I’ve always been a fan of comforting soups, and this High Protein Broccoli Cheddar Soup Recipe has become one of my absolute favorites. It’s creamy, cheesy, and packed with protein in a way that makes it feel indulgent but keeps it nourishing at the same time. Whenever I’m craving something warm but don’t want to compromise on nutrition, this soup is my go-to.
You’ll find that this recipe shines not just for its taste but also for its wholesome ingredients that work together beautifully. Perfect for chilly evenings or meal prep lunches, the rich flavors and satisfying texture make it a crowd-pleaser every time I serve it.
Why You’ll Love This Recipe
- Rich in Protein: Thanks to cottage cheese and cheddar, this soup fuels you with more protein than your typical broccoli cheddar soup.
- Simple, Real Ingredients: No weird additives here—just wholesome veggies and smart swaps for creaminess without heaviness.
- Comfort Food Made Healthy: It’s creamy and cheesy but won’t weigh you down, making it perfect for any day you want a nutritious hug in a bowl.
- Versatile & Easy to Customize: You can tweak veggies or cheese types to suit your taste or dietary preferences effortlessly.
Ingredients You’ll Need
Each ingredient in this High Protein Broccoli Cheddar Soup Recipe is chosen for balance—fresh veggies for flavor, cottage cheese for protein, and cheddar for that classic cheesy goodness. Having good quality cheese and fresh broccoli really elevates the final dish, so keep that in mind when shopping.
- Butter: Adds richness and helps gently soften the veggies at the start.
- Yellow onion: Provides a sweet, aromatic base once sautéed.
- Carrots: Bring natural sweetness and color.
- Celery: Adds subtle earthiness and texture.
- Garlic: Gives an irresistible depth of flavor.
- All-purpose flour (or gluten-free flour): Critical for thickening your soup into a silky, creamy texture.
- Smoked paprika: Adds a warm, smoky undertone that complements the cheese beautifully.
- Vegetable broth: Use a good quality one—for me, “not-chicken” style gives great flavor without overpowering the broccoli.
- Broccoli: The star of the show! Fresh and chopped up small makes it tender and easy to blend.
- 1% milk: Keeps the soup creamy but light.
- Cheddar cheese, shredded: Sharp cheddar lends that classic tang this soup needs.
- Low fat cottage cheese, blended: My secret to loading the soup with protein and creamy texture without heavy cream.
- Salt & pepper: Essential for balancing all the flavors perfectly.
Variations
I love making this High Protein Broccoli Cheddar Soup Recipe my own depending on what’s in the fridge or who I’m cooking for. Feel free to tweak it—this soup is super forgiving and friendly to swaps!
- Swap the Broccoli: I’ve tried cauliflower or a broccoli-cauliflower mix, which gives a nice twist and keeps the nutrition strong.
- Use Different Cheese: Mixing in Monterey Jack or a sharper aged cheddar changes up the flavor profile deliciously.
- Make it Vegan: Replace dairy with cashew cream and vegan cheese; it’s just as comforting, though subtly different in taste.
- Spice it Up: Adding a pinch of cayenne or a dash of hot sauce gives it a welcome kick that my family absolutely loves.
How to Make High Protein Broccoli Cheddar Soup Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by melting the butter over medium heat in a large pot. Once melted, toss in the diced onion, carrot, and celery. Stir them often so they don’t stick or brown too quickly. Cooking these for about 10 minutes softens them and brings out their natural sweetness—this base is what gives the soup a cozy depth that’ll make you want seconds.
Step 2: Add Garlic, Spices, and Flour
Once your veggies are soft, add in the minced garlic and cook for just a minute until fragrant—trust me, the aroma will hook you in! Next, sprinkle in the smoked paprika and flour. Stir continuously for about a minute to coat the veggies. This step is crucial because the flour helps thicken the soup, so don’t skip or rush it.
Step 3: Add Broth and Simmer Broccoli
Pour in the vegetable broth and stir well. Add your chopped broccoli and bring the pot to a simmer. Let it cook gently for 8 to 9 minutes until the broccoli is tender but still vibrant green. This timing ensures the broccoli keeps its nutrients and texture without getting mushy.
Step 4: Stir in Milk and Cheeses Gently
Lower the heat and add the milk to keep things creamy. Then, stir in your blended cottage cheese and cheddar. Keep the heat low so the cheese melts smoothly—it’s easy for milk-based soups to curdle if it gets too hot. This part took me a few tries to perfect, but patience here makes the soup silky and rich.
Step 5: Blend for Creaminess without Losing Texture
Here’s a trick I discovered: scoop about one cup of the soup into a blender to puree, leaving room for steam to escape to avoid any splashes. Blend until smooth and stir it back into the pot. Or use an immersion blender for a chunkier texture. This step lets the soup have that velvety base but still keeps some broccoli bites if you like that.
Step 6: Season and Serve
Finally, taste the soup and add salt and pepper as needed. Sometimes just a pinch of salt brings all the flavors together beautifully. Your High Protein Broccoli Cheddar Soup Recipe is now ready to be enjoyed—warm, comforting, and packed with goodness!
Pro Tips for Making High Protein Broccoli Cheddar Soup Recipe
- Use Fresh Broccoli: Fresher broccoli not only tastes better but keeps a nice bright color that makes the soup more inviting.
