High Protein Broccoli Cheddar Soup Recipe
This High Protein Broccoli Cheddar Soup is the ultimate comfort food with a healthy twist! Packed with 20 grams of protein per serving, it's made with cottage cheese for a creamy, healthy flavor, and packed with nutrient-dense broccoli. Whether you're craving a cozy meal or looking for a protein-packed recipe, this soup is perfect.
Ingredients
- 1 tablespoons 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 I like the not-chicken style
- 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
Sauté the Vegetables
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add 1 chopped onion, 1 chopped carrot, and 1 chopped celery stalk. Cook for about 10 minutes, stirring frequently until the vegetables soften.
- Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant.
Create a Flavor Base
- Sprinkle in 2 tablespoons of flour and 1/2 teaspoon smoked paprika, stirring for 1 minute to coat the vegetables.
Simmer the Soup
- Pour in 4 cups of vegetable broth and add 4 cups of chopped broccoli.
- Bring the mixture to a simmer and cook for 8-9 minutes until the broccoli becomes tender.
Add Creaminess & Protein
- Reduce the heat to low and stir in 1 1/2 cups of 1% milk.
- Blend 1 cup of low-fat cottage cheese until smooth, then stir it into the soup.
- Add 1 cup of shredded sharp cheddar cheese and stir until fully melted.
Blend for a Velvety Texture
- For a creamier consistency, blend 1 cup of the soup in a blender and return it to the pot.
- Alternatively, use an immersion blender to partially blend the soup while keeping some broccoli chunks intact.
Season & Serve
- Taste and add salt and pepper as needed.
- Serve hot with your favorite bread or a crisp side salad.
Notes
I’ve updated the recipe to suggest using 3 cups of broth instead of 4. You can always add additional broth if you need to thin it out, but it’s better to start with 3, in case you want a thicker soup.