Ingredients
Scale
- 1 lb fresh broccoli florets, chopped into small pieces
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup plain non-fat Greek yogurt or blended cottage cheese
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: A pinch of nutmeg
Instructions
- Step 1: Sauté the Aromatics In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Step 2: Create the Thickening Base Sprinkle the flour over the sautéed onions and garlic. Whisk constantly for 1-2 minutes to copy out the raw flour taste. This creates a roux that will help thicken the soup without needing heavy cream.
- Step 3: Simmer the Broccoli Slowly pour in the chicken or vegetable broth while whisking to prevent lumps. Add the chopped broccoli florets and seasonings (paprika, salt, and pepper). Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 12-15 minutes, or until the broccoli is fork-tender.
- Step 4: Blend for Desired Texture If you prefer a smoother soup, use an immersion blender to blend a portion of the soup. Leaving some chunks of broccoli provides a nice texture, but you can blend it completely if you prefer a silky consistency.
- Step 5: Add the Cheese and Protein Turn the heat to the lowest setting. Stir in the shredded cheddar cheese until fully melted. Finally, whisk in the Greek yogurt or blended cottage cheese. Be careful not to let the soup boil once the yogurt is added, as high heat can cause it to curdle. Stir until the soup is creamy and well combined.
- Cook Time: 40 minutes