High Protein Broccoli Cheddar Soup Recipe

This high protein broccoli cheddar soup is a creamy, cozy classic with a healthy twist! Packed with protein from Greek yogurt and eggs, loaded with tender broccoli, and finished with sharp cheddar, it’s hearty enough for dinner yet light enough to enjoy guilt-free. Ready in just 35 minutes, this nourishing bowl is the perfect balance of comfort and nutrition.

Why You’ll Love This Recipe

• Protein-Packed Comfort: With Greek yogurt, eggs, and cheddar, you’ll stay full and satisfied.
• Light Yet Creamy: All the richness of broccoli cheddar soup without the heavy cream overload.
• Quick & Easy: On the table in under 40 minutes—weeknight dinner approved.
• Customizable: Use vegetable broth for a vegetarian option or swap in your favorite milk alternative.

Ingredients

Here’s everything you’ll need to make this protein-rich soup:

• Broccoli Florets: The star veggie—adds fiber, color, and that signature broccoli cheddar flavor.
• Greek Yogurt: Adds creaminess and a protein boost without heavy cream.
• Sharp Cheddar Cheese: Melts into the soup for salty, cheesy goodness.
• Eggs: Whisked and tempered for extra protein and natural thickness.
• Onion: Builds a flavorful base.
• Garlic: Brings depth and aromatic warmth.
• Flour (Whole Wheat or Gluten-Free): Helps thicken the broth.
• Olive Oil: For sautéing and a touch of richness.
• Milk (Skim or Plant-Based): Keeps it light and creamy.
• Chicken or Vegetable Broth: The flavorful liquid base.
• Salt & Pepper: Essential seasoning.
• Nutmeg (Optional): Adds a subtle warmth that elevates the flavors.

Note: Full ingredient list with measurements can be found in the recipe card below.

How to Make the Recipe

Step 1: Build the Base

Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent (3–4 minutes), then add garlic for 30 seconds until fragrant.

Step 2: Make the Roux

Sprinkle in the flour and stir constantly for 1 minute to form a light roux. Don’t let it brown.

Step 3: Add the Liquid

Slowly whisk in milk until smooth. Cook 2–3 minutes until slightly thickened.

Step 4: Add Broth and Broccoli

Pour in broth and bring to a simmer. Add broccoli, cover, and cook 8–10 minutes until tender.

Step 5: Temper the Yogurt & Eggs

Whisk yogurt and eggs in a bowl. Slowly add a ladle of hot soup while whisking. Then, stir this mixture back into the pot gently.

Step 6: Finish with Cheese

Reduce heat to low, stir in cheddar until smooth, then season with salt, pepper, and optional nutmeg.

Step 7: Rest and Serve

Let the soup sit for 2–3 minutes to thicken slightly, then ladle into bowls.

Pro Tips for Making the Recipe

• Don’t Boil After Adding Eggs: Gentle heat keeps the soup creamy without curdling.
• Shred Your Own Cheese: It melts smoother than pre-shredded.
• Adjust Thickness: For a thicker soup, simmer a bit longer uncovered; for thinner, add extra broth.
• Boost the Veggies: Toss in carrots or spinach for extra nutrients.

How to Serve

• Classic Bowl: Serve hot with crusty bread for dipping.
• Lighter Side: Pair with a fresh green salad for a balanced meal.
• Meal Prep Favorite: Portion into jars or containers for grab-and-go lunches.

Make Ahead and Storage

Storing Leftovers

Keep in an airtight container in the fridge for up to 3 days.

Freezing

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently on the stove over low heat or microwave in short intervals, stirring often.

FAQs

Can I make this soup vegetarian?
Yes! Just use vegetable broth instead of chicken broth for a fully vegetarian version.

What can I use instead of Greek yogurt?
Low-fat sour cream or plain skyr work well, but Greek yogurt offers the best protein boost.

How do I keep the soup from curdling?
Temper the yogurt and eggs slowly and never let the soup boil once they’re added. Gentle heat is key.

Can I make this gluten-free?
Absolutely. Use a gluten-free flour blend or cornstarch slurry instead of wheat flour for thickening.