Description
This nourishing high protein broccoli cheddar soup is creamy, flavorful, and packed with protein without the heavy cream. Enjoy a comforting and wholesome meal that keeps you satisfied.
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 cups milk (whole or 2%, or unsweetened almond/cashew milk)
- 1/4 cup unflavored protein powder (whey or casein isolate recommended)
- 4 cups fresh broccoli florets, chopped into small pieces
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Pinch of freshly grated nutmeg
Instructions
- 1. Sauté Aromatics and Build the Roux: In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened (5-7 min). Stir in garlic, cook 1 min. Sprinkle in flour, stir constantly for 2-3 min to form a pale blonde roux.
- 2. Add Liquids and Incorporate Protein: Gradually whisk in chicken broth until smooth. Slowly add milk, whisking continuously. Bring to a gentle simmer, stirring until slightly thickened. Remove from heat. In a small bowl, whisk protein powder with a few tablespoons of warm soup until smooth, then whisk back into the pot. Return to low heat.
- 3. Cook Broccoli Until Tender: Add broccoli florets to the simmering soup. Cook for 8-12 minutes, or until tender-crisp.
- 4. Gradually Add Cheese and Blend for Creaminess: Reduce heat to low. Add shredded cheddar cheese in small handfuls, stirring constantly until fully melted. Do not boil. Remove from heat. Use an immersion blender to blend a portion (or all) of the soup to desired creaminess.
- 5. Adjust Seasoning and Serve: Stir in salt, pepper, and nutmeg. Taste and adjust seasonings. If too thick, thin with warm broth or milk. Serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins