Creamy High-Protein Broccoli Cheddar Soup (Print Version)

Hearty Broccoli Cheddar Soup - High-Protein, creamy, and satisfying. This recipe transforms a classic into a nourishing meal with extra protein.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian (with chicken broth swap)

# Ingredients:

→ Soup Base Essentials

01 - 4 cups broccoli florets, chopped
02 - 1 medium yellow onion, finely diced
03 - 3-4 cloves garlic, minced
04 - 4 cups low-sodium chicken broth (or vegetable broth)

→ Dairy & Protein Power-Ups

05 - 2 cups whole milk
06 - 2 cups sharp cheddar cheese, freshly shredded
07 - 1/2 cup plain Greek yogurt
08 - 1/2 cup cottage cheese, blended smooth (optional)

→ Aromatics & Flavor Boosters

09 - 2 tablespoons butter
10 - 1/4 cup all-purpose flour
11 - 1 teaspoon Dijon mustard
12 - 1/4 teaspoon nutmeg
13 - Salt and black pepper, to taste

→ Finishing Touches

14 - Fresh chives or parsley, for garnish

# Instructions:

01 - Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it's softened and translucent, about 5-7 minutes. You want it fragrant, not browned, so keep an eye on it. This is where the foundation of your Broccoli Cheddar Soup: High-Protein flavor begins, and the smell is just heavenly, a promise of good things to come. I always get impatient here, but resist the urge to rush it!
02 - Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. This is your roux, the thickening agent! Slowly whisk in the chicken broth, a little at a time, making sure there are no lumps. Bring it to a gentle simmer, letting it thicken slightly. I've definitely dumped the broth in too fast before, resulting in a lumpy mess – don't be like me!
03 - Add the broccoli florets to the pot. Bring the soup back to a simmer, then reduce the heat to medium-low, cover, and cook for 10-15 minutes, or until the broccoli is tender but still vibrant green. You don't want mushy broccoli, trust me! If you're using cottage cheese for extra protein, blend it super smooth with a splash of milk now, before adding it to the soup. I once tried to blend it in the soup directly and it was... chunky.
04 - Remove about half of the soup from the pot and carefully blend it using an immersion blender (my favorite for less mess!) or transfer to a regular blender (vent the lid!). Return the blended soup to the pot. Reduce the heat to low. Stir in the whole milk, Greek yogurt, Dijon mustard, and nutmeg. Slowly add the shredded cheddar cheese, a handful at a time, stirring until each batch is completely melted and smooth before adding more. This is crucial for a smooth, velvety Broccoli Cheddar Soup: High-Protein. Never boil the soup after adding the dairy and cheese; it can curdle!
05 - Taste the soup and season generously with salt and black pepper. This is your chance to make it perfect! Sometimes I add a tiny extra pinch of nutmeg if it feels right. You'll see the color deepen and the consistency become just right. I once forgot the salt until the very end and it tasted so flat, so definitely taste as you go!
06 - Ladle your creamy, high-protein Broccoli Cheddar Soup into bowls. Garnish with fresh chopped chives or parsley, and maybe a little extra sprinkle of cheddar if you're feeling fancy (I usually am!). It should look rich, smell cheesy and fresh, and have a beautiful, thick consistency. This is the moment you realize all those little kitchen chaotic moments were worth it!

# Notes:

01 - Don't overcook the broccoli! It'll lose its vibrant color and texture if you do, trust me, I've been there.
02 - Store leftovers in individual portions for quick, satisfying lunches. It keeps well for a few days, but the texture is best fresh.
03 - Greek yogurt is a fantastic protein boost here, but if you're out, a little extra cream cheese can add richness.
04 - Serve this with a crusty piece of sourdough for dipping; it just feels right.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - immersion blender (or regular blender)
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: Approx. 350-400
Total Fat: Approx. 20-25g
Total Carbohydrate: Approx. 25-30g
Protein: Approx. 20-25g

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