High Protein Broccoli Cheddar Soup Recipe

Introduction

This High Protein Broccoli Cheddar Soup is a comforting and nutritious meal that’s perfect for chilly days. Packed with vegetables and rich cheese, it combines creamy texture with bright, fresh flavors. It’s a satisfying way to enjoy a classic soup with an extra protein boost.

Ingredients

• 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 (not-chicken style recommended)
• 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

1. Step 1: Melt the butter in a large pot over medium heat.
2. Step 2: Add the onion, carrot, and celery. Cook for 10 minutes, stirring frequently, until vegetables soften.
3. Step 3: Stir in the minced garlic and cook for 1 more minute over medium heat.
4. Step 4: Add smoked paprika and flour. Cook for 1 minute, stirring constantly to coat the vegetables evenly.
5. Step 5: Pour in the vegetable broth and add the chopped broccoli. Bring to a simmer.
6. Step 6: Simmer the broccoli for 8-9 minutes, or until softened.
7. Step 7: Stir in the milk and warm the soup over low heat.
8. Step 8: Add blended cottage cheese and shredded cheddar. Stir gently until melted. Avoid high heat to prevent curdling.
9. Step 9: Carefully transfer one cup of soup to a blender and blend, allowing steam to escape. Return blended soup to the pot. Alternatively, use an immersion blender for a smooth texture.
10. Step 10: Season with salt and pepper to taste, then serve warm.

Tips & Variations

• Use gluten-free flour to make this soup suitable for gluten-sensitive diets.
• For extra creaminess, substitute half the milk with unsweetened almond or oat milk.
• Add cooked chicken or turkey for additional protein if desired.
• Use sharp cheddar for a stronger cheese flavor or mild cheddar for a gentler taste.
• To save time, use pre-chopped frozen broccoli, but reduce simmer time slightly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently. Avoid boiling during reheating to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the milk and cheeses with your preferred dairy-free alternatives, such as plant-based milk and vegan cheese or nutritional yeast for flavor.

Is this soup suitable for freezing?

Freezing is not recommended because the dairy ingredients may separate or become grainy upon thawing. It’s best enjoyed fresh or refrigerated.

High Protein Broccoli Cheddar Soup Recipe

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★★★★★

4.9 from 643 reviews

• Author: Julian
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with vegetables and protein-rich cottage cheese and cheddar. Featuring a blend of fresh broccoli, aromatic vegetables, and a delicate smoky flavor from paprika, it is perfect for a nutritious lunch or dinner. The soup is thickened with flour and enriched with milk and cheese, creating a velvety texture, all made on the stovetop for an easy, wholesome meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 4 cups chopped broccoli

Liquids & Dairy

• 3 cups vegetable broth (preferably not-chicken style)
• 2 cups 1% milk
• 1 cup low fat cottage cheese, blended
• 4 oz cheddar cheese, shredded (about 1 cup)

Other Ingredients

• 1 tablespoon butter
• 1/4 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon smoked paprika
• Salt & pepper to taste

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Instructions

1. Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for 10 minutes while stirring frequently until softened and fragrant.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute over medium heat to release its aroma.
3. Create Roux: Sprinkle the smoked paprika and flour over the vegetables and cook for one minute, stirring continuously to coat the veggies and cook out the raw flour taste.
4. Simmer Broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer and cook for 8 to 9 minutes until the broccoli is tender.
5. Add Milk: Reduce heat to low and stir in the 1% milk, gently warming the soup without letting it boil.
6. Incorporate Cheeses: Add the blended low fat cottage cheese and shredded cheddar cheese. Stir gently until the cheeses melt, taking care not to overheat the soup to prevent curdling.
7. Blend Soup: Transfer one cup of the soup to a blender, leaving the vent open for steam to escape, and blend until smooth. Return the blended portion to the pot. Alternatively, use an immersion blender to partially blend the soup for a chunkier texture.
8. Season: Taste and adjust salt and pepper as needed before serving.

Notes

• Using low fat cottage cheese adds protein while keeping the soup light and creamy.
• Be cautious when heating after adding milk and cheeses to avoid curdling.
• Blending part of the soup creates a creamy texture while retaining some broccoli chunks for bite.
• For a gluten-free version, use gluten-free flour.
• Smoked paprika adds a subtle smoky depth but can be omitted if unavailable.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: broccoli cheddar soup, high protein soup, healthy broccoli soup, creamy broccoli soup, low fat soup, vegetable soup