Creamy Broccoli Cheddar Protein Soup (Greek Yogurt Base, Lightened-Up Comfort)

Your New Favorite Bowl of Cozy is Here!

Hello, gorgeous! Isla here, from my cozy kitchen to yours. Tell me if this sounds familiar: you’re craving that ultimate, hug-in-a-bowl comfort of a creamy, dreamy broccoli cheddar soup, but the thought of all that heavy cream and butter has you feeling… well, a little less than excited. You want the comfort, but you also want to feel amazing after you eat it. Sound about right?

Well, my friend, prepare to have your mind (and taste buds) completely blown. This isn’t just another broccoli cheddar soup recipe. This is my Creamy Broccoli Cheddar Protein Soup, and it’s the hero we all deserve on a busy weeknight. We’re talking all the velvety, cheesy, deeply satisfying flavor of the classic version, but with a genius, protein-packed twist that makes it a legitimate nutritional powerhouse.

How? We’re swapping the heavy cream for a base of plain Greek yogurt. Before you raise an eyebrow, trust me—this is a game-changer. It gives us that incredible tang and creaminess we love, while pumping a whopping 22 grams of protein into every single, soul-warming bowl. It’s lighter, brighter, and will leave you feeling energized and utterly satisfied, not weighed down. This is comfort food that loves you back, and I am so, so excited for you to try it. Let’s make some magic!

A Soupy Salvation & The Little Yellow Pot

This recipe always takes me back to my first apartment after college. My kitchen was the size of a postage stamp, and my “fine china” was a mismatched set of bowls from a thrift store. But I had this one little, bright yellow pot that I adored. It was in that pot, during a particularly gray and drizzly autumn, that I first started tinkering with this recipe.

I was broke, tired from a new job, and desperately missing the rich, indulgent soups my grandma used to make. I wanted that feeling, but my budget and my energy levels had other plans. I had a giant tub of plain Greek yogurt (my go-for-everything staple), a sad-looking head of broccoli, and a stubborn determination. The first attempt was… edible. The second was better. But the third? Oh, the third time, when I finally nailed the technique of tempering the yogurt so it stayed silky instead of curdling, was a full-on happy dance moment in my tiny kitchen. That little yellow pot held my first real taste of culinary confidence, and this soup has been a symbol of cozy, achievable triumph ever since.

Print

Gather Your Flavor All-Stars

Here’s everything you’ll need to create this creamy masterpiece. The beauty of this soup is in its simplicity, and I’ve got some fun swaps and chef-y insights for you on every single ingredient.

• 1 tbsp olive oil or light butter: This is our flavor-starter! Olive oil gives a lovely, light fruity base, while a bit of light butter brings that classic, rich comfort feel. Your choice! (Swap: Avocado oil works great too.)
• 1 small onion, diced: Our aromatic foundation. Don’t rush the sauté— letting these guys get soft and translucent is what builds a deep, sweet flavor base for the whole soup.
• 2 cloves garlic, minced: Because is it even a soup without garlic? I think not. It adds that essential savory punch. (Chef’s Tip: Smash the cloves with the flat of your knife first—the skins will peel right off!)
• 4 cups fresh or frozen broccoli florets, chopped: The star of the show! Fresh is wonderful, but frozen is a total weeknight lifesaver and works just as beautifully. No need to thaw.
• 1 carrot, shredded or thinly sliced: This is my secret weapon for a hint of natural sweetness and a gorgeous pop of color. Shredding it means it melts right into the soup, adding to the creaminess.
• 2 cups low-sodium chicken or vegetable broth: The liquid gold! Using low-sodium lets you control the salt level perfectly. Veggie broth keeps it 100% plant-based.
• ½ tsp paprika: A tiny but mighty ingredient. It doesn’t make the soup spicy, but it adds a warm, smoky depth that complements the cheddar so well.
• Salt and pepper to taste: Season as you go! I always add a pinch with the onions, another with the broth, and then do a big final taste at the end.
• 1 cup shredded sharp cheddar cheese: This is crucial—use a block of cheese and shred it yourself! Pre-shredded cheese is coated in anti-caking agents that can make your soup grainy instead of luxuriously smooth. Sharp cheddar has the biggest flavor punch.
• 1 cup plain Greek yogurt (nonfat or 2%): Our magic ingredient! It’s packed with protein and gives that incredible tangy creaminess. Make sure it’s plain and at room temperature to prevent curdling when you add it in.
• Optional: 1 tbsp flour or cornstarch: If you like your soup on the thicker, stew-like side, this is your friend. I’ll show you how to use it in the steps.

Let’s Make Some Soup Magic: Step-by-Step

Ready to cook? Put on your favorite playlist, grab your favorite pot, and let’s do this. I’m walking you through every single step with all my best tips to ensure soup success.

