High-Protein Broccoli Cheddar Soup Recipe
Introduction
This High-Protein Broccoli Cheddar Soup is a comforting and nutritious twist on a classic favorite. Packed with protein from Greek yogurt or cottage cheese, it’s creamy, cheesy, and perfect for a cozy meal any day of the week.
Ingredients
- 4 cups broccoli florets
- 1 cup cheddar cheese, shredded
- 2 cups milk
- 1 medium onion, chopped
- 1 cup Greek yogurt or cottage cheese
- 2 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
Instructions
- Step 1: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Step 2: Add broccoli florets and broth, then bring to a simmer. Cook until the broccoli is tender, about 10-12 minutes.
- Step 3: Use an immersion blender or transfer half the soup to a blender and blend until smooth, leaving some chunks for texture.
- Step 4: Return blended soup to the pot if needed, then stir in the milk and Greek yogurt or cottage cheese until well combined and creamy.
- Step 5: Add shredded cheddar cheese gradually, stirring until melted and smooth. Season with salt and pepper to taste.
- Step 6: Heat gently, but do not boil, then serve warm.
Tips & Variations
- For extra depth, sauté garlic with the onions or add a pinch of nutmeg for a warm flavor.
- Use low-fat milk and nonfat Greek yogurt if you prefer a lighter soup.
- Swap cheddar for a sharper cheese like aged white cheddar or Gruyère for a different taste.
- Add cooked chicken or crispy bacon bits for more protein and flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep it creamy and prevent separation.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Just adjust the cooking time slightly, as frozen broccoli may cook faster.
What if I don’t have Greek yogurt or cottage cheese?
You can substitute with sour cream or cream cheese, but these may slightly change the texture and flavor. For a dairy-free option, try blending silken tofu as a protein base.
PrintHigh-Protein Broccoli Cheddar Soup Recipe
This High-Protein Broccoli Cheddar Soup is a comforting, creamy, and nutritious dish perfect for a healthy meal. It combines fresh broccoli and sharp cheddar cheese with a protein-rich base of Greek yogurt for added creaminess and protein boost. Easy to prepare on the stovetop, this soup is both satisfying and ideal for those looking to increase their protein intake without sacrificing flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup Base
- 4 cups fresh broccoli florets, chopped
- 1 medium onion, diced
- 3 cups milk (whole or 2%)
- 1 cup Greek yogurt or cottage cheese (for protein-rich base)
Cheese
- 1 ½ cups sharp cheddar cheese, shredded
Seasonings (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil or butter (for sautéing onion)
Instructions
- Sauté the Onion: In a large pot, heat olive oil or butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Simmer Broccoli and Milk: Add the chopped broccoli and milk to the pot with the onions. Bring the mixture to a gentle simmer and cook until the broccoli is tender, about 10-12 minutes.
- Blend the Soup: Using an immersion blender or countertop blender, partially blend the soup to create a creamy texture while leaving some broccoli pieces intact for texture.
- Add Protein Base and Cheese: Stir in the Greek yogurt or cottage cheese until fully incorporated. Then gradually add the shredded cheddar cheese, stirring constantly until melted and the soup becomes creamy.
- Season to Taste: Add salt and freshly ground black pepper to taste. Warm the soup through on low heat, but do not boil after adding cheese.
- Serve: Ladle the soup into bowls and enjoy warm. Optionally, garnish with extra shredded cheese or fresh herbs.
Notes
- For a vegan version, substitute cheese and dairy with plant-based alternatives.
- Use low-fat milk and Greek yogurt to reduce calories and fat content.
- Do not over-blend the soup if you prefer some texture.
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on stovetop to prevent the cheese from separating.
Keywords: High-Protein Broccoli Cheddar Soup, broccoli soup, cheddar soup, high-protein soup, healthy soup, creamy broccoli soup
