High Protein Broccoli Cheddar Soup
This creamy and cheesy soup features broccoli, sharp cheddar, and a protein boost from Greek yogurt, perfect for chilly weeknights.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped small
- 1 large carrot, shredded
- 4 cups chicken or vegetable broth
- 1 cup skim milk or unsweetened almond milk
- 1 cup plain nonfat Greek yogurt
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Parmesan cheese
- 1 scoop unflavored whey protein powder optional
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp fresh chives, chopped for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking 3–4 minutes until fragrant.
- Add broccoli and carrot. Cook for 5 minutes, stirring occasionally.
Cooking
- Stir in broth, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 10 minutes until broccoli is tender.
- Lower heat and stir in milk. Gradually add cheddar and Parmesan, whisking until smooth and creamy.
- Remove from heat and whisk in Greek yogurt and protein powder (if using). Stir until fully blended.
- For a creamier texture, blend part of the soup with an immersion blender; leave some chunks for a rustic feel.
- Taste, adjust seasoning, garnish with chives, and serve hot.
Notes
Pro Tips: Boost protein with shredded chicken or turkey, fully blend for a smooth texture, refrigerate up to 4 days, or swap cheeses for different flavors.