Origin High Protein Broccoli Cheddar Soup

Broccoli cheddar soup is a beloved American comfort dish, especially popular in delis and cafes. This high-protein version keeps all the cheesy goodness, while boosting the nutrition to better suit active lifestyles or anyone looking for a more balanced meal.

Why You’ll Love This Recipe

This isn’t your average broccoli soup. It’s creamy and cheesy, yes—but with the added bonus of protein from Greek yogurt, cottage cheese, or your favorite unflavored protein powder. It’s a satisfying one-bowl meal that feels indulgent while actually fueling you. Great for meal prep, quick lunches, or a cozy dinner with crusty bread.

Also Read : Green Goddess Salad

High Protein Broccoli Cheddar Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

40

minutes

Cooking time

45

minutes

Calories

528

kcal

Ingredients

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 4 cups broccoli florets (fresh or frozen)

• 1 carrot, shredded or diced

• 3 cups low-sodium chicken or vegetable broth

• ½ cup plain Greek yogurt or blended cottage cheese

• 1–2 scoops unflavored protein powder (optional)

• 1 cup shredded sharp cheddar cheese

• Salt and pepper, to taste

• Pinch of paprika or nutmeg (optional)

• Optional garnish: more shredded cheese or a sprinkle of red pepper flakes

Directions

• Sauté the base: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft, about 3–4 minutes.
• Simmer the veggies: Add broccoli, carrot, and broth. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, until broccoli is tender.
• Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup, or leave it chunky if you prefer.
• Add protein and cheese: Stir in Greek yogurt (or cottage cheese) and protein powder if using. Mix well until combined. Add cheddar cheese and stir until melted.
• Season and serve: Add salt, pepper, and a pinch of paprika or nutmeg if desired. Serve hot, topped with extra cheese or red pepper flakes.

Notes

• Protein boost without powder: Blended cottage cheese or Greek yogurt adds creaminess and protein.
• Make it vegetarian: Use vegetable broth and skip protein powder if it contains animal products.
• Want it thicker? Add 1 tbsp flour with the onions or a handful of blended white beans.
• Storage: Keeps well in the fridge for 4–5 days. Reheat gently over low heat to keep the cheese from separating.

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Origin Creamy Italian White Bean Soup

Inspired by traditional Tuscan white bean soups, this version adds a creamy twist to the rustic Italian classic. Simple pantry staples come together to create deep, slow-cooked flavor in under an hour.

Why You’ll Love This Recipe

• Hearty but wholesome
• Naturally creamy—no heavy cream needed
• Perfect for meal prep or freezing

Alos Read : Cooker Butter Chicken

Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 2 tbsp olive oil

• 1 small yellow onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 tsp dried thyme or Italian seasoning

• ¼ tsp crushed red pepper flakes (optional)

• 2 cans (15 oz each) cannellini beans, drained and rinsed

• 4 cups vegetable or chicken broth

• 1 bay leaf

• Salt and pepper, to taste

• 2 cups chopped fresh spinach or kale

• Juice of ½ lemon

• Optional garnish: grated Parmesan, fresh parsley, crusty bread

Directions

• Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook 5–7 minutes, until softened.
• Add seasoning: Stir in thyme and red pepper flakes. Cook 1 minute until fragrant.
• Simmer: Add beans, broth, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
• Blend partially: Remove bay leaf. Using an immersion blender, blend part of the soup directly in the pot until creamy, leaving some beans and veggies whole. (Or transfer half to a blender and return to pot.)
• Finish: Stir in chopped greens and lemon juice. Simmer 3–5 more minutes until greens are wilted. Season with salt and pepper to taste.
• Serve: Ladle into bowls and top with Parmesan and parsley, if using. Serve hot with warm, crusty bread.

Notes

• No immersion blender? Just mash some beans with a spoon or blend a portion in a standard blender.
• Add protein: Stir in cooked sausage, shredded chicken, or pancetta if desired.
• Make it vegan: Use vegetable broth and skip the Parmesan.
• Freezer-friendly: Let soup cool completely before freezing in portions for up to 3 months.

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Origin Cucumber Soup with Tomatoes

This chilled soup has Mediterranean and Eastern European roots, often enjoyed in summer when cucumbers and tomatoes are at their peak. Variations can be found in Spanish gazpacho or Eastern European yogurt-based soups.

What I Love About This Recipe

It’s incredibly hydrating, full of fresh garden flavor, and requires zero cooking! Perfect as a starter, side, or even a light meal on its own.

