High Protein Broccoli Cheddar Soup Recipe
This creamy and comforting High Protein Broccoli Cheddar Soup is packed with nutrients and rich flavors. Featuring fresh vegetables, sharp cheddar cheese, and blended cottage cheese for extra protein, this soup offers a wholesome and satisfying meal perfect for any day. With a smooth texture achieved by blending part of the soup, it’s a delicious way to enjoy a healthy, hearty bowl that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 cups chopped broccoli
Dairy
- 1 tablespoon butter
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low fat cottage cheese, blended
Pantry Staples
- 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
- Melt Butter: Melt the butter in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion, carrot, and celery to the pot and cook for about 10 minutes, stirring frequently until they soften and release their aroma.
- Add Garlic: Stir in the minced garlic and cook for one more minute over medium heat to enhance the flavor without burning.
- Add Flour and Spices: Sprinkle in the smoked paprika and flour, cooking for one minute while stirring to coat the vegetables, which helps thicken the soup later.
- Add Broth and Broccoli: Pour in the vegetable broth and add the chopped broccoli, then bring everything to a simmer.
- Simmer Broccoli: Let the soup simmer for 8-9 minutes until the broccoli becomes tender but still holds some texture.
- Add Milk and Warm: Reduce heat to low, stir in the 1% milk, and heat the soup gently without boiling to avoid curdling the dairy.
- Add Cheeses: Stir in the blended low-fat cottage cheese and shredded cheddar cheese until they melt smoothly into the soup.
- Blend Soup: Transfer one cup of the soup to a blender, venting the lid to allow steam to escape, and blend until smooth. Return the blended soup to the pot and stir well. Alternatively, use an immersion blender directly in the pot to partially blend the soup for a creamy texture.
- Season to Taste: Add salt and pepper as needed, then give the soup a final stir before serving warm.
Notes
- Use gluten-free flour if you prefer a gluten-free version of this soup.
- Be careful not to boil the soup after adding milk and cheese to prevent curdling.
- When blending hot soup, ensure the blender lid has a vent or leave it slightly open to avoid steam buildup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For added protein, low-fat cottage cheese is blended to maintain a smooth texture without lumps.
