High-Protein Broccoli Cheddar Soup

There’s just something about a warm pot of soup simmering on the stove on a cold winter day. This broccoli cheddar soup has quickly become one of our favorites when we want something cozy and comforting, but still nourishing and filling. It’s rich, creamy, and feels like a hug in a bowl — without leaving you feeling weighed down afterward.

Jay and I spent so many years working in the fitness industry, and one thing that really stuck with us is how important it is to get enough protein throughout the day. That doesn’t mean every meal has to feel “healthy” or boring though. This soup is the perfect example of that. It tastes indulgent, but it’s packed with protein thanks to bone broth, milk, cheese, and Greek yogurt. It’s an easy way to add more protein into your day without feeling like you’re trying too hard.

This is one of those recipes I love making in the winter when the days are short, the evenings are quiet, and you just want something warm and satisfying. Pair it with a slice of homemade sourdough and you’ve got the perfect cozy meal.

Ingredients

• 1 tablespoon butter
• 1 large yellow onion, diced
• 3 large carrots, finely chopped
• 4 cloves garlic, minced
• ¼ cup all-purpose flour (or gluten-free flour)
• ½ teaspoon smoked paprika
• 3 cups bone broth
• 4 cups chopped broccoli
• 2 cups whole milk
• 4 oz cheddar cheese, shredded (about 1 cup)
• 1 cup 0% fat Greek yogurt
• Salt and pepper, to taste

Directions

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and finely chopped carrots. Cook for about 8–10 minutes, stirring often, until the vegetables are soft and the onion is translucent.
3. Add the minced garlic and cook for about 1 minute, just until fragrant.
4. Sprinkle the smoked paprika and flour over the vegetables. Stir well so everything is evenly coated and cook for another minute to get rid of the raw flour taste.
5. Slowly pour in the bone broth, stirring as you go to prevent any lumps. Add the chopped broccoli and bring the soup to a gentle simmer.
6. Let the soup simmer for about 8–9 minutes, or until the broccoli is tender.
7. Reduce the heat to low and stir in the milk. Let the soup gently warm through — do not let it boil.
8. Add the Greek yogurt and shredded cheddar cheese, stirring until the cheese is fully melted and the soup is creamy. Keep the heat low here to avoid curdling.
9. Season with salt and pepper to taste, and serve warm. Enjoy!

Yield & Serving Size

• Total yield: about 10 cups of soup
• Servings: 5 servings (about 2 cups per serving)

Estimated Macros (Per Serving)

These are estimates and will vary slightly based on exact brands used.
Per 1 serving (about 2 cups):

• Calories: ~360
• Protein: ~20g
• Carbohydrates: ~26g
• Fat: ~18g

Why This Soup Is a Staple for Us

This soup is proof that comfort food can still support your health goals. It’s warm, filling, and packed with real ingredients that nourish your body — especially during the winter months when you just want something cozy and satisfying.

Serve it with fresh sourdough, save leftovers for easy lunches, or freeze a batch for later. However you enjoy it, this one is definitely a keeper.