Picture this: a chilly evening, a steaming bowl of creamy, cheesy goodness, and the satisfaction of knowing you’re nourishing your body with healthy ingredients. Forget those watery, flavorless soups of the past, because we’re diving headfirst into a bowl of Creamy High Protein Broccoli Cheddar Soup | Comforting & Nutritious that will absolutely blow your mind! This isn’t just soup; it’s a warm hug in a bowl, packed with flavor and protein to keep you feeling full and energized. Get ready to create a soup so delicious, you’ll want to make it every week!
Gathering Your Glorious Greens and Golden Goodness
Here’s everything you’ll need to create this comforting masterpiece. Don’t worry if you need to make substitutions, I’ll help you along the way!
For the Soup Base:
- 2 tablespoons olive oil: For sautéing and adding richness.
- 1 medium yellow onion, chopped: The aromatic foundation of our soup.
- 2 cloves garlic, minced: Adds a punch of flavor.
- 4 cups broccoli florets, chopped: Our star ingredient! Fresh or frozen (thawed) works great.
- 4 cups chicken or vegetable broth: Use low sodium to control the saltiness.
- 1 cup milk (any kind!): Adds creaminess.
For the Protein Powerhouse:
- 1 cup cooked and shredded chicken breast (or 1 block (14oz) drained and crumbled firm tofu): Our lean protein source.
- 1/2 cup Greek yogurt (plain, nonfat): Adds creaminess and a protein boost!
For the Cheesy Dream:
- 2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor, but any cheddar will do!
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory depth.
For Seasoning and Finishing:
- Salt and freshly ground black pepper to taste: Essential for bringing out the flavors.
- Pinch of red pepper flakes (optional): For a touch of heat.
- Optional garnishes: Chopped fresh parsley, croutons, extra shredded cheese.
Step-by-Step to a Bowl of Bliss
Let’s turn these ingredients into a symphony of flavors! Don’t be intimidated; I’m with you every step of the way.
Getting Started:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Building the Soup:
- Add the chopped broccoli florets and cook for about 5 minutes, stirring occasionally, until they turn a vibrant green.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Reduce the heat to low, cover the pot, and simmer for 10-15 minutes, or until the broccoli is tender.
Blending for Creaminess (Optional, but Recommended!):
- If you prefer a completely smooth soup, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Important: Vent the blender lid slightly when blending hot liquids to prevent pressure buildup!
Adding Protein and Cheese:
- Stir in the cooked shredded chicken (or crumbled tofu) and milk. Heat through.
- Remove the pot from the heat. This is crucial to prevent the cheese from clumping!
- Stir in the Greek yogurt until well combined.
- Gradually add the shredded cheddar cheese and Parmesan cheese, stirring until melted and smooth.
Seasoning and Serving:
- Season with salt, pepper, and red pepper flakes (if using) to taste.
- Serve hot, garnished with chopped fresh parsley, croutons, and extra shredded cheese, if desired.
The Secret to Super Creamy Soup (Without Heavy Cream!)
Want that velvety texture without all the extra calories? The key is Greek yogurt! Adding it off the heat prevents curdling and contributes a tangy creaminess that perfectly complements the cheddar and broccoli. Trust me, it’s a game changer!
Broccoli: Your Nutritional Superhero
Beyond its delicious flavor and vibrant color, broccoli is a nutritional powerhouse! It’s packed with vitamins, minerals, and antioxidants that support overall health. It’s a great source of fiber, which aids in digestion and helps keep you feeling full and satisfied. This soup isn’t just delicious; it’s genuinely good for you!
Spice it Up (Or Keep it Mild!)
This recipe is a blank canvas for your taste buds! If you love a little heat, add a pinch of red pepper flakes while the soup is simmering. For a smoky flavor, try using smoked paprika. And if you’re feeling adventurous, a dash of hot sauce at the end can really kick things up a notch!
Perfect Pairings for Your Perfect Soup
This Creamy High Protein Broccoli Cheddar Soup is fantastic on its own, but it’s even better when paired with the right accompaniments! A crusty loaf of bread for dipping is always a winner. You could also serve it with a simple side salad or a grilled cheese sandwich for a complete and satisfying meal. If you are looking for another great soup recipe, consider this CHEESY POTATO SOUP.
Substitutions and Swaps: Make it Your Own!
Don’t be afraid to get creative and adapt this recipe to your liking! Here are a few ideas:
- Vegetarian/Vegan: Substitute vegetable broth for chicken broth, use crumbled firm tofu instead of chicken, and use a plant-based milk and cheddar cheese alternative. Nutritional yeast can add a cheesy flavor.
- Dairy-Free: Use a dairy-free milk alternative (like almond or oat milk) and a dairy-free cheddar cheese alternative. Skip the Greek yogurt or use a plant-based yogurt alternative.
