Why You’ll Love This Recipe
High Protein Broccoli Cheddar Soup is a nutritious and comforting dish that combines the creamy richness of cheddar cheese with the wholesome goodness of broccoli. Packed with protein from added sources like Greek yogurt, cottage cheese, or protein powder, this soup is perfect for a satisfying lunch or dinner. It’s ideal for those following a high-protein diet without sacrificing flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
broccolioniongarliclow-sodium chickent or vegetable brothshredded cheddar cheeseGreek yogurtskimmilk or unsweetened almond milkcottage cheese (blended)saltpepperolive oiloptional: unflavored protein powder for extra protein boost
directions
Heat olive oil in a large pot over medium heat and sauté the chopped onions until translucent.
Add minced garlic and cook for another minute until fragrant.
Add chopped broccoli and broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
Blend the soup using an immersion blender or in batches in a blender until mostly smooth, leaving some broccoli chunks for texture.
Stir in blended cottage cheese, milk, and Greek yogurt. Mix well until the soup is creamy.
Reduce heat to low, add shredded cheddar cheese, and stir until melted and well incorporated.
Season with salt and pepper to taste. Add unflavored protein powder at this stage if using, and stir until fully dissolved.
Serve hot with optional toppings like extra shredded cheese or a sprinkle of black pepper.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use cauliflower instead of broccoli for a different flavor profile.
Add cooked shredded chicken or tofu for additional protein and texture.
Spice it up with red pepper flakes or a dash of hot sauce.
Swap cheddar for a mix of cheeses like gouda or mozzarella for a unique taste.
storage/reheating
Store the soup in an airtight container in the refrigerator for up to 4 days.Freeze in individual portions for up to 2 months.Reheat gently on the stovetop or in the microwave, stirring occasionally.
FAQs
Can I make this soup vegan?
Yes, use plant-based cheese, non-dairy yogurt, and vegetable broth for a vegan version.
How can I make it thicker?
Simmer longer to reduce the liquid or add more blended cottage cheese or protein powder.
Is this soup keto-friendly?
Yes, if you use full-fat dairy and no added starches, it can fit a keto diet.
Can I use frozen broccoli?
Absolutely, just adjust the cooking time as needed.
Does the cheese curdle?
Adding cheese over low heat and stirring gently helps prevent curdling.
Can I blend the soup completely?
Yes, for a smoother texture, blend it until fully pureed.
Is Greek yogurt necessary?
It adds protein and creaminess, but you can substitute with sour cream or more blended cottage cheese.
How much protein is in a serving?
Depending on the ingredients used, each serving can have 20–30 grams of protein.
What if I don’t have protein powder?
The cottage cheese and Greek yogurt provide a substantial protein boost without it.
What can I serve with this soup?
Try it with a slice of whole-grain bread or a side salad for a complete meal.
Conclusion
High Protein Broccoli Cheddar Soup is a wholesome, delicious way to enjoy a creamy classic with a nutritional upgrade. Whether you’re meal prepping for the week or craving something cozy and satisfying, this soup delivers flavor and function in every spoonful.
Print
High Protein Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 1½ cups each)
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: American
Description
A creamy, high‑protein broccoli cheddar soup made with Greek yogurt and lean chicken, perfect for a comforting yet nutritious meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 cups low‑sodium chicken broth
- 1 cup cooked diced chicken breast (optional for extra protein)
- 1 cup plain Greek yogurt (2% or non‑fat)
- 1½ cups sharp cheddar cheese, shredded
- 2 tablespoons all‑purpose flour (or cornstarch for gluten‑free option)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another 1 minute until fragrant.
- Sprinkle flour over onions and garlic; stir to coat and cook for about 1 minute.
- Gradually whisk in chicken broth, ensuring no lumps. Bring to a gentle simmer.
- Add broccoli florets and cook until tender, about 8–10 minutes.
- Reduce heat to low. Stir in Greek yogurt, shredded cheddar, Dijon mustard, and cooked chicken (if using). Stir until cheese is melted and soup is smooth. Do not boil to prevent yogurt from curdling.
- Season with salt, pepper, and nutmeg to taste.
- Remove from heat and let rest for a couple minutes before serving warm.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth.
- To make it vegan, substitute cheddar with vegan cheese and use coconut or cashew yogurt.
- Blend half the soup before adding cheese for a smoother texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove over low heat, adding a splash of broth or milk if needed.