There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with vibrant veggies and hearty proteins. Protein-packed broccoli cheddar delight soup hits all the right notes: it’s creamy, cheesy, and nourishing. After a long day, I often find myself craving this flavorful soup—its rich texture and delightful blend of sharp cheddar and fresh broccoli warm me right up, making it the perfect companion on chilly evenings.
What sets this dish apart is not just its delectable taste, but its incredible ease of preparation. With just one pot and a handful of simple ingredients, you’ll have a family-friendly meal ready in no time. It pairs beautifully with crusty bread, making it a satisfying option for a cozy dinner or a quick lunch. Plus, it’s flexible enough to accommodate both plant-based eaters and cheese lovers alike.
Why you’ll love this
- Quick to make on busy nights.
- Packs a protein punch with chickpeas or beans.
- Creamy comfort that satisfies and warms.
- Make-ahead friendly—perfect for meal prep.
- Minimal cleanup with just one pot required.
"Tastes incredible and so simple to make."
Step-by-step overview
Creating this soup is straightforward. After sautéing onions and garlic until translucent, you’ll add broccoli and vegetable broth, cooking until tiny florets are tender. Then, mix in chickpeas for protein and blend until smooth. Finish with milk or cream and cheddar until melted—what a delight!
What you’ll need for protein-packed broccoli cheddar delight soup
- 2 cups broccoli florets
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 1 cup cooked chickpeas or white beans (for protein)
- 2 tablespoons olive oil
- Salt and pepper to taste
Ingredient notes & swaps
- Broccoli: Fresh or frozen can be used interchangeably; just adjust cooking time slightly.
- Cheddar cheese: For a sharper flavor, go for aged cheddar; you can also substitute with a vegan cheese for a dairy-free version.
- Chickpeas or beans: This adds a hearty texture; kidney beans or navy beans work well too.
- Milk or cream: For a lighter version, use low-fat milk or a nut-based milk.
Cooking method
This soup comes together with minimal fuss. You’ll start by heating olive oil in a large pot, then add the onions and garlic. Once fragrant and soft, toss in the broccoli and pour in the vegetable broth. After bringing the mixture to a gentle boil, reduce the heat and let it simmer until the broccoli is tender.
Using an immersion blender, puree the soup until it’s silky smooth. Stir in the milk or cream along with the shredded cheddar, and let the cheese melt thoroughly. You’ll want to season it with salt and pepper according to your taste buds.
Pro Tip: If you like your soup extra creamy, you can reserve a little bit of cheddar to sprinkle on top when serving.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until onion is translucent.
- Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
- Stir in cooked chickpeas or white beans and simmer for another 5 minutes.
- Using an immersion blender, puree the soup until smooth (or blend in batches in a regular blender).
- Stir in milk or cream and shredded cheddar cheese until melted and combined.
- Season with salt and pepper to taste.
- Serve warm, garnished with additional cheddar cheese if desired.
Helpful cooking tips
- Sauté onions longer for deeper flavor: The longer you sauté, the sweeter the flavor of your onions will be.
- Adjust consistency: For a thicker soup, blend less; for a thinner version, add a bit more broth or milk.
- Texture: A few small chunks of broccoli leftover can enhance the soup’s texture, so don’t blend completely.
- Infuse flavors: Add a pinch of nutmeg or a dash of hot sauce for an unexpected flavor kick.
Best ways to enjoy it
Serve this soup with warm crusty bread, a sprinkle of additional cheddar on top, and a side salad for a complete meal. It also pairs beautifully with a loaf of sourdough for dipping. For an extra gourmet touch, top with some crispy shallots or fresh herbs like parsley or thyme.
Storage & reheating tips
Store any leftovers in an airtight container in the refrigerator. This soup stays fresh for about 3 to 4 days. You can reheat it on the stovetop over medium heat, adding a splash of milk to restore its creamy texture. If you’ve made a larger batch, it also freezes well—just be mindful that the texture may slightly change upon thawing.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
- Too watery? If your soup is thinner than desired, return it to heat and let it simmer uncovered for a bit to evaporate excess liquid.
- Bland flavor? A splash of lemon juice or vinegar can brighten up and enhance flavors remarkably.
- Overcooked broccoli? If the broccoli has turned mushy, consider adding the last step of blending just until smooth—keeping some texture can still make it enjoyable.
- Separation issues? Ensure your cream is well-blended by stirring in batches if necessary to avoid curdling.
Creative twists
For a unique flavor profile, consider adding spices such as curry powder or smoked paprika for a smoky flavor. You can also incorporate different vegetables like carrots or spinach for added nutrients. If you’re feeling adventurous, try a splash of white wine during cooking for a sophisticated touch.
Common questions
Can I use frozen broccoli in this soup?
Absolutely! Frozen broccoli can be a great time-saver. Just add it in the same way as fresh, thyme adjusting the cooking time slightly as frozen may require a minute or two more.
Is this soup vegan-friendly?
You can easily make this soup vegan by swapping the cheddar cheese with a plant-based alternative and using non-dairy milk, like almond or oat milk.
How can I add more flavor to the soup?
Enhance the soup by incorporating herbs such as thyme, or add in a pinch of red pepper flakes for some heat.
Can I add proteins other than chickpeas?
Yes, shredded chicken or cooked quinoa can also work well. Just ensure they’re added towards the end to keep everything warm without overcooking the proteins.
How do I know if the broccoli is cooked properly?
When broccoli is tender and vibrant green, it’s ready. A quick poke with a fork should go through easily without any mushiness when cooked perfectly.
Enjoy this protein-packed broccoli cheddar delight soup any day of the week—it’s sure to become a staple in your home!
Broccoli Cheddar Delight Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until onion is translucent.
- Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
- Stir in cooked chickpeas or white beans and simmer for another 5 minutes.
- Using an immersion blender, puree the soup until smooth (or blend in batches in a regular blender).
- Stir in milk or cream and shredded cheddar cheese until melted and combined.
- Season with salt and pepper to taste and serve warm, garnished with additional cheddar cheese if desired.