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High Protein Broccoli Cheddar Soup

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  • Author: KimEasy
  • 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

Units Scale
  • 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

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
  2. Cook Vegetables: Add the broccoli florets and shredded carrots to the pot. Stir and cook for 5 minutes.
  3. 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.
  4. Blend: Use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some broccoli pieces intact.
  5. 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.
  6. Season: Add the Dijon mustard, smoked paprika, black pepper, and salt. Stir well and let it simmer for another 5 minutes.
  7. 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.

Find it online: https://newsvks.com/high-protein-broccoli-cheddar-soup/