PROTEIN PACKED BROCCOLI SOUP

I remember the first time my mom made broccoli cheddar soup. I was convinced I hated broccoli, but that creamy, cheesy goodness completely changed my mind! Now, fast forward a few years (okay, maybe more than a few!), and I’m still obsessed, but I’m always looking for ways to make it healthier. That’s why I perfected this Broccoli Cheddar Soup | High Protein recipe, because we can have the deliciousness without all the guilt. Today, I’m sharing all my secrets for the most amazing Broccoli Cheddar Soup | High Protein you’ll ever make!

The BEST High-Protein Broccoli Cheddar Soup

Let’s be honest, Broccoli Cheddar Soup is a classic for a reason. It’s comforting, flavorful, and relatively easy to make. But, the traditional version can be a bit heavy on the carbs and lower on the protein. My goal with this recipe was to create a soup that delivers all the cheesy, broccoli-packed goodness you crave, while also bumping up the protein content to keep you feeling full and satisfied. We’re talking a creamy, dreamy bowl of goodness that fits perfectly into a healthy lifestyle.

This recipe is truly a game-changer because it’s:

• Packed with Protein: We’re using secret ingredients to boost the protein without sacrificing flavor.
• Amazingly Delicious: All the classic broccoli cheddar flavors you know and love.
• Relatively Easy: Simple steps that anyone can follow.
• Customizable: Easily adapt the recipe to your dietary needs.
• Perfect for Meal Prep: Make a big batch and enjoy it throughout the week.

Why Add Protein to Broccoli Cheddar Soup?

Adding protein to soup may seem a little odd, but consider this: protein helps you feel fuller for longer, stabilizes blood sugar, and aids in muscle recovery. By increasing the protein in this soup, you’re transforming it from a side dish into a satisfying and nutritious meal. Plus, it tastes incredible! So, it’s a win-win.

Let’s Make Some Soup! (Step-by-Step Instructions)

Alright, enough talking! Let’s get to the good stuff. Here’s how to make the most incredible high-protein broccoli cheddar soup:

1. Prep Your Ingredients: Chop 1 large head of broccoli into small florets (about 4 cups). Dice 1 medium onion, 2 carrots, and 2 celery stalks. Mince 2 cloves of garlic. Shred 8 ounces of sharp cheddar cheese.
2. Sauté the Vegetables: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. The vegetables should be fragrant and slightly translucent.
3. Add Garlic and Seasonings: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! Add 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of nutmeg. The nutmeg adds a subtle warmth that complements the other flavors.
4. Add the Broccoli and Broth: Add the chopped broccoli florets and 4 cups of chicken or vegetable broth to the pot. Make sure the broccoli is mostly submerged in the broth.
5. Simmer Until Tender: Bring the soup to a simmer, then reduce the heat to low, cover, and cook until the broccoli is tender, about 15-20 minutes. The broccoli should be easily pierced with a fork.
6. Blend a Portion of the Soup (Optional): For a creamier texture, use an immersion blender to blend about half of the soup. Be careful when blending hot liquids! Alternatively, you can transfer the soup in batches to a regular blender, but make sure to vent the lid to release steam. This step is optional, but it really elevates the texture.
7. Add Protein: This is where the magic happens! Stir in ½ cup of Greek yogurt or cottage cheese (for extra creaminess and protein) and/or ½ cup of cooked and shredded chicken breast. If using cottage cheese, blend the soup after adding for a smoother texture. This adds a significant protein boost without altering the flavor profile too much.
8. Melt the Cheese: Reduce the heat to low and gradually stir in the shredded cheddar cheese until it’s completely melted and the soup is smooth and cheesy. Be patient and stir constantly to prevent the cheese from clumping.
9. Season to Taste: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or a pinch of cayenne pepper for a little kick.
10. Serve and Enjoy: Ladle the soup into bowls and garnish with extra shredded cheese, a dollop of Greek yogurt, or a sprinkle of chopped chives. Serve hot and enjoy!

