High Protein Broccoli Cheddar Soup: Creamy, Cheesy, and Packed with Protein

If you’ve been searching for a comforting, creamy soup that doesn’t sacrifice protein, this High Protein Broccoli Cheddar Soup is about to become your new go-to. Perfect for a quick weeknight dinner, meal prep, or cozy lunch, this soup combines tender broccoli florets, sharp cheddar cheese, and a protein boost that keeps you full and satisfied. Unlike traditional versions loaded with cream and butter, this recipe incorporates lean protein sources like Greek yogurt and chicken broth, making it both nutritious and indulgent.

What’s best is how versatile it is. You can make a batch in under 30 minutes, freeze leftovers for later, or tweak the flavor to suit your taste. With each spoonful, you’ll enjoy a creamy, velvety texture, the subtle bite of cheddar, and the healthy crunch of broccoli. For busy cooks, this recipe is forgiving—you can swap ingredients or adjust textures easily, all while keeping it high in protein. Whether you’re meal prepping for the week, feeding your family, or just craving a cozy bowl, this High Protein Broccoli Cheddar Soup delivers comfort without compromising on nutrition.

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What Makes This High Protein Broccoli Cheddar Soup Special?

• High in protein: Unlike traditional broccoli cheddar soups, this version uses protein-rich ingredients like Greek yogurt, ensuring you stay fuller longer.

• Creamy without excess cream: Achieve velvety smoothness using lighter dairy or milk alternatives, making it healthier but still indulgent.

• Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.

• Customizable flavors: Add spices, extra vegetables, or lean proteins to suit your preferences.

• Meal prep friendly: Stores well in the fridge and freezes beautifully without losing flavor or texture.

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Ingredient Notes

• Broccoli florets: Fresh is best for flavor and texture, but frozen works too. Chop into bite-sized pieces for even cooking.

• Cheddar cheese: Sharp cheddar gives a rich flavor; you can use reduced-fat for a lighter version or swap with Gruyère for a twist.

• Greek yogurt: Adds protein and creaminess without extra fat. For dairy-free, use a high-protein plant-based yogurt.

• Chicken or vegetable broth: Forms the soup base. Low-sodium options allow better control of salt.

• Onion and garlic: Aromatics bring depth to the soup.

• Cornstarch or flour: Optional thickening agents. Cornstarch keeps it gluten-free; flour gives a slightly different texture.

• Olive oil or butter: For sautéing vegetables and building flavor.

• Milk or milk alternative: Adjust consistency; full-fat milk gives creamier results.

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How To Make High Protein Broccoli Cheddar Soup

Preparation Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Servings: 4 | Difficulty Level: Easy

1. Sauté aromatics: In a large pot, heat 1 tablespoon olive oil over medium heat. Add 1 small chopped onion and 2 minced garlic cloves. Cook until soft and fragrant, about 3–4 minutes. (Tip: Don’t brown garlic; it turns bitter.)

2. Cook the broccoli: Add 4 cups of chopped broccoli florets and 2 cups of low-sodium chicken or vegetable broth. Cover and simmer for 8–10 minutes until the broccoli is tender.

3. Blend for creaminess: Remove about half of the broccoli and blend until smooth using an immersion blender or regular blender. Return to the pot. (Tip: Blending half keeps some texture for a hearty soup.)

4. Add protein and creaminess: Stir in 1/2 cup Greek yogurt and 1/2 cup shredded sharp cheddar cheese. Heat gently over low-medium heat until cheese melts. Avoid boiling to prevent curdling.

5. Season to taste: Add salt, pepper, and optional spices like nutmeg or paprika. Taste and adjust seasoning.

6. Optional thickening: For thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in. Cook 2–3 minutes until slightly thickened.

7. Serve and garnish: Ladle into bowls and sprinkle extra cheddar or crispy bacon bits if desired.

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Storage Options

• Room temperature: Soup is safe at room temperature for up to 2 hours.

• Refrigeration: Store in an airtight container for 3–4 days. Reheat on the stove or microwave, stirring occasionally.

• Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating. (Tip: Avoid freezing Greek yogurt; add it fresh when reheating.)

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Variations and Substitutions

• Add protein: Stir in cooked shredded chicken, turkey, or tofu for an extra protein boost.

• Cheese variations: Use Gruyère, Parmesan, or smoked cheddar for a flavor twist.

• Vegetable mix: Swap half the broccoli for cauliflower or zucchini.

• Dairy-free: Use almond milk and dairy-free cheese, plus coconut yogurt for creaminess.

• Spice it up: Add a pinch of cayenne, smoked paprika, or chili flakes for warmth.

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Frequently Asked Questions

1. Can I make this soup vegan?
   Yes, use vegetable broth, plant-based yogurt, and dairy-free cheese.

2. Can I use frozen broccoli?
   Absolutely. Cook slightly longer to reach desired tenderness.

3. Why did my soup separate?
   Overheating dairy ingredients can cause separation. Keep the heat low when adding yogurt or cheese.

4. Can I make this ahead of time?
   Yes, it stores well in the fridge up to 4 days. Add yogurt when reheating for best texture.

5. How do I thicken the soup?
   Stir in cornstarch or flour slurry, or blend more broccoli for natural thickness.

6. Can I add other vegetables?
   Definitely. Carrots, cauliflower, and zucchini all pair well and add nutrients.

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Conclusion

This High Protein Broccoli Cheddar Soup is creamy, flavorful, and nourishing, making it the perfect meal for any day. With minimal prep, flexible ingredients, and easy storage, it’s ideal for busy schedules without compromising taste or nutrition. Grab a bowl, savor the cheesy broccoli goodness, and don’t forget to share your results—you might just find a new family favorite.

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