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.