I absolutely love sharing this High Protein Broccoli Cheddar Soup Recipe because it’s one of those cozy dishes that feels indulgent but actually fuels your body with really good stuff. When I first started making this soup, I was amazed at how creamy and rich it tastes without relying on heavy cream or tons of cheese. Instead, the clever combo of cottage cheese and cheddar gives it a velvety texture and packs a serious protein punch.
This soup is perfect for those fall or winter evenings when you want something comforting but also satisfying — maybe after a workout or a hectic day. You’ll find that making it at home is super straightforward, and the flavors are fresh and vibrant. Plus, it’s flexible enough to tweak and make your own, which I love because no two soup days are exactly the same!
Why You’ll Love This Recipe
- High Protein Boost: Cottage cheese adds creaminess and extra protein, making this soup more nourishing than your average broccoli cheddar.
- Simple Ingredients: You probably have most of these pantry staples on hand — cooking this soup is easy and doable any night.
- Comfort in a Bowl: It delivers all the rich, cheesy goodness without feeling heavy or greasy.
- Family Favorite: Every time I serve this, my family asks for seconds — it’s a real crowd-pleaser.
Ingredients You’ll Need
The mix of fresh vegetables, a blend of cheeses, and seasoning combine to create a soup that’s hearty, creamy, and loaded with nutrition. I always recommend fresh broccoli and good quality cheddar for the best result.
- Butter: Acts as the base for sautéing the veggies and adds a lovely richness.
- Yellow Onion: Offers sweetness and depth when softened.
- Carrots: Give a subtle natural sweetness and lovely color.
- Celery: Adds fresh, aromatic flavor for balance.
- Garlic: Provides that classic savory kick we all love.
- All-Purpose Flour: Helps thicken the soup; you can swap with gluten-free flour if needed.
- Smoked Paprika: Adds warmth and a subtle smoky layer — it’s a game changer.
- Vegetable Broth: Choose “not-chicken” style for deeper flavor without meat.
- Broccoli: The star veggie that brings texture and nutrition.
- 1% Milk: Keeps the soup lighter but still creamy.
- Cheddar Cheese: Sharp and melty to enhance that classic broccoli cheddar soup flavor.
- Low Fat Cottage Cheese: Blended smooth to elevate protein and creamy texture without heaviness.
- Salt & Pepper: To season perfectly just before serving.
Variations
I like to play around with this High Protein Broccoli Cheddar Soup Recipe depending on what I’ve got in the fridge or my mood. Don’t hesitate to tweak it — that’s part of the fun!
- Adding Protein: Sometimes I stir in cooked shredded chicken or turkey for an even bigger protein hit — it blends beautifully without changing the flavor much.
- Dairy-Free Version: I’ve swapped out the milk and cheese for unsweetened almond milk and nutritional yeast; it’s different but still tasty and creamy with a cheesy vibe.
- Veggie Boost: You can toss in cauliflower or green peas with the broccoli for extra texture and nutrients.
- Spice it Up: I like adding a pinch of cayenne or a dash of hot sauce to warm things up if I’m craving a kick.
How to Make High Protein Broccoli Cheddar Soup Recipe
Step 1: Sauté the Flavor Base
Start by melting butter in a large pot over medium heat — I use a heavy-bottomed pan to prevent sticking. Add diced onions, carrots, and celery, cooking gently for about 10 minutes until soft and fragrant. Trust me, this slow sauté builds a flavor foundation that really shines in the finished soup.
Step 2: Garlic and Flour Magic
Stir in the minced garlic and cook for just a minute to avoid bitterness. Then sprinkle in the smoked paprika and flour, stirring well so the mixture is coated evenly. Cook this combination for about a minute — it gives a lovely depth and helps thicken the soup later.
Step 3: Add Broth and Broccoli
Pour in the vegetable broth slowly, stirring as you go to smooth out any lumps from the flour. Toss in the chopped broccoli and bring everything to a gentle simmer. Let the broccoli soften for about 8 to 9 minutes. You’ll want it tender enough to blend well but not mushy.
Step 4: Mix in Dairy Ingredients
Lower the heat and add the milk, warming the soup gently. Next, stir in the blended cottage cheese and shredded cheddar—this is where the creamy, high protein magic happens. Keep the heat low or medium-low to avoid curdling; patience pays off here!
Step 5: Blend for Creaminess
To get that silky smooth texture, ladle about one cup of soup into a blender, removing the center piece of the lid so steam can escape safely. Blend until smooth, then return it to the pot. Alternatively, use an immersion blender to puree part or all of the soup to your preferred consistency. I usually leave some broccoli chunks for a bit of texture.
Step 6: Final Seasoning
Adjust salt and pepper to taste and give everything a final stir. Your soup is ready to serve!
Pro Tips for Making High Protein Broccoli Cheddar Soup Recipe
- Don’t Rush the Sauté: Cooking the onion, carrot, and celery slowly results in richer, sweeter flavor that sets this soup apart.
- Temperature Control: Keep the soup on low heat when adding dairy to avoid curdling—this little trick saves the texture every time.
- Blending Balance: Blend only part of the soup if you want a hearty texture rather than a totally smooth bowl.
