Description
This High Protein Broccoli Cheddar Soup is a creamy, hearty, and nutritious twist on the classic comfort food. Packed with sharp cheddar, tender broccoli, and a protein boost from Greek yogurt or cottage cheese, it’s perfect for a cozy and satisfying meal.
Ingredients
- 4 cups fresh broccoli florets
- 1 cup carrots, shredded or thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 4 cups low-sodium chicken or vegetable broth
- 1 cup milk (or unsweetened almond milk)
- 3/4 cup plain Greek yogurt or cottage cheese
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp unflavored protein powder (optional)
Instructions
- In a large pot, heat olive oil or butter over medium heat. Sauté onion and garlic until soft and fragrant.
- Add carrots and broccoli, cook for 5 minutes, stirring occasionally.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 10–15 minutes until broccoli is tender.
- Blend half of the soup using an immersion blender or in batches in a blender. Return to pot for a creamy-chunky texture.
- Reduce heat and stir in milk and Greek yogurt or cottage cheese until smooth.
- Add shredded cheddar cheese and stir until melted and creamy.
- Season with salt and pepper. Stir in protein powder if using, and mix until fully dissolved.
- Simmer for a few more minutes, then serve warm.
Notes
- Use cauliflower or a mix of broccoli and cauliflower for variation.
- Add shredded chicken or white beans for extra protein.
- Try different cheeses like gouda or Swiss for a flavor twist.
- For dairy-free, use plant-based cheese, almond milk, and coconut yogurt.
- If soup thickens when stored, thin it with a splash of broth or milk when reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
