High Protein Broccoli Cheddar Soup is my go-to when I want something warm, comforting, and satisfying—but still packed with nutrients. This version keeps all the cheesy goodness of the classic while adding a protein boost that makes it a filling meal on its own.
Why You’ll Love This Recipe
I love how this soup combines comfort food flavor with a health-conscious twist. The velvety texture, cheesy richness, and tender broccoli make it feel indulgent, but with added protein, I know I’m fueling up in a smart way. Whether I use Greek yogurt, protein powder, or a high-protein milk base, this soup keeps me full and energized.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Fresh broccoli florets
- Shredded sharp cheddar cheese
- Onion, chopped
- Garlic, minced
- Carrots, diced or shredded
- Olive oil or butter
- Low-sodium chicken or vegetable broth
- Unsweetened high-protein milk (like Fairlife or a pea protein-based milk)
- Unflavored protein powder (optional, for extra boost)
- Plain Greek yogurt or cottage cheese (for creaminess and added protein)
- Salt and black pepper
- Optional: pinch of nutmeg or crushed red pepper for flavor depth
Directions
- I heat olive oil or butter in a large pot over medium heat, then sauté the chopped onion and garlic until fragrant and soft.
- I stir in the carrots and broccoli and cook for 5 minutes, just to start softening them.
- I pour in the broth and bring everything to a gentle simmer for 10–15 minutes, until the veggies are tender.
- I reduce the heat and stir in the high-protein milk and Greek yogurt (or cottage cheese), mixing until smooth. If I’m using protein powder, I whisk it in now.
- I gradually add the shredded cheddar, stirring constantly until melted and fully incorporated.
- I season with salt, pepper, and any optional spices to taste.
- For a smoother texture, I use an immersion blender to partially blend the soup while keeping some chunks for a hearty bite.
Servings and timing
This recipe makes about 4–6 servings and takes roughly 30 minutes from start to finish. It’s quick enough for a weeknight dinner but cozy enough for a weekend meal.
Variations
- I sometimes stir in cooked shredded chicken or turkey for even more protein.
- For a lower-fat version, I use reduced-fat cheese and non-fat Greek yogurt without losing much flavor.
- I’ve made it with cauliflower instead of broccoli, or a mix of both, for a different veggie profile.
- For a vegan twist, I use plant-based protein milk, vegan cheese, and silken tofu blended in for creaminess.
Storage/Reheating
I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm it gently on the stove or microwave in short intervals, stirring in between. If the soup thickens, I add a splash of broth or milk to loosen it. It also freezes well for up to 2 months—just thaw overnight and reheat gently.
FAQs
How do I add protein without affecting flavor?
I use unflavored protein powder or blend in cottage cheese or Greek yogurt. These options don’t overpower the cheese and broccoli but still boost the protein content.
Can I make this dairy-free?
Yes, I’ve made it using unsweetened almond milk and vegan cheese. I also blend in white beans or silken tofu for creaminess and protein.
What cheese works best?
Sharp cheddar adds the most flavor, but I’ve used a mix of cheddar and mozzarella for extra meltiness. A little Parmesan also deepens the flavor.
Is it okay to blend the whole soup?
Definitely. I’ve blended it completely for a smooth, creamy texture, or just partially for some chunkiness. It’s totally up to the texture I prefer.
Can I use frozen broccoli?
Yes, frozen broccoli works great. I just thaw it slightly before adding to the pot so it cooks evenly with the other veggies.
Conclusion
High Protein Broccoli Cheddar Soup is the perfect mix of hearty comfort and nutritional balance. I get the cheesy, creamy soup I crave, but with ingredients that keep me fueled and full. It’s a recipe I turn to when I want something warm and nourishing without sacrificing taste or texture.
High Protein Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Description
This high protein broccoli cheddar soup delivers all the creamy, cheesy comfort you love—plus a nutritional boost. Packed with tender broccoli, rich sharp cheddar, and optional Greek yogurt or protein powder, this easy 30-minute soup is perfect for a healthy, satisfying meal.
Ingredients
- 1 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced or shredded
- 4 cups fresh broccoli florets (or thawed frozen)
- 3 cups low-sodium chicken or vegetable broth
- 1½ cups unsweetened high-protein milk (like Fairlife or pea protein milk)
- ½ cup plain Greek yogurt or blended cottage cheese
- 1 scoop unflavored protein powder (optional)
- 1½ cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- Optional: pinch of nutmeg or crushed red pepper flakes for flavor
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add chopped onion and garlic; sauté until softened and fragrant.
- Stir in carrots and broccoli. Cook for 5 minutes to begin softening.
- Add broth and bring to a simmer. Cook for 10–15 minutes, until vegetables are tender.
- Reduce heat. Stir in high-protein milk and Greek yogurt (or cottage cheese) until smooth.
- If using, whisk in unflavored protein powder.
- Gradually add shredded cheddar cheese, stirring constantly until fully melted.
- Season with salt, pepper, and any optional spices.
- For a smoother soup, use an immersion blender to partially or fully blend to desired consistency.
- Serve warm and enjoy!
Notes
- Add cooked shredded chicken for extra protein and heartiness.
- For a vegetarian version, use vegetable broth and omit meat add-ins.
- Vegan? Swap dairy with plant-based milk, vegan cheese, and silken tofu for creaminess.
- Blending white beans into the soup is another protein-boosting, dairy-free option.
