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High Protein Broccoli Cheddar Soup

A creamy, nourishing soup made with vibrant broccoli, rich cheddar cheese, and a boost of protein, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets Fresh or frozen
  • 1 cup cheddar cheese, shredded Choose sharp or mild as desired
  • 4 cups vegetable or chicken broth Use low-sodium for a healthier option
  • 1 cup milk or cream For a richer soup, use cream
  • 1/2 cup cooked chicken or a vegetarian protein source (like tofu) Optional for additional protein
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1-2 tablespoons olive oil or butter for sautéing

Method
 

Preparation
  1. Begin by washing the broccoli florets thoroughly. Chop them into smaller pieces if desired.
  2. In a large pot, heat 1-2 tablespoons of olive oil or butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  3. Add the minced garlic and cook for another 2 minutes.
  4. Add the broccoli florets and broth to the pot. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until the broccoli is tender.
  5. Using an immersion blender, puree the soup until desired consistency, or carefully transfer portions to a blender and return to the pot.
  6. Stir in the milk or cream, followed by cooked chicken or tofu, and shredded cheddar cheese. Mix until cheese is melted and season with salt and pepper.
  7. Ladle the soup into bowls and top with additional cheese or croutons if desired. Enjoy warm.

Notes

For variations, try using different cheeses or a plant-based version for vegan diets. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for longer storage.