High Protein Broccoli Cheddar Soup

This high-protein broccoli cheddar soup is a deliciously creamy, healthy twist on the classic comfort food. Packed with 20 grams of protein per serving, it delivers rich, cheesy flavor while staying light and nutritious. Instead of heavy cream, this recipe uses blended cottage cheese to create a silky texture and boost the protein content.

Perfect for a quick lunch or cozy dinner, this soup is both satisfying and easy to make. With simple ingredients and minimal prep time, it’s ready in just 30 minutes. Whether you’re looking for a healthy meal prep option or a warm, comforting bowl of soup, this recipe checks all the boxes.

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Why You’ll Love This Recipe

• High in Protein – Each serving contains 20 grams of protein, making it a filling and nutritious option.
• Creamy Without Heavy Cream – Blended cottage cheese creates a smooth texture without the extra fat.
• Quick and Easy – Ready in under 30 minutes with simple steps.
• Full of Flavor – Sharp cheddar and smoked paprika add a delicious depth of taste.
• Vegetarian-Friendly – Made without meat but still packed with protein.

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Essential Tools and Equipment

To make this soup, you’ll need a few kitchen essentials:

• Large Pot or Dutch Oven – For cooking the soup evenly.
• Blender or Immersion Blender – To achieve the perfect creamy texture.
• Wooden Spoon or Silicone Spatula – For stirring and preventing burning.
• Sharp Knife and Cutting Board – For chopping vegetables efficiently.

A blender is especially important for creating a smooth, creamy consistency without heavy cream. If you prefer a chunkier texture, an immersion blender works well for blending part of the soup while leaving some pieces intact.

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Ingredients

For the Soup:

• 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, if needed)
• ½ teaspoon smoked paprika
• 3 cups vegetable broth (preferably “not-chicken” style)
• 4 cups chopped broccoli
• 2 cups 1% milk
• 4 oz sharp cheddar cheese, shredded (about 1 cup)
• 1 cup low-fat cottage cheese, blended until smooth
• Salt and pepper, to taste

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Step-by-Step Instructions

1. Sauté the Vegetables

In a large pot over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook for about 10 minutes, stirring frequently, until the vegetables soften.

2. Add Garlic and Spices

Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour and smoked paprika over the vegetables, stirring well to coat. Cook for another minute, allowing the flour to absorb the flavors and slightly thicken the mixture.

3. Add Broth and Broccoli

Pour in the vegetable broth and add the chopped broccoli. Bring to a simmer and cook for 8–9 minutes, or until the broccoli is tender but still vibrant.

4. Incorporate Milk and Cheese

Reduce the heat to low and stir in the milk, blended cottage cheese, and shredded cheddar cheese. Stir gently until the cheese is fully melted and incorporated. Avoid boiling, as high heat can cause the dairy to curdle.

5. Blend for Creaminess

For a smoother texture, transfer 1 cup of soup to a blender and blend until creamy, allowing steam to escape. Pour the blended soup back into the pot and stir. Alternatively, use an immersion blender to partially blend the soup while leaving some chunks intact.

6. Season and Serve

Taste the soup and adjust with salt and pepper as needed. Serve warm and enjoy.

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Tips for Best Results

• For a thicker soup, use only 3 cups of broth. If you prefer a thinner consistency, add an extra cup.
• Sharp cheddar cheese provides the best flavor. Add more for a stronger cheese taste.
• Use fresh or frozen broccoli. If using frozen, slightly reduce the cooking time.
• Stir frequently while adding cheese to prevent clumping.

Serving Suggestions

This high-protein broccoli cheddar soup is delicious on its own, but pairing it with the right side dish can enhance the meal. Whether you prefer something crunchy, fresh, or hearty, here are some excellent options to serve with your soup.

1. Crusty Whole-Grain Bread

A slice of warm, crusty bread is a classic pairing for creamy soups. Whole-grain or sourdough bread works best, as it adds texture and a slightly tangy flavor that complements the rich, cheesy broth. Toast the bread for extra crunch and serve it with a light spread of butter or garlic.

2. Grilled Cheese Sandwich

For the ultimate comfort meal, serve your soup with a grilled cheese sandwich. A crispy, buttery sandwich filled with melted cheddar, Swiss, or Gouda makes a perfect companion to this soup. Try using whole-grain or sourdough bread for added flavor and fiber.

3. Kale or Caesar Salad

A fresh salad balances the richness of the soup. A simple kale salad with lemon vinaigrette or a classic Caesar salad with crunchy croutons and Parmesan adds a refreshing contrast. For extra protein, top your salad with grilled chicken or chickpeas.

4. Roasted Vegetables

Roasted Brussels sprouts, carrots, or sweet potatoes bring out natural sweetness and a slightly crispy texture that pairs well with the creamy soup. Season the vegetables with olive oil, salt, and pepper, and roast them at 400°F until tender.

5. Baked Chicken Breast

For a protein boost, serve the soup with a lightly seasoned baked chicken breast. A simple seasoning of salt, pepper, and garlic powder enhances the natural flavor of the chicken without overpowering the soup.

6. Avocado Toast

Avocado toast on whole-grain bread adds healthy fats and fiber to the meal. A squeeze of lemon juice and a sprinkle of red pepper flakes can add extra brightness and depth to the flavor.

7. Sweet Potato Fries

For a slightly sweet and savory contrast, serve the soup with baked sweet potato fries. They add a crispy texture and extra fiber, making the meal more filling. Lightly season with sea salt and smoked paprika for added flavor.

8. Quinoa or Brown Rice

A small side of cooked quinoa or brown rice can make the meal even more satisfying. These grains provide extra protein and fiber while complementing the creamy texture of the soup.

