High Protein Broccoli Cheddar Soup

Craving a bowl of rich, creamy soup that doesn’t derail your healthy eating goals? This High Protein Broccoli Cheddar Soup is here to deliver! It’s a comforting twist on a classic favorite, offering the same bold cheddar flavor and velvety texture but with a health-conscious edge. Packed with 20 grams of protein per serving, it’s satisfying, nutritious, and perfect for lunch or dinner.

PIN FOR LATER!PIN FOR LATER!

The secret to this protein boost? Blended cottage cheese—a low-fat ingredient that adds creaminess and protein without heavy cream. Whether you’re a busy professional, a fitness enthusiast, or just a soup lover, this recipe will quickly become a staple in your rotation.

Why You’ll Love This Recipe

• Creamy and Flavorful: All the indulgence of a traditional broccoli cheddar soup but lightened up for everyday meals.
• High in Protein: Each serving packs 20g of protein, keeping you full and energized.
• Versatile: Make it gluten-free, vegetarian, or even keto-friendly with simple swaps.
• Quick and Easy: From pot to bowl in under an hour!

Preparation Phase & Tools to Use

Achieving the perfect texture and flavor for this soup starts with the right tools and a few preparation tips:

Essential Tools

• Large Pot or Dutch Oven: For even cooking and ample space to blend.
• Wooden Spoon or Silicone Spatula: Perfect for stirring without scratching your cookware.
• Blender or Immersion Blender: To create that signature creamy texture.
• Cutting Board and Chef’s Knife: For prepping your vegetables.

Preparation Tips

• Chop Evenly: Cutting vegetables into uniform sizes ensures even cooking.
• Blending Cottage Cheese: Blend your cottage cheese ahead of time to guarantee a silky, smooth consistency.
• Keep Heat Low: When adding dairy, lower the heat to prevent curdling.
• Shred Cheese Fresh: Freshly grated cheese melts better and gives a stronger flavor than pre-shredded.

Ingredients

Here’s everything you’ll need to create this creamy, high-protein soup.

• 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 (substitute gluten-free flour, if needed)
• 1/2 teaspoon smoked paprika
• 3 cups vegetable broth (preferably “not-chicken” style for a richer flavor)
• 4 cups chopped broccoli
• 2 cups 1% milk (or unsweetened almond milk for a dairy-free option)
• 4 oz sharp cheddar cheese, shredded (about 1 cup)
• 1 cup low-fat cottage cheese, blended until smooth
• Salt and pepper to taste

Optional Add-Ins

• Pinch of cayenne pepper for heat.
• Chopped cauliflower for added veggies.

Step-by-Step Directions

Follow these simple steps to create your creamy High Protein Broccoli Cheddar Soup.

1. Sauté the Vegetables
   • Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 10 minutes, stirring frequently, until the vegetables are softened.
2. Add Garlic and Spices
   • Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the smoked paprika and flour over the vegetables, stirring to coat. Cook for an additional minute to remove the raw flour taste.
3. Incorporate the Broth and Broccoli
   • Slowly pour in the vegetable broth while stirring to prevent lumps. Add the chopped broccoli, bring the mixture to a simmer, and cook for 8–9 minutes, or until the broccoli is tender.
4. Add Milk and Cheese
   • Reduce the heat to low. Stir in the milk, blended cottage cheese, and shredded cheddar cheese. Stir gently until the cheese is melted and fully incorporated. Be careful not to let the soup boil, as high heat can cause the milk to curdle.
5. Blend for Creaminess
   • For a smoother texture, transfer 1 cup of the soup to a blender and blend until creamy. Return the blended soup to the pot and stir to combine. Alternatively, use an immersion blender to gently blend a portion of the soup, leaving some chunks intact for texture.
6. Season and Serve
   • Taste the soup and adjust with salt and pepper as needed. Serve warm with your favorite toppings or sides (suggestions coming in Part 2!).

PIN FOR LATER!

Recipe Notes and Variations

• Thickness: For a thinner soup, add an extra cup of broth or milk until you reach the desired consistency.
• Cheese Options: Sharp cheddar provides a bold flavor, but Gruyère or Monterey Jack can also work well.
• Protein Boost: Stir in cooked shredded chicken or chickpeas for even more protein.

