High-Protein Broccoli Cheddar Soup

When you’re craving something warm, creamy, and comforting, a bowl of broccoli cheddar soup is hard to beat. This lighter version keeps all the cozy flavors you expect from a classic broccoli cheddar soup while adding cottage cheese for extra protein and a creamy texture.

The soup comes together on the stovetop in about 35 minutes, making it a practical choice for a quick weeknight lunch or dinner. Tender vegetables, sharp cheddar, broccoli, and a touch of smoked paprika create a flavorful base, while blended cottage cheese helps make the soup rich without relying entirely on heavy cream.

Why You’ll Love This Broccoli Cheddar Soup

• High in protein: Cottage cheese adds a substantial amount of protein to each serving.
• Creamy without heavy cream: Blended cottage cheese and milk give the soup a smooth, satisfying consistency.
• Packed with vegetables: Broccoli, carrots, onion, celery, and garlic make up the flavorful vegetable base.
• Quick to prepare: The entire recipe takes around 35 minutes from start to finish.
• Comforting and filling: Cheddar cheese gives the soup its familiar rich flavor, while the vegetables add plenty of texture and substance.
• Easy to customize: You can adjust the thickness and seasoning according to your preference.

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 (I like the not-chicken style or 1 tablespoon of Better than Boullion vegetable base)
• 4 cups chopped broccoli
• 2 cups 1% milk
• 4 oz sharp cheddar cheese, shredded (about 1 cup)
• 1 cup low fat cottage cheese, blended
• Salt & pepper to taste

How to Make High-Protein Broccoli Cheddar Soup

1. Prepare the vegetable base

Start by melting the butter in a large pot over medium heat. Add the diced onion, carrots, and celery.

Cook the vegetables for about 10 minutes, stirring regularly. They should begin to soften and develop a deeper savory flavor.

2. Add the garlic

Stir in the minced garlic and cook for another minute. Keep an eye on it so the garlic becomes fragrant without browning too much.

3. Build the soup base

Add the smoked paprika and flour to the pot. Stir well so the flour coats the vegetables evenly, then let everything cook for about a minute.

This step helps the flour lose its raw taste and prepares it to thicken the broth.

4. Add the broth and broccoli

Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a gentle simmer.

Allow the broccoli to cook for approximately 8–9 minutes, or until it has softened but still retains some of its flavor and color.

5. Add the milk

Reduce the heat and pour in the milk. Let the soup warm gently.

Avoid bringing the mixture to a vigorous boil at this stage, particularly because dairy will be added next.

6. Make it creamy

Stir in the blended cottage cheese and shredded cheddar. Keep the heat low and continue stirring until the cheeses have melted into the soup.

Keeping the temperature moderate is important here. Excessive heat can cause the milk to separate or curdle.

7. Blend part of the soup

For a soup that is creamy while still retaining some vegetable texture, transfer about one cup of the soup to a blender.

Blend carefully, allowing steam to escape through the blender vent, then pour the blended portion back into the pot.

If you prefer, an immersion blender can be used directly in the pot. Blend gently until the soup reaches your preferred consistency.

8. Season and serve

Taste the soup and add salt and pepper as needed.

Serve it hot with an optional sprinkle of extra shredded cheddar, freshly cracked black pepper, or a little chopped parsley.

How to Store Leftover Soup

Allow the soup to cool before transferring it to an airtight container. Refrigerate and enjoy within a few days.

When reheating, use gentle heat and stir frequently. Since this soup contains milk and cheese, avoid bringing it to a rapid boil, which can affect its smooth texture.

If the soup thickens considerably in the refrigerator, add a splash of milk or broth while reheating.

What to Serve With Broccoli Cheddar Soup

This soup can easily stand on its own as a satisfying meal, but it also pairs nicely with simple sides.

Try serving it with:

• Crusty whole-grain bread
• Toasted sourdough
• A simple green salad
• Roasted vegetables
• A grilled cheese sandwich
• Homemade croutons

For an extra protein boost, you can pair a bowl with a simple egg, grilled chicken, or another protein-rich side.