There’s nothing quite as comforting as a warm, cheesy bowl of broccoli cheddar soup. This creamy classic has been a staple in many homes and restaurants, but today, we’re giving it a nutritious twist: High Protein Broccoli Cheddar Soup. Packed with protein-rich ingredients, fresh broccoli, and melty cheddar, this recipe satisfies your comfort food cravings while nourishing your body. It’s wholesome, hearty, and perfect for cozy nights in.
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Why make this High Protein Broccoli Cheddar Soup?
This isn’t your ordinary broccoli cheddar soup. Traditional versions are often heavy on cream and cheese but low in protein, leaving you full at first but hungry later. By adding high-protein ingredients like Greek yogurt, cottage cheese, or even protein-packed milk alternatives, this recipe balances flavor with nutrition. It’s a great option for:
- Fitness enthusiasts looking for a protein boost
- Families who want healthier comfort meals
- Busy individuals needing a quick yet nourishing dinner
Why will you love this High Protein Broccoli Cheddar Soup?
You’ll fall in love with this soup because it’s:
- Creamy and Cheesy: It delivers all the cozy flavors you crave.
- Nutritious: Packed with protein, fiber, and vitamins from broccoli.
- Quick and Easy: Ready in under 40 minutes, making it perfect for weeknights.
- Versatile: Can be served as a main dish with bread or as a side to your favorite protein.
How to make High Protein Broccoli Cheddar Soup?
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 1 large carrot, shredded
- 4 cups low-sodium chicken or vegetable broth
- 1 cup skim or protein-fortified milk
- 1 cup plain Greek yogurt (or cottage cheese, blended smooth)
- 1 ½ cups sharp cheddar cheese, shredded
- 2 tablespoons whole wheat flour (or gluten-free alternative)
- Salt and black pepper, to taste
- Optional: pinch of nutmeg for warmth
Directions:
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant.
- Cook the vegetables: Stir in shredded carrots and broccoli florets. Sauté for 3–4 minutes.
- Add the base: Sprinkle flour over the vegetables and stir well. Slowly pour in broth, whisking to avoid lumps.
- Simmer: Let the mixture cook for 15–20 minutes, until broccoli is tender.
- Blend for creaminess: Use an immersion blender to blend partially (leave some chunks for texture).
- Stir in protein: Add milk and Greek yogurt, stirring until smooth.
- Cheesy finish: Stir in shredded cheddar until melted. Season with salt, pepper, and nutmeg.
- Serve hot: Garnish with extra cheddar or croutons if desired.
How to serve High Protein Broccoli Cheddar Soup?
This soup pairs wonderfully with a slice of crusty whole-grain bread, a side salad, or even a grilled chicken sandwich for extra protein. Serve it in a bread bowl for a fun twist or top with roasted chickpeas for added crunch.
The Best Way To Store High Protein Broccoli Cheddar Soup
Allow the soup to cool completely before storing. Place it in airtight containers and refrigerate for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat, warm on the stove over medium heat, adding a splash of milk to restore creaminess.
Tips to Make High Protein Broccoli Cheddar Soup
- Use sharp cheddar for a bold cheesy flavor.
- Blend cottage cheese until smooth before adding—it boosts protein without altering flavor.
- For extra protein, stir in a scoop of unflavored protein powder at the end.
- Keep the soup thick by reducing the broth slightly, or thin it with extra milk for a lighter texture.
Variation
- Vegan version: Use plant-based milk and vegan cheese, plus silken tofu for added protein.
- Spicy twist: Add red pepper flakes or a diced jalapeño for heat.
- Loaded version: Top with turkey bacon, green onions, and extra cheese for a hearty meal.
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High Protein Broccoli Cheddar Soup
Equipment
- Large pot
- Immersion blender Or use a regular blender carefully
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 1 large carrot, shredded
- 4 cups low-sodium chicken or vegetable broth
- 1 cup skim or protein-fortified milk
- 1 cup plain Greek yogurt or blended cottage cheese
- 1.5 cups sharp cheddar cheese, shredded
- 2 tbsp whole wheat flour or gluten-free alternative
- Salt and black pepper, to taste
- Optional: pinch of nutmeg
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant.
- Stir in shredded carrots and broccoli florets. Sauté for 3–4 minutes.
- Sprinkle flour over the vegetables and stir well. Slowly pour in broth, whisking to avoid lumps.
- Let the mixture cook for 15–20 minutes, until broccoli is tender.
- Use an immersion blender to blend partially (leave some chunks for texture).
- Add milk and Greek yogurt or cottage cheese, stirring until smooth.
- Stir in shredded cheddar until melted. Season with salt, pepper, and optional nutmeg.
- Garnish and serve hot with toppings like extra cheddar, croutons, or roasted chickpeas.
Notes
Nutrition
FAQs
Q1: Can I use frozen broccoli for this recipe?
Yes! Frozen broccoli works just as well. Just add it directly to the pot during the cooking step.
Q2: How can I make this soup gluten-free?
Swap the whole wheat flour with cornstarch or a gluten-free flour blend.
Q3: Can I meal prep this soup?
Absolutely! Store in individual portions for easy grab-and-go lunches or freeze for future meals.