Can I use frozen broccoli instead of fresh?

Yes! Frozen broccoli works just as well in this soup. Just add it directly to the pot without thawing and increase the cooking time by a few minutes.

What’s the best cheese for a creamy soup?

Sharp cheddar is the best choice because it melts well and provides a strong flavor. However, you can mix in some Monterey Jack or Gouda for extra creaminess.

How can I make my soup extra thick?

To thicken your soup: Use less broth in the beginning. Add a little more cheese. Blend in extra cooked broccoli for natural thickness.

Can I make this soup in a slow cooker?

Absolutely! Just follow these steps: Add all ingredients except cheese, yogurt, and protein powder to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Blend the soup, then stir in cheese, yogurt, and protein powder before serving.

High Protein Broccoli Cheddar Soup – The Ultimate Healthy Comfort

Description

This High Protein Broccoli Cheddar Soup is the ultimate healthy comfort food! Packed with protein and nutrients, it’s creamy, cheesy, and satisfying. Whether you’re looking for a nutritious lunch or dinner, this soup will warm you up and fill you up. Perfect for meal prep or a cozy weeknight dinner, this recipe combines fresh broccoli, cheddar cheese, and high-protein ingredients to create a deliciously creamy and hearty soup.

Ingredients

Scale

4 cups broccoli florets
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1 cup milk (or dairy-free alternative)
1 cup shredded sharp cheddar cheese
1/2 cup Greek yogurt (or dairy-free yogurt)
2 tablespoons protein powder (optional)
1/4 teaspoon ground black pepper
1/2 teaspoon salt (to taste)
1 tablespoon cornstarch (optional, for extra thickness)
1 tablespoon lemon juice (optional, for extra flavor)

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Instructions

Prepare the Broccoli: Start by chopping the broccoli into florets. Set aside.
Cook the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes, until softened. Add minced garlic and cook for another minute until fragrant.
Add the Broccoli: Add the broccoli florets to the pot and sauté for 2-3 minutes.
Add the Broth: Pour in the chicken or vegetable broth and bring to a simmer. Cook for about 10-12 minutes, until the broccoli is tender.
Blend the Soup: Use an immersion blender to puree the soup directly in the pot, or transfer to a blender in batches and blend until smooth.
Add the Dairy and Protein: Stir in the milk, shredded cheddar cheese, Greek yogurt, and protein powder (if using). Continue to cook over low heat, stirring until the cheese is melted and the soup becomes creamy.
Thicken the Soup (Optional): If you prefer a thicker soup, whisk in cornstarch mixed with a little water and cook for an additional 2-3 minutes.
Season to Taste: Add salt and pepper to taste. For extra flavor, stir in a tablespoon of lemon juice.
Serve: Ladle the soup into bowls and garnish with extra cheese or a sprinkle of fresh herbs. Enjoy!

Notes

Customizations: Make it dairy-free by using plant-based cheese and milk alternatives.
Protein Boost: Add shredded chicken or turkey for even more protein.
Freezing: This soup freezes well for up to 3 months. Just make sure to freeze without the cheese, and stir in freshly grated cheese when reheating.

Smooth Texture: For a completely smooth texture, blend longer or add extra liquid for consistency.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 20g
Cholesterol: 45mg