This rich and creamy broccoli cheddar soup is not only delicious but secretly healthy, delivering 20 grams of protein per serving! Packed with wholesome vegetables and cheesy goodness, it’s a perfect choice for lunch or dinner. Whether you’re looking for a comforting meal on a chilly day or a nutrient-packed option to fuel your week, this soup has you covered.
Why You’ll Love This Recipe
- Protein-packed: Thanks to blended cottage cheese and cheddar, each serving offers a high-protein boost.
- Wholesome and nutritious: Filled with fresh vegetables like broccoli, carrots, and celery.
- Creamy without heavy cream: A lighter yet indulgent texture is achieved with blended cottage cheese.
- Easy to prepare: Simple, step-by-step instructions make it beginner-friendly.
- Customizable: Perfect as a base recipe to add your own twists.
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Large pot or Dutch oven: For even cooking and easy stirring.
- Sharp knife and cutting board: Ensures uniform chopping of vegetables for consistent texture.
- Blender or immersion blender: For achieving a creamy consistency while keeping some texture intact.
- Wooden spoon: Ideal for stirring without scratching your pot.
- Measuring cups and spoons: For precise measurements of liquids, spices, and cheese.
Importance of Each Tool
- Large pot: Prevents splattering and accommodates the entire batch.
- Blender: Smoothens a portion of the soup, creating the perfect balance between creamy and chunky.
- Measuring tools: Ensures consistent flavors every time.
Preparation Tips
- Chop vegetables uniformly: Ensures even cooking and avoids overcooked or undercooked bits.
- Pre-shred cheese: This helps it melt faster and blend seamlessly into the soup.
- Blend the cottage cheese in advance: Eliminates any lumps and makes the cooking process smoother.
Ingredients
Here’s what you’ll need to make this high-protein broccoli cheddar soup:
Vegetables and Aromatics
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
Spices and Thickeners
- 1/4 cup all-purpose flour (or gluten-free flour, if needed)
- 1/2 teaspoon smoked paprika
Liquids and Dairy
- 3 cups vegetable broth (preferably “not-chicken” style for enhanced flavor)
- 4 cups chopped broccoli
- 2 cups 1% milk
- 1 cup low-fat cottage cheese (blended until smooth)
Cheese
- 4 oz cheddar cheese, shredded (about 1 cup; use sharp cheddar for maximum flavor)
Seasoning
- Salt and pepper, to taste
Step-by-Step Directions
1. Sauté the Vegetables
- Melt butter in a large pot over medium heat.
- Add diced onion, carrots, and celery.
- Cook for 10 minutes, stirring frequently, until the vegetables soften and release their natural sweetness.
2. Add Garlic and Spices
- Stir in minced garlic and cook for 1 minute, allowing its aroma to develop.
- Sprinkle smoked paprika and flour over the vegetables.
- Stir well to coat and cook for 1 minute, allowing the flour to toast slightly.
3. Add Broth and Broccoli
- Pour in vegetable broth and stir to combine.
- Add chopped broccoli and bring the soup to a simmer.
- Cook for 8–9 minutes, or until the broccoli becomes tender but not mushy.
4. Incorporate Milk and Cheese
- Reduce the heat to low.
- Stir in milk, blended cottage cheese, and shredded cheddar cheese.
- Mix gently until the cheese is melted and fully incorporated. Avoid letting the soup boil, as high heat can cause the milk to curdle.
5. Blend for Creaminess
- Transfer about 1 cup of soup to a blender and blend until smooth. Return it to the pot, stirring to combine.
- Alternatively, use an immersion blender to partially blend the soup, leaving some chunks for texture.
6. Season and Serve
- Taste the soup and adjust the seasoning with salt and pepper.
- Serve warm with your favorite sides, like crusty bread or a light salad.
Tips and Notes
- Adjusting Thickness: For a thicker soup, use 3 cups of broth. Add an extra cup if you prefer a thinner consistency.
