Broccoli Cheddar Soup With Grilled Cheese Croutons
This soup delivers a sneak-attack serving of protein and fiber… without sacrificing the taste, texture or nostalgia!
3 B’s become the star of the show: broccoli, beans and bone broth!
This soup is easy to make in just 30 minutes or can be made in a large batch as part of meal prep. Get ready to have a new favorite recipe in your back pocket!
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Ingredients
Directions
- Heat olive oil in a pot over medium heat and sauté onions until translucent, about 2–3 minutes.
- Add broccoli, carrots, beans, chicken bone broth, dijon mustard, and garlic powder. Stir and simmer for 15–20 minutes until vegetables are tender.
- Remove ½ to 1 cup of the soup and blend with the cottage cheese until smooth (add more or less depending on your preferred texture). Return the blended mixture to the pot.
- Stir in ¾ of the shredded cheddar cheese and simmer for ~5 more minutes until melted and warm.
- While your soup is in its final simmer, toast your bread, chop into bite sized pieces, add it to a lined baking sheet and sprinkle the remaining cheese on top. Pop this into the oven on the broil setting for a few minutes (1-3!) or into a toaster oven or even air fryer to allow the cheese to melt onto the bread.
- Place soup into a bowl, top with grilled cheese croutons and enjoy!
Notes
- Great for meal prep—store the soup without the croutons in an airtight container in the fridge for up to 5 days. Reheat in a pot over medium heat or in the microwave until warm.
- Grilled cheese croutons are best made day of but can be done in advance if you prefer.
- Freezing instructions: Cool soup completely, transfer to a freezer-safe container without the croutons, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
- Grilled cheese croutons are best made day of but can be done in advance if you prefer.
- Cheese swaps: Any shredded cheese can be used in place of cheddar.
- Mustard is optional; regular mustard or leaving it out works fine.
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