Healthy Broccoli Cheddar Soup (with Extra Protein!)

You guys, if you’re wanting to get your kids into soup, this Broccoli Cheddar Soup recipe is such a good one to try! It’s packed with plant-based protein and fiber, sure, but it’s so super delish and cheesy.

I love Broccoli Cheddar Soup, and I always wish it had a little more protein to help me stay full longer. So I tested and tried methods to discover that it’s easy to add split peas to the mix to get the best of all of the soup worlds!

Split peas are so often overlooked as an affordable source of vegetarian protein that blends in perfectly in this broccoli soup. They are also straightforward to cook, so simply letting them simmer in broth until soft does the trick.

Each serving of this Healthy Broccoli Cheddar Soup has almost 20 grams of protein, 10 grams of fiber, and a solid dose of Vitamin C.

Plus, it’s a great family meal alongside crackers, muffins, or biscuits—AND it also freezes wonderfully. Win, win, win.

(You may also like my Butternut Squash Apple Soup, Carrot Soup, or Potato Ham Soup.)

Ingredients You Need

To make this healthy Broccoli Cheddar Soup, you’ll need just a handful of simple ingredients. Here’s a quick look at what you’ll want to have on hand.

• Unsalted butter or olive oil: Either of these work to saute the vegetables.
• Leek or onion: You can use a leek or 1medium onion, peeled and diced, in place of the leek if you’d like.
• Reduced-sodium chicken or vegetable broth: To make this vegetarian, use vegetable stock. Otherwise, either work.
• Salt, garlic powder, and pepper add flavor.
• Green split peas: I like to add a little bit of split peas to this soup to make it more satisfying with protein and fiber.
• Broccoli florets: You can use fresh or frozen broccoli florets in this recipe.
• Whole milk: I use whole milk here to add richness and creaminess. You can also use a nondairy plain unsweetened milk as desired.
• Grated cheddar cheese: Cheddar cheese adds the classic cheesiness to this soup. You can use grated cheese from the store or grate it yourself.

Step-by-Step Instructions

Here’s the process involved in making this easy and healthy Broccoli Cheddar Soup recipe. Scroll down to the bottom of the post for the full information, including the amounts and timing.

Step 1. Cook the leeks (or onion) in butter to soften.

Step 2. Stir in the split peas. Add the broth, salt, garlic powder, and pepper and bring to a boil.

Step 3. Reduce to a simmer, partially cover, and cook for 30 minutes.

Step 4. Add the broccoli and milk. Reduce heat to low and cook until soft.

Step 5. Turn off the heat and remove the cover. Puree. Stir in the cheese and serve warm.

How to Store

This Healthy Broccoli Cheddar Soup will stay fresh if stored in an airtight container for 3-5 days in the fridge or up to 3 months in the freezer. Let thaw overnight in the fridge or use the defrost setting on the microwave.

Heat it in a pot on the stove or in a bowl in the microwave, adding a little extra water if needed to thin to your desired consistency. (It will be thick when it’s cold, just so you know!)

This is one of our favorite freezer meals to share with new parents or as part of a Meal Train.

Best Tips for Success

• Look for split peas in the bulk aisle or near the rice and beans in your store.
• You can use 2% milk if you prefer.
• Adults may enjoy their servings topped with hot sauce.
• To make with frozen broccoli, in Step 4, simply reduce the cooking time to 6-8 minutes.

I’d love to hear your feedback if you make this recipe, so please comment below!

• (Some packages of split peas recommend to soak them. If yours does, follow the package instructions, then proceed with the recipe.)

• Heat the butter over medium heat in a large pot. Add the leek, stir to coat, and cook for 5 minutes.

• Stir in the split peas.

• Add the broth, salt, garlic powder, and pepper and bring to a boil. Reduce to a simmer, partially cover, and cook for 30 minutes.

• Add the broccoli and cover. Turn the heat to low and cook for an additional 10 minutes.

• Turn off the heat and remove the cover. Add milk and puree with an immersion blender (or let cool slightly and puree in a regular blender).

• Stir in the cheese and serve warm.

• Store leftovers, once cooled, in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge or use the defrost setting on your microwave.
• Add a little water if needed to thin slightly when reheating.
• Look for split peas in the bulk aisle or near the rice and beans in your store.
• You can use 2% milk if you prefer.
• Serve with bread or crackers so the kids can dip and dunk as needed—which may make them more interested in eating it!
• Adults may enjoy their servings topped with hot sauce.

Calories: 463kcal, Carbohydrates: 42g, Protein: 28g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 1577mg, Potassium: 971mg, Fiber: 15g, Sugar: 8g, Vitamin A: 1661IU, Vitamin C: 85mg, Calcium: 435mg, Iron: 4mg

This post was first published March 2019.