There’s something about a steaming bowl of broccoli cheddar soup that feels like a hug in a bowl. This creamy healthy soup combines fresh broccoli, sharp cheddar, and a protein boost from Greek yogurt and cottage cheese, making it both comforting and nourishing. Perfect for cold weather meal prep, this recipe skips heavy cream and instead uses a wholesome veggie broth recipe base, giving you all the rich flavor without the heaviness.
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Why You’ll Love This High Protein Broccoli Cheddar Soup
- Packed with protein from cottage cheese and Greek yogurt.
- A healthy broccoli and cheese soup without unnecessary fillers.
- Uses recipes with veggie broth for lighter, non-tomato based flavor.
- Perfect for veggie broth dinners and easy weekly meal prep.
- Cozy, creamy texture that pairs with just about anything.
Ingredients
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 medium carrots, shredded
- 3 cups veggie broth
- 1 cup low-fat milk (or almond milk for dairy-light option)
- ½ cup cottage cheese
- ½ cup plain Greek yogurt
- 1 ½ cups sharp cheddar cheese, shredded
- 1 tsp Dijon mustard (optional, for depth)
- Salt & pepper, to taste
Instructions
- In a large pot, heat olive oil and sauté onion and garlic until soft.
- Add broccoli, carrots, and veggie broth. Simmer 10 minutes, until tender.
- Blend half the soup with cottage cheese and Greek yogurt until smooth.
- Return blended portion to pot. Stir in milk and cheddar cheese until melted.
- Season with Dijon mustard, salt, and pepper. Serve warm!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 bowls
Calories: ~290 per serving
What Goes Good With Soup?
- A slice of rustic sourdough bread.
- A crisp side salad.
- Whole grain crackers or cornbread.
- Or keep it cozy with just a warm mug of this soup for dinner!
Pro Tips
- Use frozen broccoli for a quick shortcut.
- Blend just half the soup so you keep a creamy yet chunky texture.
- Shred your own cheddar for the smoothest melt.
Storage & Meal Prep
- Store in the fridge for up to 4 days.
- Freeze in airtight containers for up to 2 months.
- Reheat gently on the stovetop, adding a splash of broth or milk to keep it creamy.
Closing Thoughts
This veggie broth soup recipe is proof that comfort food can also be nourishing and protein-packed. It’s a go-to for busy weeknights and cold weather meal prep. Next time you’re wondering what to do with leftover broccoli, turn it into this cozy, creamy bowl of goodness.
💌 If you try this recipe, let me know in the comments do you prefer your broccoli cheddar soup silky smooth or with chunky veggies?
🎀 Final Thoughts
There’s just something about cozy soups that make me feel at home, and this one is a favorite on chilly nights. I hope you’ll ladle up a bowl, sprinkle a little extra cheddar on top, and enjoy every spoonful.
📌 Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
👉 If you loved this recipe, don’t miss my Cucumber Caprese Salad for a fresh, summer-bright side to go along with it!
High Protein Broccoli Cheddar Soup
Equipment
- Large pot
- Blender or Immersion Blender
- Ladle
Ingredients
Soup Base
- 1 tbsp olive oil or butter
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups broccoli florets (fresh or frozen)
- 2 medium carrots (shredded)
- 3 cups veggie broth
- 1 cup low-fat milk (or almond milk for dairy-light option)
- 1/2 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1 1/2 cups sharp cheddar cheese (shredded)
- 1 tsp Dijon mustard (optional, for depth)
- salt & pepper (to taste)
Instructions
- In a large pot, heat olive oil and sauté onion and garlic until soft.
- Add broccoli, carrots, and veggie broth. Simmer 10 minutes, until tender.
- Blend half the soup with cottage cheese and Greek yogurt until smooth.
- Return blended portion to pot. Stir in milk and cheddar cheese until melted.
- Season with Dijon mustard, salt, and pepper. Serve warm!
