Creamy Broccoli Cheddar Protein Soup Recipe

Broccoli Cheddar Protein Soup

Our recipe is a slight alteration on CheatClean Cookbook’s Broccoli Cheddar Soup. 

While the recipe does call for chicken stock, vegetable stock will work just as well. We would recommend avoiding any darker beef stocks though. 

Speaking of vegetables, you can use whatever type of onion you like best, but a sweeter white or yellow onion tends to work best with creamy soups like this one. If you’re using an immersion blender, it could be helpful to make sure your onions are finely chopped before blending, but if you’re using a larger food processor, it’s not as important as the machine will blend them finely regardless. 

When you add the cheese, feel free to let it sit in the hot liquid for a moment to melt a bit before processing. Also, if you feel that the protein powder is making the soup too thick, feel free to add in an extra splash or two of chicken stock, you just might want to heat it up first. 

If you’d like to add a little extra veg to your soup, you can include both broccoli and carrots at the end before you’ve added the cheese garnish on top. You can also add an herbal garnish if you’d like or play with adding other spices into the mix to make the recipe your own.

Ingredients:

• 4 scoops Allo Natural protein powder
• 2 teaspoons melted butter 
• 1 medium onion, chopped
• 3 cloves garlic, minced
• ½ teaspoon black pepper
• 5 cups chicken broth
• 2 cups water
• 6 1⁄4 cups chopped broccoli florets
• Large bowl of ice water
• 1 1⁄2 cup shredded cheddar cheese
• 1 cup sour cream

Instructions:

1. Heat the butter in a small saucepan over medium heat.
2. Once heated, add onion and garlic and sauté until slightly caramelized, about 3 minutes.
3. Pour in the chicken broth and turn the heat to high until the broth comes to a boil.
4. Reduce heat, cover, and simmer, stirring occasionally, until half of the broth has evaporated or about 15 minutes. 
5. Remove from heat and set aside.
6. In a large pot, bring to a  boil 2 cups of water. 
7. Add the chopped broccoli to the boiling water and cook for 2-3 minutes.
8. Drain the boiled broccoli and immediately place it in the ice bath for 2 minutes.
9. Add ¾ of the broccoli to your blender, and set the rest aside for later.
10. Slowly pour your chicken broth mixture into your blender and process for 10 seconds, or until well mixed.
11. Add the sour cream, pepper, only 1 cup of cheese, and only one scoop of Allo Natural protein powder to the blend and process until smooth.
12. Add another scoop of Allo Natural protein powder and blend until fully absorbed. Repeat this step until 4 scoops have been added in total.
13. Transfer the soup to a serving dish or straight into bowls and stir in the remaining broccoli.
14. Top with the last of the cheese, or a little extra if you like, serve and enjoy!