Creamy, Cozy & Packed with Protein
This soup keeps everything people love about classic broccoli cheddar—rich texture, sharp cheese flavor, comforting warmth—while boosting protein using Greek yogurt, milk, and extra cheddar, without relying on heavy cream or flour-heavy roux.
INGREDIENTS (4 generous servings)
Vegetables & Base
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups broccoli florets, chopped (about 2 large heads)
Liquids & Protein Boost
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1½ cups high-protein milk (fairlife, ultra-filtered, or 2%)
- 1 cup plain nonfat Greek yogurt (very important for protein)
Cheese
- 2 cups sharp cheddar cheese, freshly shredded
(about 8 oz / 225 g)
Seasonings
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional but recommended)
- ¼ teaspoon nutmeg (optional, classic soup enhancer)
- 1 teaspoon Dijon mustard (optional, deepens cheese flavor)
INSTRUCTIONS
Step 1: Build the Flavor Base
In a large pot or Dutch oven over medium heat:
- Melt the butter.
- Add diced onion and carrots.
- Cook 6–8 minutes, stirring occasionally, until softened and lightly golden.
- Add garlic and cook 30 seconds until fragrant.
This slow sauté builds sweetness and depth without needing flour.
Step 2: Simmer the Vegetables
- Add chopped broccoli and chicken broth.
- Bring to a gentle boil.
- Reduce heat to low, cover, and simmer 12–15 minutes, until broccoli is very tender.
Tender vegetables are essential for a smooth, creamy texture.
Step 3: Blend (Your Texture Choice)
For creamy soup with some texture (recommended):
- Blend about ½–⅔ of the soup, then return it to the pot.
For fully smooth soup:
- Blend everything.
Use:
- An immersion blender, or
- A regular blender (blend in batches—hot liquid expands).
Step 4: Add Protein & Creaminess (LOW HEAT)
Reduce heat to low.
- Stir in the milk.
- In a separate bowl, whisk Greek yogurt with ½ cup of the warm soup liquid (this tempers it and prevents curdling).
- Slowly stir yogurt mixture into the pot.
⚠️ Do not boil after this step.
Step 5: Add Cheese
- Add shredded cheddar one handful at a time, stirring constantly.
- Allow each addition to melt fully before adding more.
- Stir in Dijon mustard, salt, pepper, paprika, and nutmeg.
Taste and adjust seasoning.
SERVING
Serve hot with:
- Extra shredded cheddar on top
- Cracked black pepper
- Whole-grain toast or protein bread
- Roasted chickpeas or chicken on the side for even more protein
PROTEIN BREAKDOWN (Approximate, per serving)
- Greek yogurt: ~6–7g
- Cheddar cheese: ~10–12g
- Milk + vegetables: ~3–4g
Total: ~18–22g protein per serving
(Exact amount depends on cheese and milk brand.)
TIPS FOR SUCCESS
Soup too thick?
→ Add more broth or milk, ¼ cup at a time.
Grainy cheese?
→ Heat was too high. Keep it low and stir constantly.
Want even more protein?
- Add ½ cup blended cottage cheese
- Stir in shredded chicken
- Top with crispy turkey bacon
STORAGE & MEAL PREP
- Refrigerate up to 4 days
- Reheat gently on the stove
- Avoid boiling when reheating to keep it smooth
VARIATIONS
Vegetarian: Use vegetable broth
Gluten-free: Naturally GF
Extra cheesy: Add ½ cup parmesan
Spicy: Add cayenne or hot sauce
Low-fat: Use reduced-fat cheddar and nonfat milk
