High Protein Broccoli Cheddar Soup
There’s just something magical about a bowl of broccoli cheddar soup when the weather turns crisp. Creamy, cheesy, and rich but this version sneaks in a healthy twist. With 20 grams of protein per serving, it’ll warm your belly and keep you full all afternoon. If you love comfort food with a nutritious spin, this one’s for you.
Ingredients
- 1 tablespoon butter or olive oil
- 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
- 4 cups chopped broccoli fresh or frozen
- 2 cups 1% milk
- 1 cup low-fat cottage cheese blended until smooth
- 4 oz extra-sharp cheddar cheese shredded (about 1 cup)
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for about 10 minutes, stirring often, until softened.
- Add garlic and cook for 1 minute. Stir in smoked paprika and flour until veggies are coated and flour is absorbed.
- Pour in vegetable broth and bring to a simmer. Add broccoli and cook for 8–9 minutes, until fork-tender.
- Reduce heat to low. Stir in milk gently, without boiling.
- Add blended cottage cheese and shredded cheddar. Stir until cheese melts and soup is creamy.
- Optional: Blend a portion of the soup and stir it back in for a smoother texture.
- Season with salt and pepper to taste. Serve warm.
Notes
Blend the cottage cheese until smooth before adding it—this is your silky secret weapon. Use fresh broccoli for the best texture. Don’t boil after adding milk or cheese. To thicken, simmer uncovered a few minutes longer. For a thinner texture, add more broth.