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High Protein Broccoli Cheddar Soup Recipe

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4.4 from 48 reviews

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.

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

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://hotsavors.com/high-protein-broccoli-cheddar-soup-recipe/