High Protein Broccoli Cheddar Soup Recipe

Introduction

This High Protein Broccoli Cheddar Soup is a comforting and nutritious twist on a classic favorite. Packed with vegetables and protein-rich ingredients, it’s perfect for a cozy lunch or dinner that fuels your day.

Ingredients

• 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 (not-chicken style preferred)
• 4 cups chopped broccoli
• 2 cups 1% milk
• 4 oz cheddar cheese, shredded (about 1 cup)
• 1 cup low fat cottage cheese, blended
• Salt & pepper to taste

Instructions

1. Step 1: Melt the butter in a large pot over medium heat.
2. Step 2: Add the onion, carrot, and celery. Cook for 10 minutes, stirring frequently, until softened.
3. Step 3: Stir in the minced garlic and cook for 1 minute over medium heat.
4. Step 4: Add the smoked paprika and flour, cooking for another minute while stirring to coat the vegetables evenly.
5. Step 5: Pour in the vegetable broth and add the chopped broccoli. Bring to a simmer.
6. Step 6: Let the broccoli simmer for 8–9 minutes until tender.
7. Step 7: Stir in the milk and warm the soup over low heat, making sure not to boil.
8. Step 8: Add the blended cottage cheese and shredded cheddar, stirring gently until the cheese melts. Avoid high heat to prevent curdling.
9. Step 9: Transfer one cup of soup to a blender and blend, allowing steam to vent. Return blended soup to the pot. Alternatively, use an immersion blender to blend gently.
10. Step 10: Season with salt and pepper to taste before serving.

Tips & Variations

• For a creamier texture, substitute half the milk with half-and-half or heavy cream.
• You can swap cheddar for smoked gouda or mozzarella for a different flavor profile.
• To make it vegan, use plant-based milk, vegan cheese, and vegetable broth, and replace butter with olive oil.
• Adding a pinch of nutmeg enhances the warmth and depth of the soup.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just adjust the simmering time slightly, as frozen broccoli will cook faster.

Is this soup suitable for meal prep?

Absolutely. It reheats well and maintains its flavor, making it a great option for preparing lunches or dinners ahead of time.

High Protein Broccoli Cheddar Soup Recipe

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★★★★★

4.8 from 53 reviews

This High Protein Broccoli Cheddar Soup is a creamy, comforting bowl packed with nutrients and rich flavors. Made with fresh broccoli, fragrant veggies, sharp cheddar, and blended cottage cheese, this soup provides a satisfying protein boost in a delicious, hearty recipe perfect for any season.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 1 stalk celery, diced
• 4 cups chopped broccoli
• 2 cloves garlic, minced

Liquids & Dairy

• 1 tablespoons butter
• 3 cups vegetable broth (not-chicken style)
• 2 cups 1% milk
• 4 oz cheddar cheese, shredded (about 1 cup)
• 1 cup low fat cottage cheese, blended

Other Ingredients

• 1/4 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon smoked paprika
• Salt & pepper to taste

Instructions

1. Melt the butter: In a large pot over medium heat, melt 1 tablespoon of butter to create the base for sautéing the vegetables.
2. Sauté vegetables: Add the diced onion, carrot, and celery to the pot and cook for 10 minutes, stirring frequently until they become softened and aromatic.
3. Add garlic: Stir in minced garlic and cook for an additional minute over medium heat to release its flavor.
4. Add smoked paprika and flour: Sprinkle smoked paprika and flour over the vegetables, cooking for one minute while stirring to coat evenly and form a slight roux.
5. Pour in broth and broccoli: Add 3 cups of vegetable broth and chopped broccoli to the pot, then bring the mixture to a simmer.
6. Simmer broccoli: Let the broccoli simmer gently for 8-9 minutes, until it softens but holds its bright green color.
7. Incorporate milk: Stir in 2 cups of 1% milk and reduce heat to low, warming the soup without boiling to prevent curdling.
8. Add cheeses: Mix in the blended cottage cheese and shredded cheddar, stirring until the cheese melts smoothly into the soup. Keep the heat low to avoid separating the dairy.
9. Blend the soup: Carefully transfer one cup of the hot soup to a blender and blend, allowing steam to escape to avoid pressure buildup. Alternatively, use an immersion blender directly in the pot to blend part or all of the soup to your preferred texture.
10. Season to taste: Add salt and pepper as needed to balance the flavors before serving.

Notes

• Use gluten-free flour if you want a gluten-free version.
• Blending part of the soup creates a creamy texture while retaining some chunks for a hearty mouthfeel.
• Be sure to keep heat low after adding milk and cheeses to prevent curdling.
• Low-fat dairy options reduce calories while keeping the soup rich and flavorful.
• Vegetable broth makes this recipe vegetarian; use chicken broth if preferred but it changes the dietary classification.

Keywords: broccoli cheddar soup, high protein soup, creamy broccoli soup, healthy soup recipe, low fat soup