Collagen Broccoli Cheddar Soup – Custom Collagen

FREE SHIPPING ON ORDERS $49+

Collagen Broccoli Cheddar Soup

 

Adapted from: Wholesome Yum

Broccoli cheddar soup is, seriously, the best way to eat broccoli. What is the point of broccoli even if it isn’t swimming in delicious cheese? Okay, so, that’s probably not fair to broccoli but this soup is so good it makes me act a little crazy. Speaking of crazy, this recipe is insanely easy! You don’t have to thicken it with flour or corn starch or worry about tons of unnecessary ingredients.

This soup is also a great way to get your collagen. The recipe only makes four 1-cup servings which means it’s perfect if you’re cooking for just you or a household of two (it can, of course, be doubled if you like to make larger batches) so you can easily keep track of how much of your daily collagen you’re getting in each bowl.

Plus, being able to make a small batch makes this a great recipe for college students or people with very busy lives! If you make it on Sunday and have a bowl for lunch or dinner for four days, it’s gone before it has a chance to spoil and it’s made your weekdays that much easier.

Okay so we know it’s easy, convenient, and has the health benefits of collagen but what about taste? This is one of the best broccoli cheddar soups I’ve ever eaten! I totally don’t miss all of the erroneous ingredients and it allows the most important parts (the cheese and the broccoli) to really shine. This is broccoli cheddar soup as it was always meant to be, if you ask me!

 

Recipe

Ingredients:

2 cups broccoli

2 cloves minced garlic

1 3/4 cups chicken broth

1/2 cup heavy cream

1 1/2 cups shredded cheddar cheese

2 scoops Traditional Tonic Nourishing Collagen

Salt and pepper (to taste)

Directions:

  1. Heat a medium or large pot to medium heat and then add the garlic and sauté for one minute
  2. Add broccoli, chicken broth, heavy cream, and Traditional Tonic. Bring to a boil and then reduce heat and simmer for 15 minutes or until broccoli is tender
  3. Slowly add cheese in 1/2 cup amounts, stirring continuously until all cheese is melted into the soup
  4. Remove from heat and season with salt and pepper to taste