Healthier, High Protein Broccoli Cheddar Soup
Servings: 8
Ingredients
- 2 tbsp. Olive Oil
- 3 Garlic Cloves minced
- 1 Sweet Onion roughly chopped
- 3 Carrots peeled and chopped
- 1 Cauliflower chopped
- 1 tbsp. Fresh Oregano Leaves
- 2 tbsp. Butter
- 2 tbsp. Flour
- 3-4 cups Chicken Bone Broth
- 1 cup Whole Milk
- 1 cup Plain Greek Yogurt or substitute with 1/2 cup heavy cream
- 1 tsp. EACH: Paprika, Salt, Black Pepper
- ¼ tsp. Ground Nutmeg
- 4 cups Broccoli Florets finely chopped
- 1 – 1.5 cups Grated Sharp Cheddar
Instructions
- In a large soup pot over medium high heat, add the olive oil to warm up for 1 minute, until glistening.
- Add the minced garlic, chopped onions, carrots, and cauliflower to sauté for 5-6 minutes, until fragrant.
- Stir in the oregano leaves, butter, and flour until well combined.
- Add 2 cups bone broth to cool down the vegetables. Transfer to a high-speed blender to pulse until very smooth. Add back into the soup pot.
- Whisk the remaining bone broth with the milk and yogurt (or heavy cream) in a separate bowl until smooth. Add into the soup pot and stir well.
- Add the seasonings and broccoli florets. Stir to combine.
- Bring to a boil, then reduce to a simmer. Stir in the grated cheddar and cook until broccoli is tender, about 10-15 minutes.
