High-Protein Broccoli Cheddar Soup
This rich and creamy broccoli cheddar soup is secretly healthy and packed with 20 grams of protein per serving! Made with blended cottage cheese for extra creaminess, it's a comforting and nutritious recipe perfect for lunch or dinner.
Servings: 2 cups
Calories: 343kcal
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
- 1/4 cup all-purpose flour or gluten-free flour, if needed
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth preferably "not-chicken" style
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese shredded (about 1 cup)
- 1 cup low-fat cottage cheese blended until smooth
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 10 minutes, stirring frequently, until softened.
- Add Garlic and Spices: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the smoked paprika and flour over the vegetables, stirring well to coat. Cook for an additional minute.
- 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.
- Incorporate Milk and Cheese: Reduce the heat to low. Stir in the milk, blended cottage cheese, and shredded cheddar cheese. Stir gently until the cheese is melted and fully incorporated. Avoid boiling to prevent curdling.
- Blend for Creaminess: Transfer 1 cup of soup to a blender and blend until smooth, allowing steam to escape. Return the blended soup to the pot and stir to combine. Alternatively, use an immersion blender to partially blend the soup while leaving some chunks intact.
- Season and Serve: Taste and adjust salt and pepper as needed. Serve warm and enjoy!
Notes
Adjusting Thickness: This recipe uses 3 cups of broth for a thicker consistency. For a thinner soup, add an extra cup of broth.
Blended Cottage Cheese: This replaces heavy cream, making the soup creamy while boosting protein content.
Cheese Choice: Sharp cheddar provides the best flavor. Add more if desired!
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat to prevent curdling. Freezing: The soup can be frozen, but the texture may change due to the dairy. Thaw in the refrigerator overnight and reheat gently.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat to prevent curdling. Freezing: The soup can be frozen, but the texture may change due to the dairy. Thaw in the refrigerator overnight and reheat gently.