Nothing beats a comforting bowl of soup on a chilly day, especially when it's packed with nourishing ingredients you can feel good about. This High Protein Broccoli Cheddar Soup Recipe is exactly that - creamy, cheesy, and loaded with muscle-building protein from cottage cheese and cheddar. Whether you're craving a cozy lunch or a simple weeknight dinner, this soup hits all the right notes: satisfying, wholesome, and easy to make.
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Why This Recipe Works
This High Protein Broccoli Cheddar Soup Recipe strikes a perfect balance between creamy comfort and nutritious ingredients. By combining cottage cheese with cheddar and milk, it cranks up the protein without sacrificing that silky, cheesy warmth we love.
- Consistent Texture: The blend of smooth cottage cheese and tender broccoli creates a luscious mouthfeel that's neither too thick nor too thin.
- Deep, Balanced Flavor: Sautéed aromatics with a touch of smoked paprika add depth without overpowering the natural broccoli taste.
- Simple Ingredients: Pantry staples and fresh produce come together seamlessly for a straightforward, approachable meal.
- Fast Prep, Big Payoff: In under an hour, you'll have a hearty soup that's ready to fuel your day with protein and veggies.
Ingredient Game Plan
To get the best out of this High Protein Broccoli Cheddar Soup Recipe, aim for fresh, quality veggies and dairy products with minimal additives. It makes a noticeable difference when you're relying on simple ingredients to shine.
- Butter: Use unsalted to control your salt levels; it helps build the base flavor for your soup.
- Yellow Onion: A sweet onion adds natural sweetness when caramelized without turning bitter.
- Carrots & Celery: Choose firm, fresh produce for that subtle crunch and bright flavor.
- All-Purpose Flour: This thickens your soup while blending flavors - measure carefully for the right consistency.
- Smoked Paprika: Adds smoky complexity; if you don't have it, sweet paprika or mild chili powder work too.
- Vegetable Broth: A good-quality broth takes this soup from bland to brilliant - homemade or low-sodium store-bought are both fine.
- Broccoli: Fresh or frozen works; just chop to bite-sized pieces for even cooking.
- Milk (1%): Lighter than cream but still creamy enough - you'll notice the difference versus skim or whole milk.
- Cheddar Cheese: Sharp cheddar brings that tangy richness you want; freshly shredded melts beautifully.
- Low-Fat Cottage Cheese: Pureed until silky smooth, it's a secret boost of protein and creaminess.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook High Protein Broccoli Cheddar Soup Recipe
Step 1 - Prep & Season
Start by melting butter over medium heat in a large pot. Once bubbling, add diced onions, carrots, and celery. You'll notice the kitchen beginning to fill with the sweet, earthy aroma as the veggies soften-this usually takes about 8 to 10 minutes. Don't rush this step; soft onions and carrots are the flavor foundation. Next, stir in minced garlic and cook just until fragrant, about 1 minute, being careful not to burn it. This delicate scent signals you're ready for the next step.
Step 2 - Build Flavor
Sprinkle the flour evenly over the softened vegetables and stir constantly for 1 to 2 minutes. This cooks out any raw flour taste and ensures your soup won't be grainy. Add the smoked paprika here; its warm, smoky edge will deepen the flavor without overwhelming the gentle sweetness of the broth. Remember to keep stirring so everything stays evenly coated and starts to thicken just a bit.
Step 3 - Finish for Best Texture
Gradually whisk in the vegetable broth, adding it in increments and stirring well to avoid lumps. Once smooth, bring the mixture to a gentle simmer and let it thicken for about 5 minutes. Then add your chopped broccoli, cover, and let it cook for 8 to 10 minutes until just tender-but still bright green and a little snappy. If you like creamier soup, now's the time to partially blend with an immersion blender; otherwise, leave the broccoli chunks whole for texture. Next, stir in your milk, shredded cheddar, and that silky pureed cottage cheese mixture. Heat it gently until the cheese melts and the soup is warm, but avoid boiling - overheating can cause the cheese to separate, which you'll want to skip.
Pro Moves I Swear By
I've made this soup countless times, and a few tricks really elevate the final dish. Keeping the heat moderate during cheese addition prevents graininess and helps achieve that silky texture. Also, pureeing cottage cheese makes the soup smoother and boosts protein without changing the flavor. Finally, touching up with seasoning at the end lets you balance the flavor perfectly.
- Doneness Cue: Broccoli should be tender but still vibrant green to keep freshness and nutrients.
- Temperature Trick: Melt cheese on low heat to prevent clumps and curdling.
