High Protein Broccoli Cheddar Soup: Your New Favorite Wholesome Comfort
This High Protein Broccoli Cheddar Soup with Turkey Bacon transforms a classic comfort food into a high-protein, satisfying meal ideal for busy schedules.
Ready in just 25 minutes, this recipe uses a simple technique to create a rich, creamy texture with fewer calories and more protein than traditional versions.
Enjoy this nutrient-packed soup as a standalone lunch or paired with a crisp salad for a complete and wholesome dinner.
High Protein Broccoli Cheddar Soup With Turkey Bacon
This soup combines tender broccoli, sharp cheddar, and crispy turkey bacon in a creamy, high-protein broth.
Ingredients
- 8 slices (225g) turkey bacon, uncooked
- 4 tbsp (56g) unsalted butter
- 1 large (225g) yellow onion, finely diced
- 2 medium (110g) carrots, peeled and finely diced
- 2 stalks (110g) celery, finely diced
- 4 cloves (28g) garlic, minced
- 1/4 cup (30g) all-purpose flour
- 4 cups (960ml) low-sodium chicken broth
- 2 cups (480ml) whole milk
- 4 cups (450g) fresh broccoli florets, chopped into small, bite-sized pieces
- 3 cups (340g) sharp cheddar cheese, freshly grated
- 1 cup (110g) extra sharp cheddar cheese, freshly grated
- 1 tsp (5g) fine sea salt
- 1/2 tsp (2.5g) freshly ground black pepper
- 1/4 tsp (0.5g) ground nutmeg
- 1 tbsp (15ml) Dijon mustard
- For Garnish (optional): additional crumbled turkey bacon, fresh chives or parsley, chopped
Instructions
- Heat a large non-stick skillet over medium heat (300-350°F / 150-175°C). Add 8 slices (225g) turkey bacon. Cook 8-10 minutes, flipping occasionally, until deeply golden brown and crispy. Transfer cooked bacon to a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces. Set aside for garnish.
- In a large (6-quart / 5.7 liter) Dutch oven or heavy-bottomed pot, melt 4 tbsp (56g) unsalted butter over medium heat (300-350°F / 150-175°C). Add 1 large (225g) finely diced yellow onion, 2 medium (110g) finely diced carrots, and 2 stalks (110g) finely diced celery. Sauté 7-9 minutes, stirring occasionally, until vegetables soften significantly and onion is translucent.
- Stir in 4 cloves (28g) minced garlic. Cook 1 minute, stirring continuously, until fragrant and lightly golden.
- Sprinkle 1/4 cup (30g) all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes until flour is fully incorporated and cooked into a pale blonde roux.
- Gradually whisk in 4 cups (960ml) low-sodium chicken broth until smooth and lump-free. Slowly pour in 2 cups (480ml) whole milk, continuously whisking until fully combined. Increase heat to medium-high (350-400°F / 175-200°C). Bring the mixture to a gentle simmer, stirring frequently, until it slightly thickens, 5-7 minutes.
- Add 4 cups (450g) small, bite-sized broccoli florets to the simmering liquid. Ensure all florets are submerged. Reduce heat to medium-low (250-300°F / 120-150°C). Cover the pot tightly. Cook 10-12 minutes until florets are vibrantly green and fork-tender.
- Carefully remove 2-3 cups (480-720ml) of the soup, including some broccoli and vegetables, to a heat-proof blender. Blend on high speed until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot, blending one-third to one-half of the soup until smooth, leaving remaining chunks for texture.
- Pour the blended soup back into the pot with the remaining soup. Reduce heat to low (200-250°F / 90-120°C). Add 3 cups (340g) freshly grated sharp cheddar cheese and 1 cup (110g) freshly grated extra sharp cheddar cheese, one handful at a time, stirring continuously until all cheese is completely melted and soup is smooth and creamy. Do not boil the soup after adding cheese.
