A creamy, comforting bowl of broccoli cheddar soup with an extra boost of protein. This recipe combines classic flavors with a healthier twist, perfect for satisfying hunger while supporting your fitness goals.
Why Youโll Love This Recipe
- High protein contentย makes it a great choice for post-workout meals or healthy eating plans.
- Rich and creamy textureย without sacrificing nutrition.
- Packed with broccoli, providing essential vitamins and minerals.
- Quick and easy to prepare, perfect for busy weeknights.
- Versatile enough to adapt with additional ingredients or substitutions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Broccoli florets
- Cheddar cheese, shredded
- Greek yogurt or protein powder (for the protein boost)
- Vegetable or chicken broth
- Onion, finely chopped
- Garlic, minced
- Olive oil or butter
- Milk or unsweetened almond milk
- Salt and pepper to taste
Directions
- Heat olive oil or butter in a large pot over medium heat. Sautรฉ onions and garlic until fragrant and softened.
- Add the broccoli florets and cook for a few minutes. Pour in the broth and bring to a boil. Reduce heat and simmer until the broccoli is tender.
- Blend the soup using an immersion blender or in batches using a countertop blender until smooth.
- Stir in shredded cheddar cheese until melted. Add milk or almond milk to adjust the soup’s consistency.
- Mix in Greek yogurt or protein powder, ensuring it’s well incorporated. Season with salt and pepper.
- Serve warm and enjoy your hearty, high-protein broccoli cheddar soup!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy twist: Add a pinch of cayenne pepper or red pepper flakes for a kick.
- Vegan option: Use nutritional yeast instead of cheddar cheese, and swap Greek yogurt for plant-based protein powder.
- Additional veggies: Include diced carrots or celery for more texture and flavor.
- Low-carb option: Replace milk with heavy cream for fewer carbs and a richer texture.
- Extra crunch: Top with roasted pumpkin seeds or croutons for a delightful texture contrast.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the soup in a saucepan over low heat, stirring occasionally, or microwave in short intervals, stirring in between to ensure even heating.
- Freezing: This soup can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
How do I make this soup thicker?
You can thicken the soup by adding a small amount of cornstarch slurry or blending in more broccoli.
Can I use frozen broccoli?
Yes, frozen broccoli works well. Just adjust the cooking time slightly to ensure itโs fully tender before blending.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free if you ensure the broth and other ingredients are gluten-free.
What can I use instead of cheddar cheese?
You can substitute cheddar with gouda, Swiss, or even Parmesan for a different flavor profile.
How can I make it dairy-free?
Use dairy-free cheese, almond milk, and a plant-based protein source like tofu or nutritional yeast.
What protein powder works best in this recipe?
Unflavored or savory-flavored protein powders are ideal to avoid altering the soup’s flavor.
Can I make this soup in advance?
Yes, this soup stores well and can be made a day or two ahead. Just reheat before serving.
What pairs well with this soup?
Serve with crusty bread, a side salad, or even grilled chicken for a complete meal.
Can I use a different type of broth?
Yes, chicken broth, vegetable broth, or even bone broth work well in this recipe.
How can I add more protein without protein powder?
You can add cooked, shredded chicken or blend in cooked white beans for an extra protein boost.
Conclusion
This high-protein broccoli cheddar soup is a delightful way to enjoy comfort food while staying on track with your nutritional goals. Itโs creamy, flavorful, and packed with health benefits, making it a perfect addition to your meal rotation. Whether youโre meal prepping or cooking for your family, this recipe is sure to be a hit!
Print
High Protein Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and delicious High Protein Broccoli Cheddar Soup is a healthier twist on the classic comfort food. Packed with broccoli, sharp cheddar cheese, and a secret high-protein ingredient, it’s perfect for a satisfying meal that’s both nutritious and filling. Ideal for meal prep or a cozy dinner on chilly nights.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 medium carrots, shredded
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or milk of choice)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup plain Greek yogurt (for added protein)
- 1/2 cup unflavored protein powder (optional, for extra protein boost)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Instructions
- Sautรฉ Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sautรฉ until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
- Cook Vegetables: Add the broccoli florets and shredded carrots to the pot. Stir and cook for 5 minutes.
- Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes, or until the broccoli is tender.
- Blend: Use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some broccoli pieces intact.
- Add Dairy & Protein: Stir in the almond milk, shredded cheddar cheese, Greek yogurt, and protein powder (if using). Mix until the cheese is melted and the soup is creamy.
- Season: Add the Dijon mustard, smoked paprika, black pepper, and salt. Stir well and let it simmer for another 5 minutes.
- Serve: Ladle the soup into bowls and garnish with extra shredded cheese or a sprinkle of paprika if desired.
Notes
- For a vegan version, use plant-based cheese, yogurt alternatives, and a plant-based protein powder.
- Add more protein by including cooked chicken or chickpeas.
- Store leftovers in an airtight container in the fridge for up to 4 days.
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