Description
A creamy, cozy broccoli cheddar soup recipe with a protein boost from Greek yogurt and optional protein powder. Meal-prep and freezer-friendly.
Ingredients
Scale
- 1 tbsp olive oil or butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped
- 2 medium carrots, grated
- 3 cups low-sodium chicken or vegetable broth
- 1 cup milk of choice (dairy or unsweetened almond milk)
- 1 cup plain Greek yogurt or cottage cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese (optional)
- 1 scoop unflavored whey or plant protein powder (optional)
- Salt and pepper to taste
Instructions
- Heat oil in a large pot. Sauté onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds.
- Add broccoli, carrots, and broth. Bring to a boil, then simmer for 8–10 minutes.
- Blend soup with an immersion blender until smooth (or leave chunks).
- Reduce heat and stir in milk, Greek yogurt/cottage cheese, and cheddar until creamy.
- If using protein powder, whisk it with warm broth first, then stir into soup.
- Season with salt and pepper. Garnish and serve warm.
Notes
- Use fresh cheese for smooth melting—avoid pre-shredded.
- For dairy-free, use plant-based cheese and milk.
- To freeze, cool completely and store in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 35mg