- Stir in 1 tsp (5g) fine sea salt, 1/2 tsp (2.5g) freshly ground black pepper, 1/4 tsp (0.5g) ground nutmeg, and 1 tbsp (15ml) Dijon mustard. Taste the soup. Add additional salt or pepper as needed.
- Ladle the hot soup into bowls immediately. Garnish each serving with reserved crumbled turkey bacon and optional fresh chives or parsley, chopped.
Notes
- Cheese Quality: Use block cheddar cheese and grate it yourself. Pre-shredded cheeses contain cellulose or anti-caking agents that can prevent smooth melting and result in a grainy soup texture.
- Broccoli Stems: Peel the tough outer layer from broccoli stems. Dice them small and add to the soup along with the florets. Cook until tender with the other vegetables.
- Adjusting Creaminess: For a richer soup, substitute half-and-half or heavy cream for some or all of the whole milk. This increases the fat content and provides a richer mouthfeel.
- Soup Thickness: If soup becomes too thick upon standing or reheating, stir in additional warm milk or chicken broth, one tablespoon at a time, until it reaches desired consistency.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Freezing is not recommended for dairy-based soups as it can cause dairy to separate and become grainy upon thawing.
- Extra Protein Boost: To further increase protein, stir in 1/4 cup (25g) unflavored whey protein isolate after cheese is fully melted and heat is off. Whisk vigorously for 1-2 minutes until completely dissolved and incorporated, with no lumps remaining.
Nutritional Information (Estimated per serving)
Yields:6-8 servings (approx. 1.5 cups / 360ml per serving)
- Calories:475-525 kcal
- Protein:32-38g
- Fat:32-38g
- Carbohydrates:22-28g
- Fiber:4-6g
- Sodium:850-950mg
(Nutritional values are estimates and may vary based on specific ingredients and preparation.)
Pro Tips for Perfect High Protein Broccoli Cheddar Soup
Ingredient Tips
- Broccoli Uniformity:Chop fresh broccoli florets into uniform 1/2-inch pieces. Cook for 5-7 minutes until fork-tender, ensuring even cooking.
- Cheddar Quality:Use 8 ounces freshly grated block sharp cheddar. Pre-shredded cheese causes a grainy texture.
- Crispy Turkey Bacon:Cook 4-6 slices in a cold skillet over medium-low heat for 8-10 minutes, flipping until golden brown and crisp.
- Sweet Aromatics:Sauté 1 cup finely diced yellow onion in 1 tablespoon olive oil for 7-9 minutes until translucent, not browned, for a sweet base.
- Protein Boost:Stir 1/2 cup full-fat Greek yogurt into soup off heat before serving for 12-15g extra protein and tangy creaminess.
Technique Tips
- Roux Perfection:Whisk 3 tbsp butter with 3 tbsp flour over medium-low heat for 2 minutes until pale, sandy blonde, for a smooth thickener.
- Lump-Free Liquid:Gradually whisk 4 cups warm broth (120°F) into roux, 1/2 cup at a time, to prevent lumps and achieve a silky base.
- Velvety Texture:Use an immersion blender for 45-60 seconds, pulsing until half of cooked broccoli is pureed for velvety texture.
- Smooth Cheese Melt:Remove soup from heat. Slowly add grated cheddar in 3-4 small batches, stirring constantly until fully melted and smooth.
- Gentle Simmer:Maintain a gentle simmer (small bubbles at edges) for 15-20 minutes for fork-tender broccoli and melded flavors.
- Dairy Acclimation:Bring 1.5 cups milk/half-and-half to room temperature (15-20 mins) or gently warm to prevent curdling in hot soup.
Common Issues
- Fixing Graininess:Use fresh block cheddar. Off heat, add cheese in 1/4-cup increments, stirring continuously until fully melted and smooth.
- Lump Remedy:If lumpy, strain soup through a fine-mesh sieve into clean pot, pressing solids. Return to heat for silky smooth result.
