High Protein Broccoli Cheddar Soup Recipe

This High Protein Broccoli Cheddar Soup is a nutritious, comforting bowl of creamy goodness with a boost of protein from blended cottage cheese. With its rich cheddar flavor and velvety texture, this soup is a healthier twist on a classic favorite!

Why You’ll Love This Recipe

  • High in Protein – The addition of cottage cheese increases the protein content.
  • Rich and Creamy – A luscious blend of cheddar, milk, and cottage cheese creates a velvety texture.
  • Vegetable-Packed – Loaded with fresh broccoli, carrots, celery, and onions.
  • Easily Customizable – Can be made gluten-free or dairy-free with simple swaps.

Ingredients

  • Butter – Adds richness and helps sauté the vegetables.
  • Yellow onion – A fragrant, flavorful base.
  • Carrots & Celery – Provide natural sweetness and depth of flavor.
  • Garlic – Enhances the savory taste.
  • All-purpose flour – Helps thicken the soup (use gluten-free flour if needed).
  • Smoked paprika – Adds a subtle smoky depth.
  • Vegetable broth – Creates a flavorful soup base.
  • Broccoli – The star of the dish, packed with fiber and vitamins.
  • Milk – Adds creaminess while keeping the soup light.
  • Cheddar cheese – Melts into the soup for a rich, cheesy flavor.
  • Low-fat cottage cheese (blended) – Boosts protein and creaminess.
  • Salt & pepper – To taste, for seasoning.

Full ingredient measurements are in the recipe card below!

How to Make High Protein Broccoli Cheddar Soup

Step 1: Sauté the Vegetables

  1. Melt the butter in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for 10 minutes, stirring frequently.
  3. Stir in the minced garlic and cook for another minute.

Step 2: Thicken the Base

  1. Add the smoked paprika and flour to the pot, stirring continuously to coat the vegetables.
  2. Cook for 1 minute to remove the raw flour taste.

Step 3: Simmer the Soup

  1. Pour in the vegetable broth and add the chopped broccoli.
  2. Bring the mixture to a simmer and cook for 8-9 minutes until the broccoli is tender.

Step 4: Add the Dairy

  1. Reduce the heat to low and stir in the milk.
  2. Add the blended cottage cheese and shredded cheddar, stirring until fully melted and incorporated.
    • Be careful not to overheat, as the milk can curdle.

Step 5: Blend for a Creamy Texture

  1. Transfer 1 cup of soup to a blender and blend, allowing steam to escape through the vent.
  2. Return the blended soup to the pot and stir. Alternatively, use an immersion blender to lightly blend the soup while keeping some texture.

Step 6: Season and Serve

  1. Taste and adjust seasoning with salt and pepper as needed.
  2. Serve warm, garnished with extra shredded cheese if desired.

Pro Tips for Making the Recipe

  • Start with 3 cups of broth – You can add more later if needed to adjust the thickness.
  • Use fresh, high-quality cheddar – It melts better and enhances the flavor.
  • Don’t Overheat the Dairy – Keeping the heat low prevents curdling.
  • For a Thicker Soup – Blend more of the mixture or add less broth.

How to Serve

  • With Crusty Bread – Perfect for dipping into the creamy soup.
  • As a Light Meal – A nutritious, protein-packed lunch or dinner.
  • Paired with a Salad – Serve alongside a fresh green salad for a well-balanced meal.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days.

High Protein Broccoli Cheddar Soup Recipe

Freezing

Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat or microwave in short intervals, stirring between each.

FAQs

Can I use frozen broccoli?
Yes! Just add frozen broccoli directly to the pot and simmer until tender.

Can I make this soup dairy-free?
Yes! Use plant-based milk, dairy-free cheese, and a dairy-free cottage cheese substitute.

How can I make it even more protein-packed?
Try adding shredded chicken or blending in more cottage cheese.

Is this soup gluten-free?
Use gluten-free flour instead of all-purpose flour to make it gluten-free.

This High Protein Broccoli Cheddar Soup is creamy, comforting, and loaded with flavor. Whether you’re looking for a cozy meal or a nutritious protein boost, this soup is a must-try!

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High Protein Broccoli Cheddar Soup Recipe

High Protein Broccoli Cheddar Soup Recipe

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  • Author: Susan M. Garcia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This High Protein Broccoli Cheddar Soup offers a nutritious twist on the classic comfort dish by incorporating blended cottage cheese to boost protein content and create a creamy texture without relying on heavy cream. Packed with tender broccoli florets, aromatic vegetables, and a blend of cheeses, this soup delivers rich flavor while supporting a balanced diet.


Ingredients

Units Scale
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 1/2 teaspoon smoked paprika
  • 3 cups vegetable broth
  • 4 cups chopped broccoli
  • 2 cups 1% milk
  • 4 oz cheddar cheese, shredded (about 1 cup)
  • 1 cup low-fat cottage cheese, blended until smooth
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Sauté the Vegetables
    In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring frequently, for about 10 minutes until the vegetables are softened.

  2. Add Garlic and Seasoning
    Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle in the smoked paprika and flour, stirring continuously for another minute to coat the vegetables evenly.

  3. Incorporate Broth and Broccoli
    Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer and let it cook for 8-9 minutes until the broccoli is tender.

  4. Add Dairy Components
    Reduce the heat to low and stir in the milk, warming the soup gently. Add the blended cottage cheese and shredded cheddar cheese, stirring until both are fully melted and the soup achieves a creamy consistency. Be cautious to keep the heat low to prevent curdling.

  5. Blend for Desired Texture
    For a smoother texture, transfer one cup of the soup to a blender and blend until smooth, allowing steam to escape through the vent. Return the blended portion to the pot and stir to combine. Alternatively, use an immersion blender to partially blend the soup directly in the pot.

  6. Season and Serve
    Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, garnished with additional shredded cheddar cheese or fresh herbs if desired.


Notes

  • Adjusting Consistency: If a thicker soup is preferred, start with 3 cups of broth and add more as needed to reach the desired consistency.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring frequently. Freezing is not recommended, as dairy-based soups may separate upon thawing.
  • Variations: For added protein, consider incorporating cooked chicken or turkey. To enhance the soup’s color and nutritional value, add a handful of fresh spinach or kale during the last few minutes of cooking.

Nutrition

  • Serving Size: per 2-cup serving
  • Calories: 343kcal
  • Sodium: 1.253mg
  • Fat: 15.4g
  • Saturated Fat: 9.2g
  • Carbohydrates: 21g
  • Fiber: 7
  • Protein: 20g
  • Cholesterol: 48.6mg

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