High-Protein Broccoli Cheddar Soup: A Comforting and Nutritious Meal for Every Season

Meals

When you’re on a journey to eat healthier—whether you're losing weight, building muscle, or just trying to feel better—it’s important to find comfort foods that are both satisfying and nourishing. This High-Protein Broccoli Cheddar Soup is the perfect example of a dish that hits the mark. Creamy, hearty, and packed with flavor, it’s the kind of bowl you can’t wait to dive into on a chilly evening or after a tough workout.

This recipe is rich in protein thanks to the shredded chicken, Greek yogurt, and turkey bacon, while still being low in fat. It’s the ideal balance of healthy ingredients, indulgent comfort, and that crave-worthy cheddar cheese flavor. With the addition of bone broth, Greek yogurt, and a carefully curated set of spices, this soup will leave you full and satisfied without weighing you down.

Let’s get started on making this high-protein, comforting Broccoli Cheddar Soup!

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High-Protein Broccoli Cheddar Soup Recipe

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Macros per Serving (Makes 6 servings):

• Calories per serving: 280

• Protein: 30g

• Carbs: 20g

• Fat: 12g

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Ingredients:

• 4 slices turkey bacon, diced (For that smoky flavor and crispy texture)

• 1 small yellow onion, diced

• 1 shallot, minced

• 3 small carrots, shredded (For a slight sweetness and added texture)

• 2 cups chicken bone broth (Adds depth of flavor and extra protein)

• 1 cup reduced-fat milk (To keep it creamy without the added fat)

• 1 cup nonfat Greek yogurt (Boosts the protein content and adds creaminess)

• 2 chicken breasts, shredded (Lean protein to make this soup hearty)

• 4 cups broccoli florets, chopped (The star veggie, full of nutrients)

• 2 cups reduced-fat cheddar cheese, shredded (For that iconic cheesy flavor)

• 2 tsp thyme (A warm herb to complement the soup’s richness)

• 1 tbsp garlic, minced (For that deep, savory flavor)

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 packet sazon (For a hint of vibrant, earthy seasoning)

• Salt & pepper, to taste

• 2 tbsp all-purpose flour (For thickening the soup to a creamy consistency)

• 2 tbsp butter (To add richness and depth of flavor)

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1. Cook the Bacon:
   Heat a splash of olive oil in a large pot over medium heat. Add in the diced turkey bacon and cook until it’s crispy and browned. Once done, remove the bacon and set it aside to drain on a paper towel.

2. Sauté the Veggies:
   In the same pot, add the diced onion and minced shallot. Cook for 3-4 minutes until the onions become translucent and softened. Add the minced garlic and cook for another minute until fragrant.

3. Create the Roux:
   Add the butter to the pot and let it melt. Once melted, add in the flour, stirring well to combine and form a roux (this will thicken the soup). Let it cook for a minute, stirring constantly.

4. Simmer the Vegetables:
   Pour in the chicken bone broth and add the shredded carrots and broccoli florets. Stir everything together, then let it simmer for about 10-15 minutes until the vegetables are tender and the flavors meld together.

5. Add the Dairy and Chicken:
   Pour in the reduced-fat milk and nonfat Greek yogurt. Stir to combine, and let it simmer for a few more minutes. Add in the shredded chicken, the cooked turkey bacon, and the cheddar cheese. Stir until the cheese is fully melted and the soup is creamy.

6. Season to Taste:
   Sprinkle in the thyme, garlic powder, onion powder, sazon, salt, and pepper. Stir well and taste, adjusting the seasoning as necessary. You can add more salt or pepper depending on your taste preferences.

7. Enjoy:
   Ladle the soup into bowls and serve hot. If desired, top with additional cheddar cheese or turkey bacon for extra flavor and garnish.

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Meal Prep & Storage Tips:

1. Storage: This soup keeps well in the fridge for up to 4-5 days in an airtight container. If you want to freeze it for later, let the soup cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove over low heat.

2. Adjusting Serving Sizes: If you prefer a creamier soup, you can add a little more Greek yogurt or milk to the soup. Alternatively, for a thicker texture, add a little extra flour or reduce the liquid slightly. You can also swap out turkey bacon for regular bacon for a richer flavor, but keep in mind that this will add more fat and calories.

3. Vegetable Variations: If you’re not a fan of broccoli, you can substitute with cauliflower or a mix of spinach and zucchini. Just be mindful that the cooking times may vary depending on the vegetable you choose.

4. Protein Options: While this recipe uses chicken breast, you could also use ground turkey or lean beef for a different protein option. Alternatively, for a vegetarian option, tofu or lentils would be excellent replacements for chicken.

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Additional Notes:

• This soup is packed with protein, making it a great choice for anyone looking to build muscle or recover after a workout.

• It’s an ideal comfort food for the colder months but works just as well as a hearty, filling meal year-round.

• Bone broth is a great addition to soups, as it adds both flavor and a little extra protein. Plus, it’s packed with collagen, which is great for skin, hair, and joint health.

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Conclusion:

This High-Protein Broccoli Cheddar Soup is truly one of those recipes that combines comfort with nutrition. Whether you’re recovering after a workout, need a filling meal for a busy week, or just crave a warm, cheesy soup, this recipe has you covered. With a simple combination of fresh vegetables, lean protein, and a little cheese, you can enjoy a deliciously creamy soup without the guilt.

Give this recipe a try, and let me know how it goes! I can’t wait to hear what you think, especially if you make it your own with creative twists. Enjoy!