There’s nothing quite like a warm bowl of high-protein broccoli cheddar soup when you need something comforting yet nourishing. This recipe takes the creamy, cheesy flavors of the classic dish and amps it up with added protein, making it both delicious and filling. The rich cheddar pairs perfectly with fresh broccoli, while the added cottage cheese gives it a smooth texture and extra nutrition. Whether you’re looking to stay full longer or just craving a cozy meal, this high-protein broccoli cheddar soup will quickly become a go-to favorite.
Why You’ll Love This Recipe
- Packed with Protein: Cottage cheese adds creaminess and boosts protein content, making it filling and nutritious.
- Comfort Food with a Twist: The cheesy goodness of classic broccoli cheddar soup with a healthy makeover.
- Simple and Quick: Ready in just 35 minutes, it’s an easy weeknight dinner.
- Versatile: Perfect as a main dish or a starter alongside a fresh salad.
Ingredients You’ll Need
- Butter: Used for sautéing vegetables, feel free to swap with olive oil.
- Yellow Onion: Adds a savory base.
- Carrots & Celery: These add texture and depth of flavor.
- Garlic: Fresh garlic for a burst of aromatic flavor.
- Flour: Helps thicken the soup. You can substitute gluten-free flour if necessary.
- Smoked Paprika: Adds a slightly smoky depth. Regular paprika works too.
- Vegetable Broth: A flavorful base for the soup.
- Broccoli: Fresh broccoli adds nutrients and heartiness.
- Milk: 1% or 2% milk keeps things creamy without excess fat.
- Cheddar Cheese: For that signature cheesy flavor, extra sharp cheddar works best.
- Cottage Cheese: The secret to extra creaminess and protein.
How to Make High-Protein Broccoli Cheddar Soup
Step-by-Step Instructions:
- Sauté the Veggies: Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 10 minutes, stirring occasionally until they soften.
- Add Garlic: Stir in minced garlic and cook for an additional minute.
- Thicken the Soup: Sprinkle in the flour and smoked paprika, coating the veggies. Stir constantly for about a minute.
- Simmer with Broccoli: Add the vegetable broth and chopped broccoli. Bring the soup to a simmer and cook for about 8-9 minutes, or until the broccoli is tender.
- Creamy Addition: Reduce the heat and slowly add the milk. Stir in the cottage cheese and cheddar until fully melted and creamy. Avoid turning the heat too high to prevent curdling.
- Blend for Texture: For a smoother texture, transfer a portion of the soup to a blender and blend until smooth, then mix it back in. Alternatively, use an immersion blender for a chunkier consistency.
- Season: Add salt and pepper to taste, adjusting as needed.
Cooking Tips
- Choose Sharp Cheddar: Opting for sharp or extra-sharp cheddar cheese provides intense flavor with less cheese.
- Blend Carefully: When blending hot soup, allow steam to escape to prevent the blender lid from popping off.
- Vegetable Substitutions: If you don’t have broccoli on hand, cauliflower works as a great substitute.
Helpful Tips
- Use Fresh Broccoli: Fresh broccoli offers the best texture, though frozen can work in a pinch.
- Avoid High Heat: When adding dairy, keep the heat low to avoid curdling the milk or cheese.
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Notes
- For a richer texture, you can substitute some of the milk with half-and-half.
- If you’re following a low-carb diet, reduce or omit the flour; the soup will still be creamy, just a bit less thick.
Nutritional Information (Per Serving)
- Calories: 250
- Protein: 20g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 3g
Frequently Asked Questions
Can I make this vegan?
It’s tricky to replicate the creaminess without dairy, but you can experiment with plant-based cheeses and milk for a vegan version.
What’s the best cheese to use?
Extra sharp cheddar is perfect for a bold cheesy flavor with minimal cheese.
Can I freeze this soup?
It’s best enjoyed fresh, as freezing dairy-based soups can cause separation.
Storage Instructions
- Fridge: Store leftover soup in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.
- Freezer: Not recommended due to the dairy content, which may separate when frozen.
Related Recipes
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Conclusion
This high-protein broccoli cheddar soup is a wonderful way to enjoy comfort food while keeping things healthy and balanced. Its creamy texture and bold flavors make it a dish you’ll want to return to time and time again—perfect for cozy dinners or meal prep for the week. Give it a try and enjoy all the benefits of a protein-packed, nutritious meal!
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High-Protein Broccoli Cheddar Soup
Description
There’s nothing quite like a warm bowl of high-protein broccoli cheddar soup when you need something comforting yet nourishing.
Ingredients
- Butter: Used for sautéing vegetables, feel free to swap with olive oil.
- Yellow Onion: Adds a savory base.
- Carrots & Celery: These add texture and depth of flavor.
- Garlic: Fresh garlic for a burst of aromatic flavor.
- Flour: Helps thicken the soup. You can substitute gluten-free flour if necessary.
- Smoked Paprika: Adds a slightly smoky depth. Regular paprika works too.
- Vegetable Broth: A flavorful base for the soup.
- Broccoli: Fresh broccoli adds nutrients and heartiness.
- Milk: 1% or 2% milk keeps things creamy without excess fat.
- Cheddar Cheese: For that signature cheesy flavor, extra sharp cheddar works best.
- Cottage Cheese: The secret to extra creaminess and protein.
Instructions
- Sauté the Veggies: Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 10 minutes, stirring occasionally until they soften.
- Add Garlic: Stir in minced garlic and cook for an additional minute.
- Thicken the Soup: Sprinkle in the flour and smoked paprika, coating the veggies. Stir constantly for about a minute.
- Simmer with Broccoli: Add the vegetable broth and chopped broccoli. Bring the soup to a simmer and cook for about 8-9 minutes, or until the broccoli is tender.
- Creamy Addition: Reduce the heat and slowly add the milk. Stir in the cottage cheese and cheddar until fully melted and creamy. Avoid turning the heat too high to prevent curdling.
- Blend for Texture: For a smoother texture, transfer a portion of the soup to a blender and blend until smooth, then mix it back in. Alternatively, use an immersion blender for a chunkier consistency.
- Season: Add salt and pepper to taste, adjusting as needed.
Notes
- For a richer texture, you can substitute some of the milk with half-and-half.
- If you’re following a low-carb diet, reduce or omit the flour; the soup will still be creamy, just a bit less thick.