High Easy Protein Broccoli Cheddar Soup Recipe

Introduction

This High Protein Broccoli Cheddar Soup is a creamy, flavorful twist on the classic comfort food. Packed with fresh vegetables and boosted with cottage cheese for extra protein, it’s a satisfying and nutritious meal perfect for any day.

Ingredients

• 2 tablespoons butter (or olive oil)
• 1 yellow or white onion, chopped
• 2 cloves fresh garlic, minced (or 1 teaspoon garlic powder)
• 3 tablespoons all-purpose flour (or gluten-free flour)
• 1 teaspoon smoked paprika (or regular paprika)
• 4 cups vegetable or chicken-style broth
• 4 cups fresh broccoli florets (or frozen)
• 2 cups 1% milk (whole or 2% milk also work)
• 1 cup low-fat cottage cheese
• 1 1/2 cups shredded extra sharp cheddar cheese

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Step 2: Sprinkle the flour and smoked paprika over the onions and garlic. Stir constantly for 2 minutes to cook the flour without browning it.
3. Step 3: Gradually whisk in the broth, making sure to dissolve any lumps. Bring the mixture to a simmer.
4. Step 4: Add the broccoli florets to the pot and cook until tender, about 10-12 minutes.
5. Step 5: Using an immersion blender, blend the soup until mostly smooth but still a little chunky. Alternatively, carefully transfer in batches to a blender and puree.
6. Step 6: Stir in the milk and cottage cheese until fully combined. Heat gently over low heat, making sure the soup does not boil.
7. Step 7: Add the shredded cheddar cheese, stirring until melted and smooth. Adjust seasoning with salt and pepper to taste.
8. Step 8: Serve hot and enjoy your nutritious homemade broccoli cheddar soup.

Tips & Variations

• For a smoky depth, use smoked paprika, but regular paprika works fine too.
• Shred your own cheddar cheese from a block for a smoother melt and better flavor.
• Substitute olive oil for butter if you prefer a dairy-free fat source.
• Use low-fat or non-fat milk to reduce calories without sacrificing creaminess.
• Try swapping cottage cheese for Greek yogurt to add protein but with a tangier flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring frequently to keep the texture smooth. Avoid freezing as dairy-based soups tend to separate and become grainy after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is broccoli cheddar soup healthy?

Yes, this version is healthier than many traditional recipes. It includes plenty of vegetables and uses cottage cheese to increase protein without heavy cream or excessive saturated fat.

What’s the best cheese for broccoli cheddar soup?

Extra sharp cheddar cheese is ideal because it adds bold flavor with less cheese needed. Buying a block and shredding it yourself ensures better melting and creaminess compared to pre-shredded cheese.

High Easy Protein Broccoli Cheddar Soup Recipe

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4.8 from 73 reviews

This High Easy Protein Broccoli Cheddar Soup is a healthier twist on the classic creamy favorite. It features fresh broccoli, sharp cheddar cheese, and protein-packed cottage cheese, creating a flavorful and nutrient-dense soup that is both comforting and nourishing. With a slight smoky flavor from smoked paprika and a smooth, creamy texture, this soup is perfect for a cozy meal that still supports your healthy eating goals.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter (or olive oil as a substitute)
• 1 yellow or white onion, chopped
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 1 teaspoon smoked paprika (or regular paprika)
• 4 cups vegetable or chicken broth (preferably vegetarian broth like Edward & Son’s “not chicken” style)

Vegetables

• 4 cups fresh broccoli florets (can substitute with frozen)

Dairy & Cheese

• 1 ½ cups 1% milk (whole or 2% milk works as well)
• 1 cup low-fat cottage cheese
• 1 ½ cups shredded extra sharp cheddar cheese (preferably freshly shredded from a block)

Instructions

1. Prepare the Vegetables: Start by chopping the onion and mincing the garlic. Cut the broccoli into small florets if using fresh.
2. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add Flour and Spices: Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste. Stir in the smoked paprika evenly.
4. Add Broth and Broccoli: Gradually whisk in the broth, ensuring no lumps form. Bring the mixture to a simmer, then add the broccoli florets. Cook until the broccoli is tender, about 10-12 minutes.
5. Blend Smoothly: Using an immersion blender directly in the pot, blend the soup until mostly smooth but with some textured broccoli bits remaining for a nice bite. Alternatively, transfer in batches to a blender and cautiously blend, then return to the pot.
6. Add Dairy and Cheese: Reduce heat to low. Stir in the milk and low-fat cottage cheese until fully incorporated and creamy. Then add the shredded sharp cheddar cheese, stirring until melted and smooth.
7. Heat Through and Season: Warm the soup gently, stirring frequently to prevent scorching, until heated through and creamy. Taste and adjust seasoning with salt and pepper if needed.
8. Serve: Ladle the soup into bowls, optionally garnish with extra cheddar or a sprinkle of smoked paprika, and enjoy warm.

Notes

• For a smoother soup, blend longer or strain before serving.
• Using fresh sharp cheddar cheese shredded from a block improves texture and flavor compared to pre-shredded cheese.
• Substitute olive oil for butter to make the soup dairy-free except for the cheese and cottage cheese.
• This soup stores well in the refrigerator up to 3 days but is not recommended to freeze as dairy bases may separate.
• Pair this soup with a fresh salad for a well-rounded, vegetable-rich meal.

Keywords: broccoli cheddar soup, high protein soup, healthy broccoli soup, creamy broccoli soup, easy soup recipe, cottage cheese soup, sharp cheddar cheese soup