A rich and creamy broccoli cheddar soup that’s packed with protein (about 20 g per serving), made healthier with cottage cheese and lots of vegetables. It’s everything I want in a cozy bowl—comforting, nourishing, and surprisingly light for something so creamy.
Why You’ll Love This Recipe
I love how this soup delivers big flavor with simple, wholesome ingredients. It's thick and cheesy without being heavy, thanks to the clever use of blended cottage cheese. Plus, it’s loaded with veggies and boasts a high protein content, making it both satisfying and nutritious. Whether I’m meal-prepping for the week or whipping up something warm on a chilly night, this one always hits the spot.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 tablespoon butter
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1 large yellow onion, diced
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2 large carrots, peeled and diced
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1 stalk celery, diced
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2 cloves garlic, minced
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¼ cup all-purpose flour (or gluten-free flour)
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½ teaspoon smoked paprika
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3 cups vegetable broth
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4 cups chopped broccoli
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2 cups 1% milk
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4 oz cheddar cheese, shredded (about 1 cup)
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1 cup low fat cottage cheese, blended
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Salt & pepper to taste
Directions
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I start by melting butter in a large pot over medium heat.
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Then I add diced onion, carrot, and celery, cooking them for about 10 minutes with frequent stirring.
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Once they’re softened, I stir in the garlic and let it cook for one more minute.
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I sprinkle in the smoked paprika and flour, stirring until all the veggies are coated and the flour has cooked a bit—about a minute.
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I pour in the broth and toss in the chopped broccoli, bringing everything to a simmer.
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I let the broccoli cook for 8–9 minutes until tender.
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Then I reduce the heat to low and stir in the milk, gently warming the soup.
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I add the blended cottage cheese and shredded cheddar, stirring until everything melts together. I make sure to keep the heat low so the milk doesn’t curdle.
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For an extra creamy texture, I blend one cup of the soup and return it to the pot, or I use an immersion blender to partially blend it right in the pot.
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I finish with salt and pepper to taste.
Servings and Timing
This recipe yields about 8 cups of soup, enough for 4 hearty servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
I like switching things up depending on what I have on hand. Sometimes I use sharp white cheddar for a more intense flavor or toss in a handful of spinach at the end for extra greens. For a heartier version, I add some cooked quinoa or shredded rotisserie chicken (though that makes it non-vegetarian). And if I want it extra creamy, a splash of half-and-half does the trick.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm the soup on the stovetop over low heat or microwave it in short bursts, stirring in between. If the soup thickens too much in the fridge, I just stir in a little extra broth or milk to loosen it up.
FAQs
How can I make this soup even higher in protein?
I sometimes add a scoop of unflavored protein powder (like whey or pea protein) or toss in white beans and blend them in for a subtle protein boost.
Can I freeze this soup?
Yes, I freeze it in airtight containers for up to 2 months. I reheat it gently from frozen or thaw overnight in the fridge before reheating.
What’s the best way to blend the cottage cheese?
I use a blender or food processor to blend the cottage cheese until smooth before adding it to the soup. This keeps the texture creamy and lump-free.
Can I use frozen broccoli?
Absolutely. I substitute fresh broccoli with frozen when needed—no need to thaw, just toss it in and adjust the cook time slightly.
Is this soup gluten-free?
It can be! I just make sure to use a gluten-free flour blend in place of the all-purpose flour.
Conclusion
This high protein broccoli cheddar soup is one of my favorite feel-good meals. It’s warm, creamy, and full of flavor, with a nutritious twist that makes it perfect for any day of the week. Whether I’m cooking for the family or meal-prepping for myself, it always delivers the cozy comfort I’m craving.
High Protein Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy broccoli cheddar soup that’s packed with protein (about 20 g per serving), made healthier with cottage cheese and lots of vegetables.
Ingredients
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- ¼ cup all‑purpose flour (or gluten‑free flour)
- ½ teaspoon smoked paprika
- 3 cups vegetable broth
- 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
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
- Add the garlic and continue to cook over medium heat for one minute.
- Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated with flour.
- Add the broth and broccoli and bring to a simmer.
- Simmer the broccoli for 8‑9 minutes until softened.
- Add the milk and cook over low heat until the soup is warm.
- Add the blended cottage cheese and shredded cheese and stir until melted. Be careful not to turn the heat up too high or the milk will curdle.
- Transfer one cup of soup to a blender and blend, allowing steam to escape through the vent. Transfer the blended soup back to the pot. Alternatively, use an immersion blender to gently blend the soup.
- Add salt to taste, if needed.
Notes
- The recipe was updated to suggest starting with 3 cups of broth instead of 4; you can add more if needed to thin out the soup.
Nutrition
- Protein: 20 g
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