This High Protein Broccoli Cheddar Soup is creamy, cozy, and filling—made with tender broccoli, sharp cheddar cheese, and protein-packed Greek yogurt. It delivers classic comfort-food flavor with a nutritious boost, making it perfect for meal prep, easy lunches, or satisfying weeknight dinners.
Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion finely diced
- 3 cloves garlic minced
- 2 tablespoons cornstarch or all-purpose flour
- 3 cups chicken or vegetable broth
- 4 cups broccoli florets chopped
- 1½ cups sharp cheddar cheese freshly shredded
- 1 cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper
- Salt to taste
Instructions
- Heat olive oil or butter in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 4–5 minutes, until soft and translucent.
- Add garlic and cook for 30 seconds, stirring constantly.
- Sprinkle in cornstarch or flour and stir for 1 minute.
- Slowly pour in broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
- Add broccoli florets and cook for 8–10 minutes, until tender but bright green.
- Reduce heat to low. Stir in shredded cheddar cheese a handful at a time until melted.
- Remove from heat and stir in Greek yogurt and Dijon mustard until smooth.
- Season with salt and black pepper to taste.
- Let rest for 5 minutes before serving.
Notes
- Always remove soup from heat before adding yogurt to prevent curdling.
- Freshly shredded cheese melts smoother than pre-shredded.
- Blend partially with an immersion blender if you prefer a smoother texture.