Description
A comforting and filling soup that delivers a protein boost with delicious cheesy flavor while being quick and easy to make.
Ingredients
Soup Base
- 2 cups Broccoli (fresh or frozen)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Carrots, chopped (optional) (For sweetness)
- 4 cups Chicken or vegetable broth
- 1 cup Milk, any kind
- 1 cup Greek yogurt or cottage cheese (For protein and creaminess)
- 2 cups Sharp cheddar cheese, shredded (Shred yourself for best texture)
- 2 tablespoons Flour (For body)
- 2 tablespoons Butter or olive oil (For cooking)
- to taste Salt
- to taste Pepper
- pinch Paprika (optional)
Instructions
Preparation
- In a large pot, melt butter (or heat olive oil) and add chopped onion and carrots. Cook for about 5 minutes until they start to soften.
- Add garlic and cook for 30 seconds, just until it smells good.
Thickening the Soup
- Sprinkle in the flour and stir for about 1 minute to form a paste.
- Slowly pour in the broth while stirring to avoid lumps.
Simmering
- Add broccoli and bring everything to a gentle simmer. Cook until the broccoli is tender, usually 10 to 12 minutes.
Making it Creamy
- Blend half of the soup to achieve a mix of smooth and chunky texture.
- Lower the heat and stir in the milk.
- Blend Greek yogurt or cottage cheese until smooth; stir into the pot while keeping the heat low.
- Gradually add shredded cheddar cheese, stirring until melted. Adjust seasoning with salt and pepper to taste.
Notes
For best results, shred your own cheese to avoid graininess. Keep heat low when adding dairy to prevent curdling. This soup freezes best before adding cheese and yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American