This High Protein Broccoli Cheddar Soup takes a classic comfort dish and turns it into a protein-packed powerhouse. Perfect for a cozy weeknight dinner or a nutritious lunch, this soup is creamy, flavorful, and satisfying without being too heavy. Plus, it’s loaded with broccoli, cheddar cheese, and a secret ingredient that boosts the protein content, making it a perfect choice for health-conscious food lovers.
In our house, this soup has become a go-to dinner on chilly nights. My husband, who’s always looking for ways to sneak more protein into his meals, loves it, and even our little ones can’t resist the creamy, cheesy goodness. The addition of cottage cheese gives it an extra protein boost without anyone noticing, and now it’s a staple in our weekly meal rotation. I’ve served it with crusty bread or even in a bread bowl, and no matter how it’s served, it always gets rave reviews. It’s such a hit that my husband always asks for seconds!
Why This High Protein Broccoli Cheddar Soup?
- Protein Powerhouse: This soup isn’t just comforting; it’s packed with protein thanks to the addition of cottage cheese and cheddar, making it a nourishing meal.
- Rich and Creamy: The perfect blend of cheddar and cottage cheese gives the soup its irresistible creamy texture without making it too rich.
- Hidden Veggies: The broccoli melts into the cheese, making it kid-friendly while still delivering a healthy serving of vegetables.
- Easy to Make: With just a few simple ingredients and a short cooking time, this recipe is great for weeknights or meal prep.
Ingredients:
- 1 tablespoon butter (14 g)
- 1 large yellow onion, diced (about 200 g / 7 oz)
- 2 large carrots, peeled and diced (120 g / 4.2 oz)
- 1 celery stalk, diced (60 g / 2.1 oz)
- 2 garlic cloves, minced (8 g / 0.3 oz)
- 1/4 cup all-purpose flour (or gluten-free flour) (30 g / 1 oz)
- 1/2 teaspoon smoked paprika (1.5 g / 0.05 oz)
- 4 cups vegetable broth (960 ml / 32 fl oz)
- 4 cups broccoli, chopped (300 g / 10.6 oz)
- 2 cups 1% milk (480 ml / 16 fl oz)
- 4 oz cheddar cheese, shredded (about 115 g / 1 cup)
- 1 cup low-fat cottage cheese, blended (250 g / 8.8 oz)
- Salt and pepper, to taste
Directions:
- Sauté the Veggies: In a large pot, melt the butter over medium heat. Add the diced onion, carrot, and celery, stirring occasionally for about 10 minutes until they soften and become fragrant.
- Add Garlic & Seasonings: Stir in the minced garlic and cook for another minute, being careful not to let it burn. Add the smoked paprika and flour, stirring continuously for 1 minute to coat the vegetables.
- Simmer with Broth & Broccoli: Slowly pour in the vegetable broth while stirring to prevent lumps from forming. Add the chopped broccoli and bring the mixture to a gentle simmer. Cook for 8-9 minutes until the broccoli is tender.
- Add Dairy: Reduce the heat to low and stir in the milk. Be careful not to bring the soup to a boil at this stage. Add the blended cottage cheese and shredded cheddar, stirring until fully melted and incorporated into the soup.
- Blend for Creaminess: Using an immersion blender, pulse the soup a few times to break down the broccoli and achieve a creamy consistency. Alternatively, you can blend about 1 cup of the soup in a blender and return it to the pot.
- Season & Serve: Taste the soup and add salt and pepper as needed. Serve hot with your favorite bread or crackers!
Notes:
- Make It Gluten-Free: Simply swap the all-purpose flour for a gluten-free flour blend to make this soup gluten-free.
- Extra Protein Boost: If you want even more protein, you can add a scoop of unflavored protein powder after blending the soup.
- Cheese Options: Feel free to use sharp cheddar for a more intense flavor or mix in different cheeses like Gouda or Monterey Jack for variety.
- Freezing Tips: This soup freezes beautifully! Just portion it into airtight containers and freeze for up to 3 months. When ready to eat, thaw and reheat over low heat to avoid curdling.
