High Protein Broccoli Cheddar Soup Recipe
If you’re craving something comforting but want to pack in some extra nutrition, this High Protein Broccoli Cheddar Soup is about to become your new go-to. It combines velvety blended vegetables, heaps of vibrant green broccoli, and a double dose of protein thanks to both cheddar cheese and cottage cheese. The result? A bowlful that’s creamy, hearty, and much lighter than you’d expect. This is the kind of recipe you’ll want to make on repeat — not only is it quick and easy, but it’s a clever way to squeeze more veggies and protein into your day. Whether you’re meal-prepping for the week or need something soul-soothing in a pinch, High Protein Broccoli Cheddar Soup definitely delivers!
Ingredients You’ll Need
The brilliance of this High Protein Broccoli Cheddar Soup comes down to a handful of simple, everyday ingredients. Each one plays a starring role, adding its own layer of flavor, creaminess, or color. Here’s what you’ll need, and why you’ll love them:
- Butter: Adds richness and helps sauté the vegetables for that classic, cozy soup base.
- Yellow onion: Brings sweetness and depth, making every spoonful more aromatic.
- Carrots: Introduce natural sweetness and gorgeous color — plus extra nutrients.
- Celery: Offers an herby, fresh undertone that rounds out the flavor profile.
- Garlic: Provides that irresistible aromatic punch that no soup should be without.
- All-purpose flour: Thickens the soup for a velvety-smooth consistency (use gluten-free if needed).
- Smoked paprika: Adds a subtle smokiness and a lovely golden hue.
- Vegetable broth: Builds a savory, well-rounded foundation for the soup.
- Chopped broccoli: The star of the show, giving every bite vibrant color and classic flavor.
- 1% milk: Makes the soup creamy and light without all the heaviness of cream.
- Cheddar cheese: Delivers that irresistible sharp, melty richness you want in a broccoli cheddar soup.
- Low fat cottage cheese: Blended for protein and creaminess, it’s the magic ingredient for a lighter, high-protein boost.
- Salt & pepper: Essential for bringing all the flavors together — season to your liking!
How to Make High Protein Broccoli Cheddar Soup
Step 1: Sauté the Base Veggies
Start by melting the butter in a big soup pot over medium heat. Toss in your diced onion, carrot, and celery, and give everything an occasional stir. Let these veggies sweat it out for about ten minutes — you want them softened and fragrant, which lays a mouthwatering foundation.
Step 2: Add the Garlic
Once your onions and friends are tender, sprinkle in the minced garlic. Cook for just about a minute, stirring frequently so the garlic becomes aromatic but doesn’t burn.
Step 3: Create the Flavor Base
Scatter the smoked paprika and all-purpose flour over the sautéed vegetables. Stir continuously for about another minute, making sure the flour lightly coats the veggies. This step helps thicken the soup and infuses the base with a gentle smokiness.
Step 4: Simmer the Broccoli
Pour in the vegetable broth and tip in all the chopped broccoli. Give things a good stir, then bring the pot to a simmer. Let it bubble gently for 8 to 9 minutes — just long enough for the broccoli to turn bright green and tender.
Step 5: Add Dairy for Creaminess
Lower the heat and pour in the 1% milk, warming the soup gently. Next, stir in the blended cottage cheese and the shredded cheddar. Stir until everything has melted and the soup looks creamy and smooth, taking care not to let the pot get too hot, or the milk could curdle.
Step 6: Blend for Best Texture
For that signature High Protein Broccoli Cheddar Soup texture, transfer one cup of the soup to a blender and carefully blitz until smooth — make sure the blender lid vent is open to release steam! Pour it back into the pot. If you prefer, you can use an immersion blender to gently purée the soup right in the pot, leaving a few bits for texture if that’s your style.
Step 7: Final Seasoning
Taste the finished soup, and add salt and pepper until it’s perfect for your palate. The soup is now ready to serve and savor!