1. The Flavor Foundation: Heat your oil or butter in a large pot or Dutch oven over medium heat. Once it shimmers (or the butter melts), add your diced onion. Sauté for about 3-4 minutes, until they become soft and translucent. Now, add the garlic and stir for just 30 seconds until it’s fragrant—be careful not to burn it! That beautiful smell? That’s the sound of your soup starting off on the right foot.
2. Veggie Party: Time to invite the broccoli and carrot to the party! Toss them into the pot, followed by the broth, paprika, salt, and pepper. Give it all a good stir to combine. Bring the soup to a lively simmer, then reduce the heat slightly, cover the pot, and let it cook for 10-12 minutes. You’re looking for the broccoli to be fork-tender—it should pierce easily but not be mushy.
3. The Blending Act: This is where you make the big texture decision. Do you like a completely smooth and velvety soup? A chunky, rustic one? Or something in between? Using an immersion blender right in the pot, blend the soup to your desired consistency. I’m a “mostly smooth with a few florets for texture” kind of gal! (No immersion blender? No problem! Let the soup cool slightly, then carefully blend in batches in a regular countertop blender. Just be sure to leave the vent hole in the lid open and cover it with a towel to avoid steam explosions.)
4. The Grand Finale (The Most Important Step!): Here’s the key to a creamy, non-curdled soup. Reduce the heat to the lowest possible setting. Take your room-temperature Greek yogurt and stir it vigorously with a whisk or fork in a separate bowl to loosen it up. Now, add a large spoonful of the hot soup into the yogurt and whisk it together. This is called tempering—it slowly brings the temperature of the yogurt up so it plays nicely with the hot soup. Repeat this with another spoonful or two. Now, you can slowly pour the tempered yogurt mixture back into the main pot, stirring constantly.
5. Get Cheesy: Turn the heat OFF. Yes, off! Residual heat is all we need now. Gradually sprinkle in your shredded sharp cheddar, stirring until it’s all melted, dreamy, and smooth. Do not let the soup boil after you’ve added the yogurt and cheese. Boiling is the enemy of creaminess here! Give it one final taste and adjust the seasoning—maybe it needs another crack of black pepper? A pinch more salt? You’re the boss.

How to Serve It Up in Style

Ladle that gorgeous, steamy soup into your favorite bowls. The fun doesn’t stop there! I love topping mine with an extra little sprinkle of sharp cheddar, a few red pepper flakes for a tiny kick, and a fresh crack of black pepper. For a touch of freshness, some chopped chives or parsley are divine. This soup is a full meal in a bowl, but it’s also fantastic with a thick slice of crusty, whole-grain bread for dipping, or a simple side salad for a perfect light lunch or dinner.

Ride Your Own Flavor Wave: Fun Variations

This soup is like a perfect blank canvas. Feel free to get creative and make it your own!

• Smoky Bacon Bliss: Cook 4 slices of chopped bacon until crispy, use the bacon fat to sauté your onions, and use the crispy bits as a glorious soup topper.
• “Everything Bagel” Twist: Stir in a tablespoon of Everything Bagel seasoning with the broccoli, and use a mix of cheddar and gouda cheese. Top with more seasoning and a dollop of yogurt.
• Spicy Buffalo Kick: Love heat? Add 2-3 tablespoons of your favorite buffalo sauce when you add the cheese. Top with blue cheese crumbles and diced celery.
• Ultra-Green Power-Up: Right before blending, stir in a big handful of fresh spinach or kale. It’ll wilt perfectly and blend into a vibrant, extra-nutritious green soup.
• Dairy-Free Delight: Use vegetable broth, a dairy-free cheddar shred, and swap the Greek yogurt for unsweetened, plain cashew or coconut yogurt.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been a labor of love, and it’s evolved so much from that first attempt in my little yellow pot. The biggest lesson learned? Patience with the yogurt. I cannot stress enough how important tempering is. I’ve had my share of “oops” moments where I got impatient and dumped it all in at once, resulting in a slightly grainy texture. It still tasted great, but it wasn’t the silky perfection we’re after. So take that extra minute—it makes all the difference!

Another fun evolution? The carrot. It wasn’t in the original recipe, but one day I had a lone carrot staring at me from the veggie drawer, and it felt like destiny. I’m so glad I listened! It adds such a subtle sweetness that balances the sharp cheddar and tangy yogurt perfectly. This soup is a testament to the BiteTide philosophy: good food doesn’t have to be fussy, and the best recipes often come from a little bit of kitchen chaos and a whole lot of heart.

Your Soup Questions, Answered!

I’ve gotten so many wonderful questions about this soup over the years. Here are the most common ones to ensure your soup is flawless.

Q: My soup turned out a bit grainy. What happened?
A: Oh, I’ve been there! This is almost always because of one of two things: 1) Using pre-shredded cheese (those anti-caking starches don’t melt smoothly), or 2) The soup was too hot when the dairy was added, causing the yogurt or cheese to “break” or curdle. Remember: shred your own cheese, temper the yogurt, and keep the heat low or off when adding the dairy. If it happens, don’t panic! A quick blitz with the immersion blender can sometimes help smooth it out.

Q: Can I make this soup ahead of time?
A: Absolutely! This is a fantastic meal prep hero. Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. When reheating, do it gently over low heat on the stove, stirring frequently. Do not microwave it on high or boil it, as this can cause the dairy to separate.

Q: Can I freeze this broccoli cheddar soup?
A: I get this question a lot, and I have to be honest—I don’t recommend it. Soups with a dairy base (especially yogurt) tend to separate and become watery and grainy when thawed. The texture just isn’t the same. This soup comes together so quickly, it’s best enjoyed fresh or kept in the fridge for the week.

Q: My soup is too thin! How can I thicken it?
A> No worries, we can fix that! If you haven’t added the yogurt and cheese yet, you can create a quick slurry. Mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold broth or water until smooth. Stir this into the simmering soup and cook for 2-3 minutes until it thickens, then proceed with the yogurt and cheese. If you’ve already finished the soup, you can try blending in a handful of raw cauliflower florets with the broccoli—it thickens beautifully and you won’t even taste it!

Nutritional Information*

*This is an estimate for 1 serving (about 1.5 cups) and will vary based on specific ingredients used.

• Calories: 280
• Protein: 22g
• Carbohydrates: 12g
• Fat: 15g
• Fiber: 4g

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

There you have it! Your new go-to, feel-good, protein-packed comfort soup. I hope you love making it and sharing it as much as I do. If you do make it, I’d be absolutely thrilled if you tagged me @BiteTide on social media so I can see your beautiful creations! Now, go forth and get your cozy on.

With love and a full spoon,
Isla 💛