High Protein Broccoli Cheddar Soup Recipe

Introduction

This high protein broccoli cheddar soup is a comforting and nutritious dish perfect for any season. Packed with fresh vegetables, creamy cheese, and cottage cheese for added protein, it’s both hearty and wholesome. It’s easy to prepare and a great way to enjoy a healthy twist on a classic favorite.

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
• 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 softened.
3. Step 3: Stir in the garlic and cook for an additional minute.
4. Step 4: Add the smoked paprika and flour, cooking for one minute while stirring to coat the vegetables.
5. Step 5: Pour in the vegetable broth and add the chopped broccoli. Bring to a simmer.
6. Step 6: Simmer for 8-9 minutes until the broccoli is tender.
7. Step 7: Add the milk and warm the soup over low heat without boiling.
8. Step 8: Stir in the blended cottage cheese and shredded cheddar until melted, being careful not to overheat to prevent curdling.
9. Step 9: Transfer one cup of soup to a blender and blend, allowing steam to escape. Return the blended soup to the pot. Alternatively, use an immersion blender to blend gently.
10. Step 10: Season with salt and pepper to taste. Serve warm.

Tips & Variations

• Start with 3 cups of broth for a thicker soup; add more if needed to reach your desired consistency.
• Use gluten-free flour if you prefer a gluten-free version.
• Try adding a can of white beans for extra fiber and creaminess.
• To avoid tasting the cottage cheese, use a mild brand like Good Culture and blend it well.
• For a vegan option, substitute dairy milk and cheese with plant-based alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent the milk and cheese from curdling. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat slowly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without cottage cheese?

Yes, you can omit the cottage cheese or replace it with an equal amount of Greek yogurt or cream cheese for a similar texture and protein boost.

How can I prevent the soup from curdling when adding milk and cheese?

Keep the heat low when adding milk and cheese, and avoid boiling the soup afterwards. Stir gently until the cheese is melted to maintain a smooth texture.

High Protein Broccoli Cheddar Soup Recipe

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★★★★★

4.6 from 134 reviews

A creamy, comforting high-protein broccoli cheddar soup made with wholesome vegetables, low-fat dairy, and a touch of smoked paprika. Perfect for a nutritious and hearty meal that blends traditional flavors with a healthy twist.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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

Dairy & Cheese

• 1 tablespoons butter
• 2 cups 1% milk
• 4 oz cheddar cheese, shredded (about 1 cup)
• 1 cup low fat cottage cheese, blended

Others

• 1/4 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon smoked paprika
• 3 cups vegetable broth (not-chicken style)
• Salt & pepper to taste

Instructions

1. Melt butter: Melt the butter in a large pot over medium heat to prepare the base for the soup.
2. Sauté vegetables: Add the diced onion, carrots, and celery to the pot. Cook for 10 minutes, stirring frequently, until softened and fragrant.
3. Add garlic: Stir in the minced garlic and cook over medium heat for one minute to release its aroma.
4. Add smoked paprika and flour: Sprinkle the smoked paprika and flour over the vegetables and cook for one minute, stirring constantly until all the vegetables are coated well with the flour.
5. Add broth and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer.
6. Simmer broccoli: Let the broccoli simmer for 8 to 9 minutes until it becomes tender.
7. Add milk and warm soup: Stir in the 1% milk and cook over low heat until the soup is warmed through, being careful not to boil.
8. Add cheeses: Stir in the blended cottage cheese and shredded cheddar cheese until melted and smooth. Keep heat low to prevent curdling of the milk.
9. Blend soup: Transfer one cup of soup to a blender, venting to release steam, and blend until smooth. Return blended portion to the pot. Alternatively, use an immersion blender to gently blend some of the soup for a creamy texture while retaining some chunkiness.
10. Season: Add salt and pepper to taste, stirring well to combine. Adjust seasoning as needed.

Notes

• Start with 3 cups of broth for a thicker soup; you can always add more broth later to thin it out.
• Use low-fat cottage cheese brands with mild flavor such as Good Culture for best taste.
• If you dislike cottage cheese, it is well blended and not strongly noticeable; however, you may substitute with a similar protein-rich dairy option if desired.
• Try adding white beans for extra protein and creaminess, as suggested by readers.
• This soup freezes well; cool completely before freezing in airtight containers.

Keywords: broccoli cheddar soup, high protein soup, healthy soup, vegetarian soup, gluten free, comfort food