Why You’ll Love This Recipe

This High Protein Broccoli Cheddar Soup is a perfect balance of creamy, cheesy goodness and wholesome vegetables. The inclusion of low-fat cottage cheese adds a boost of protein, making it a filling and satisfying meal. The smoked paprika enhances the depth of flavor, while the combination of cheddar cheese and broccoli provides the classic flavors we love. Whether you’re looking for a healthy comfort food option or simply craving a delicious soup, this recipe hits all the marks with ease!

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)
  • 4 cups chopped broccoli
  • 2 cups 1% milk
  • 4 oz cheddar cheese, shredded (about 1 cup)
  • 1 cup low-fat cottage cheese, blended
  • Salt & pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  2. Add the minced garlic and cook for another minute, stirring constantly.
  3. Sprinkle in the flour and smoked paprika, stirring to combine. Let the mixture cook for 1-2 minutes, forming a roux.
  4. Slowly pour in the vegetable broth while stirring to prevent lumps from forming. Bring the mixture to a simmer and cook for 5 minutes.
  5. Add the chopped broccoli to the pot, cover, and simmer for about 10-15 minutes, or until the broccoli is tender.
  6. Once the broccoli is cooked, stir in the 1% milk, shredded cheddar cheese, and blended cottage cheese. Continue to cook, stirring occasionally, until the cheese is melted and the soup is creamy.
  7. Season with salt and pepper to taste.
  8. Serve the soup hot, and enjoy the creamy, cheesy goodness!

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Variations

  • Vegan Version: For a dairy-free and vegan version, use a plant-based butter, plant-based milk (like almond or oat milk), and vegan cheese. You can also skip the cottage cheese or substitute it with cashew cream for a similar texture.
  • Spicy: If you like a little heat, add a pinch of cayenne pepper or some red pepper flakes when adding the smoked paprika.
  • More Veggies: Add more vegetables such as spinach, peas, or cauliflower to increase the nutritional value and flavor of the soup.
  • Low-Carb Version: Skip the flour and use a low-carb thickening agent, like xanthan gum, to maintain the creamy texture without adding extra carbs.

Storage/Reheating

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken as it sits, so you can add a bit of extra milk or broth when reheating.
  • Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add more liquid (milk or broth) if the soup is too thick. You can also microwave individual servings, stirring halfway through.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well in this recipe. Just make sure to thaw and drain it before adding it to the soup.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. Let it cool to room temperature, then store in the refrigerator. Reheat thoroughly before serving.

Can I use a different type of cheese?

Yes, you can substitute the cheddar cheese with other varieties like mozzarella, gouda, or a sharp cheese for a different flavor profile.

Is this soup gluten-free?

Yes, if you use gluten-free flour, this soup can be made gluten-free. Be sure to check that your vegetable broth is also gluten-free.

Can I freeze this soup?

Yes, this soup can be frozen. Let it cool completely before transferring to an airtight container. Freeze for up to 3 months. When reheating, you may need to add a little extra liquid as the soup may thicken when frozen.

Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by substituting the butter with a plant-based alternative, using plant-based milk, and replacing the cheddar cheese and cottage cheese with dairy-free alternatives.

How can I make this soup thicker?

If you want a thicker soup, you can blend some of the cooked broccoli into the soup using an immersion blender or regular blender. You can also add more flour to the roux or use a thickening agent like cornstarch or arrowroot powder.

Can I use other types of milk instead of 1% milk?

Yes, you can use any type of milk you prefer, such as whole milk, skim milk, or a dairy-free alternative like almond milk or oat milk.

How can I add more protein to this soup?

To increase the protein, you can add cooked chicken, tofu, or beans to the soup.

Can I add more spices to this soup?

Yes, you can experiment with additional spices like thyme, rosemary, or even a touch of nutmeg for added flavor. Just be sure to adjust to your taste preferences.

Conclusion

This High Protein Broccoli Cheddar Soup is a perfect blend of creamy, cheesy comfort with a healthy twist. Packed with protein from cottage cheese, flavorful vegetables, and a rich, cheesy broth, this soup is satisfying without being overly heavy. Whether you’re looking for a quick weeknight dinner or a hearty lunch, this soup will quickly become a favorite in your recipe rotation. It’s healthy, easy to make, and incredibly delicious!

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High Protein Broccoli Cheddar Soup

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This High Protein Broccoli Cheddar Soup combines creamy cheddar and cottage cheese for a rich, satisfying texture. With healthy vegetables and a boost of protein, this soup is a hearty and healthier take on the classic broccoli cheddar, perfect for a cozy meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, Comfort Food
  • Diet: Gluten Free

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 recommend 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

Salt & pepper to taste

Instructions

  • In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.

  • Add minced garlic and cook for another minute, stirring constantly.

  • Sprinkle flour and smoked paprika over the veggies, stirring to combine. Let the mixture cook for 1-2 minutes, forming a roux.

  • Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes.

  • Add chopped broccoli, cover, and simmer for 10-15 minutes until the broccoli is tender.

  • Stir in 1% milk, shredded cheddar, and blended cottage cheese. Continue to cook, stirring occasionally, until the cheese is melted and the soup is creamy.

  • Season with salt and pepper to taste.

  • Serve hot and enjoy the creamy, cheesy goodness!

Notes

Vegan Version: Substitute plant-based butter, plant-based milk (like almond or oat milk), and vegan cheese. Skip cottage cheese or use cashew cream as a substitute.

Spicy: Add a pinch of cayenne or red pepper flakes to the smoked paprika for extra heat.

More Veggies: Add spinach, peas, or cauliflower to increase the nutritional value.

Low-Carb Version: Use xanthan gum instead of flour for a low-carb option.

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