Broccoli Cheddar Soup: High Protein Recipe for Comfort (Print Version)

Warm up with this Broccoli Cheddar Soup - High Protein Recipe. Packed with veggies and cheesy goodness, it's perfect for a quick, comforting meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein, Vegetarian Option

# Ingredients:

→ Soup Base Essentials

01 - Broccoli Florets: 4 cups, chopped
02 - Unsalted Butter: 4 tablespoons
03 - Yellow Onion: 1 medium, finely diced
04 - Garlic: 3 cloves, minced
05 - All-Purpose Flour: 1/4 cup
06 - Chicken Broth: 4 cups (low sodium)

→ Flavor & Creaminess

07 - Whole Milk: 2 cups
08 - Sharp Cheddar Cheese: 2 cups, freshly grated
09 - Dijon Mustard: 1 teaspoon
10 - Nutmeg: 1/4 teaspoon

→ High-Protein Boosters

11 - Cream Cheese: 4 ounces, cut into cubes
12 - Greek Yogurt: 1/2 cup (plain, full-fat)

→ Finishing Touches

13 - Salt and Black Pepper: To taste

# Instructions:

01 - First things first, get all your broccoli chopped into those nice, small florets. Finely dice your onion and mince your garlic. Now, grab a big pot or Dutch oven – my trusty one is a little chipped, but it's seen some things! Melt the butter over medium heat. Once it’s shimmering, toss in the diced onion. Sauté it until it’s soft and translucent, about 5-7 minutes. Oh, that smell is just the best, honestly, it tells you something delicious is coming. Then, add the minced garlic and cook for just another minute until fragrant. Don't let it brown, or it'll get bitter!
02 - Sprinkle the flour over the softened onions and garlic. Stir it constantly with a whisk for about 1-2 minutes. You're making a roux, which is our thickening agent. It'll look a bit pasty, and it might feel like you're doing it wrong, but trust the process! This step is crucial for getting that smooth, lump-free soup. I once rushed this and ended up with a slightly grainy texture—oops! Just keep stirring until it smells a little nutty, a lovely, warm aroma.
03 - Gradually whisk in the chicken broth, a little at a time, making sure there are no lumps. Keep whisking until it’s smooth. Then, slowly pour in the whole milk, continuing to whisk. Bring the mixture to a gentle simmer, stirring occasionally. Once it’s simmering, add your chopped broccoli florets. Let them cook in the broth for about 8-10 minutes, or until they’re tender-crisp. You want them cooked through but still with a bit of bite, not mushy, you know?
04 - Reduce the heat to low. Now for the good stuff! Gradually stir in the freshly grated sharp cheddar cheese, a handful at a time, letting each addition melt before adding more. This prevents the cheese from clumping. Once that’s melted, stir in the cubed cream cheese until it’s completely smooth and incorporated. Finally, whisk in the Greek yogurt and Dijon mustard. This adds that lovely high-protein kick and a beautiful tang to our Broccoli Cheddar Soup: High Protein Recipe. Don't boil the soup after adding the cheeses and yogurt, or it might separate!
05 - This is where you decide how chunky you like your soup! If you prefer a completely smooth soup, use an immersion blender directly in the pot, blending until it reaches your desired consistency. I like mine with a few small chunks of broccoli left, just for texture. If you don't have an immersion blender, carefully transfer batches of the soup to a regular blender, being super careful with hot liquids, and blend until smooth. Return it to the pot.
06 - Taste your soup! This is the most important step, honestly. Add salt and freshly ground black pepper to taste. You might be surprised how much salt it needs to really bring out the flavors. Give it one final stir, ensuring everything is perfectly combined and heated through. The final result should be a creamy, rich, vibrant green-yellow soup that smells absolutely divine. Ladle it into bowls, and get ready for some serious comfort!

# Notes:

01 - Always grate your own cheddar cheese; pre-shredded just doesn't melt right, I learned that the hard way!
02 - Don't boil the soup after adding the dairy and cheese, or it might separate and look a bit… sad.
03 - Taste and adjust seasoning often; it makes all the difference in a truly flavorful soup.
04 - For an extra creamy texture, blend about half of the cooked broccoli before adding the cheese.

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - whisk
03 - immersion blender (optional)

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 25-35g

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