High Protein Broccoli Cheddar Soup – Creamy, Comforting & Packed with Nutrients
This High Protein Broccoli Cheddar Soup is a creamy, comforting classic with a nutritious twist. Loaded with tender broccoli, sharp cheddar cheese, and a protein boost from Greek yogurt, cottage cheese, or protein powder, it’s the perfect way to warm up while staying fueled. Ready in under 30 minutes and great for meal prep, this soup is gluten-free, low-carb, and totally satisfying. Serve with crusty bread or enjoy on its own for a cozy, high-protein lunch or dinner.
Equipment
- Large soup pot or Dutch oven
- Immersion blender or countertop blender
- Sharp knife and cutting board
- Measuring Cups and Spoons
- Ladle and whisk
Ingredients
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced (optional for low-carb)
- 1 celery stalk, diced
- 4 cups broccoli florets (fresh or frozen)
- 3 cups chicken or vegetable broth
- 1 cup cottage cheese or Greek yogurt (stir in off heat)
- 1½ cups shredded sharp cheddar cheese
- 1 cup milk or unsweetened almond milk
- ½ tsp paprika
- ¼ tsp ground nutmeg
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional: 1 cup white beans or shredded chicken for extra protein
- Optional garnish: chives, extra cheddar, crispy bacon bits, lemon wedge
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until softened (5–7 minutes).
- Add broccoli and broth. Simmer until broccoli is tender (10–12 minutes).
- Blend half the soup using an immersion or countertop blender for creaminess.
- Stir in cottage cheese or Greek yogurt off heat to prevent curdling.
- Add shredded cheddar and milk. Stir gently until cheese melts.
- Season with paprika, nutmeg, mustard, salt, and pepper.
- Simmer briefly to meld flavors. Serve hot with optional garnishes.
Notes
- Make it vegan: Use dairy-free cheese and plant-based yogurt. Blend white beans for extra creaminess.
- Low-carb option: Skip carrots and use almond milk.
- Extra protein: Add shredded chicken or white beans.
- Storage: Refrigerate for 3–4 days or freeze for up to 2 months. Reheat gently on stovetop.
- Flavor tip: A squeeze of lemon before serving brightens the soup beautifully.
- Avoid curdling: Stir in Greek yogurt or cottage cheese off heat.