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High Protein Broccoli Cheddar Soup

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Short Description

High Protein Broccoli Cheddar Soup is a creamy, comforting, and nutritious twist on the classic version. Packed with tender broccoli, sharp cheddar cheese, and a protein boost from Greek yogurt and lean protein sources, this soup is both satisfying and nourishing. It’s perfect for a cozy meal without sacrificing nutrition.

Why You’ll Love This Recipe

  • Creamy and rich without excessive fat
  • Packed with protein to keep you full longer
  • Made with real, wholesome ingredients
  • Great for meal prep and easy to reheat
  • A healthier twist on a classic comfort food

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

  • Olive oil or butter
  • Onion, chopped
  • Garlic, minced
  • Carrots, shredded
  • Fresh or frozen broccoli florets
  • Low-sodium chicken or vegetable broth
  • Unflavored protein powder or collagen peptides (optional)
  • Cottage cheese or Greek yogurt (for creaminess and extra protein)
  • Sharp cheddar cheese, shredded
  • Salt and black pepper
  • Paprika (optional for extra flavor)
  • Red pepper flakes (optional for spice)

For Garnish (Optional):

  • Extra shredded cheddar cheese
  • Crumbled turkey bacon
  • Chopped green onions

Directions

this recipe

Sauté the Vegetables:

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add chopped onion, garlic, and shredded carrots. Sauté until softened, about 3–4 minutes.

Cook the Broccoli:

  1. Pour in the broth and bring to a boil.
  2. Add broccoli florets and simmer for 10–12 minutes, until tender.

Blend for Creaminess:

  1. Using an immersion blender, blend half of the soup for a creamy texture while keeping some broccoli chunks.
  2. If using a regular blender, blend half the soup in batches, then return to the pot.

Add Protein and Cheese:

  1. Stir in unflavored protein powder or collagen peptides (if using) and mix well.
  2. Reduce heat to low and stir in cottage cheese or Greek yogurt. Mix until fully combined.
  3. Add shredded cheddar cheese, stirring until melted and smooth.

Season and Serve:

  1. Season with salt, pepper, and paprika to taste.
  2. Serve hot, garnished with extra cheddar cheese, turkey bacon, or green onions if desired.

Servings and Timing

  • Servings: 4–6
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Variations

  • Extra Protein Boost: Add shredded rotisserie chicken or diced turkey.
  • Spicy Version: Stir in cayenne pepper or hot sauce.
  • Dairy-Free Option: Use coconut milk and dairy-free cheese.
  • Lower-Carb Alternative: Replace carrots with cauliflower for fewer carbs.
  • Thicker Soup: Blend more broccoli and add a tablespoon of cornstarch slurry.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze for up to 2 months. Thaw in the fridge before reheating.
  • Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed.

FAQs

Can I use frozen broccoli?

Yes! Frozen broccoli works just as well—just adjust the cooking time slightly.

How do I prevent the cheese from clumping?

Add the cheese slowly over low heat, stirring continuously.

Can I make this soup in a slow cooker?

Yes! Cook on low for 4–6 hours, then blend and add cheese and Greek yogurt at the end.

What’s the best protein powder to use?

Unflavored whey, casein, or plant-based protein powders work best.

Can I substitute Greek yogurt for heavy cream?

Yes! Greek yogurt adds creaminess with more protein and less fat.

How do I make this soup keto-friendly?

Use full-fat cheese, heavy cream instead of Greek yogurt, and omit the carrots.

Can I use pre-shredded cheese?

Freshly shredded cheese melts better and prevents clumping.

Is this soup vegetarian?

Yes, if you use vegetable broth and omit any meat-based garnishes.

Can I make this soup ahead of time?

Absolutely! It reheats well and is great for meal prep.

How do I make it even creamier?

Blend more of the soup, add extra Greek yogurt, or stir in a little cream cheese.

Conclusion

High Protein Broccoli Cheddar Soup is a delicious, nutritious, and creamy twist on the classic version. With extra protein and wholesome ingredients, it’s a filling and satisfying meal that’s easy to make. Whether for lunch, dinner, or meal prep, this soup is sure to become a favorite!

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High Protein Broccoli Cheddar Soup

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This High Protein Broccoli Cheddar Soup is a creamy, cheesy, and nutritious twist on the classic comfort food. Packed with tender broccoli, sharp cheddar, and an extra boost of protein from Greek yogurt and blended white beans, this hearty soup is perfect for a cozy, satisfying meal without the guilt!

Ingredients

Units Scale

For the Soup:

  • 1 tablespoon olive oil or butter
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 4 cups fresh broccoli florets (chopped)
  • 1 medium carrot (grated)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 (15 oz) can white beans (drained and rinsed) (for extra protein)
  • 1 teaspoon Dijon mustard (enhances the cheesy flavor)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)

For the Creamy Base:

  • 1 cup unsweetened almond milk (or regular milk)
  • 1/2 cup plain Greek yogurt (protein boost!)
  • 1 1/2 cups shredded sharp cheddar cheese (reduced-fat optional)
  • 1/2 cup grated Parmesan cheese (adds depth of flavor)

Instructions

1. Sauté the Aromatics:

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add onions and sauté until soft (3 minutes).
  3. Stir in garlic and cook for 30 seconds, until fragrant.

2. Cook the Broccoli & Carrots:

  1. Add broccoli, carrots, broth, white beans, Dijon mustard, salt, pepper, and smoked paprika.
  2. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, until the broccoli is tender.

3. Blend for a Creamy Texture:

  1. Use an immersion blender to partially blend the soup (or transfer half to a blender and blend until smooth).
  2. Return to the pot and stir well.

4. Add the Cheesy, Protein-Packed Finish:

  1. Stir in almond milk and Greek yogurt, mixing well to keep it creamy.
  2. Slowly add cheddar and Parmesan cheese, stirring until fully melted.

5. Serve & Enjoy:

  1. Ladle into bowls and garnish with extra cheese, black pepper, or croutons if desired.

Notes

  • Extra Protein Boost: Add ½ cup unflavored protein powder before stirring in the cheese.
  • Make It Vegan: Use dairy-free cheese, coconut yogurt, and a plant-based protein option.
  • Thicker Soup? Add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

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