High-Protein Broccoli Cheddar Soup

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.

Creamy broccoli cheddar soup in a white bowl; veggie-broth base, no tomato; protein-boosted and cozy 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

  1. Sauté onion, carrot, and celery in olive oil until soft. Add garlic for 30 seconds.
  2. Simmer broccoli, broth, Dijon, salt, pepper, and a pinch of nutmeg until tender.
  3. Blend half the pot with Greek yogurt or cottage cheese until smooth and creamy. Return to the pot.
  4. 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.

Sarah

High-Protein Broccoli Cheddar Soup (Veggie Broth, No Tomato)

Creamy, healthy broccoli and cheddar soup made with vegetable broth and Greek yogurt for extra protein. Cozy and satisfying for cold-weather meal prep — no tomato, stovetop easy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 290

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
  • 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
 

  1. Warm oil in a pot over medium. Sauté onion, carrot, and celery 5 minutes. Stir in garlic for 30 seconds.
  2. Add broth, broccoli, Dijon, salt, pepper, and nutmeg. Simmer 10 to 12 minutes until broccoli is tender.
  3. Ladle about half the soup into a blender with Greek yogurt. Blend smooth and return to the pot.
  4. Reduce heat to low. Stir in 1 cup cheddar until melted. Add lemon if desired. Serve topped with remaining cheddar and parsley.

Nutrition

Calories: 290kcalCarbohydrates: 21gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 620mgPotassium: 650mgFiber: 5gSugar: 6gVitamin A: 3500IUVitamin C: 60mgCalcium: 180mgIron: 1.6mg

Notes

For extra protein, blend in 1 cup cooked white beans. Dairy-free: replace yogurt and cheddar with ¼ cup nutritional yeast and 1 small potato, diced, simmered with broccoli then blended. No green onion used.

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