Print

High Protein Broccoli Cheddar Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.