My kitchen filled with fragrant steam as I stirred this High Protein Broccoli Cheddar Soup on a chilly afternoon. The glossy surface caught golden flecks of cheddar melting into the bright-green broccoli puree. After testing it three times—adjusting potato size, tweaking simmer times, refining the cheese melt—I settled on the ideal balance of creamy texture and cheesy depth. The gentle bubbling and nutty aroma made each trial a lesson. I’m excited to share what I’ve learned about building flavor and boosting protein in this cozy, bowl-worthy soup.
Why You’ll Love High Protein Broccoli Cheddar Soup
- Rich protein boost from Greek yogurt and cheddar for lasting satiety
- Creamy yet light mouthfeel with a silky-smooth blend
- Quick weeknight meal ready in about 40 minutes
- Broccoli’s bright flavor meets warm, nutty cheese—an American classic
A Little Background
Back when winter rolled in last year, I craved something nourishing. My first batch had uneven potato chunks, so I started cutting them into tight half-inch cubes for a consistent simmer. That small prep change shaved off five minutes of cooking time and gave a velvety finish. Each test taught me the rhythm of stovetop blending and the joy of a recipe that warms both body and spirit.
Key Ingredients for High Protein Broccoli Cheddar Soup
- Broccoli florets (4 cups): Packed with nutrients and color—frozen works fine too
- Russet potato (1 cup, diced): Adds body and natural thickener; peel for a silky blend
- Sharp cheddar cheese (2 cups, shredded): Use freshly grated for smooth melting
- Plain Greek yogurt (½ cup): Boosts protein and tang; fold in off-heat to prevent curdling
- Low-sodium broth (6 cups): Controls salt—chicken or veggie stock both shine here
How to Make High Protein Broccoli Cheddar Soup
- Melt 3 tablespoons butter in a large pot over medium heat until it foams around the edges (about 1 minute).
- Add 1 cup finely diced yellow onion and cook, stirring occasionally, until translucent (4–5 minutes).
- Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute.
- Pour in 4 cups broccoli florets, 1 cup diced potato, 6 cups broth, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon mustard powder. Stir to combine.
- Bring to a boil, then lower heat to maintain a gentle simmer. Cover and cook until the vegetables are tender, about 15–20 minutes.
- Use an immersion blender to pulse the soup until mostly smooth, leaving a few tender bits for texture.
- Stir in 2 cups shredded cheddar cheese until fully melted and glossy.
- Remove pot from heat and gently whisk in ½ cup plain Greek yogurt. Taste and adjust seasoning if needed. Serve hot.
Pro Tips & Troubleshooting
- Personal testing note: I started the immersion blender on low speed to prevent splatter and achieve an ultra-smooth texture.
- If the cheese begins to clump, lower the heat before stirring it in to avoid separation.
- Flavor variation: swap half the cheddar for Gruyère for a deeper, nutty twist.
- Scaling: when doubling, use a wider pot to maintain even heat distribution.
Storage & Make-Ahead Guide
Cool the soup to room temperature within two hours to keep it safe. Store in airtight containers in the fridge for up to 4 days—note: after testing, I found it mellows in flavor overnight. For longer storage, freeze portions in freezer-safe tubs for up to 3 months; texture can tighten slightly, so reheat gently over low heat, adding a splash of broth to loosen.
Serving Suggestions
Spoon into warmed bowls and sprinkle extra shredded cheddar or chopped chives on top. Enjoy alongside crusty whole-grain bread or swirls of pesto for a pop of color. A side of crisp apple slices adds a sweet counterpoint to the savory soup.
Frequently Asked Questions
- Can I use frozen broccoli instead of fresh? Yes, frozen broccoli works well—no need to thaw before adding. Increase simmer time by 2–3 minutes to reach desired tenderness.
- How can I make this soup vegetarian? Simply swap chicken broth for vegetable broth. Add a dash of nutritional yeast to boost savory depth if desired.
- What’s the best way to reheat broccoli cheddar soup? Gently warm over low heat on the stove, stirring frequently and adding small amounts of broth to restore creaminess.
- How do I thicken broccoli cheddar soup without flour? Use extra potato or a handful of cooked rice when blending. Both release starch for a thicker texture.
- Can I use a different cheese? Absolutely—many enjoy a mix of cheddar and Monterey Jack or Gruyère. Just shred fresh for smooth melting.
- How long does leftover soup last in the fridge? Stored in airtight containers, it stays good for up to 4 days. Always cool within 2 hours and reheat to 165ºF.
Final Thoughts
This High Protein Broccoli Cheddar Soup has become my go-to when I need a quick protein boost without extra fuss. I love topping mine with crunchy prosciutto bits or drizzling a swirl of hot sauce for a kick. Let me know how your first spoonful goes, and share any tasty twists you discover—happy cooking!
More Recipes You’ll Love
- Cheesy Broccoli Potato Soup – another creamy veggie soup with extra potato body and cheesy notes
- Outback Steakhouse Potato Soup – rich and velvety, perfect for fans of silky, savory bowls
- Pumpkin and Sweet Potato Soup – seasonal squash pairing that brings a sweet-heeled twist to comforting soups
- Italian Penicillin Soup – garlic-sausage flavor boost for when you crave robust, hearty depth
High Protein Broccoli Cheddar Soup
Ingredients
Vegetable Base
- 3 tablespoons unsalted butter
- 1 cup yellow onion finely diced
- 2 cloves garlic minced
Soup
- 4 cups broccoli florets
- 1 cup russet potato diced into ½-inch pieces
- 6 cups low-sodium chicken broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon mustard powder
Finishing
- 2 cups sharp cheddar cheese shredded
- 0.5 cup plain Greek yogurt at room temperature
Instructions
Vegetable Base
- Melt butter in a large pot over medium heat until foaming around the edges, about 1 minute.3 tablespoons unsalted butter
- Add onion and cook, stirring occasionally, until translucent, 4–5 minutes.1 cup yellow onion
- Stir in garlic and cook until fragrant, about 1 minute.2 cloves garlic
Soup
- Add broccoli, potato, broth, salt, pepper, and mustard powder. Stir to combine.4 cups broccoli florets, 1 cup russet potato, 6 cups low-sodium chicken broth, 0.5 teaspoon salt, 0.25 teaspoon black pepper
- Bring to a boil. Reduce heat to maintain a gentle simmer, cover, and cook until vegetables are tender, 15–20 minutes.
- Use an immersion blender to puree until mostly smooth, leaving some texture.
Finishing
- Stir in cheddar cheese until melted and the surface is glossy.0.25 teaspoon mustard powder
- Remove from heat and whisk in Greek yogurt. Taste and adjust seasoning.
- Allow the soup to rest for 10 minutes before serving.
Notes
Leftovers store well in the fridge for up to 4 days.