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High Protein Broccoli Cheddar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 382 reviews
  • Author: Jessica
  • 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

Scale

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

  1. Melt the butter: In a large pot over medium heat, melt 1 tablespoon of butter to prepare for sautéing the vegetables.
  2. 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.
  3. Add garlic: Stir in the minced garlic and cook for 1 minute over medium heat to release its aroma without burning.
  4. 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.
  5. Add broth and broccoli: Pour in 3 cups vegetable broth and add 4 cups chopped broccoli. Bring the mixture to a simmer.
  6. Simmer broccoli: Let the soup simmer gently for 8-9 minutes until the broccoli is tender but still bright green.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://jessicasrecipes.com/high-protein-broccoli-cheddar-soup-recipe/