High-Protein Broccoli Cheddar Soup

Heat olive oil or butter in a large pot over medium heat. Add onion and garlic and sauté until fragrant and translucent.

Add broccoli and carrot to the pot. Stir for 2–3 minutes, then pour in the chicken bone broth. Cover and simmer for 10 minutes, or until broccoli is tender.

For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. You can also transfer half the soup to a blender and then return it to the pot.

In a small bowl, whisk the flour or cornstarch with almond milk to create a slurry. Stir it into the soup and simmer until the soup thickens, about 5 minutes.

Lower the heat to avoid curdling. Stir in cheddar cheese, Parmesan (if using), and Greek yogurt. Let it simmer gently until the cheese is fully melted and integrated.

Add salt, pepper, and optional paprika or cayenne to taste. Simmer gently for another 2–3 minutes to meld flavors.

Ladle into bowls and enjoy! Optionally, top with a sprinkle of shredded cheese or croutons.