Success Tips for Perfect Broccoli Cheddar Soup

Want to make absolutely sure your soup turns out perfectly every time? Here are my golden rules:

• Don’t Overcook the Broccoli: Overcooked broccoli can become mushy and lose its vibrant green color. Aim for tender-crisp.
• Use High-Quality Cheese: The quality of the cheese will directly impact the flavor of the soup. Opt for a sharp cheddar cheese for the best flavor.
• Grate Your Own Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Grating your own cheese ensures a creamier soup.
• Don’t Boil After Adding Cheese: Boiling the soup after adding the cheese can cause it to separate and become grainy. Keep the heat low and stir constantly.
• Adjust the Consistency: If the soup is too thick, add a little more broth until you reach your desired consistency. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Variations and Substitutions

The beauty of soup is its versatility! Feel free to customize this recipe to suit your preferences and dietary needs. Here are a few ideas:

• Vegetarian/Vegan: Use vegetable broth and substitute the cheese with a vegan cheddar alternative. You can also use silken tofu blended into the soup for added creaminess and protein.
• Dairy-Free: Use a dairy-free cheese alternative and substitute the Greek yogurt with a dairy-free yogurt or cashew cream.
• Gluten-Free: This recipe is naturally gluten-free, but be sure to check the labels of your broth and cheese to ensure they don’t contain any gluten.
• Add More Vegetables: Feel free to add other vegetables like cauliflower, potatoes, or spinach.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.

Serving Suggestions

Broccoli cheddar soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few of my favorite serving suggestions:

• Crusty Bread: Serve with a slice of crusty bread for dipping. Sourdough or baguette are excellent choices.
• Grilled Cheese Sandwich: A classic pairing! A grilled cheese sandwich adds a comforting and satisfying element to the meal.
• Salad: Serve with a fresh green salad for a light and balanced meal.
• Baked Potato: Top a baked potato with a scoop of broccoli cheddar soup for a hearty and flavorful meal.

Make-Ahead and Storage Instructions

This soup is perfect for meal prep! Here’s how to store and reheat it:

• Make-Ahead: You can make the soup up to 3 days in advance. Store it in an airtight container in the refrigerator.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
• Freezing: Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. Note that the texture may change slightly after freezing and thawing.

Protein Powerhouses: Let’s Talk Protein Sources!

We’ve talked about making this Broccoli Cheddar Soup a high-protein powerhouse, so let’s dive into the *why* and *how* of the protein additions. Remember, the goal is to boost the protein without compromising that classic, comforting flavor.

Greek Yogurt or Cottage Cheese

These are my secret weapons! Both Greek yogurt and cottage cheese add a creamy tanginess that complements the cheddar cheese and broccoli beautifully. More importantly, they pack a serious protein punch. A half-cup of either can add around 10-15 grams of protein to your soup, making a significant difference.

• Greek Yogurt: Opt for plain, non-fat Greek yogurt. It blends seamlessly into the soup and adds a subtle tang.
• Cottage Cheese: Small curd cottage cheese works best. If you’re not a fan of the texture, simply blend the soup after adding the cottage cheese for a super smooth and creamy result.

Shredded Chicken Breast

Adding cooked and shredded chicken breast is another fantastic way to boost the protein content of your soup. It also adds a satisfying heartiness that makes it a complete meal.

• Prep: Use leftover roasted chicken, rotisserie chicken, or quickly poach a chicken breast specifically for this recipe.
• Shredding: Shred the chicken finely so it blends well with the soup’s texture.
• Amount: Start with ½ cup and adjust to your preference.

Other Protein Options

While Greek yogurt, cottage cheese, and chicken are my go-to choices, there are other protein sources you can experiment with:

• White Beans: Blended white beans add a creamy texture and a good dose of plant-based protein.
• Protein Powder: A scoop of unflavored protein powder can be stirred into the soup. Be careful not to add too much, as it can alter the texture.
• Nutritional Yeast: While not a complete protein source, nutritional yeast adds a cheesy flavor and a small amount of protein.

