If you love creamy soups but want something a little more nourishing, this High Protein Broccoli Cheddar Soup is exactly what you need. It delivers the rich, cozy flavors of a broccoli cheddar soup, but with a boost of protein thanks to cottage cheese. Whether you’re cooking for family, meal-prepping, or just craving something warm and satisfying, this soup hits the mark.
Why This Soup is Special
- Protein boost without heaviness – Cottage cheese adds richness and a protein lift without loading the soup with saturated fat.
- Vegetable-forward – Broccoli, carrots, onions, celery, and garlic make up a hearty base full of fiber and vitamins.
- Customizability – You can tweak the ingredients (broth, milk type, cheese sharpness) to match your taste or dietary needs.
Ingredients & Tips for Substitutions
Here’s what you’ll need, plus ideas to swap if you don’t have something on hand:
- Butter (or substitute with olive oil) for sautéing the aromatics
- Yellow or white onion, diced
- Carrots and celery, diced
- Garlic (fresh is best; garlic powder works in a pinch)
- All‑purpose flour (or gluten‑free flour if needed)
- Smoked paprika (for a subtle smoky depth)
- Vegetable broth (you can use low‑sodium or a “not‑chicken” style vegetarian broth)
- Broccoli (fresh or frozen)
- Milk (1%, 2%, or whole, depending on how rich you want it)
- Low‑fat cottage cheese (blended)
- Cheddar cheese, shredded (block cheese generally melts better than pre‑shredded)
- Salt & pepper to taste
How to Make It
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery; cook about 10 minutes, stirring frequently, until softened.
- Stir in garlic; cook 1 minute.
- Add smoked paprika and flour; cook ~1 minute more, stirring so the vegetables are coated.
- Pour in broth and add broccoli; bring to a simmer.
- Simmer for 8‑9 minutes until broccoli is tender.
- Lower the heat; add milk and warm gently.
- Stir in blended cottage cheese and shredded cheddar—but be careful not to let the heat get too high (to prevent curdling).
- To thicken / smooth: take 1 cup of the soup, blend it, then return to pot. Or use an immersion blender to partially blend directly in the pot.
- Season with salt & pepper to taste.
Nutritional Highlights & Serving Suggestions
- Delivers around 20 grams of protein per serving—great for satisfying hunger and supporting muscle recovery.
- Rich in fiber and micronutrients from broccoli and other vegetables.
- Lower in saturated fat than traditional broccoli cheddar soups, thanks to using cottage cheese and lighter milk.
Serve this soup with:
- A crusty piece of bread or garlic bread for dipping
- A simple green salad to round out the meal
- Garnish with additional shredded cheddar or a dollop of Greek yogurt or sour cream for added creaminess
Storage & Leftovers
- Refrigerator: Keeps well for up to 3 days. Reheat gently, stirring so the texture stays smooth.
- Freezing: Not recommended—dairy soups often separate when frozen and are best eaten fresh or refrigerated.