Creamy, no tomato, veggie broth
Cozy, creamy, and secretly protein-packed. Broccoli simmers in veggie broth with aromatics, then blends silky with Greek yogurt and sharp cheddar. It’s a healthy broccoli and cheese soup that’s perfect for cold-weather meal prep.
Why you’ll love it
- Creamy healthy soup without heavy cream
- Veggie broth base, no tomato
- 30 minutes, one pot
- Great for weekly meal prep and leftovers
Ingredients
(Full measurements in the recipe card.)
Base: olive oil, yellow onion, carrot, celery, garlic
Broth: low-sodium vegetable broth
Broccoli: florets plus peeled, chopped stems
Protein + Creaminess: plain Greek yogurt or blended cottage cheese, sharp cheddar
Seasoning: Dijon, nutmeg, salt, black pepper
Finish: extra cheddar, lemon squeeze, parsley optional
Note: no green onion.
How to make it
- Sauté onion, carrot, and celery in olive oil until soft. Add garlic for 30 seconds.
- Simmer broccoli, broth, Dijon, salt, pepper, and a pinch of nutmeg until tender.
- Blend half the pot with Greek yogurt or cottage cheese until smooth and creamy. Return to the pot.
- Melt in cheddar over low heat. Do not boil. Adjust salt. Add a tiny squeeze of lemon to brighten. Serve.
Pro tips
- Use stems. Peel and dice them for body and less waste.
- Keep heat low after adding dairy to prevent curdling.
- Sharp cheddar gives more flavor with less cheese.
- For extra protein, add 1 cup white beans before blending.
How to serve
- With crusty bread or garlic toast
- In a mug with a salad on the side
- As a “soup and sandwich” lunch box
Make ahead & storage
- Fridge: 4 days. It thickens as it chills.
- Freeze: 2 months. Reheat gently and whisk in a splash of broth.
- Reheat: Low heat on stove, do not boil.
FAQs
Can I use frozen broccoli? Yes. Add straight from frozen and simmer a few minutes longer.
How do I keep it silky without cream? Blend part of the soup with Greek yogurt or cottage cheese, then add cheese over low heat.
Dairy-free? Use nutritional yeast for savory flavor and add a small potato for creaminess.
Leftover broccoli idea? Chop stems finely and cook them in this soup for extra fiber and zero waste.
High-Protein Broccoli Cheddar Soup (Veggie Broth, No Tomato)
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 small carrot, diced
- 1 celery rib, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 7 cups broccoli florets plus peeled, chopped stems
- ¾ cup plain Greek yogurt or blended cottage cheese
- 1½ cups shredded sharp cheddar, divided
- 1 tsp Dijon mustard
- 1 pinch ground nutmeg
- ¾ tsp kosher salt, more to taste
- ¼ tsp black pepper
- 1 tsp lemon juice (optional)
- parsley to serve (optional)
Equipment
- large pot or Dutch oven
- blender or immersion blender
- cutting board
- chef’s knife
- ladle
- measuring cups and spoons
- grater (for cheddar)
Method
- Warm oil in a pot over medium. Sauté onion, carrot, and celery 5 minutes. Stir in garlic for 30 seconds.
- Add broth, broccoli, Dijon, salt, pepper, and nutmeg. Simmer 10 to 12 minutes until broccoli is tender.
- Ladle about half the soup into a blender with Greek yogurt. Blend smooth and return to the pot.
- Reduce heat to low. Stir in 1 cup cheddar until melted. Add lemon if desired. Serve topped with remaining cheddar and parsley.