- Thin Soup Fix:Whisk 1.5 tbsp cornstarch with 3 tbsp cold liquid for slurry. Stir into simmering soup for 3-4 mins until visibly thickened.
- Thick Soup Solution:Gradually whisk in 1/4 to 1/2 cup warm broth, 2 tbsp at a time, until soup slowly slides off a spoon to desired consistency.
- Prevent Mushy Broccoli:Add florets after thickening. Simmer fresh 6-8 mins (frozen 9-11) until bright green, fork-tender, with slight bite.
- Enhance Flat Flavors:Stir 1/2 tsp Dijon mustard and 1/4 tsp smoked paprika with cheese. Simmer 5 mins for tangy depth.
How to Store and Reheat Your High Protein Soup
This High Protein Broccoli Cheddar Soup with Turkey Bacon is a delicious and nutritious meal that can be easily prepared in advance and enjoyed throughout the week. Proper storage and reheating are key to maintaining its creamy texture, rich flavor, and nutritional value. Follow these guidelines to ensure every bowl is as satisfying as the first.
Refrigerator Storage
Duration: 3-4 days in airtight container
Once your soup has cooled completely (within two hours of cooking), transfer it into airtight glass or BPA-free plastic containers. Storing it in individual portions can make reheating even more convenient. Over time, the soup will thicken slightly in the refrigerator as the cheese and starch continue to set. The broccoli may become a bit softer, and the turkey bacon will lose its initial crispness, becoming chewier. While the flavors tend to meld and deepen on day two, the vibrant freshness of the cheddar and broccoli is best enjoyed within the first 3 days. After 4 days, the quality of the dairy and vegetables will begin to noticeably decline, affecting both taste and texture.
Freezer Storage
Duration: 2-3 months
Freezing this soup is a great way to extend its shelf life. Allow the soup to cool completely before portioning it into freezer-safe bags (laid flat to save space) or airtight freezer containers, leaving about an inch of headspace to account for expansion. When ready to enjoy, thaw the soup overnight in the refrigerator (approximately 8-12 hours). Expect some texture changes upon thawing; the creamy base, due to its dairy content, may separate slightly. The broccoli will likely become much softer, and the turkey bacon will have a more subdued, chewy texture. Do not refreeze soup once it has been thawed.
Reheating Instructions
- Stovetop (Recommended for best texture):Pour the desired portion into a heavy-bottomed saucepan over medium-low heat. Stir frequently to prevent scorching and to help re-emulsify the dairy base, especially if previously frozen. Bring to a gentle simmer, where small bubbles form around the edges, for 5-7 minutes, or until the soup is thoroughly hot and steaming throughout. If the soup is too thick, add a splash of milk or broth to reach your desired consistency.
- Microwave (Quick & Convenient):Transfer soup to a microwave-safe bowl. Heat on medium power for 2-3 minutes, then stir well. Continue heating in 1-minute intervals, stirring after each, until the soup is piping hot and steaming. Be cautious not to overheat rapidly, as this can sometimes cause the dairy to curdle or separate if not stirred regularly.
- Oven (For larger thawed batches or gentle reheat):Preheat oven to 325°F (160°C). Transfer thawed soup to an oven-safe dish or Dutch oven. Cover with foil to prevent the surface from drying out. Heat for 20-30 minutes, stirring halfway through, until thoroughly hot and bubbling gently around the edges. This method provides a more gentle and even reheat, particularly beneficial for soup that has been frozen.
Make-Ahead Tips
To streamline your cooking process, several components of this soup can be prepped in advance. The broccoli florets can be washed and chopped 2-3 days ahead of time and stored in an airtight container in the refrigerator. The turkey bacon can be cooked and crumbled 1-2 days in advance; store it in an airtight container or zip-top bag in the fridge. You can also prepare the soup’s base (sautéed vegetables and broth, without the dairy or thickeners) 1-2 days ahead. Store this base in an airtight container in the refrigerator and simply add the cheese, milk, and thickening agents when you’re ready to finish and serve, ensuring a fresher, creamier end result.