Description
Creamy, cheesy, and packed with protein, this healthy broccoli cheddar soup is the perfect cozy comfort food for busy weeknights or easy meal prep lunches.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 4 cups broccoli florets, chopped
- 2 medium carrots, shredded
- 3 cups low-sodium chicken broth
- 1 cup unsweetened milk
- 1 cup plain Greek yogurt
- 2 cups sharp cheddar cheese, shredded
- 1 scoop unflavored protein powder (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Heat olive oil in a large pot and sauté onion until soft. Add garlic and cook briefly.
- Add broccoli and carrots, then cook for a few minutes.
- Pour in chicken broth and simmer until broccoli is tender.
- Stir in milk and Greek yogurt over low heat.
- Add shredded cheddar cheese gradually until melted.
- Mix cornstarch with water and stir into soup to thicken.
- Add seasonings and optional protein powder.
- Serve warm with your favorite toppings.
Notes
- For the creamiest texture, always use freshly shredded cheddar cheese instead of pre-shredded cheese, which can make the soup grainy.
- If you prefer a smoother soup, blend half or all of the soup before adding the cheese. This keeps it creamy while still thick.
- The Greek yogurt adds protein and creaminess, but make sure to lower the heat before adding it to prevent curdling.
- You can adjust thickness easily: add more broth for a lighter soup or more cornstarch slurry for a thicker, spoon-coating texture.
- To increase protein even more, add shredded chicken, turkey, or white beans without changing the flavor too much.
- This soup tastes even better the next day as the flavors deepen after resting overnight.
- For a vegetarian version, simply replace chicken broth with vegetable broth.