Protein Packed Broccoli Cheddar Soup
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.
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.