Serving Suggestions

Elevate your High Protein Broccoli Cheddar Soup with these creative serving ideas:

• Garnish Ideas:
  • Sprinkle extra shredded sharp cheddar or Parmesan on top for added richness.
  • Add a dollop of Greek yogurt for a tangy, creamy twist.
  • Top with freshly chopped parsley or chives for a burst of color and freshness.
  • Crushed croutons or toasted nuts like almonds or pecans for extra crunch.
• Pairing Suggestions:
  • Serve alongside a crusty whole-grain roll or baguette for dipping.
  • Pair with a crisp green salad tossed in a light vinaigrette.
  • Enjoy it as a starter before a hearty main course.

This soup is versatile enough to shine as a standalone meal or as part of a larger spread!

Side Dish Recommendations

Complement your High Protein Broccoli Cheddar Soup with these flavorful sides:

1. Crispy Garlic Bread: Perfect for dipping into the creamy soup.
2. Quinoa Salad with Citrus Dressing: Adds a refreshing contrast with bright and zesty flavors.
3. Roasted Vegetables: Try roasted carrots, sweet potatoes, or Brussels sprouts for a wholesome addition.
4. Arugula and Parmesan Salad: A simple, peppery salad with a light lemon dressing pairs wonderfully.
5. Cheese-Stuffed Breadsticks: Because you can never have too much cheese.
6. Baked Sweet Potato Fries: A naturally sweet side that’s perfect for dipping in the soup.
7. Light Cucumber and Dill Salad: A cool, crunchy option to balance the creamy soup.
8. Whole-Grain Crackers with Hummus: A light and protein-packed pairing option.

Common Mistakes and How to Avoid Them

Even simple recipes can go wrong without a few precautions. Avoid these common pitfalls when making this soup:

1. Curdling the Milk and Cheese
   • Mistake: Adding dairy over high heat can cause curdling.
   • Solution: Always lower the heat before incorporating milk and cheese, and stir constantly to combine.
2. Soup Too Thick or Too Thin
   • Mistake: Ending up with soup that’s either overly dense or watery.
   • Solution: For thicker soup, simmer a bit longer to reduce liquid. To thin, add more broth or milk gradually until the desired consistency is achieved.
3. Lumps in the Soup
   • Mistake: Improperly mixing flour with vegetables or adding liquids too quickly.
   • Solution: Whisk liquids in gradually and stir continuously to avoid clumping.
4. Underseasoning
   • Mistake: The soup tastes bland or doesn’t have enough depth.
   • Solution: Season gradually and taste as you go. Salt enhances the cheese and vegetable flavors.
5. Overcooking the Broccoli
   • Mistake: Broccoli turning mushy or losing its vibrant green color.
   • Solution: Cook only until tender (8–9 minutes) and avoid over-simmering.

PIN FOR LATER!

Recipe Tips for Perfect High Protein Broccoli Cheddar Soup

Follow these tips to make your soup extra delicious:

1. Blending Techniques
   • For a perfectly creamy texture, use an immersion blender directly in the pot. If using a standard blender, blend in small batches and allow steam to escape to avoid pressure buildup.
2. Boost the Protein Even More
   • Add a handful of cooked, shredded chicken or a can of white beans to increase the protein content further without altering the flavor profile.
3. Cheese Options
   • Sharp cheddar is the classic choice, but you can experiment with Gruyère, Monterey Jack, or even a touch of blue cheese for a more complex flavor.
4. Customizing the Soup
   • For a spicy kick, add a pinch of cayenne pepper or red chili flakes.
   • Stir in cooked quinoa or brown rice for a heartier soup.
   • Toss in a handful of baby spinach or kale at the end for extra greens.

Storage and Reheating Instructions

This soup is perfect for meal prep and stores well. Here’s how to keep it fresh:

1. Refrigerator
   • Store the soup in an airtight container for up to 4 days.
   • Reheat gently over low heat on the stovetop or in the microwave, stirring occasionally to prevent curdling.
2. Freezer
   • This soup freezes well, but the texture may slightly change due to the dairy content.
   • To freeze, let the soup cool completely and transfer it to freezer-safe containers, leaving room for expansion.
   • Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
3. Reheating Tip
   • If the soup thickens after being stored, thin it out with a splash of milk, broth, or water while reheating.

PIN FOR LATER!

