Creamy High-Protein Orzo Broccoli Cheese Soup Recipe (9 Ingredients, 20 Minutes) by Donna John

When the weather even hints at being a little cooler, my mind instantly goes to soup. Actually, I would eat soup even in 100-degree F weather. Soup is the ultimate comfort food and a complete lunch or dinner in a bowl. How can you not love that? This creamy high-protein orzo broccoli cheese soup recipe is a new favorite.

This silky, cheesy, creamy soup recipe has quick and easy prep, and cooks up in about 20 minutes. You only need nine simple ingredients to enjoy a bowl of this vegetarian soup today! Here is your short shopping list: fresh broccoli florets, orzo, sharp cheddar cheese, butter, onion, garlic, flour, whole milk and chicken broth.

Orzo is a short pasta that's shaped like a grain of rice. Also called risoni, orzo is traditionally made with flour. Orzo can be used in main dish recipes, salads, soups and side dishes, and served hot or cold. Orzo is not gluten-free.

Not only is this soup rich and full of cheesy goodness, but you get the health benefits of broccoli, the health benefits of onion and the health benefits of protein.

Serve bowls of this soup for lunch or as a satisfying vegetarian dinner. You could add a side salad or bread. Garlic bread would be wonderful with this broccoli cheese pasta soup.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 4 tablespoons butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 cup flour
• 2 cups whole milk
• 32 ounces (1 box) chicken broth
• 3 cups broccoli florets, cut small
• 1 cup orzo, uncooked
• 2 cups grated sharp cheddar cheese

Here's how to make it:

1. Melt the butter in a dutch oven or large soup pot. Add the onion, garlic and season with salt and black pepper. Cook, stirring often, until onions soften, about 5 minutes.
   
2. Sprinkle in the flour. Stir and cook about 2 minutes.
   
3. Slowly stir in the milk.
   
4. Add the chicken broth. Bring to a simmer.
   
5. Add the orzo and broccoli. Reduce the heat and cook for about 10 minutes, or until the orzo is tender. (Do not overcook. You do not want mushy orzo.)
   
6. Add the grated cheese and cook until it has melted and the soup is smooth.
   
7. Taste and season with more salt and pepper, if needed.
   
8. Ladle into bowls and top with more shredded cheese, if desired. Store any leftover soup in an airtight container in the fridge and reheat in the microwave or in a saucepot over low heat.
   

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