There’s nothing quite like a steaming bowl of broccoli cheddar soup on a chilly evening. This cozy classic gets a nourishing upgrade with extra protein, making it not only creamy and comforting but also satisfying enough for a full meal. With simple pantry staples, fresh broccoli, and melty cheddar, this recipe is perfect for busy weeknights or when you’re craving something wholesome yet indulgent.
Recipe Info:
| Category | Prep Time | Cook Time | Servings | Calories (approx.) |
|---|---|---|---|---|
| Dinner, Soup | 10 mins | 25 mins | 4 | ~280 per serving |
Ingredients You’ll Need
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 3 cups low-sodium vegetable broth
- 1 cup milk (2% or whole; can substitute with unsweetened almond milk)
- 1 cup plain Greek yogurt (adds creaminess + protein)
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- Optional garnish: extra shredded cheddar, chopped parsley, or red pepper flakes
Step-By-Step Instructions
- Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant. - Add the broccoli and broth
Stir in broccoli florets and pour in the vegetable broth. Bring to a gentle boil, then reduce heat and let it simmer for 10–12 minutes, until the broccoli is tender. - Blend for creaminess
Using an immersion blender (or carefully transfer to a regular blender), blend until smooth, leaving some small broccoli chunks for texture if you like. - Stir in the creamy base
Lower the heat to medium-low. Stir in milk, Greek yogurt, and shredded cheddar cheese. Mix until smooth and creamy, letting the cheese melt completely. - Season and serve
Add paprika, salt, and pepper. Taste and adjust seasoning as needed. Ladle into bowls, garnish with extra cheddar or fresh herbs, and serve warm.
Helpful Notes & Tips
- For texture: Blend half the soup and leave some broccoli pieces whole for a chunkier bite.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.
- Spice control: Add a pinch of cayenne or red pepper flakes if you like a little kick.
Recipe Variations
- Protein boost: Stir in ½ cup cooked shredded chicken or turkey for an extra-hearty version.
- Dairy-light option: Swap cheddar with reduced-fat cheddar and use low-fat Greek yogurt for a lighter bowl.
- Veggie twist: Add carrots or cauliflower to the pot for extra flavor and nutrients.
Serving Suggestions
This broccoli cheddar soup pairs perfectly with:
- A slice of crusty whole-grain bread or warm garlic toast
- A fresh side salad with lemon vinaigrette
- A sprinkle of turkey bacon or chicken bacon bits for extra crunch
Conclusion
This high-protein broccoli cheddar soup is everything you want in a cozy bowl: creamy, nourishing, and packed with flavor. Whether you’re making it for a quick weeknight dinner or a weekend comfort meal, it’s a recipe that will warm you up from the inside out. Grab your spoon and enjoy every bite!