High Protein Broccoli Cheddar Soup Recipe
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.
- 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
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
- 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.
- Add Garlic: Stir in the minced garlic and continue cooking over medium heat for one minute to release its flavor.
- 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.
- Add Broth and Broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer.
- Simmer Vegetables: Let the broccoli simmer gently for 8-9 minutes until it becomes tender but not mushy.
- Incorporate Milk: Reduce heat to low and add the milk. Warm the soup gently without boiling to prevent curdling.
- 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.
- 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.
- 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
