Origin High Protein Broccoli Cheddar Soup

Broccoli cheddar soup is a beloved American comfort dish, especially popular in delis and cafes. This high-protein version keeps all the cheesy goodness, while boosting the nutrition to better suit active lifestyles or anyone looking for a more balanced meal.

Why You’ll Love This Recipe

This isn’t your average broccoli soup. It’s creamy and cheesy, yes—but with the added bonus of protein from Greek yogurt, cottage cheese, or your favorite unflavored protein powder. It’s a satisfying one-bowl meal that feels indulgent while actually fueling you. Great for meal prep, quick lunches, or a cozy dinner with crusty bread.

Also Read : Green Goddess Salad

High Protein Broccoli Cheddar Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

40

minutes

Cooking time

45

minutes

Calories

528

kcal

Ingredients

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 4 cups broccoli florets (fresh or frozen)

• 1 carrot, shredded or diced

• 3 cups low-sodium chicken or vegetable broth

• ½ cup plain Greek yogurt or blended cottage cheese

• 1–2 scoops unflavored protein powder (optional)

• 1 cup shredded sharp cheddar cheese

• Salt and pepper, to taste

• Pinch of paprika or nutmeg (optional)

• Optional garnish: more shredded cheese or a sprinkle of red pepper flakes

Directions

• Sauté the base: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft, about 3–4 minutes.
• Simmer the veggies: Add broccoli, carrot, and broth. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, until broccoli is tender.
• Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup, or leave it chunky if you prefer.
• Add protein and cheese: Stir in Greek yogurt (or cottage cheese) and protein powder if using. Mix well until combined. Add cheddar cheese and stir until melted.
• Season and serve: Add salt, pepper, and a pinch of paprika or nutmeg if desired. Serve hot, topped with extra cheese or red pepper flakes.

Notes

• Protein boost without powder: Blended cottage cheese or Greek yogurt adds creaminess and protein.
• Make it vegetarian: Use vegetable broth and skip protein powder if it contains animal products.
• Want it thicker? Add 1 tbsp flour with the onions or a handful of blended white beans.
• Storage: Keeps well in the fridge for 4–5 days. Reheat gently over low heat to keep the cheese from separating.

Origin Lazy French Onion Soup

French onion soup dates back to at least the 18th century in France, where it was considered a humble dish made from slow-cooked onions and beef broth. Over time, it gained popularity and became a gourmet staple, famously topped with toasted bread and melted cheese.

What I Love About This Recipe

This version retains all the comforting flavors of classic French onion soup but cuts down on time and effort. No long hours of caramelizing onions—just a simple technique that still achieves deep, rich flavors. I love how the melted cheese and crispy bread make it feel indulgent, yet it’s surprisingly easy to make. Plus, it’s perfect for cold nights when you need something warm and hearty.

Also Read : Indian-Style Pumpkin and Corn Burger

Lazy French Onion Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

546

kcal

Ingredients

• 3 large onions, thinly sliced

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 teaspoon sugar

• 4 cups beef broth (or vegetable broth for a vegetarian version)

• ½ cup dry white wine (optional)

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dried thyme (or 1 sprig fresh thyme)

• Salt and black pepper, to taste

• 1 baguette, sliced

• 1 ½ cups shredded Gruyère cheese

Directions

• Heat butter and olive oil in a large pot over medium heat. Add sliced onions and sugar, stirring occasionally until softened and golden brown (about 15-20 minutes).
• Pour in the white wine (if using) and let it cook for 2 minutes until slightly reduced.
• Add beef broth, Worcestershire sauce, and thyme. Bring to a simmer and let cook for another 15-20 minutes. Season with salt and black pepper to taste.
• Meanwhile, preheat the oven broiler. Arrange baguette slices on a baking sheet and toast until lightly golden.
• Ladle the soup into oven-safe bowls. Place toasted bread on top of each bowl and sprinkle generously with Gruyère cheese.
• Broil for 2-3 minutes until the cheese is melted and bubbly.
• Serve hot and enjoy!

Notes

• If you don’t have time to caramelize onions fully, cook them over medium-high heat with a little extra butter and sugar for quicker browning.
• You can swap Gruyère with Swiss cheese, mozzarella, or even Parmesan for a different flavor.