Creamy, cheesy, comforting, and packed with protein, this High Protein Broccoli Cheddar Soup is a healthier twist on classic broccoli cheddar soup. Tender broccoli, sharp cheddar, and creamy cottage cheese come together to create a rich and satisfying soup without relying on heavy cream.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6
Category: Soup
Cuisine: American-inspired
Difficulty: Easy
Ingredients For the Soup
1 tablespoon olive oil or butter
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
4 cups fresh broccoli florets
4 cups low-sodium chicken or vegetable broth
1 cup low-fat milk
1 cup low-fat cottage cheese
1½ cups sharp cheddar cheese, freshly shredded
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, or to taste
¼ teaspoon black pepper
Optional Toppings
Extra shredded cheddar
Fresh broccoli florets
Cracked black pepper
Chopped parsley
A sprinkle of paprika
How to Make High Protein Broccoli Cheddar Soup
- Sauté the Vegetables
Heat olive oil or butter in a large soup pot over medium heat.
Add the diced onion, carrots, and celery. Cook for about 4–5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
- Add Broccoli and Broth
Add the broccoli florets and pour in the broth.
Stir in the paprika, garlic powder, onion powder, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat and simmer for about 8–10 minutes, or until the broccoli is tender.
- Blend the Cottage Cheese
While the soup is cooking, add the cottage cheese and milk to a blender.
Blend until completely smooth and creamy.
Blending the cottage cheese helps create a smooth texture while adding extra protein.
- Add the Protein-Rich Creamy Base
Reduce the soup to low heat.
Slowly stir the blended cottage cheese mixture into the soup.
Do not let the soup boil once the dairy has been added.
- Add the Cheddar
Gradually add the shredded sharp cheddar cheese, stirring continuously until completely melted and smooth.
For the best texture, freshly shred your cheddar from a block.
- Blend for a Creamy Texture
For a thicker soup, use an immersion blender to partially blend the soup while leaving some broccoli pieces intact.
You can also transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
- Taste and Serve
Taste the soup and adjust the salt and pepper as needed.
Ladle into bowls and top with extra cheddar, broccoli, black pepper, or fresh parsley.
Serve warm.