- Control the Heat When Melting Cheese: Low and slow is key—cranking the heat will cause your cheese or milk to separate.
- Blend in Batches If Needed: To avoid spills or burnt hands, blend hot soup in small amounts allowing steam to vent safely.
- Don’t Skip the Smoked Paprika: It adds a smoky complexity that makes this soup feel restaurant-worthy without extra effort.
How to Serve High Protein Broccoli Cheddar Soup Recipe
Garnishes
I like to finish my bowl with a sprinkle of extra sharp cheddar for melty indulgence and a few cracks of fresh black pepper. Sometimes, I add a little chopped green onion or crispy bacon bits for a contrasting texture and flavor boost.
Side Dishes
This soup pairs beautifully with crusty whole grain bread or a simple side salad to keep things light and balanced. My family loves pairing it with warm garlic breadsticks for dipping—the cheese and broccoli combo with bread just can’t be beat!
Creative Ways to Present
For special occasions, I sometimes serve this soup in hollowed-out bread bowls or mini pumpkin bowls to impress guests while keeping it homey. Another fun idea is layering it in a clear mug with a swirl of cream and a sprinkle of paprika on top—it’s visually appealing and makes the experience extra cozy.
Make Ahead and Storage
Storing Leftovers
I typically store leftover High Protein Broccoli Cheddar Soup Recipe in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day. Just give it a good stir before reheating.
Freezing
If I want to freeze, I let the soup cool completely before transferring it to freezer-safe bags or containers. From my experience, it freezes well for up to 3 months. When thawed, you might notice slight separation, but a gentle stir while reheating revives the creamy texture.
Reheating
The best way to reheat is gently over low heat on the stove, stirring frequently. This prevents the soup from scorching or splitting. If it feels too thick, just add a splash of milk or broth to loosen it up and bring back that perfect creaminess.
FAQs
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Can I make this High Protein Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! This recipe is naturally vegetarian since it uses vegetable broth and dairy-based ingredients. Just make sure your vegetable broth doesn’t contain any meat products to keep it fully vegetarian.
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Is this soup gluten-free?
It can be made gluten-free by using a gluten-free flour blend instead of all-purpose flour. That way, you get the same thick, creamy texture without worrying about gluten.
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Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works fine in a pinch. Cook it a little less since it’s already softened, and keep an eye on the soup’s texture to avoid overcooking.
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How can I boost the protein even more?
Adding extra cottage cheese or stirring in some cooked quinoa or shredded chicken are good ways to increase the protein content while maintaining flavor.
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Can I prepare this soup ahead of time?
Definitely! It actually tastes great reheated, so it’s perfect for meal prep. Just store it properly in the fridge or freezer, and reheat gently to keep that creamy texture.
Final Thoughts
This High Protein Broccoli Cheddar Soup Recipe has genuinely become a staple in my kitchen and a favorite in my family. I love how it feels indulgent and comforting without the guilt, and I hope you’ll enjoy making it just as much as I do. Give it a try on your next cozy night in—you might just find it becoming your new comfort classic!
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High Protein Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutrients and perfect for a hearty meal. Made with fresh broccoli, sharp cheddar cheese, and blended cottage cheese for an extra protein boost, this soup is both delicious and satisfying. The slow simmering of vegetables and the smooth texture achieved by blending make it an ideal option for a cozy lunch or dinner.
Ingredients
Vegetables
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 cups chopped broccoli
Dairy
- 1 tablespoons butter
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low fat cottage cheese, blended
Pantry
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth (preferably not-chicken style)
- Salt & pepper to taste
Instructions
- Prepare the base: Melt the butter in a large pot over medium heat. This provides the fat needed to cook the vegetables and develop flavor.
- Sauté vegetables: Add the diced onion, carrot, and celery to the pot. Cook for 10 minutes while stirring frequently to soften the vegetables and release their natural sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional minute over medium heat to enhance the aromatic base without burning the garlic.
- Coat with flour and paprika: Sprinkle the smoked paprika and flour over the cooked vegetables and stir continually for one minute. This step helps to create a roux, which will thicken the soup.
- Add broth and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer, allowing the broccoli to cook and flavors to meld.
- Simmer broccoli: Let the soup simmer for 8-9 minutes until the broccoli is tender but still bright green.
- Incorporate milk: Stir in the 1% milk and gently heat the soup over low heat until it is warmed through, being careful not to boil to prevent curdling.
- Add cheeses: Mix in the blended cottage cheese and shredded cheddar cheese. Stir until the cheeses melt smoothly into the soup, contributing creaminess and protein.
- Blend the soup: Transfer one cup of the soup to a blender and puree it, allowing steam to escape to avoid pressure buildup. Alternatively, use an immersion blender directly in the pot to create a creamy texture while leaving some chunks for body.
- Adjust seasoning: Return the blended soup to the pot if using a blender, stir well, and add salt and pepper to taste. Serve hot for best flavor.
Notes
- Use 1% milk to keep the soup creamy but lower in fat.
- Blending a portion of the soup creates a thicker, creamier texture without needing cream.
- You can substitute gluten-free flour to make this soup gluten-free.
- For a richer flavor, sharp cheddar cheese is recommended.
- If the soup thickens too much after cooling, stir in a little more broth or milk when reheating.
- Be cautious with heat after adding milk and cheeses to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 25mg
