198 Calories | 10g Protein | 9g Fat | 22 Carbs
Mmm…soup. I used to be very much anti-soup until recently. I always thought they were a waste of time because I never thought they would really fill me up. However, soups have become a sort of secret weapon for me on my recent cut. They take a while to eat, allow you to get some extra veggies in, and help with satiety levels. Tasty low-calorie, nutrient-dense soups like this one have been great additions to my protein-rich meals and have also become a favorite snack option.
Healthy Broccoli Cheddar Soup
- 1 tbsp olive oil
- 1 tbsp butter
- 1 pound broccoli chopped
- 1 large Russet potato peeled & chopped
- 1 tbsp nutritional yeast optional
- 1/2 cup non-fat yogurt
- 4 cups chicken stock
- 1/2 onion yellow or white
- 1 cup reduced fat cheddar cheese
- Prep your broccoli by separating the floret from the stalks. Set the stalks aside and chop the broccoli into bite-sized pieces.
- Add the oil and butter to a large pot or Dutch oven over medium heat. Add your onions and sautee for about 5 minutes, until soft and translucent. Then add the garlic and cook for an additional 30 seconds.
- Add your chicken stock, diced potato, broccoli stalks to the pot and bring it to boil. Add salt and pepper to your liking.
- Lower the heat to a simmer and cover. Cook for about 15 minutes or until the stalks are fork-tender and potatoes are easily mashed.
- Add the greek yogurt and nutritional yeast to a blender. Carefully pour in your soup and blend until smooth. Then, add the mixture back to the pot. If you have an immersion blender, you can add your greek yogurt and nutritional yeast directly to the pot and blend the soup until smooth.
- Stir in your broccoli florets and cook covered over medium heat until soft, about 10-12 minutes.
- Stir in the cheddar cheese until melted.
- Eat that stuff up! Serve with extra cheese on top or a lil' Valentina if your feeling spicy.
This soup was inspired by the champion of broccoli cheddar soup, which is, of course, Panera Broccoli Cheddar. This version isn’t quite as thick and creamy as the original, but it makes a fantastic substitute and is a great way to get some additional nutrients into your diet. Boiling a potato in with the broth is really the secret here. It has more of a potato-soup kind of consistency but still adds a nice bulk and creaminess to the soup without having to pour in a vat of heavy cream.
As you may have already discovered, I am not a fancy cook. As such, I do not have an immersion blender. It’s on my list, okay?! But if you do have an immersion blender, first of all, way to go fancy chef. And second of all, this soup is going to be a breeze for you to throw together. The hardest part of making this soup is transferring it into the blender without spilling it all over your countertops…which I may or may not have done.
One day that immersion blender will be mine! Yes, I realize there isn’t a huge barrier to entry to owning one. I think you can get a decent one for $30 bucks. But while my husband and I are living with my mother-in-law, we’re short on space. If I bought every kitchen doo-dad every recipe said I needed I would have absolutely no drawer or countertop space to work with. Blending soups in my ol’ Ninja works just fine for now. It’s all about contentment, y’all!
Contentment is something I’ve been trying to work on recently. And I don’t mean just kitchen appliances. Our culture today is intent on keeping us striving. We’re constantly bombarded with ways we don’t measure up. Sometimes it feels like I’m being flooded with ads ALL day. With each of them comes the false promise of contentment. There is no product, service, or kitchen doo-dad that will bring you contentment. That is 100% an internal choice.
Phew, didn’t mean to get that deep on a post about soup! While this soup may not bring your soul contentment, it may satisfy your belly for at least a few hours. Try it and let me know what you think in the comments below!