Cozy High Protein Broccoli Cheddar Soup for Winter
There is nothing like a warm bowl of soup on a snowy winter day. You want something cozy and satisfying. This high protein broccoli cheddar soup hits the spot perfectly.
Standard soups often leave you feeling hungry an hour later. This recipe changes that completely. It delivers all the creamy flavor you love with a nutritious protein boost.
Why You’ll Love This Recipe
This recipe is a total winner for your busy winter schedule. It uses bone broth and Greek yogurt for extra protein. This keeps you full and satisfied for much longer. It is perfect for healthy meal prep during the work week.
You get all the cheesy goodness without the heavy cream. The texture is velvety and rich. Your family will never guess it is actually good for them. It is soul-warming comfort food at its very best.
Simple Method
Making this soup is incredibly straightforward and simple. You just sauté your aromatics and simmer the vegetables. The one-pot process makes cleanup a total breeze. Even a beginner cook can master this dish easily. You will have a hot meal ready in under forty minutes.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients you likely have on hand. Seasonal winter produce like carrots and broccoli shine here.
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped small
- 1 cup carrots, julienned
- 3 cups chicken bone broth
- 1 cup low-fat milk
- 1 cup plain non-fat Greek yogurt
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup nutritional yeast
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon smoked paprika
Step-by-Step
- Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent, approximately 5 minutes.
- Add chopped broccoli, julienned carrots, and chicken bone broth to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until vegetables are tender.
- Optional: Use an immersion blender to partially blend the soup for a creamier consistency, leaving some chunks for texture.
- Stir in the milk and nutritional yeast over low heat.
- Remove the pot from the heat source to prevent curdling.
- Whisk in the Greek yogurt and shredded cheddar cheese until the cheese is completely melted and the soup is smooth.
- Season with salt, black pepper, and smoked paprika before serving.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowl. Pair it with toasted sourdough bread for dipping. A simple side salad adds a nice fresh crunch. Pack into glass containers for easy weekday lunches at the office.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh for up to four days. Reheat gently on the stove over low heat. Do not let it boil when reheating. This prevents the Greek yogurt from separating. Make a double batch on Sunday for stress-free winter nights.
Tips for Best Results
- Don’t skip the nutritional yeast for extra savory depth.
- Avoid boiling the soup once you add the yogurt.
- Use a block of cheddar and shred it yourself.
- Chop the broccoli small so it cooks evenly.
- Add a pinch of extra paprika for a smoky finish.
- Whisk the yogurt in slowly to ensure a smooth texture.
- For a thicker soup, blend half of the vegetables.
Ways to Switch It Up
- Swap chicken bone broth for vegetable broth for vegetarians.
- Add a dash of hot sauce for a spicy kick.
- Use cauliflower instead of broccoli for a different flavor.
- Swap maple syrup for honey if you want a hint of sweetness.
Common Questions
Can I freeze this soup?
Dairy-based soups can sometimes change texture when frozen. It is best enjoyed fresh from the fridge. If you must freeze, reheat very slowly while whisking.
What if I don’t have an immersion blender?
You can use a regular blender in small batches. Just be very careful with the hot liquid. You can also leave it chunky for a rustic texture.
I hope this cozy recipe brightens your cold winter evenings. Give it a try and let every creamy bite warm you up. Happy cooking!
— Clara
Ingredients
Method
- Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent, approximately 5 minutes.
- Add chopped broccoli, julienned carrots, and chicken bone broth to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until vegetables are tender.
- Optional: Use an immersion blender to partially blend the soup for a creamier consistency, leaving some chunks for texture.
- Stir in the milk and nutritional yeast over low heat.
- Remove the pot from the heat source to prevent curdling.
- Whisk in the Greek yogurt and shredded cheddar cheese until the cheese is completely melted and the soup is smooth.
- Season with salt, black pepper, and smoked paprika before serving.
