Description
High protein broccoli cheddar soup is a creamy, cheesy soup packed with fresh broccoli and a boost of protein from Greek yogurt and extra cheese. It’s a nutritious and filling comfort food perfect for lunch or dinner.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets, chopped
- 2 medium carrots, diced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup skim milk
- 1 cup plain nonfat Greek yogurt
- 1 1/2 cups reduced-fat shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp all-purpose flour (or protein powder for extra protein)
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- Red pepper flakes (optional, for spice)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Add broccoli and carrots, stirring for 3–4 minutes.
- Sprinkle flour (or protein powder) over vegetables and stir to coat.
- Gradually pour in broth, stirring well to avoid lumps, and bring to a simmer.
- Cook for 10–12 minutes until vegetables are tender.
- Stir in milk and reduce heat to low.
- Whisk in cheddar and Parmesan until melted and smooth.
- Remove from heat and stir in Greek yogurt and Dijon mustard until creamy.
- Season with salt, pepper, and optional red pepper flakes.
- Serve warm, garnished with extra cheese or a sprinkle of parsley.
Notes
- For a smoother soup, blend half of it with an immersion blender before adding Greek yogurt and cheese.
- Use whey protein powder instead of flour to increase protein content even more.
- Can be stored in the refrigerator for up to 4 days; reheat gently to avoid curdling.
- Pairs perfectly with whole-grain bread or a protein-packed sandwich.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American