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Common Mistakes to Avoid & How to Perfect the Recipe

Even though this soup is easy to make, a few mistakes can affect the final result. Here’s what to watch out for and how to fix common issues.

1. Boiling the Soup After Adding Cheese

High heat can cause the cheese to separate or curdle, resulting in a grainy texture. To avoid this, reduce the heat to low before adding the cheese and stir gently until fully melted.

2. Skipping the Flour Step

Flour helps thicken the soup and create a smooth consistency. If skipped, the soup may turn out too thin. If you prefer a gluten-free version, substitute the flour with a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) and add it gradually while stirring.

3. Overcooking the Broccoli

For the best texture, broccoli should be tender but not mushy. Overcooking can lead to a dull green color and loss of nutrients. To maintain its vibrant color and flavor, add the broccoli toward the end of the cooking process and simmer just until soft.

4. Not Blending Enough

Blending a portion of the soup helps achieve a thick, creamy consistency. If you prefer a smoother soup, blend more of it. If you want some texture, blend only half or use an immersion blender to control how much you blend.

5. Using Pre-Shredded Cheese

Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. For the best results, use a block of sharp cheddar and grate it yourself. This ensures a creamier, more flavorful soup.

6. Not Adjusting the Thickness

The thickness of the soup depends on personal preference. If it’s too thick, add more vegetable broth or milk. If it’s too thin, let it simmer for a few extra minutes to reduce and thicken naturally.

7. Forgetting to Season Properly

Seasoning is key to bringing out the flavors in the soup. Taste and adjust the salt and pepper before serving. A pinch of smoked paprika or a dash of hot sauce can also enhance the flavor.

8. Storing the Soup Incorrectly

Improper storage can affect the texture of the soup. Always let the soup cool before transferring it to an airtight container. Store in the refrigerator for up to four days, and reheat gently over low heat to prevent curdling. If freezing, be aware that the texture may change slightly due to the dairy content.

Recipe Tips, Storage, and Reheating Instructions

This high-protein broccoli cheddar soup is great for meal prep and easy to store. With the right techniques, you can maintain its creamy texture and delicious flavor even after reheating.

Best Tips for Making This Soup

• Use Fresh Ingredients – Fresh broccoli, carrots, and sharp cheddar cheese will give the best flavor. While frozen broccoli can work, fresh broccoli holds its texture better.
• Blend Cottage Cheese Until Smooth – Blending the cottage cheese before adding it to the soup ensures a creamy consistency without lumps.
• Shred Your Own Cheese – Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. For the best results, grate a block of sharp cheddar cheese.
• Control the Thickness – If the soup is too thick, add a little more vegetable broth or milk. If too thin, let it simmer for a few extra minutes until it thickens naturally.
• Use an Immersion Blender for Convenience – Instead of transferring soup to a blender, an immersion blender allows you to control how much you blend while keeping some texture.

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Storage Instructions

Refrigeration

• Let the soup cool to room temperature before storing.
• Transfer to an airtight container and refrigerate for up to 4 days.
• Avoid keeping the soup uncovered, as it can absorb other flavors from the fridge.

Freezing

• Dairy-based soups can sometimes change texture when frozen, but this soup holds up relatively well.
• Store in an airtight container or freezer-safe bag for up to 2 months.
• Leave some space at the top of the container to allow for expansion.
• Label with the date to keep track of freshness.

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Reheating Instructions

On the Stovetop

• Transfer the soup to a pot and heat over low to medium-low heat.
• Stir frequently to prevent sticking or separation.
• Do not boil after adding dairy, as it can cause the soup to curdle.

In the Microwave

• Place soup in a microwave-safe bowl and cover loosely.
• Heat in 30-second intervals, stirring in between, until warmed through.
• Avoid overheating, as cheese-based soups can become grainy.

Thawing Frozen Soup

• Transfer the frozen soup to the refrigerator overnight for the best results.
• Reheat using the stovetop or microwave following the instructions above.
• If the texture changes, stir well and blend a small portion of the soup to restore creaminess.

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Frequently Asked Questions (FAQs)

Can I make this soup gluten-free?

Yes. Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Can I use frozen broccoli instead of fresh?

Yes. Frozen broccoli works well, but you may need to adjust the cooking time slightly since it softens faster than fresh broccoli.

Can I use a different cheese?

Sharp cheddar gives the best flavor, but you can substitute it with Gouda, Swiss, or Monterey Jack. Avoid mild cheeses, as they may not provide enough depth of flavor.

How do I prevent the cheese from curdling?

To prevent curdling, keep the heat low when adding cheese and avoid boiling the soup. Stir gently until the cheese is fully melted.

Can I use a dairy-free alternative?

Yes. Substitute dairy milk with unsweetened almond, oat, or soy milk. Use dairy-free cheddar and replace cottage cheese with blended silken tofu or cashew cream for creaminess.

What can I add for extra protein?

For additional protein, stir in cooked shredded chicken, white beans, or even a scoop of unflavored protein powder.

Can I make this soup in a slow cooker?

Yes. Sauté the onions, carrots, and celery in a pan first, then transfer everything except the cheese and milk to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours, then stir in the milk, blended cottage cheese, and cheddar before serving.

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Conclusion

This high-protein broccoli cheddar soup is a flavorful, creamy, and nutritious meal that is perfect for any time of year. Packed with 20 grams of protein per serving, it offers a healthier alternative to traditional versions while maintaining a rich and cheesy taste.

With its quick prep time, simple ingredients, and easy storage options, this soup is great for meal prepping or making ahead for busy days. Whether enjoyed on its own or paired with a side dish, it’s a satisfying and comforting option that will quickly become a household favorite.

Try this recipe today and enjoy a high-protein, healthier take on classic broccoli cheddar soup!