High-Protein Broccoli Cheddar Soup – Creamy, Comforting, and Packed with Protein

There’s nothing quite like a warm bowl of soup to bring comfort, especially on a chilly day. This high-protein broccoli cheddar soup is not only creamy and indulgent, but it’s also loaded with protein, making it a complete and satisfying meal. In just about 30 minutes, you can enjoy a hearty soup that’s rich in flavor and nutrition, perfect for a quick dinner or meal prep for busy nights.

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Why This Soup Is a Must-Make

This broccoli cheddar soup stands out from traditional recipes because it combines indulgent creaminess with a high protein content—around 38 grams per serving. The protein comes from whole-food ingredients, giving you a filling and balanced meal without extra processed powders.

Here’s why this recipe will become a regular in your kitchen:

• Quick and convenient: Ready in roughly half an hour, making it ideal for weeknight dinners or fast meal prep.
• Budget-friendly: Uses affordable ingredients like frozen broccoli and canned chicken without sacrificing flavor.
• Diet-friendly: Naturally gluten-free when using a gluten-free chicken base, low in net carbs, and suitable for low-carb or keto diets. With about 400 calories per serving, it’s also compatible with calorie-conscious meal plans.

Key Ingredients for Creamy Broccoli Cheddar Soup

This soup relies on nutrient-dense ingredients that boost both flavor and protein. Here’s a breakdown:

• Cream cheese: Acts as a thickener without using flour or cornstarch, creating a rich and silky base. Slightly soften it before blending for a smooth consistency.
• Cottage cheese: Adds extra protein and creaminess without altering the taste. Any variety works, though 2% is ideal for texture.
• Cheddar cheese: Sharp cheddar gives a bold flavor. Shred it yourself for the best melting quality and taste.
• Canned chicken: Provides lean protein conveniently. Opt for a no-salt-added option or substitute with cooked rotisserie chicken if preferred.
• Milk: Adds protein and creaminess. Whole, low-fat, or protein-enhanced milk all work well.
• Chicken base: A concentrated chicken flavor enhances the broth. It’s richer than broth alone and pairs perfectly with milk for a creamy texture.
• Seasonings: Worcestershire sauce, Dijon mustard, hot sauce, garlic powder, onion powder, and black pepper elevate the flavor without overwhelming the soup.
• Vegetables: Onion, carrot, garlic, and broccoli provide fiber, vitamins, and minerals. Frozen broccoli works perfectly, but fresh is fine if available.

Pro Tip:

Hold off on adding salt until the end. The cheeses and chicken base already bring plenty of flavor, and you can adjust to taste after the soup is complete.

How to Make High-Protein Broccoli Cheddar Soup

Making this soup is straightforward and doesn’t require complicated steps. Follow this method for a creamy, protein-packed result:

1. Blend the creamy base: In a blender or food processor, combine cream cheese, cottage cheese, shredded cheddar, canned chicken, milk, chicken base, Worcestershire sauce, Dijon mustard, hot sauce, garlic powder, onion powder, and black pepper. Process until smooth.
2. Sauté the vegetables: Heat olive oil in a medium pot over medium heat. Add chopped onion and diced carrot, cooking for 3–5 minutes until softened but not browned. Add garlic and cook for another minute.
3. Combine and cook: Stir in the blended cheese and chicken mixture, then add broccoli. Bring to a gentle boil over medium heat, stirring frequently. Reduce heat slightly and simmer for 5–10 minutes until the broccoli is tender.
4. Mash or leave chunky: For a smoother texture, lightly mash some of the broccoli with a potato masher. Taste and adjust seasoning as needed. Serve immediately.

Storage and Reheating

This soup is excellent for meal prep.

• Refrigeration: Cool completely and store in an airtight container for up to 4 days.
• Freezing: Portion into single servings and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently warm on the stovetop over medium heat, stirring frequently to maintain smooth, creamy consistency. Avoid boiling, as this can separate the cheeses.

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Tips for the Best Soup

• Use a high-speed blender for the creamiest texture. Regular blenders work, but the chicken may break into smaller pieces.
• Substitute vegetable soup base and white beans for a vegetarian version. This will still be protein-rich and filling.
• Freshly shred your cheddar cheese for better melting and flavor. Pre-shredded cheese often contains anti-caking agents that affect texture.
• Adjust seasonings after cooking to ensure a perfectly balanced flavor.

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