The Best High-Protein Broccoli Cheddar Soup: A Healthy Comfort Food Classic
This High-Protein Broccoli Cheddar Soup is creamy, cheesy, and comforting with a powerful protein boost from blended cannellini beans. A healthy twist on the classic broccoli cheese soup, it’s quick, hearty, and perfect for a cozy weeknight dinner.
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.
Notes
The secret protein boost comes from cannellini beans, which add creaminess and nutrition without changing the flavor. For even more protein, stir in Greek yogurt at the end (with heat off).