- Different Cheeses: Experiment with different cheeses like Gruyere, Monterey Jack, or even a little bit of pepper jack for extra spice.
- Add More Veggies: Feel free to add other vegetables like carrots, celery, or potatoes to the soup. Just make sure to adjust the cooking time accordingly.
Troubleshooting Your Soup: Common Issues and Solutions
Even the best cooks encounter hiccups sometimes! Here are a few common problems and how to fix them:
- Soup is too thick: Add more broth or milk until you reach your desired consistency.
- Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
- Cheese is clumping: Make sure to remove the pot from the heat before adding the cheese, and stir constantly until melted and smooth. You can also toss the shredded cheese with a little bit of cornstarch before adding it to the soup to help prevent clumping.
- Soup is bland: Season with more salt, pepper, or other spices to taste. A squeeze of lemon juice can also brighten up the flavor.
Storing and Reheating: Enjoying Your Soup Later
This soup is even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in a pot on the stovetop over medium heat, stirring occasionally, or microwave it in a microwave-safe bowl. You might need to add a splash of broth or milk if the soup has thickened up too much. Speaking of great soup recipes, you might also like this CHEESEBURGER SOUP RECIPE.
Why This Recipe Stands Out From the Crowd
There are tons of broccoli cheddar soup recipes out there, so what makes this one special? It’s the combination of creamy texture, high protein content, and customizable flavor that sets it apart. We’re not just making soup; we’re creating a nourishing and delicious meal that you can feel good about eating. Plus, it’s incredibly easy to make! For another take on this dish check out BROCCOLI CHEDDAR SOUP. It’s a classic!
Don’t Forget These Other Delicious Soup Recipes
Once you’ve mastered this recipe, you might be looking for other tasty soups to add to your repertoire. I’d highly recommend trying this CREAMY CHEDDAR POTATO SOUP or this PROTEIN PACKED BROCCOLI SOUP. Each recipe brings its own unique flavors and textures to the table, making them perfect for any occasion.
Final Thoughts: Soup’s On!
There you have it – a Creamy High Protein Broccoli Cheddar Soup recipe that’s as comforting as it is nutritious. I truly hope you enjoyed this cooking adventure with me and that you’re now equipped to create a soup that will warm your heart and nourish your body. So grab your ingredients, put on your apron, and get ready to experience the magic of homemade soup! Happy cooking! For another variation, see this Broccoli Cheese Soup recipe!
How can I make this broccoli cheddar soup vegetarian or vegan?
To make the soup vegetarian or vegan, substitute vegetable broth for chicken broth, use crumbled firm tofu instead of chicken, and use plant-based milk and cheddar cheese alternatives. Nutritional yeast can be added for a cheesy flavor.
What can I do if my broccoli cheddar soup is too thick?
If the soup is too thick, add more broth or milk until you reach your desired consistency.
How do I prevent the cheese from clumping when making this soup?
To prevent the cheese from clumping, remove the pot from the heat before adding the cheese, and stir constantly until melted and smooth. You can also toss the shredded cheese with a little bit of cornstarch before adding it to the soup.
What gives this broccoli cheddar soup its creamy texture without using heavy cream?
The creamy texture is achieved by using Greek yogurt. Adding it off the heat prevents curdling and provides a tangy creaminess that complements the cheddar and broccoli.
Creamy High Protein Broccoli Cheddar Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Immersion blender or regular blender (optional)
- Ladle
- Grater
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped fresh or frozen, thawed
- 4 cups chicken or vegetable broth low sodium
- 1 cup milk any kind
- 1 cup cooked and shredded chicken breast or 1 block (14oz) drained and crumbled firm tofu
- ½ cup Greek yogurt plain, nonfat
- 2 cups shredded cheddar cheese sharp cheddar recommended
- ¼ cup grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
- Pinch of red pepper flakes optional
- Chopped fresh parsley, for garnish optional
- Croutons, for garnish optional
- Extra shredded cheese, for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Add the chopped broccoli florets and cook for about 5 minutes, stirring occasionally, until they turn a vibrant green.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Reduce the heat to low, cover the pot, and simmer for 10-15 minutes, or until the broccoli is tender.
- If you prefer a completely smooth soup, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Important: Vent the blender lid slightly when blending hot liquids to prevent pressure buildup!
- Stir in the cooked shredded chicken (or crumbled tofu) and milk. Heat through.
- Remove the pot from the heat. This is crucial to prevent the cheese from clumping!
- Stir in the Greek yogurt until well combined.
- Gradually add the shredded cheddar cheese and Parmesan cheese, stirring until melted and smooth.
- Season with salt, pepper, and red pepper flakes (if using) to taste.
- Serve hot, garnished with chopped fresh parsley, croutons, and extra shredded cheese, if desired.
