Description
This High Protein Broccoli Cheddar Soup is warm, creamy, and secretly packed with nourishing protein from Greek yogurt and cottage cheese to optional collagen. A cozy favorite for fall nights.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 cups low-sodium chicken broth (or vegetable broth)
- 2 cups milk (any kind)
- 1 cup plain Greek yogurt
- 1½ cups shredded cheddar cheese
- ½ cup cottage cheese
- Salt and pepper to taste
- Optional: 1 scoop unflavored protein powder (collagen or plant-based)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 30 seconds.
- Add broccoli and broth. Simmer for 10–12 minutes until broccoli is tender.
- Use an immersion blender or standard blender to puree the soup to desired consistency.
- Return soup to pot. Stir in milk, Greek yogurt, cottage cheese, and shredded cheddar. Cook on low until smooth and creamy. Add protein powder if using.
- Season with salt and pepper. Optional: add a pinch of nutmeg or smoked paprika for extra flavor. Serve warm with toppings if desired.
Notes
Blending the soup is key for creaminess. Add white beans, quinoa, or shredded chicken to bulk it up. Vegan swaps: plant-based milk, cheese, and protein like tofu or beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American