Scale

2 tbsp unsalted butter

1 medium yellow onion, chopped

2 cloves garlic, minced

1/4 cup all-purpose flour (or gluten-free alternative)

4 cups chicken or vegetable bone broth

1 cup milk (2% or whole)

4 cups broccoli florets, chopped

1 large carrot, shredded

1 cup plain non-fat Greek yogurt OR blended low-fat cottage cheese

2 cups (8 oz) sharp cheddar cheese, freshly grated

1/2 tsp mustard powder

1/4 tsp smoked paprika

Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

1. Melt butter in a large pot over medium heat. Add onion and cook 5–7 minutes until softened.

2. Add garlic and cook 30–60 seconds until fragrant.

3. Sprinkle flour over onions and garlic, stirring constantly for 1 minute to form a roux.

4. Gradually whisk in bone broth until smooth. Bring to a gentle simmer.

5. Add broccoli and shredded carrot. Simmer 15–20 minutes until vegetables are tender.

6. For a creamier texture, blend part of the soup using an immersion blender or countertop blender, then return to pot.

7. Reduce heat to low and stir in milk.

8. Add grated cheddar cheese a handful at a time, stirring until fully melted.

9. Remove pot from heat and let cool slightly.

10. Stir in Greek yogurt or blended cottage cheese until smooth and creamy.

11. Season with mustard powder, smoked paprika, salt, and pepper to taste.

12. Serve warm and enjoy your protein-packed soup!

Use freshly grated cheese for the smoothest texture.

Add cooked chicken, turkey bacon, or white beans for even more protein.

Avoid boiling after adding cheese or yogurt to prevent graininess.

Soup keeps well refrigerated up to 4 days; reheat gently over low heat.

Frozen broccoli can be used in place of fresh with slightly longer cook time.