FAQs

Here are answers to some common questions about this recipe:

1. Can I make this soup vegan?
   • Yes! Swap the milk for unsweetened almond or oat milk, cheddar for vegan cheese, and cottage cheese for silken tofu or blended cashews.
2. Can I use frozen broccoli?
   • Absolutely. While fresh broccoli gives the best texture, frozen works in a pinch. Just add it directly to the soup without thawing and adjust the cooking time slightly.
3. How do I make this soup gluten-free?
   • Use gluten-free all-purpose flour or a thickener like cornstarch or arrowroot powder instead of regular flour.
4. What other cheeses work in this soup?
   • Gruyère, Monterey Jack, Parmesan, or even a blend of cheeses can elevate the flavor.
5. Can I make this soup ahead of time?
   • Yes, it’s an excellent make-ahead option. Store it in the fridge and reheat just before serving.
6. How do I avoid curdling when adding dairy?
   • Always reduce the heat to low before adding milk and cheese. Stir continuously and avoid boiling the soup once dairy is added.
7. What can I serve with this soup?
   • Pair it with garlic bread, a light salad, or roasted vegetables for a complete meal.
8. How can I make this soup keto-friendly?
   • Swap all-purpose flour for almond flour, milk for heavy cream, and ensure the cheese is low-carb.

Conclusion

This High Protein Broccoli Cheddar Soup is a comforting, flavorful, and protein-packed meal that’s perfect for any season. Its creamy texture, bold cheddar flavor, and nutritious ingredients make it a standout dish that’s as healthy as it is delicious. Whether you’re serving it as a cozy weeknight dinner or a hearty lunch, this soup is sure to satisfy your cravings while keeping you on track with your health goals.

Give this recipe a try, and feel free to customize it with your favorite ingredients or toppings. Don’t forget to share your version with friends and family—it’s a guaranteed hit!

Pin Recipe Print Recipe

High Protein Broccoli Cheddar Soup

This creamy and flavorful broccoli cheddar soup is a secretly healthy twist on a classic comfort food. Packed with 20 grams of protein per serving, it’s a satisfying and nutritious option for lunch or dinner that doesn’t sacrifice on taste.

Servings: 2 cups

Calories: 343kcal

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, if needed
• 1/2 teaspoon smoked paprika
• 3 cups vegetable broth preferably “not-chicken” style
• 4 cups chopped broccoli
• 2 cups 1% milk
• 4 oz cheddar cheese shredded (about 1 cup)
• 1 cup low-fat cottage cheese blended until smooth
• Salt and pepper to taste

Instructions

Sauté Vegetables:

• Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 10 minutes, stirring frequently, until the vegetables are softened.

Add Garlic and Spices:

• Stir in the minced garlic and cook for 1 minute until fragrant. Then, sprinkle the smoked paprika and flour over the vegetables, stirring well to coat. Cook for an additional minute.

Add Broth and Broccoli:

• Pour in the vegetable broth and add the chopped broccoli. Bring the soup to a simmer and cook for 8–9 minutes, or until the broccoli is tender.

Add Milk and Cheese:

• Reduce the heat to low. Stir in the milk, blended cottage cheese, and shredded cheddar cheese. Stir gently until the cheese is melted and fully incorporated. Be careful not to let the soup boil, as high heat can cause the milk to curdle.

Blend for Creaminess:

• Transfer 1 cup of soup to a blender and blend until smooth, allowing steam to escape through the vent. Return the blended soup to the pot and stir to combine. Alternatively, use an immersion blender to gently blend a portion of the soup for a creamier texture while leaving some chunks intact.

Season and Serve:

• Taste the soup and add salt and pepper, as needed. Serve warm and enjoy!

Notes

Thickness: The soup is naturally thick with 3 cups of broth, but you can add an extra cup if you prefer a thinner consistency.
Cottage Cheese Tip: Blending cottage cheese creates a velvety texture and boosts protein without using heavy cream.
Cheese: Sharp cheddar works best for bold flavor, but feel free to increase the cheese amount to your liking!
Storage: Keep leftovers in the fridge for up to 4 days in an airtight container. Reheat gently on the stovetop over low heat to prevent curdling.
Freezing: This soup freezes well, though the texture may change slightly due to the dairy. Thaw in the fridge overnight and reheat gently to enjoy.