High Protein Broccoli Cheddar Soup: A Delicious and Nutritious Recipe

High Protein Broccoli Cheddar Soup: A Comforting Delight

High Protein Broccoli Cheddar Soup is not just a meal; it’s a warm embrace in a bowl. This delightful dish combines the earthy flavors of fresh broccoli with the rich, creamy goodness of cheddar cheese, creating a symphony of taste that is both satisfying and nutritious. Originating from the heart of American cuisine, this soup has become a beloved staple in many households, especially during the colder months when we crave something hearty and comforting.

People adore this High Protein Broccoli Cheddar Soup not only for its delicious flavor but also for its incredible texture. The combination of tender broccoli and velvety cheese creates a perfect balance that is both filling and indulgent. Plus, with the added protein, it makes for a wholesome meal that keeps you energized throughout the day. Whether you’re looking for a quick lunch or a cozy dinner, this soup is a fantastic choice that brings warmth and satisfaction to your table.

Ingredients:

• 4 cups fresh broccoli florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1 cup milk (or unsweetened almond milk for a lighter option)
• 1 cup cooked, shredded chicken breast (optional for extra protein)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional for a kick)
• 2 tablespoons cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Preparing the Broccoli and Aromatics

1. Start by washing the broccoli thoroughly under cold water. Cut the florets into smaller pieces to ensure they cook evenly.
2. Next, peel and dice the onion into small pieces. Mince the garlic cloves and set them aside.
3. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
4. Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.

Cooking the Broccoli

1. Once the onions and garlic are fragrant, add the broccoli florets to the pot. Stir well to combine with the onion and garlic mixture.
2. Pour in the chicken or vegetable broth, ensuring that the broccoli is fully submerged. Bring the mixture to a boil over high heat.
3. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 10-15 minutes, or until the broccoli is tender.

Blending the Soup

1. After the broccoli is tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it.
2. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be cautious with the hot liquid.

Adding Dairy and Protein

1. Once blended, return the pot to low heat. Stir in the milk and shredded cheddar cheese, mixing until the cheese is fully melted and incorporated into the soup.
2. If you’re adding shredded chicken for extra protein, now is the time to mix it in. Stir well to combine.
3. For a thicker soup, mix the cornstarch with a little cold water to create a slurry. Gradually add this to the soup while stirring continuously until the desired thickness is achieved.

Seasoning the Soup

1. Season the soup with salt, black pepper, paprika, and cayenne pepper (if using). Taste and adjust the seasoning as needed.
2. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.

Serving the Soup

1. Once the soup is ready, ladle it into bowls. Garnish with freshly chopped parsley for a pop of color and added freshness.
2. Serve the soup hot, accompanied by crusty bread or a side salad for a complete meal.

Storage and Reheating

1. If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
2. To reheat, simply warm the soup on the stove over low heat, stirring occasionally. You may need to add a splash of milk or broth to loosen it up.

Tips for Customization

• For a vegetarian version, omit the chicken and use vegetable broth.
• Add other vegetables like carrots or cauliflower for added nutrition and

  

  Conclusion:

  If you’re looking for a delicious and nutritious meal that’s both satisfying and easy to prepare, this High Protein Broccoli Cheddar Soup is an absolute must-try! Packed with protein from the cheese and any added legumes or chicken, this soup not only warms you up on a chilly day but also fuels your body with essential nutrients. The combination of creamy cheddar and fresh broccoli creates a flavor profile that is both comforting and indulgent, making it a perfect choice for lunch or dinner.

  For serving suggestions, I love to pair this soup with a slice of crusty whole-grain bread or a light salad to balance the meal. You can also top it with a sprinkle of extra cheddar cheese or some crispy bacon bits for an added crunch and flavor boost. If you’re feeling adventurous, consider adding some cooked quinoa or chickpeas to increase the protein content even further. This soup is incredibly versatile, so feel free to experiment with different vegetables like carrots or spinach, or even add a dash of hot sauce for a spicy kick!

  I encourage you to give this High Protein Broccoli Cheddar Soup a try and make it your own. Whether you’re meal prepping for the week or looking for a quick dinner option, this recipe is sure to become a staple in your kitchen. Don’t forget to share your experience with friends and family! I’d love to hear how you customized your soup or any tips you discovered along the way.

  So grab your ingredients, put on your apron, and let’s get cooking! I promise you won’t regret it. This soup is not just a meal; it’s a delightful experience that brings warmth and comfort to your table. Enjoy every spoonful, and happy cooking!

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  High Protein Broccoli Cheddar Soup: A Delicious and Nutritious Recipe

  This creamy broccoli cheddar soup is a comforting dish filled with fresh broccoli, aromatic onions, and rich cheddar cheese. Perfect for chilly days, it offers a delightful blend of flavors and can be enjoyed on its own or with crusty bread.

  Prep Time15 minutes

  Cook Time30 minutes

  Total Time45 minutes

  Category: Dinner

  Yield: 6 servings

  Save This Recipe

  Ingredients

  • 4 cups fresh broccoli florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk (or unsweetened almond milk for a lighter option)
  • 1 cup cooked, shredded chicken breast (optional for extra protein)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional for a kick)
  • 2 tablespoons cornstarch (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

  Instructions

  1. Wash the broccoli thoroughly under cold water and cut the florets into smaller pieces.
  2. Peel and dice the onion into small pieces and mince the garlic cloves.
  3. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  4. Add the minced garlic and sauté for an additional 1-2 minutes, stirring frequently.
  5. Add the broccoli florets to the pot and stir to combine with the onion and garlic.
  6. Pour in the chicken or vegetable broth, ensuring the broccoli is submerged. Bring to a boil over high heat.
  7. Once boiling, reduce heat to low, cover, and let simmer for 10-15 minutes until the broccoli is tender.
  8. Remove the pot from heat. Using an immersion blender, blend the soup to your desired consistency. For a chunkier soup, blend only half.
  9. If using a regular blender, transfer the soup in batches, being cautious with the hot liquid.
  10. Return the pot to low heat. Stir in the milk and shredded cheddar cheese until melted and incorporated.
  11. If using, mix in the shredded chicken. Stir well to combine.
  12. For a thicker soup, mix cornstarch with a little cold water to create a slurry and gradually add it to the soup while stirring.
  13. Season with salt, black pepper, paprika, and cayenne pepper (if using). Taste and adjust seasoning as needed.
  14. Let the soup simmer for an additional 5 minutes to meld flavors.
  15. Ladle the soup into bowls and garnish with freshly chopped parsley.
  16. Serve hot, accompanied by crusty bread or a side salad.

  Notes

  • For a vegetarian version, omit the chicken and use vegetable broth.
  • Feel free to add other vegetables like carrots or cauliflower for added nutrition and flavor.