broccoli florets, chopped
- 1 cup sharp cheddar cheese, freshly grated
- 1/2 cup Greek yogurt or blended cottage cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth
- 2 tablespoons butter or olive oil
- Salt and black pepper to taste
- Pinch of nutmeg
Instructions
- Sauté diced onions and minced garlic in butter over medium heat until translucent.
- Add broccoli florets to the pot and sauté for 5 minutes until slightly browned.
- Pour in the broth and bring to a boil, then simmer for 10-15 minutes until broccoli is tender.
- Use an immersion blender to puree about half of the soup, leaving some chunks for texture.
- Stir in the Greek yogurt or blended cottage cheese on low heat until smooth.
- Fold in the shredded cheddar cheese and nutmeg, stirring until melted and creamy. Remove from heat immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American