High Protein Broccoli Cheddar Soup Recipe

Broccoli cheddar soup is that perfect balance between comfort food and a feel-good meal, especially when it’s packed with protein. This recipe takes the traditional creamy, cheesy classic and amps up the protein content without adding any meat or heavy creams. The secret ingredient? Low-fat cottage cheese, blended into the mix to make it lusciously creamy while also providing a protein boost. It’s so satisfying and rich, you might not believe it’s actually a healthier take on the usual recipe.

I remember the first time I tried adding cottage cheese to a soup. I was a bit skeptical—wouldn’t it be weirdly lumpy or taste too tangy? But when I finally gave it a go, I was blown away. The cottage cheese melted right in, creating this velvety texture and mild flavor that was just perfect for the soup. Now it’s my go-to trick for making soups creamy and protein-packed, without reaching for heavy cream or extra cheese.

this RECIPE

The origins of broccoli cheddar soup: how it became a cozy favorite

Broccoli cheddar soup may feel like a quintessential American comfort food, but its roots trace back to the humble broccoli itself, which originated in Italy over 2,000 years ago. Though the pairing of broccoli and cheese in a creamy soup didn’t come about until much later, it’s now a staple in American cafes and home kitchens alike. Some credit the rise of broccoli cheddar soup to a popular American restaurant chain in the 1980s, but since then, it’s become a classic dish that’s easy to find—and easy to make at home.

While the original versions tend to be quite rich, made with heavy cream and tons of cheese, this lighter, high-protein version still hits all the same cozy notes. With a few smart swaps, you can enjoy a bowl that’s just as comforting but a bit kinder to your health.

Let’s talk ingredients: building flavor and adding protein

Each ingredient in this soup plays a role in creating that perfect balance of flavor, texture, and nutrition.

• Butter: Just a tablespoon helps sauté the veggies and adds a touch of richness. You could use olive oil for a lighter option, but butter gives a nice depth of flavor.
• Onion, Carrot, and Celery: adding a subtle sweetness and aromatic depth. Make sure to dice them finely for even cooking.
• Garlic: Just two cloves add a gentle kick of flavor. Fresh garlic works best, but you can use 1/4 teaspoon of garlic powder in a pinch.
• Smoked Paprika: This adds a hint of smoky warmth, enhancing the overall flavor. Regular paprika works too, but the smoky variety is worth trying if you have it!
• Flour: This thickens the soup to give it that signature creamy texture. Use a gluten-free flour blend if needed.
• Vegetable Broth: The base of the soup. A “not-chicken” style vegetable broth works well, adding a savory depth that complements the cheese.
• Broccoli: Fresh, vibrant broccoli is the star here. Chop it into small florets for quicker cooking and better blending. You can use frozen in a pinch—just add a couple extra minutes to the simmering time.
• Milk: 1% milk keeps the soup creamy but light. If you’re dairy-free, an unsweetened almond or oat milk would work well.
• Cheddar Cheese: This is where the “cheddar” part of the soup comes in. Sharp cheddar is ideal for a robust flavor, but you can experiment with other cheeses if you’re feeling adventurous.
• Low-fat Cottage Cheese: The secret to the high-protein content! Blending the cottage cheese makes it smooth and creamy, adding body without heaviness.

Essential kitchen tools: make life easier in the kitchen

For this soup, you won’t need anything too fancy, but a few tools can make the process smoother.

• Large Pot: A heavy-bottomed pot is ideal for making sure nothing sticks or burns. If you’re doubling the recipe, make sure your pot is big enough to handle it.
• Blender or Immersion Blender: For that perfect creamy texture, blending a portion of the soup is key. An immersion blender makes it easy to blend right in the pot, but a regular blender works just as well. Just remember to let steam escape when blending hot liquids!
• Sharp Knife and Cutting Board: You’ll be chopping a lot of veggies, so a sharp knife makes the work faster and safer.
• Wooden Spoon or Silicone Spatula: Stirring regularly prevents the soup from sticking. A spatula can also help scrape every bit of that cheesy goodness from the pot.

Step-by-step: how to make high-protein broccoli cheddar soup

Let’s dive into the cooking process. Each step is designed to build flavor and create that creamy texture we all love.

