High Protein Broccoli Cheddar Soup Recipe

Introduction

This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutritious ingredients. It combines tender broccoli, sharp cheddar, and cottage cheese for extra protein, making it a satisfying meal any time of year.

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 and 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: Add the minced garlic and cook for one more minute over medium heat.
4. Step 4: Stir in the smoked paprika and flour. Cook for one minute, coating the vegetables evenly.
5. Step 5: Pour in the vegetable broth and add the chopped broccoli. Bring to a simmer.
6. Step 6: Simmer the broccoli for 8 to 9 minutes until tender.
7. Step 7: Stir in the milk and warm the soup over low heat.
8. Step 8: Add the blended cottage cheese and shredded cheddar. Stir gently until the cheese melts, keeping the heat low to avoid curdling.
9. Step 9: Transfer one cup of soup to a blender, allowing steam to escape, and blend until smooth. Return to the pot. Alternatively, use an immersion blender to blend the soup gently.
10. Step 10: Season with salt and pepper to taste and serve warm.

Tips & Variations

• For a richer flavor, use sharp cheddar cheese or add a pinch of nutmeg.
• To make it vegan, substitute dairy with plant-based milk, vegan cheese, and skip the cottage cheese.
• Add cooked chicken or tofu for extra protein if desired.
• Use gluten-free flour to keep the soup gluten-free without compromising texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this broccoli cheddar soup?

Yes, you can freeze this soup. Allow it to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

What if I don’t have an immersion blender or regular blender?

If you don’t have a blender, you can skip the blending step for a chunkier texture, or use a potato masher to mash some of the broccoli for a thicker consistency.

High Protein Broccoli Cheddar Soup Recipe

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4.5 from 142 reviews

This High Protein Broccoli Cheddar Soup is a comforting and nutritious recipe that combines fresh vegetables, creamy low-fat dairy, and sharp cheddar cheese to create a satisfying meal. Enhanced with cottage cheese for extra protein and blended to a smooth, velvety texture, this soup is perfect for a warm lunch or dinner. It is made entirely on the stovetop with simple ingredients, offering a healthier twist on a classic favorite.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 1 stalk celery, diced
• 4 cups chopped broccoli
• 2 cloves garlic, minced

Dairy

• 1 tablespoon 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. Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the diced onion, carrot, and celery and cook for about 10 minutes, stirring frequently until the vegetables are softened.
2. Add Garlic: Stir in the minced garlic and continue cooking over medium heat for one minute to release its flavor.
3. Create Roux Base: Sprinkle in the smoked paprika and flour. Cook for one minute while stirring continuously until the vegetables are coated evenly with the flour mixture.
4. Add Broth and Broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer.
5. Simmer Vegetables: Let the broccoli simmer gently for 8-9 minutes until it becomes tender but not mushy.
6. Incorporate Milk: Reduce heat to low and add the milk. Warm the soup gently without boiling to prevent curdling.
7. Add Cheese Mixture: Stir in the blended low-fat cottage cheese and shredded cheddar cheese. Continue stirring on low heat until the cheese melts completely.
8. Blend Soup: Carefully transfer one cup of soup to a blender, venting to allow steam to escape, and blend until smooth. Return the blended soup to the pot. Alternatively, use an immersion blender to achieve a smooth consistency.
9. Season and Serve: Taste and add salt and pepper as needed. Serve hot and enjoy the rich, creamy, protein-packed broccoli cheddar soup.

Notes

• Use gluten-free flour to make the soup gluten-free if desired.
• Do not boil the soup after adding milk and cheese to prevent curdling.
• Blending part of the soup creates a creamy texture while retaining some chunks of broccoli for a balanced consistency.
• Low-fat dairy options keep the recipe lighter while boosting protein content.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: broccoli cheddar soup, high protein soup, healthy broccoli soup, low fat soup, creamy broccoli soup, vegetable soup, easy soup recipe