1. Start by heating the olive oil or butter in a medium pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. This step is like laying the foundation of flavor, and it always reminds me of my mom’s kitchen—simple ingredients doing magic.
2. Add the minced garlic and cook for an additional 30 seconds until fragrant. Be careful not to burn it; burnt garlic is a quick way to ruin the whole soup.
3. Toss in the broccoli florets and stir for a minute to combine with the onion and garlic. Then, pour in the broth and almond milk. Bring everything to a gentle simmer, cover the pot, and let it cook for 10-12 minutes until the broccoli is tender.
4. Once the broccoli is soft, remove the pot from heat and carefully blend the soup using an immersion blender until smooth. If you don’t have an immersion blender, a regular blender works just fine—just blend in batches and be cautious with the hot liquid.
5. Return the blended soup to low heat and stir in the BariatricPal protein powder, salt, black pepper, and smoked paprika if using. Stir continuously to avoid clumps. This is where the soup thickens and becomes that creamy, protein-packed delight.
6. If you’re adding cheese, stir it in now and let it melt fully, which takes about 2 minutes. Taste and adjust seasoning as needed.
7. Serve hot, garnished with a sprinkle of extra cheese or a few broccoli florets for texture. I find that a little garnish makes it feel like a special meal, even on the busiest nights.

This method is straightforward, but here’s a little insider tip from my own kitchen: don’t skip blending the soup thoroughly. It’s what turns the simple ingredients into that silky, comforting texture that makes everyone come back for seconds (or thirds!).