Healthier, High Protein Broccoli Cheddar Soup
Warm, comforting, and packed with nutrition, this Healthier High Protein Broccoli Cheddar Soup delivers all the creamy, cheesy flavor you crave with a lighter, protein-rich twist. Made with wholesome ingredients, this easy homemade broccoli cheddar soup is perfect for a healthy weeknight dinner or meal prep without sacrificing taste.
Ingredients you’ll need:
- olive oil
- garlic
- onion
- carrots
- cauliflower
- oregano
- butter
- flour
- chicken bone broth
- whole milk
- yogurt (or heavy cream)
- ground nutmeg, paprika, salt, & black pepper
- broccoli florets
- sharp cheddar
Broccoli cheddar soup pairs well with sides that add texture, freshness, or extra protein. Here are great options depending on the vibe you want:
Classic & Comforting
- Crusty artisan bread, sourdough, or a baguette
- Garlic bread or cheesy toast
- Soft pretzels or pretzel rolls
Light & Fresh
- Simple green salad with lemon or vinaigrette
- Apple walnut or pear salad
- Roasted or steamed green beans
Looking to make Homemade Sourdough Bread? Check out my step-by-step recipe and YouTube video by clicking here.
Cook with me!
Healthier, High Protein Broccoli Cheddar Soup
Ingredients
- 2 tbsp. Olive Oil
- 3 Garlic Cloves minced
- 1 Sweet Onion roughly chopped
- 3 Carrots peeled and chopped
- 1 Cauliflower chopped
- 1 tbsp. Fresh Oregano Leaves
- 2 tbsp. Butter
- 2 tbsp. Flour
- 3-4 cups Chicken Bone Broth
- 1 cup Whole Milk
- 1 cup Plain Greek Yogurt or substitute with 1/2 cup heavy cream
- 1 tsp. EACH: Paprika, Salt, Black Pepper
- ¼ tsp. Ground Nutmeg
- 4 cups Broccoli Florets finely chopped
- 1 – 1.5 cups Grated Sharp Cheddar
Instructions
- In a large soup pot over medium high heat, add the olive oil to warm up for 1 minute, until glistening.
- Add the minced garlic, chopped onions, carrots, and cauliflower to sauté for 5-6 minutes, until fragrant.
- Stir in the oregano leaves, butter, and flour until well combined.
- Add 2 cups bone broth to cool down the vegetables. Transfer to a high-speed blender to pulse until very smooth. Add back into the soup pot.
- Whisk the remaining bone broth with the milk and yogurt (or heavy cream) in a separate bowl until smooth. Add into the soup pot and stir well.
- Add the seasonings and broccoli florets. Stir to combine.
- Bring to a boil, then reduce to a simmer. Stir in the grated cheddar and cook until broccoli is tender, about 10-15 minutes.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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So good!
My favorite broccoli cheddar soup I’ve ever made!! Love the hidden veggies.
Thank you so much for offering yogurt as an alternative for heavy cream.
“Good soup” per my two year old