Get ready to enjoy your favorite cozy soup with a powerful nutritional boost! This High-Protein Broccoli Cheddar Soup has all the creamy, cheesy, and comforting flavor of the classic you love, but it’s re-imagined to be a truly satisfying and healthy meal. This Broccoli Cheddar Soup Healthy version is packed with extra protein, making it the perfect Easy High-Protein Dinner to keep you full and fueled. It’s one of the best High-Protein Soup Recipes for a chilly day and a fantastic way to enjoy a classic Broccoli Cheese Soup without the guilt.
Why This is the Ultimate Healthy Broccoli Cheddar Soup
This recipe is the perfect blend of indulgent flavor and wholesome nutrition.
- Packed with Protein: This Broccoli Soup With Protein uses a secret ingredient to boost the protein content, making it a truly satisfying and filling meal.
- Incredibly Creamy & Cheesy: You get that rich, velvety texture and sharp cheddar flavor you crave in a classic broccoli cheese soup.
- Quick and Easy: This is a straightforward, one-pot recipe that comes together in about 30 minutes, perfect for a busy weeknight.
- A Wholesome, Nourishing Meal: Loaded with broccoli and protein, this is a soup you can feel great about serving your family.
Your Wholesome Ingredient Checklist
This recipe uses a few smart ingredients to boost the protein and keep it healthy.
The Ingredient Lineup:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2-3 cloves garlic, minced
- 4 cups of fresh broccoli florets, chopped small
- 1 large carrot, finely grated
- 4 cups of vegetable broth
- The Protein Boost: 1 (15-ounce) can of cannellini beans (or Great Northern beans), rinsed and drained.
- 1 cup of milk (any kind works)
- 2 cups of shredded sharp cheddar cheese
- Seasoning: Salt and freshly ground black pepper to taste.
Step-by-Step Instructions
This impressive and healthy soup comes together easily in one pot.
Part 1: Build the Flavor Base
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until it begins to soften. Add the minced garlic and grated carrot and cook for another 1-2 minutes until fragrant.
- Add Broccoli and Broth: Add the chopped broccoli florets and the vegetable broth to the pot. Season with salt and pepper.
Part 2: Simmer and Blend for Creaminess
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the broccoli is very tender.
- Add the Protein Boost: Add the rinsed and drained cannellini beans to the soup.
- Blend: Use an immersion blender to carefully blend about half of the soup directly in the pot. This will purée the beans and some of the broccoli, creating a wonderfully thick and creamy base while still leaving some nice texture. (Alternatively, you can transfer about 2-3 cups of the soup to a regular blender, blend until smooth, and then pour it back into the pot).
Part 3: Make it Cheesy and Serve
- Add Milk and Cheese: Reduce the heat to low. Stir in the milk. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is smooth. Be careful not to let the soup boil after adding the cheese.
- Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and serve immediately.
Frequently Asked Questions (FAQ)
1. What is the secret ingredient that makes this a High-Protein Soup? The secret to this High-Protein Soup is the addition of cannellini beans! They are a fantastic source of plant-based protein and fiber. When you blend them into the soup, they create a wonderfully creamy texture (reducing the need for a lot of heavy cream) and add a substantial protein boost without altering the classic broccoli-cheddar flavor.
2. Can I make this a Vegetarian High-Protein Soup? Yes! This recipe as written is a perfect Vegetarian High-Protein Soup. Just be sure to use vegetable broth instead of chicken broth. The protein comes from the beans, cheese, and milk, making it a great meat-free meal.
3. How can I add even more protein to this soup? If you’re looking for even more High-Protein Soup Recipes ideas, you could stir in a cup of plain, non-fat Greek yogurt at the very end (with the heat off) for an extra creamy and protein-packed finish. You could also top the soup with some roasted chickpeas for a crunchy, high-protein garnish.
4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools. Reheat it gently in a saucepan on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to thin it back down to your desired consistency.
The Best High-Protein Broccoli Cheddar Soup: A Healthy Comfort Food Classic
Equipment
- Dutch oven or large soup pot For cooking soup
- Wooden spoon For stirring
- Immersion blender For blending beans and broccoli
- Ladle For serving
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2-3 cloves garlic, minced
- 4 cups broccoli florets, chopped small
- 1 large carrot, finely grated
- 4 cups vegetable broth
- 1 (15 oz) can cannellini beans, rinsed & drained
- 1 cup milk (any kind)
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper, to taste
Instructions
- In a large Dutch oven, heat olive oil over medium. Add onion and sauté 5–7 minutes until softened. Stir in garlic and grated carrot; cook 1–2 minutes until fragrant.
- Add broccoli florets and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer 10–15 minutes until broccoli is tender.
- Add cannellini beans. Using an immersion blender, blend about half of the soup until creamy but still chunky (or transfer 2–3 cups to a blender and return to pot).
- Reduce heat to low. Stir in milk. Gradually add cheddar cheese, stirring constantly until melted and smooth. Do not boil after adding cheese.
- Taste and adjust seasoning. Ladle soup into bowls and serve hot.