- Use Fresh Cheese: I noticed shredded cheese melts better when fresh, so avoid pre-shredded bags with anti-caking agents if possible.
How to Serve High Protein Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with a little extra shredded cheddar and a sprinkle of freshly chopped chives or parsley for color and brightness. A swirl of Greek yogurt or a dash of smoked paprika adds a nice touch too—I think garnishes make the experience feel special.
Side Dishes
Pair it with crusty whole grain bread or a crispy garlic baguette — perfect for dunking! Sometimes I serve it alongside a fresh green salad for a balanced meal, especially if it’s lunch or a lighter dinner.
Creative Ways to Present
Once for a dinner party, I served this soup in mini bread bowls with a sprinkle of extra cheese on top, broiled just enough to brown and bubble. It was a hit and made the soup feel extra festive and fun to eat.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to four days. It thickens as it chills, so a quick stir and little splash of broth or milk when reheating brings back that perfect creamy texture.
Freezing
Freezing this soup works really well. I portion it into freezer-safe containers and leave some room for expansion. When thawing, I defrost in the fridge overnight and warm gently on the stovetop, stirring often to prevent separation.
Reheating
Reheat over low to medium heat, adding a splash of broth or milk if it looks too thick. Avoid high heat to keep that smooth texture and prevent the dairy from separating. A wooden spoon is your best friend for stirring gently!
FAQs
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Can I use frozen broccoli for this soup?
Absolutely! Frozen broccoli works fine. Just add it directly to the pot with the broth and adjust the simmer time slightly until it’s tender. However, fresh broccoli tends to hold texture better and tastes a bit brighter.
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How do I make this soup vegan or dairy-free?
Swap the butter for olive oil, use a plant-based milk like oat or almond, and replace cheeses with nutritional yeast or vegan cheese alternatives. Keep in mind it will change the texture and flavor, but it’s still delicious and protein-rich if you add a vegan protein source like tofu.
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Can I make this soup ahead of time?
Definitely! It fries up even more flavor the next day. Just store it in the fridge and reheat gently as mentioned. It’s a great meal prep option for busy weeks.
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What makes this recipe high protein?
The addition of cottage cheese blended into the soup significantly boosts its protein content, along with the cheddar cheese. This combo elevates the soup beyond typical broccoli cheddar versions, which often don’t prioritize protein.
Final Thoughts
This High Protein Broccoli Cheddar Soup Recipe has become one of my go-to comfort meals because it’s hearty without being heavy, and nourishing without sacrificing flavor. I hope you enjoy making it as much as I do—it’s a total crowd-pleaser and perfect for any day you need a little warm hug in a bowl. Trust me, once you try it, it’ll probably become a staple in your kitchen, too!
Print
High Protein Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutritious ingredients like broccoli, cheddar cheese, and cottage cheese for an added protein boost. Perfect for a wholesome lunch or dinner, this soup balances rich flavors with healthy components, resulting in a satisfying and nourishing meal. It’s easy to prepare on the stovetop and can be blended for a smooth texture or left chunky according to preference.
Ingredients
Vegetables and Aromatics
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
Dry Ingredients and Spices
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Liquids
- 3 cups vegetable broth (not-chicken style preferred)
- 2 cups 1% milk
Main Ingredients
- 4 cups chopped broccoli
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low fat cottage cheese, blended
Instructions
- Melt the butter: In a large pot over medium heat, melt 1 tablespoon of butter to prepare for sautéing the vegetables.
- Sauté aromatics: Add the diced onion, diced carrot, and diced celery to the pot. Cook for 10 minutes, stirring frequently, until the vegetables soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for 1 minute over medium heat to release its aroma without burning.
- Add flour and smoked paprika: Sprinkle in 1/4 cup flour and 1/2 teaspoon smoked paprika, stirring continuously for 1 minute to coat the vegetables and cook off the raw flour taste.
- Add broth and broccoli: Pour in 3 cups vegetable broth and add 4 cups chopped broccoli. Bring the mixture to a simmer.
- Simmer broccoli: Let the soup simmer gently for 8-9 minutes until the broccoli is tender but still bright green.
- Add milk and warm: Stir in 2 cups of 1% milk and cook over low heat until the soup is warmed through, careful not to boil to avoid curdling.
- Add cheeses: Mix in 1 cup blended low fat cottage cheese and 4 oz shredded cheddar cheese, stirring until the cheeses melt smoothly into the soup without raising the heat too high to prevent curdling.
- Blend soup: Remove about one cup of soup and transfer to a blender, venting to allow steam to escape, then blend until smooth. Pour the blended soup back into the pot. Alternatively, use an immersion blender to blend gently to your desired consistency.
- Season and serve: Taste the soup and season with salt and pepper as needed. Serve warm for a hearty, high-protein meal.
Notes
- The recipe suggests starting with 3 cups of broth instead of 4 to control the soup’s thickness. You can always add more broth later if needed.
- Be cautious with the heat when adding milk and cheeses to avoid curdling the dairy.
- Blending part or all of the soup creates a creamier texture, but you can leave it chunkier if you prefer.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer preservation.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 20mg
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