There’s something undeniably comforting about a bowl of broccoli cheddar soup. Thick, creamy, and packed with tender broccoli and melty cheese, it has that soul-warming effect that’s perfect for chilly afternoons or lazy weekends. Growing up, broccoli cheddar soup was one of those special meals we reserved for the first true cold snap of the season. Mom would pull out her favorite heavy-bottomed pot, and the whole house would fill with the savory scent of sautéed onions and bubbling cheese.

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This particular version is a modern spin on the classic: it’s high in protein, making it even more satisfying without losing any of that nostalgic flavor we love. It’s the kind of meal that feels like a hug in a bowl — hearty enough to stand alone but light enough that you don’t feel weighed down afterward.

Whether you’re trying to get more protein into your diet, searching for a cozy lunch, or just craving a healthier take on a restaurant favorite, this soup will quickly become one of your go-to recipes. Plus, it’s incredibly simple to throw together on a busy weeknight.

Why You’ll Love This Recipe:

It’s packed with flavor and nutrients.
Easy to make in under an hour.
High in protein without any heavy meats.
Creamy, cheesy, and totally comforting.
Freezer-friendly for future cravings!

INGREDIENTS YOU’LL NEED:

2 teaspoons olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
4 cups vegetable broth
2 cups broccoli florets
1/2 cup shredded carrots
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup plain Greek yogurt
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese

HOW TO MAKE High Protein Broccoli Cheddar Soup:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and fragrant, about 3-4 minutes. Stir occasionally so nothing burns. Add the minced garlic and cook for another minute, letting that incredible aroma fill your kitchen.

Step 2: Simmer the Vegetables
Pour in the vegetable broth, then add the broccoli florets and shredded carrots. Sprinkle in the smoked paprika, salt, and pepper. Give everything a good stir. Bring the mixture to a simmer and let it cook for about 10-12 minutes, or until the broccoli is tender when you poke it with a fork.

Step 3: Blend It Up
Using an immersion blender, gently blend the soup right in the pot. If you like your soup chunky, just give it a few pulses. If you prefer it silky smooth, keep blending until you reach your desired consistency. (No immersion blender? No problem! Carefully transfer it to a regular blender in batches.)

Step 4: Stir in the Creamy Goodness
Reduce the heat to low. Stir in the Greek yogurt until it melts into the soup, making it wonderfully creamy. Then add the shredded cheddar and Parmesan, stirring until the cheese has fully melted. The soup should be thick, creamy, and oh-so-cheesy.

Step 5: Taste and Serve
Give the soup a quick taste and adjust the seasoning if needed. Ladle into bowls, sprinkle with a little extra cheese if you’re feeling fancy, and dig in!

HELPFUL TIPS:

Cut the broccoli small so it cooks faster and blends smoother.
Use full-fat Greek yogurt for the creamiest texture.
Add a pinch of red pepper flakes if you like a little heat.
If the soup gets too thick after adding the cheese, stir in a splash of extra broth until it’s just right.
For extra protein, toss in a handful of cooked quinoa or white beans before blending.

DETAILS:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

NOTES:

If you don’t have Greek yogurt, you can swap it for plain regular yogurt, but the soup may be a little thinner.
Sharp cheddar adds a bigger flavor punch, but mild cheddar works well too if you prefer something less intense.
This soup thickens as it sits, so leftovers might need a splash of broth or water when reheating.

NUTRITIONAL INFORMATION:

Per Serving (approximate)
Calories: 230
Protein: 18g
Fat: 11g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen broccoli?
Absolutely! Just toss it right into the pot; no need to thaw first.

Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure your broth is certified gluten-free.

How can I make it even higher in protein?
You can add cooked lentils, white beans, or even swirl in a little protein powder made for savory recipes.

Can I make it vegan?
Swap the Greek yogurt for a plant-based yogurt and use vegan cheeses.

STORAGE INSTRUCTIONS:

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully — pour into freezer-safe containers and freeze for up to 3 months. Reheat gently on the stove, adding a little broth if needed to loosen it up.

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CONCLUSION

This high-protein broccoli cheddar soup brings together everything you love about a classic, with a healthy, satisfying twist. It’s perfect for cozy nights when you want something nourishing but also indulgent. Plus, it’s so easy to make that it could easily slip into your regular rotation. Every spoonful is a reminder that comfort food doesn’t have to be complicated — it just has to be made with love (and plenty of cheese). So go ahead, grab your biggest bowl, and savor every creamy, cheesy bite.