Ingredients
Scale
- 4 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup cooked turkey bacon, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until translucent.
- Stir in the broccoli florets and sauté for another 3-4 minutes.
- Add the chicken broth and bring to a boil. Reduce heat and simmer until broccoli is tender.
- Using an immersion blender, blend the soup until smooth.
- Stir in heavy cream, shredded cheddar cheese, and chopped turkey bacon. Heat through until cheese is melted.
- Season with salt and black pepper to taste. Serve hot.
Notes
- This soup can be made ahead of time and stored in the fridge for up to 3 days.
- Add extra cheese on top for a cheesy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
Keywords: High Protein Broccoli Cheddar Soup