Introduction

There’s something incredibly comforting about a warm, creamy bowl of broccoli cheddar soup. It’s the kind of recipe that instantly makes you feel at home. But what if you could enjoy all that cozy, cheesy goodness and give your body a solid boost of protein at the same time?

That’s exactly what this high protein broccoli cheddar soup does. With a smart combo of Greek yogurt (or cottage cheese), sharp cheddar, and even a scoop of protein powder if you want to go the extra mile, this version transforms a classic comfort food into a nourishing meal that’s perfect for lunch, dinner, or post-workout refuel.

Whether you’re meal prepping for the week, cooking for your family, or simply craving something hearty and wholesome, this soup is as easy to make as it is satisfying. And don’t worry—no fancy skills required. I’ll walk you through everything, step by step.

Why You’ll Love This Recipe

Key Benefits

This isn’t just any broccoli cheddar soup. It’s loaded with benefits that make it worth bookmarking (and making again and again):

• Easy to prepare with everyday ingredients

• Packs over 20 grams of protein per serving

• Ready in under 30 minutes

• Rich, creamy texture without heavy cream

• Freezer- and meal-prep friendly

• Balanced and filling enough for a full meal

If you’re someone who loves cozy food but also wants to hit your nutrition goals, this recipe is for you.

Suitable For

This soup suits a wide range of lifestyles and needs:

• Great for anyone following a high-protein or balanced macro diet

• Works with both vegetarian and gluten-free options

• Family-approved — even picky eaters tend to love it

• Simple enough for beginners, rewarding enough for seasoned home cooks

Whether you’re cooking for yourself or a whole table, this recipe fits right in.

Ingredients for High Protein Broccoli Cheddar Soup

Core Ingredients

Here’s what you’ll need to make the magic happen. Everything is easy to find at most grocery stores:

• Olive oil or butter – For sautéing and adding a touch of richness

• Onion – Adds a flavorful base

• Garlic – Brings the aromatics to life

• Broccoli florets – Fresh or frozen both work

• Carrots – For a hint of sweetness and color

• Chicken or vegetable broth – Low-sodium is best so you can control seasoning

• Milk of choice – Dairy or unsweetened almond milk both work well

• Plain Greek yogurt or cottage cheese – Adds protein and creamy texture

• Sharp cheddar cheese – Gives the soup its iconic flavor

• Parmesan cheese (optional) – Adds depth and an extra hit of protein

• Unflavored protein powder (optional) – For maximum protein without changing flavor

• Salt and pepper – Adjusted to taste

Substitutions and Tips

Want to tweak the recipe a bit? Go for it. This soup is surprisingly flexible.

• Dairy-free? Use unsweetened almond or oat milk and swap cheese/yogurt for vegan versions.

• No Greek yogurt? Cottage cheese works just as well and blends right in.

• No immersion blender? A regular blender will do—just be careful with hot liquids.

• Need to lower sodium? Use no-salt-added broth and skip the Parmesan.

• Want more veggies? Toss in chopped spinach or cauliflower with the broccoli.

The goal here is simplicity, but that doesn’t mean you can’t personalize it.

The Best Cheese for Broccoli Cheddar Soup

Cheese is the heart and soul of broccoli cheddar soup. But not all cheeses are created equal when it comes to melting and flavor.

Sharp cheddar is your best bet. It has bold flavor, melts beautifully, and keeps the soup from tasting bland. Avoid mild cheddar if you want that classic cheesy punch.

If you’re looking to level up the richness, a handful of grated Parmesan is a great addition. It brings a nutty depth and adds a bit more protein, too.

One key tip: always shred your cheese fresh. Pre-shredded cheese often contains anti-caking agents that keep it from melting smoothly, which can lead to a grainy texture.

Kitchen Tools You’ll Need

You don’t need anything fancy to make this recipe come together smoothly, but having a few key tools will make things easier.

Must-Have Tools

• Large pot or Dutch oven – A heavy-bottomed pot ensures even cooking

• Cutting board and knife – For prepping your veggies

• Grater – For the carrots and cheeses

• Measuring cups and spoons – Accuracy matters, especially with liquids and seasonings

• Immersion blender – For blending the soup right in the pot (a game-changer)

Nice-to-Have Tools

• Blender (if no immersion blender) – Just remember to blend in batches

• Whisk – Useful for mixing protein powder into a bit of warm broth before adding it in

• Soup ladle – For easy serving without spills

If you’re prepping for the week, containers with tight-fitting lids will make storing and freezing the soup a breeze.

How to Make High Protein Broccoli Cheddar Soup

This soup comes together in just a few easy steps, and once you’ve made it once, you’ll be able to do it on autopilot. Here’s exactly how to make it from start to finish.

Step 1: Sauté the Aromatics

Start by heating a tablespoon of olive oil or butter in a large pot over medium heat. Once it’s hot, add your finely diced onion and let it cook for about 3 to 4 minutes, just until it softens and becomes translucent. Don’t rush this step—this is where the flavor base begins.

Next, toss in the minced garlic and stir for about 30 seconds. The moment it smells amazing, you know it’s time to move on.

Tip: Be careful not to let the garlic burn. It can turn bitter quickly.

Step 2: Cook the Vegetables

Now add the chopped broccoli florets and grated carrots to the pot. Pour in the broth of your choice—either chicken or vegetable—and give everything a good stir.

