Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 small carrot, finely chopped (optional)
- 5 cups broccoli florets, chopped small
- 4 cups bone broth
- 1 cup canned white beans (drained and rinsed)
- ½ block (about 6 oz) silken tofu
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup low-fat cottage cheese
- ¾ cup plain Greek yogurt
- Salt and pepper, to taste
- ¼ tsp smoked paprika (optional)
- 1 tbsp nutritional yeast (optional)
- Optional toppings: roasted chickpeas, turkey bacon crumbles, cooked quinoa, kale/spinach
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, and optional carrot. Sauté until onions are translucent.
- Add broccoli and bone broth. Simmer for 10–12 minutes until broccoli is tender but still green.
- Transfer half the soup to a blender along with white beans and tofu. Blend until smooth, then pour back into the pot.
- Reduce heat to low. Stir in cheddar cheese, cottage cheese, and Greek yogurt until melted and creamy. Do not boil.
- Season with salt, pepper, paprika, and nutritional yeast to taste.
- Top with extras like roasted chickpeas or spinach if desired. Serve warm.
Notes
For freezer storage, skip the yogurt and stir it in when reheating to prevent texture changes. Try variations with quinoa, lentils, or vegan swaps like nutritional yeast and soy milk for different protein-packed twists.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 35mg