- Make-Ahead Move: Soup thickens as it cools; thin with a splash of milk when reheating.
- Skip This Pitfall: Don't rush sautéing veggies; under-softened onions can make the soup taste raw.
Serve It Up
Finishing Touches
A sprinkle of extra sharp cheddar or a few fresh parsley leaves on top brightens the soup and makes it feel special. I also love adding a pinch of cracked black pepper right before serving - it adds freshness and a gentle kick that balances the creaminess perfectly.
Great Pairings
Pair this soup with a crunchy green salad or a warm crusty bread to provide textural contrast. For extra protein, a simple grilled chicken breast or crispy chickpeas on the side works beautifully and keeps the meal balanced.
Easy Plating Wins
Pour your soup into charming bowls, garnish with a few cheese shreds and fresh herbs, and serve on a wooden board with buttered toast. It's simple but feels cozy and inviting - perfect for solo dinners or casual entertaining.
Make-Ahead & Storage
Storing Leftovers
Store leftover soup in an airtight container in the fridge for up to 3 days. You'll notice it thickens upon chilling, so add a splash of milk or broth when reheating to regain that perfect silky texture.
Freezer Notes
This soup freezes well for up to 2 months. Let it cool completely before transferring to freezer-safe containers. When thawing, move it to the fridge overnight and gently reheat to preserve creaminess and avoid curdling.
Reheating High Protein Broccoli Cheddar Soup Recipe Without Drying Out
For best results, reheat gently on the stovetop over low heat, stirring frequently, and add a little milk to keep it creamy. If using a microwave, heat in short bursts at medium power, stirring between intervals. Avoid overheating to prevent the cheese from separating.
Frequently Asked Questions
Yes, frozen broccoli works just fine. Just add it straight to the pot and cook until tender. Using frozen can even save prep time without compromising taste.
You can omit cottage cheese or substitute with Greek yogurt for a protein boost, but blending cottage cheese adds a uniquely creamy texture that sets this recipe apart.
Absolutely! Using vegetable broth keeps it vegetarian-friendly, and all the protein comes from dairy and vegetables.
To thicken, simmer a bit longer uncovered. To thin, stir in extra milk or broth until you get your preferred consistency.
Final Thoughts
I love how this High Protein Broccoli Cheddar Soup Recipe comes together from simple ingredients to create something both nutritious and soul-soothing. It's versatile enough for busy weeknights but special enough to enjoy on a quiet weekend afternoon. Once you try it, you'll see why it's a personal favorite I keep returning to. So grab your pot, and let's make some cozy magic!
PrintComplete Recipe
High Protein Broccoli Cheddar Soup Recipe
This High Protein Broccoli Cheddar Soup is a creamy and nutritious blend of fresh broccoli, cheddar cheese, and cottage cheese, perfect for a comforting meal packed with protein and flavor. With a smooth texture and a hint of smoked paprika, it's healthy yet indulgent, ideal for lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 celery stalk, diced
- 4 cups chopped broccoli
- 2 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon butter
- 3 cups vegetable broth
- 2 cups 1% milk
- 4 ounces cheddar cheese, shredded
- 1 cup low-fat cottage cheese, blended until smooth
Dry Ingredients & Seasonings
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté vegetables: Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 10 minutes until vegetables are softened and onions are translucent. Add minced garlic and cook for 1 minute until fragrant.
- Add flour and paprika: Sprinkle flour over sautéed vegetables and stir constantly for 2 minutes to eliminate raw flour taste. Stir in smoked paprika and cook briefly to combine.
- Add broth and simmer: Gradually whisk in vegetable broth to form a smooth mixture. Bring to a gentle simmer and cook for 5 minutes to slightly thicken the soup base.
- Cook broccoli: Add chopped broccoli to the simmering broth. Cover and cook for 10 minutes until broccoli is tender-crisp. Optionally, use an immersion blender to partially blend the soup for a creamier texture.
- Add dairy and heat through: Reduce heat to low. Stir in milk, then add shredded cheddar cheese and stir until melted and smooth. Mix in blended cottage cheese until fully incorporated. Heat thoroughly without boiling.
- Season and serve: Season soup with salt and freshly ground black pepper to taste. Stir well and serve hot, optionally garnished with extra cheddar cheese or parsley.
Notes
- For a richer flavor, use sharp cheddar cheese.
- Immersion blending is optional but creates a creamier texture.
- You can substitute low-fat milk with almond or soy milk for a dairy-free variant, adjusting cheese choice accordingly.
- Be careful not to boil the soup after adding milk and cheese to prevent curdling.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
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