Also Read : The Best Avocado Toast

Cucumber Soup with Tomatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

150

kcal

Ingredients

• 2 large cucumbers, peeled and chopped

• 2 large tomatoes, chopped

• ½ small red onion, finely chopped

• 1 garlic clove, minced

• 1½ cups plain yogurt or buttermilk (optional for creamy version)

• 1 tbsp olive oil

• 1 tbsp red wine vinegar or lemon juice

• Salt and black pepper, to taste

• Fresh dill or parsley, chopped, for garnish

Directions

• In a blender, combine cucumbers, tomatoes, onion, and garlic. Blend until smooth or slightly chunky, depending on your texture preference.
• Add yogurt or buttermilk (if using), olive oil, and vinegar or lemon juice. Blend again until creamy.
• Season with salt and pepper to taste.
• Chill in the refrigerator for at least 1 hour before serving.
• Garnish with fresh herbs and a drizzle of olive oil if desired.

Notes

• For a vegan version, skip the dairy or use a plant-based yogurt.
• Add a pinch of chili flakes or a dash of hot sauce for a spicy kick.
• Use heirloom tomatoes for deeper flavor.

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Origin Tomato Shorba / Indian Tomato Soup in Instant Pot

Tomato Shorba is a traditional Indian soup, often served in Mughlai and North Indian cuisine. The combination of fresh tomatoes and spices creates a tangy and slightly spiced base, perfect for warming up on chilly days.

What I Love About This Recipe

It’s warm, comforting, and full of rich, tangy flavors. The Instant Pot makes it super quick and easy, and the blend of spices creates a soul-soothing bowl of soup that’s both healthy and delicious.

Also Read : Sparkling Blueberry Lemonade

Tomato Shorba / Indian Tomato Soup in Instant Pot

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

Ingredients

• 4 large tomatoes, chopped

• 1 medium onion, finely chopped

• 1 tsp ginger-garlic paste

• 1 tbsp ghee or oil

• 1 tsp cumin seeds

• 1 tsp coriander powder

• ½ tsp turmeric powder

• ½ tsp red chili powder

• 4 cups water or vegetable stock

• Salt to taste

• Fresh coriander leaves for garnish

• 1 tbsp lemon juice

Directions

• Set the Instant Pot to sauté mode and heat ghee or oil.
• Add cumin seeds and sauté until they splutter.
• Add chopped onions and ginger-garlic paste; sauté until onions turn soft.
• Add chopped tomatoes, coriander powder, turmeric, red chili powder, and salt. Sauté for a minute.
• Add water or vegetable stock and stir to combine.
• Close the lid and set the Instant Pot to manual mode for 5 minutes on high pressure.
• Once done, release the pressure and blend the soup until smooth.
• Stir in lemon juice and garnish with fresh coriander leaves.
• Serve hot with crusty bread or a side of your choice.

Notes

• For a creamier version, add a splash of cream or milk after blending.
• Add a pinch of garam masala or roasted cumin powder for extra flavor.
• Can be served with a dollop of yogurt for added richness.

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Origin French Spring Soup

Rooted in classic French cuisine, this soup celebrates la saison printanière with fresh seasonal vegetables and fragrant herbs. It’s a staple in French countryside kitchens where seasonal eating is a way of life.

What I Love About This Recipe

It’s refreshing, nourishing, and full of color. I love how the veggies stay crisp-tender and the broth is so aromatic with herbs like tarragon and parsley. Perfect for a light lunch or a charming dinner starter.

Also Read : Amatriciana Recipe

French Spring Soup

Recipe by RecipeWikki

Servings

5

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

194

kcal

Ingredients

• 1 tbsp olive oil

• 1 leek, sliced (white and light green part)

• 2 garlic cloves, minced

• 2 carrots, diced

• 1 zucchini, diced

• 1 cup green peas (fresh or frozen)

• 4 cups vegetable broth

• 2 cups baby spinach or chard

• Salt and pepper to taste

• Fresh parsley or tarragon, chopped

Directions

• Heat olive oil in a pot. Add leeks and garlic; sauté until soft.
• Add carrots and zucchini; cook for 5 minutes.
• Pour in broth, bring to a simmer. Add peas and cook until tender.
• Stir in spinach and herbs; cook until wilted. Season to taste.
• Serve hot with crusty bread or a sprinkle of grated cheese.

Notes

• Add white beans or small pasta for extra heartiness.
• Use asparagus, fava beans, or fresh herbs based on what’s in season.
• Great as a make-ahead soup—flavors deepen overnight.

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