How to Serve High Protein Broccoli Cheddar Soup
Garnishes
Jazz up your bowl with a handful of extra shredded cheddar, a sprinkle of chopped chives, or a pinch of smoked paprika. If you like a little crunch, toss on a few toasted pumpkin seeds or crispy croutons. These simple touches elevate the already delicious High Protein Broccoli Cheddar Soup to something worthy of company.
Side Dishes
Pair your soup with buttery, warm rolls or a rustic garlic baguette for dunking. For a lighter meal, serve it alongside a crisp green salad dressed with lemony vinaigrette. High Protein Broccoli Cheddar Soup also makes a satisfying starter before a main like grilled chicken or roasted salmon.
Creative Ways to Present
Want to make your High Protein Broccoli Cheddar Soup extra special? Ladle it into a hollowed-out sourdough bread bowl for that ultimate “restaurant-style” vibe. For parties, serve the soup in espresso cups as a delightful appetizer shooter. Or pour it into jarred mugs for grab-and-go lunches — it travels well and reheats beautifully.
Make Ahead and Storage
Storing Leftovers
Let any leftover High Protein Broccoli Cheddar Soup cool to room temperature, then transfer it into airtight containers. It’ll keep happily in the refrigerator for up to four days. The flavors deepen over time, making your next lunch even more delicious!
Freezing
Want to stock up for busy days? This soup freezes surprisingly well. Portion individual servings into freezer-safe containers, leaving a bit of room at the top for expansion. It can be stored frozen for up to two months. Just be aware that the texture may change slightly when thawed due to the dairy.
Reheating
To reheat High Protein Broccoli Cheddar Soup, simply warm it on the stove over low heat, stirring occasionally until hot. If it separates a little, a quick whisk or blend will bring it right back together. It microwave-reheats well too — just cover loosely and heat in short bursts, stirring halfway through.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli is a convenient swap and works well in this High Protein Broccoli Cheddar Soup. No need to thaw first — just add directly to the pot and simmer until tender.
Is there a way to make this soup dairy-free?
You can! Opt for plant-based milk (like oat or unsweetened almond), use a vegan cheddar, and sub in a high-protein vegan yogurt or silken tofu for the cottage cheese. The taste will change a bit, but you’ll still get that creamy texture.
Can I use another cheese instead of cheddar?
Of course! While cheddar gives the soup its classic flavor, feel free to experiment with other melty cheeses, like Colby, Monterey Jack, or Swiss. Mixing cheeses can add even more depth.
How can I make this soup gluten-free?
Just use your favorite gluten-free flour blend instead of all-purpose flour. Everything else in the High Protein Broccoli Cheddar Soup recipe is naturally gluten-free, so this swap keeps the texture while making it safe for gluten sensitivities.
What’s the best way to blend the soup if I like some texture?
An immersion blender gives you lots of control here: pulse it a few times so you can leave bits of broccoli and carrot for a chunkier soup. If using a stand blender, just blend a smaller portion and stir it back in for the best of both worlds.
Final Thoughts
There you have it — an easy, delicious, and nourishing soup that’s become a staple in my kitchen. I can’t wait for you to try this High Protein Broccoli Cheddar Soup and experience just how satisfying homemade can be. Give it a whirl for your next lunch or dinner; you might just find it becomes a favorite at your table, too!
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High Protein Broccoli Cheddar Soup Recipe
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Indulge in this creamy and comforting High Protein Broccoli Cheddar Soup, a perfect blend of flavors and nutrients that will warm you up on chilly evenings.
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)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded
- 1 cup low-fat cottage cheese, blended
- Salt & pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- 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, you can use an immersion blender to gently blend the soup.
- Add salt to taste, if needed.
Add the onion, carrot, and celery and cook for 10 minutes, stirring frequently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop, Blender
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Broccoli Cheddar Soup, High Protein Soup, Comfort Food