1. Sauté the veggies: Start by melting the butter in your large pot over medium heat. Add the onion, carrot, and celery, and cook for about 10 minutes, stirring frequently. You want them to soften and become fragrant, which will create a flavorful base for the soup.
2. Add the garlic: Stir in the minced garlic and cook for another minute. Garlic burns easily, so keep an eye on it—it just needs to become aromatic.
3. Add the flour and paprika: Sprinkle in the flour and smoked paprika, stirring well so the veggies get nicely coated. Cook this for about a minute. It might look a bit dry, but don’t worry; this step helps thicken the soup later.
4. Add the broth and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the soup to a gentle simmer and let it cook for about 8-9 minutes, or until the broccoli is tender. You want it to be soft enough to blend easily.
5. Add the milk: Lower the heat and add the milk. Stir to combine and gently heat it without letting it boil. High heat can cause milk to curdle, so keep it low and slow here.
6. Add the cheese: Stir in the blended cottage cheese and shredded cheddar. Keep stirring until everything is melted and smooth. The cottage cheese should blend seamlessly into the soup, adding creaminess without overpowering the cheddar flavor.
7. Blend part of the soup: For the perfect texture, transfer about a cup of soup to a blender and blend until smooth. This helps create that creamy base while still leaving some chunks of broccoli. Pour the blended soup back into the pot, or use an immersion blender to blend a bit right in the pot.
8. Season to taste: Finally, taste the soup and add salt and pepper as needed. A pinch of extra smoked paprika can also be nice here.

Variations and adaptations: make it your own

This soup is highly adaptable, so feel free to experiment!

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend, or use cornstarch to thicken the soup.
• Vegan: Substitute the butter with olive oil, the milk with almond or oat milk, and use a vegan cheese option. You can skip the cottage cheese or replace it with a high-protein, dairy-free yogurt.
• Extra Veggies: Add in some cauliflower along with the broccoli, or throw in a handful of spinach at the end for extra greens.
• Spicy Kick: If you like a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce when you add the milk.
• Different Cheeses: While cheddar is classic, a bit of gruyere or gouda can add a unique twist. Just be cautious with very salty cheeses, as they can overwhelm the flavor.

Serving and presentation ideas

Serve this soup with a sprinkle of extra shredded cheddar on top, a pinch of smoked paprika, and a few fresh broccoli florets for garnish. For a cozy meal, pair it with crusty whole-grain bread or a simple side salad. If you’re hosting, ladle the soup into bowls and serve with warm, buttery rolls—perfect for dipping. This soup looks lovely in white or earthy-colored bowls, letting that golden color really shine.

Drink pairings

For a refreshing pairing, try a sparkling water with a twist of lemon or lime to cut through the creaminess of the soup. A crisp apple cider (non-alcoholic) also pairs wonderfully, adding a hint of sweetness and fall flavor that complements the broccoli and cheddar. For something cozy, a mug of herbal tea, like chamomile or peppermint, can be a nice choice to enjoy alongside the soup.

Storing and reheating tips

Leftovers? Lucky you! This soup stores well in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat to prevent the milk from curdling. You can also microwave it, but do it in short bursts, stirring between intervals. If the soup thickens too much after being stored, just add a splash of milk or broth to reach your desired consistency.

Adjusting the recipe for different serving sizes

This recipe serves about four people, but it’s easy to double if you’re feeding a crowd. Just make sure your pot is big enough! If you want to halve it, the process is the same—just be careful with the flour measurement, as too much can make it overly thick.

Common questions about high-protein broccoli cheddar soup

1. Can I use frozen broccoli?
Absolutely! Just add an extra minute or two to the cooking time to make sure it softens enough to blend well.

2. How do I avoid curdling?
Keep the heat low when you add the milk and cheese, and avoid bringing the soup to a boil after that point.

3. What if I don’t have an immersion blender?
No worries! Just transfer a cup of the soup to a regular blender and blend until smooth. Pour it back into the pot, and you’re all set.

4. Can I make this soup dairy-free?
Yes, swap the milk for almond or oat milk, use vegan cheese, and skip the cottage cheese or replace it with a high-protein vegan yogurt.

5. How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

With this high-protein twist on broccoli cheddar soup, you’ll have a cozy, delicious meal that’s as nutritious as it is comforting. Enjoy it as-is or get creative with the variations to suit your taste. Let me know how it turns out! Happy cooking!

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