High Protein Broccoli Cheddar Soup Recipe
If you want a healthy, filling and creamy soup, you will love this High Protein Broccoli Cheddar Soup Recipe.
Ingredients
- 4 cups fresh broccoli florets
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 tablespoon olive oil or butter
- 2 cups low-sodium chicken or vegetable broth
- 1 cup unsweetened milk or plant milk
- 1 cup shredded cheddar cheese
- 1/2 cup plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika optional
- 1/4 teaspoon nutmeg optional
- 1/2 cup cooked chicken breast optional for extra protein
Instructions
Prepare the Vegetables
- Wash and cut broccoli into florets. Chop onion and mince garlic. Set aside for cooking.
Sauté Onion and Garlic
- In a large pot, heat olive oil or butter over medium heat. Sauté onion and garlic until fragrant.
Add Broccoli
- Add broccoli florets to the pot. Stir and cook for 2–3 minutes to combine flavors.
Add Broth
- Pour in chicken or vegetable broth. Bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Blend the Soup
- Use an immersion blender to puree the soup until smooth. Leave some broccoli chunks if desired.
Add Milk and Cheese
- Stir in milk and shredded cheddar cheese. Mix until cheese is fully melted and smooth.
Add Greek Yogurt
- Remove soup from heat. Stir in Greek yogurt for extra creaminess and protein.
Season the Soup
- Add salt, pepper, paprika, and nutmeg. Taste and adjust seasoning to your preference.
Add Optional Chicken
- If using cooked chicken, stir it into the soup for added protein and texture.
Serve Hot
- Ladle soup into bowls. Garnish with extra cheddar, broccoli florets or paprika if desired. Serve immediately.
Notes
- Use fresh broccoli for the best flavor and texture.
- Greek yogurt adds creaminess and protein without heaviness.
- Blend partially if you like some broccoli texture in your soup.
- Avoid overheating after adding cheese to prevent curdling.
- Leftover soup thickens; add a splash of milk when reheating.