Beyond Broccoli Cheddar: Exploring Other Soup Recipes

While this Broccoli Cheddar Soup | High Protein is a star in its own right, it’s always fun to explore other soup variations and flavor combinations. Soup is truly one of the most versatile and comforting meals you can make!

Have you ever tried CHICKEN DUMPLING SOUP? The fluffy dumplings and savory broth are simply divine. It’s the perfect remedy for a chilly day or when you’re feeling under the weather.

And if you’re a potato lover, you absolutely have to try CREAMY POTATO SOUP. It’s pure comfort in a bowl. You could also check out Creamy Baked Potato Soup for a more robust flavour.

Looking for something a bit lighter but equally satisfying? ROASTED CAULIFLOWER SOUP is a revelation! Roasting the cauliflower brings out its natural sweetness and adds a depth of flavor that’s simply irresistible. Like this recipe, it’s one of my favourites to add protein to.

Of course, we also have a classic Broccoli Cheese Soup recipe without the high protein focus, if you’re interested in a more traditional approach.

Final Thoughts

There you have it – my ultimate recipe for Broccoli Cheddar Soup | High Protein! I truly believe this is the best of both worlds: a comforting classic that’s also packed with nutrients and protein. Whether you’re looking for a quick and easy weeknight meal or a healthy and satisfying lunch, this soup is sure to become a new favorite. So, gather your ingredients, follow the steps, and get ready to enjoy a bowl of cheesy, broccoli-packed goodness that will nourish your body and soul. Bon appétit!

Protein Packed Broccoli Cheddar Soup

Amelia

This Protein Packed Broccoli Cheddar Soup is a healthier take on a classic comfort food. It’s loaded with cheesy, broccoli flavor, and boosted with protein from Greek yogurt, cottage cheese, or chicken to keep you feeling full and satisfied. Perfect for a quick and easy weeknight meal or meal prepping for healthy lunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Immersion blender or regular blender (optional)
• Ladle
• Grater

Ingredients

  

• 1 large head of broccoli, cut into small florets about 4 cups
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 4 cups chicken or vegetable broth
• ½ cup plain Greek yogurt or cottage cheese
• ½ cup cooked and shredded chicken breast optional
• 8 ounces sharp cheddar cheese, shredded
• Optional garnishes: extra shredded cheese, dollop of Greek yogurt, chopped chives

Instructions

 

• Chop the broccoli into small florets. Dice the onion, carrots, and celery. Mince the garlic. Shred the cheddar cheese.
• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes, until fragrant and slightly translucent.
• Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
• Add the salt, pepper, and nutmeg.
• Add the chopped broccoli florets and chicken or vegetable broth to the pot. Make sure the broccoli is mostly submerged in the broth.
• Bring the soup to a simmer, then reduce the heat to low, cover, and cook until the broccoli is tender, about 15-20 minutes. The broccoli should be easily pierced with a fork.
• For a creamier texture, use an immersion blender to blend about half of the soup. Be careful when blending hot liquids! Alternatively, you can transfer the soup in batches to a regular blender, but make sure to vent the lid to release steam. This step is optional.
• Stir in the Greek yogurt or cottage cheese and/or shredded chicken breast. If using cottage cheese, blend the soup after adding for a smoother texture.
• Reduce the heat to low and gradually stir in the shredded cheddar cheese until it’s completely melted and the soup is smooth and cheesy. Be patient and stir constantly to prevent the cheese from clumping.
• Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or a pinch of cayenne pepper for a little kick.
• Ladle the soup into bowls and garnish with extra shredded cheese, a dollop of Greek yogurt, or a sprinkle of chopped chives. Serve hot and enjoy!

Notes

For best results, use high-quality sharp cheddar cheese and grate it yourself to avoid cellulose, which can hinder melting. Don’t overcook the broccoli to maintain its color and texture. If the soup is too thick, add more broth; if too thin, simmer uncovered to reduce liquid. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Substitute vegetable broth and vegan cheese for a vegetarian or vegan version.