High Protein Broccoli Cheddar Soup
Try this high-protein broccoli cheddar soup—creamy, delicious, and packed with 20g of protein per serving. A healthier take on classic comfort food, ready in 35 minutes.
Ingredients
- 1 tablespoon butter
- 1 large yellow onion diced
- 2 large carrots peeled and diced
- 1 stalk celery diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour or gluten-free flour
- ½ teaspoon smoked paprika
- 3 cups vegetable broth start with 3; add more if needed
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz shredded cheddar cheese about 1 cup
- 1 cup low-fat cottage cheese blended until smooth
- Salt and pepper to taste
Instructions
Build the Base
- Melt the butter in a large pot over medium heat.
- Add onion, carrot, and celery. Cook for 10 minutes, stirring often, until softened.
Add Flavor
- Stir in the garlic and cook 1 minute.
- Add smoked paprika and flour, stirring until vegetables are coated. Cook 1 minute more.
Simmer the Soup
- Pour in the vegetable broth and add the chopped broccoli.
- Bring to a simmer and cook 8–9 minutes until the broccoli softens.
Add the Creaminess
- Reduce heat to low.
- Stir in the milk and warm gently—do not boil.
- Add the blended cottage cheese and shredded cheddar.
- Stir until melted and smooth.
Blend for Perfect Texture
- Blend 1 cup of the soup and return it to the pot for a thicker, creamier consistency.
- Alternatively, gently blend with an immersion blender.
- Add salt and pepper to taste.
- Serve warm and enjoy.
Notes
Don’t overheat: High heat can cause milk to curdle. Keep it low and slow.
Thicker soup: Use less broth or purée more of the mixture.
Extra creamy: Add a small handful of extra cheddar at the end.
More protein: Add an extra ½ cup blended cottage cheese.