Bring the mixture to a boil, then reduce the heat and let it simmer gently for 8 to 10 minutes. You’ll know it’s ready when the broccoli is fork-tender and the carrots have softened.

Tip: If your florets are on the large side, consider chopping them smaller for quicker, more even cooking.

Step 3: Blend the Soup

Once the veggies are tender, it’s time to blend. Use an immersion blender right in the pot to puree the soup until smooth—or leave a few chunks if you like a bit of texture.

If you’re using a regular blender, let the soup cool slightly and blend in batches. Always be cautious with hot liquids and never fill the blender more than halfway.

Tip: A little texture makes the soup feel homemade and hearty. Total smoothness is nice, but not required.

Step 4: Add the Creaminess

Reduce the heat to medium-low. Now stir in the milk, followed by the Greek yogurt or cottage cheese, and then the shredded cheddar.

The soup will start to look creamy and cheesy in all the right ways. Stir gently until everything is fully combined and smooth.

Tip: If the yogurt seems a bit thick, you can whisk it in a separate bowl with a bit of warm soup to loosen it first, then add it to the pot.

Step 5: Boost the Protein (Optional)

This part is totally optional—but if you want the maximum protein hit, it’s worth doing.

In a small bowl or cup, whisk one scoop of unflavored protein powder with a couple tablespoons of warm broth until smooth. Then slowly stir it into the soup.

This little extra step gives you a significant protein boost without altering the flavor.

Tip: Never add protein powder directly to the hot soup—it can clump. Whisking it separately first is key.

Step 6: Season and Serve

Taste your soup and add salt and pepper as needed. Depending on your broth and cheese, you might not need much salt at all.

Serve it warm, and if you’re feeling fancy, sprinkle a little extra cheese or paprika on top. Freshly cracked black pepper is always a good idea too.

Tips for Success

Making soup is easy—but a few tricks can take yours from good to unforgettable.

• Use full-fat dairy for the creamiest texture. Low-fat versions work, but they’re a little thinner.

• Blend gently—too much blending can make the soup gummy, especially if you’re using protein powder.

• Stir in dairy and protein on low heat to prevent curdling.

• Make it your own by adding a pinch of nutmeg or a dash of hot sauce.

• Grate your own cheese for the smoothest melt. Pre-shredded cheese doesn’t melt as evenly.

The beauty of this soup is that it’s forgiving and flexible. You can tweak it to match your preferences without losing what makes it so good.

How to Store High Protein Broccoli Cheddar Soup

This soup isn’t just good the day you make it—it stores beautifully and reheats like a dream.

At Room Temperature

Let the soup cool on the stovetop for about 30–45 minutes after cooking. Once it’s no longer steaming, transfer it to containers. Don’t let it sit out for more than two hours to be safe.

In the Refrigerator

Store the soup in an airtight container for up to 4 days in the fridge. It may thicken slightly as it sits, so just stir in a splash of milk or broth when reheating.

Reheat on the stove over low heat, stirring frequently. You can also microwave it in short bursts, stirring in between.

Freezing Tips

This soup freezes wonderfully, especially if you skip the optional protein powder (which can sometimes affect texture when thawed).

Ladle the soup into freezer-safe containers or silicone molds, leaving a bit of space at the top for expansion. Freeze for up to 2 months.

To reheat, thaw overnight in the fridge and warm gently on the stovetop. A quick whisk will help restore its creamy consistency.

Tip: Freeze in single servings so you can grab just what you need on busy days.

Frequently Asked Questions

Can I make this soup dairy-free?

Yes, absolutely. Use unsweetened almond or oat milk in place of dairy milk. Swap the cheddar and yogurt for plant-based cheese and yogurt alternatives. The flavor will change slightly, but it will still be rich and comforting.

What kind of protein powder should I use?

Stick with unflavored whey or plant-based protein powder. Flavored varieties (like vanilla or chocolate) can ruin the taste of your soup. Look for a clean, neutral powder with no sweeteners or additives.

Can I make it vegan?

Yes, with a few swaps. Use vegetable broth, plant milk, vegan cheddar-style cheese, and dairy-free yogurt. You can skip the protein powder or use a vegan version for that extra boost.

Will the yogurt curdle in the soup?

It won’t curdle as long as you keep the heat low and stir it in slowly. You can also temper the yogurt by whisking it with a bit of warm soup before adding it to the pot.

Related Recipes

If you loved this high protein broccoli cheddar soup, you might enjoy these other cozy and healthy dishes:

• Creamy Mushroom Soup Recipe: Rich, earthy flavors that complement the texture of blended soups.

• The BEST Broccoli Potato Cheese Soup Recipe: A hearty variation for potato lovers.

• Cozy Lasagna Soup Recipe: Perfect if you’re looking for a protein-rich pasta-style soup.

• Cottage Cheese Banana Oat Protein Pancake Bites: Another smart way to use cottage cheese for high-protein meals.

• High Protein Cottage Cheese Chips Recipe: A crunchy, savory snack to pair with your soup.

Conclusion

This high protein broccoli cheddar soup checks all the boxes: it’s hearty, creamy, comforting, and incredibly nourishing. Whether you’re meal prepping for the week, cooking for your family, or just craving something warm and satisfying, this soup is a winner.

Give it a try, and don’t forget to make it your own. Share it with friends, save it for later, or make a double batch and freeze some for a busy week ahead. Once you taste how good healthy comfort food can be, you’ll want to come back to this recipe again and again.

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