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High Protein Broccoli Cheddar Soup - Creamy, Cozy, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (or butter)
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 4 cups broccoli florets (fresh or frozen), chopped small
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup 2% or whole milk (or unsweetened almond milk)
  • 1 cup plain Greek yogurt (2% or 0%)
  • 1–1.5 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup grated Parmesan (optional, for depth)
  • 1–2 scoops unflavored whey or pea protein powder (about 20–40 g protein; optional but recommended)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry) for thickening, if needed
  • 1 teaspoon Dijon mustard (optional, boosts cheesy flavor)
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for heat)

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and carrots with a pinch of salt. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  2. Add broccoli and broth: Stir in the chopped broccoli. Pour in the broth and bring to a gentle boil. Reduce to a simmer, cover, and cook 10–12 minutes, until the broccoli is tender.
  3. Choose your texture: For a smoother soup, use an immersion blender to blend part or all of the pot. Leave some chunks for texture, or go completely smooth if you prefer.
  4. Stir in milk and seasonings: Add milk, Dijon, smoked paprika, and a few grinds of black pepper. Keep heat on low—do not let it boil once dairy is added.
  5. Thicken if needed: If you like a thicker soup, stir in the cornstarch slurry and simmer gently 1–2 minutes until it slightly thickens.
  6. Add the protein gently: In a small bowl, whisk Greek yogurt with a ladle of hot soup to temper it. Then whisk the yogurt mixture back into the pot over low heat. If using protein powder, whisk it with 1/2 cup warm milk or broth until smooth, then stir it into the soup. Keep the heat low to avoid curdling.
  7. Melt in the cheese: Turn off the heat. Gradually add cheddar (and Parmesan, if using) by the handful, stirring until smooth after each addition. Season with salt and more pepper to taste.
  8. Finish and serve: Taste and adjust. Add a pinch of red pepper flakes if you like heat. Ladle into bowls and garnish with extra shredded cheddar, cracked pepper, or a few broccoli florets.