High Protein Broccoli Cheddar Soup
High Protein Broccoli Cheddar Soup
This high protein broccoli cheddar soup has all the creamy, cheesy comfort of the classic version — with a much more satisfying protein boost. Tender broccoli, sweet carrots, white beans, and shredded chicken simmer in a rich cheddar broth that feels indulgent without leaving you hungry an hour later.
The beans blend quietly into the soup, adding creaminess and extra protein while keeping the familiar broccoli-cheddar flavor front and center. A sharp cheddar finish makes the broth silky and full, and every ladleful is packed with vegetables and lean protein.
It comes together in one pot in about 35 minutes, which makes it an easy weeknight dinner as well as a reliable meal-prep option. Serve it on its own or with a slice of crusty bread — either way, it is the kind of bowl that feels both comforting and genuinely filling.
Why This Recipe Works
Traditional broccoli cheddar soup is delicious but often light on protein. This version solves that by adding two smart ingredients: cannellini beans and shredded chicken. The beans thicken the broth naturally and add plant protein, while the chicken makes each serving more substantial.
A small amount of flour creates a classic creamy base, and the cheddar is melted in off the heat so the soup stays smooth instead of grainy. The result tastes like the soup you already love — just more filling and better balanced.
High Protein Broccoli Cheddar Soup
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup milk (2% or whole)
- 4 cups broccoli florets, chopped small
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups cooked shredded chicken
- 2 cups sharp cheddar cheese, freshly shredded
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- Kosher salt to taste
- Optional: pinch of smoked paprika or mustard powder
Instructions
- Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the onion and carrots and cook for 5–6 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth, then add the milk. Bring to a gentle simmer.
- Add the broccoli, cannellini beans, garlic powder, and black pepper. Simmer for 10–12 minutes, until the broccoli is tender.
- Stir in the shredded chicken and heat through for 2 minutes.
- Reduce the heat to low. Add the shredded cheddar a handful at a time, stirring until fully melted and smooth. Do not boil after adding the cheese.
- Taste and season with salt. For a thicker soup, mash some of the beans and broccoli against the side of the pot.
- Ladle into bowls and serve hot.
Notes
- Shred the cheddar yourself. Pre-shredded cheese contains anti-caking agents and does not melt as smoothly.
- For a vegetarian high-protein version, omit the chicken and add a second can of beans.
- Rotisserie chicken is an easy shortcut and works perfectly here.
- The soup thickens as it cools. Add a splash of broth or milk when reheating.
- Store leftovers in the refrigerator for up to 4 days. Freezing is possible, though the texture of the cheese may change slightly.
Make It Your Own
For extra sharpness, use extra-sharp cheddar or mix in a little Parmesan. A pinch of cayenne or smoked paprika adds gentle heat. If you prefer a smoother soup, blend half of it before adding the chicken and remaining broccoli florets.
Frequently Asked Questions
How do I keep the cheese from becoming grainy?
Lower the heat before adding the cheese and stir it in gradually. Avoid boiling the soup after the cheddar has been added.
Can I make this soup without chicken?
Yes. The beans already add a solid amount of protein. You can also stir in extra beans or a scoop of plain Greek yogurt at the end for even more protein.
Can I use frozen broccoli?
Frozen broccoli works well. Add it straight from the freezer and simmer until tender. No need to thaw first.
This high protein broccoli cheddar soup is the version I make when I want comfort food that still feels like a complete meal. It is creamy, cheesy, and filling — exactly what a good soup should be. I hope it becomes a regular in your kitchen too.
