Introduction
Broccoli cheddar soup is a beloved classic—a bowl of creamy, cheesy comfort that warms you from the inside out. Its popularity is undeniable, appearing on menus from cozy cafés to fast-casual chains, and for good reason: it’s rich, satisfying, and brings together the wholesome goodness of vegetables with the indulgence of melted cheese. But while traditional versions are often heavy on cream and fat (sometimes leaving nutrition in the background), this high protein broccoli cheddar soup reimagines the classic for those who crave both flavor and nourishment.
What sets this recipe apart is its impressive protein content—ranging from 20 to 38 grams per serving, depending on your ingredient choices. This is achieved not just with generous amounts of sharp cheddar, but also by incorporating protein-rich staples like cottage cheese and Greek yogurt. The result is a soup that’s as filling as it is flavorful, with a creamy texture that doesn’t rely on heavy cream. Whether you’re looking to fuel your workouts, support muscle recovery, or simply enjoy a more balanced comfort food, this soup delivers without compromise.
Beyond protein, this version is packed with nutrient-dense vegetables—broccoli and sometimes cauliflower—offering fiber, vitamin C, and beta-carotene. The use of cottage cheese and Greek yogurt not only boosts protein but also reduces saturated fat compared to classic recipes. With a few simple swaps and smart additions, this high protein broccoli cheddar soup becomes a wholesome, satisfying meal that’s as good for your body as it is for your taste buds.
Nutritional Information
Per serving (approximate values):
- Calories: 350–400
- Protein: 20–38g
- Carbohydrates: 25–35g
- Fat: 15–20g
- Fiber: 5–8g
- Sodium: 800–1000mg
These values can vary based on specific ingredient choices, such as the type of milk, cheese, and additional protein sources like bacon or white beans. This soup is a balanced meal, offering a substantial protein boost alongside fiber, vitamins, and minerals from vegetables.
Ingredients
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 3–5 cloves garlic, minced
- 1 celery stalk, chopped
- 2 carrots, chopped
- 2 tablespoons all-purpose flour
- 6 cups chicken or vegetable broth
- 5 cups broccoli florets, fresh or frozen
- 1 cup cauliflower florets (optional, for extra creaminess)
- 1 (14 oz) can white beans (cannellini or navy), drained and rinsed
- 1/2 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 2–2 1/2 cups sharp cheddar cheese, shredded
- 1 cup milk (skim, 2%, or whole)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- Pinch of chili flakes (optional)
- 8 slices cooked bacon, diced (optional)
- Fresh herbs (basil, parsley) for garnish
- Extra shredded cheese, crumbled bacon, green onions, red pepper flakes for topping
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, celery, and carrots. Sauté until softened, about 8–10 minutes.
- Sprinkle flour over the vegetables and stir to coat. Slowly pour in the broth while stirring to combine.
- Add broccoli, cauliflower (if using), white beans, salt, pepper, thyme, and chili flakes. Bring to a simmer, then reduce heat to medium-low and cook, covered, for 15 minutes or until vegetables are tender.
- Remove the pot from heat. Using an immersion blender, pulse the soup to your desired consistency—fewer pulses for a chunkier texture, more for a smoother soup. Alternatively, transfer in batches to a blender (cool slightly first) and blend until smooth.
- Return the pot to low heat. Stir in cottage cheese, Greek yogurt, and milk until fully incorporated. Gradually add shredded cheddar, stirring until melted and smooth.
- Taste and adjust seasoning as needed. Stir in cooked bacon if using.
- Ladle into bowls and top with extra shredded cheese, crumbled bacon, green onions, red pepper flakes, or fresh herbs. Serve with crusty bread for dipping.
Cooking Tips and Variations
- For extra creaminess: Blend in steamed cauliflower or potatoes along with the broccoli. This adds fiber and body without cream.
- Protein boosters: Greek yogurt, cottage cheese, and white beans all contribute to the high protein content. For even more, add diced cooked chicken or turkey.
- Cheese options: Use a mix of sharp and mild cheddar for depth of flavor. For a different twist, try Gruyère or smoked Gouda.
- Dairy substitutes: Use lactose-free milk or a plant-based milk (like oat or almond) for a lighter or dairy-free version. Nutritional yeast can add a cheesy flavor without dairy.
- Vegetable variations: Add spinach, kale, or roasted red peppers for extra color and nutrients.
- Spice it up: A pinch of smoked paprika or cayenne pepper adds warmth and complexity.
- Texture: Adjust blending time for your preferred consistency—chunky or velvety smooth.
- Toppings: Get creative with toppings like toasted nuts, crispy chickpeas, or a drizzle of hot sauce.
Storage and Reheating
- Refrigeration: Store cooled soup in airtight containers in the refrigerator for up to 4 days.
- Freezing: Freeze in freezer-safe containers or bags (lay flat for easy stacking) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently over low heat on the stovetop, stirring occasionally to prevent curdling. If the soup separates, a quick blend with an immersion blender will restore creaminess. Avoid boiling to maintain texture.
- Portioning: Freeze individual servings for quick, healthy lunches or dinners.
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth, and skip the bacon. The soup will still be rich in protein thanks to cottage cheese, Greek yogurt, and white beans.
How can I make the soup thicker or thinner?
For a thicker soup, add an extra tablespoon of flour during the sautéing step, or blend in more cauliflower or potatoes. For a thinner consistency, stir in additional broth or milk until you reach your desired texture.
Will the soup curdle when reheated?
Curdling can occur if the soup is heated too quickly or at too high a temperature. Reheat gently over low heat, stirring frequently. If separation happens, a quick blend with an immersion blender will bring it back together.
Can I use frozen vegetables?
Yes, frozen broccoli and cauliflower work well. Steam or thaw them slightly before adding to the soup for best flavor and texture.
