Creamy High Protein Broccoli Cheddar Soup
This Creamy High Protein Broccoli Cheddar Soup is a comforting and nutritious meal, perfect for a chilly evening. Packed with flavor, protein, and cheesy goodness, it's a satisfying and healthy option that's easy to customize and enjoy.
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.
Notes
For a richer flavor, consider roasting the broccoli florets before adding them to the soup. This will enhance their natural sweetness. To prevent the cheese from clumping, ensure the soup is not too hot when you add it. Tossing the shredded cheese with a tablespoon of cornstarch before adding it to the soup can also help. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to thin the soup to your desired consistency.