High Easy Protein Broccoli Cheddar Soup Recipe
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.
- 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
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
- Prepare the Vegetables: Start by chopping the onion and mincing the garlic. Cut the broccoli into small florets if using fresh.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