- Blended Cottage Cheese: Blending eliminates lumps and adds a smooth, creamy texture while boosting protein.
- Cheese Choice: Opt for sharp cheddar for the best flavor. Feel free to add more cheese for extra indulgence!
Serving Suggestions
- Top with Garnishes:
- A sprinkle of shredded cheddar cheese.
- Crumbled bacon or toasted nuts for crunch.
- A drizzle of olive oil or a dollop of sour cream.
- Serve in Bread Bowls: Hollowed-out sourdough or multigrain bread bowls make this dish extra special.
- Pair with Beverages:
- A glass of crisp white wine, such as Sauvignon Blanc.
- Herbal teas like chamomile or green tea for a cozy vibe.
- Freshly squeezed lemonade for a refreshing contrast.
Common Mistakes to Avoid
To make your soup perfect every time, steer clear of these common pitfalls:
- Overcooking the Vegetables:
- Overcooking can turn broccoli into mush and ruin the texture. Cook until just tender.
- Curdling the Dairy:
- Avoid boiling the soup after adding milk and cheese. Keep the heat low for a creamy consistency.
- Skipping the Blend Step:
- Blending a portion of the soup is crucial for achieving the perfect mix of creamy and chunky textures.
- Not Seasoning Enough:
- Taste the soup before serving and adjust salt and pepper levels to bring out the flavors.
Side Dish Recommendations
1. Crusty Bread or Baguette
A warm slice of crusty bread is perfect for dunking into the creamy soup. Opt for sourdough, French baguette, or multigrain for added texture and flavor.
2. Garlic Bread
For a more indulgent option, pair your soup with garlic bread brushed with olive oil, garlic, and herbs.
3. Simple Green Salad
A light salad with mixed greens, cherry tomatoes, and a tangy lemon vinaigrette balances the richness of the soup.
4. Roasted Vegetables
Roasted asparagus, Brussels sprouts, or sweet potatoes bring additional nutrients and flavor to your meal.
5. Whole-Grain Crackers
Crunchy, whole-grain crackers are a quick and healthy accompaniment. They add texture without overwhelming the dish.
6. Stuffed Mushrooms
Mini mushrooms stuffed with breadcrumbs, Parmesan, and herbs are a sophisticated yet simple side.
7. Grilled Cheese Sandwich
For the ultimate comfort combo, pair the soup with a classic or gourmet grilled cheese sandwich using sharp cheddar or Gruyère.
8. Quinoa Salad
A fresh quinoa salad with diced cucumbers, parsley, and a lemon dressing adds protein and bright flavors to the meal.
Recipe Tips
- Customize the Protein Content:
Add shredded cooked chicken, white beans, or even crumbled tofu for additional protein. - Cheese Selection:
Use sharp cheddar for bold flavor, but feel free to mix in Parmesan, Gruyère, or even a sprinkle of nutritional yeast for added depth. - Thickening the Soup:
If your soup is too thin, whisk a tablespoon of cornstarch into cold water and stir it into the soup over low heat until thickened. - Lighter Option:
Substitute low-fat milk or plant-based milk for a lighter version while still retaining creaminess.
Storage Instructions
- Refrigeration:
Store soup in an airtight container in the refrigerator for up to 4 days. - Freezing:
- Let the soup cool completely before transferring it to a freezer-safe container or zip-top bag.
- Freeze for up to 3 months.
- Note: The texture may slightly change due to the dairy content.
Reheating Instructions
- Stovetop:
- Heat the soup over low heat, stirring occasionally to prevent sticking.
- If the soup has thickened, add a splash of milk or broth to reach the desired consistency.
- Microwave:
- Heat in a microwave-safe bowl in 30-second intervals, stirring between each to ensure even heating.
- From Frozen:
- Thaw in the refrigerator overnight before reheating. Alternatively, heat directly from frozen over low heat on the stovetop, adding a little liquid if needed.
FAQs
Can I Make This Soup Vegan?
Yes! Substitute:
- Butter: Use olive oil or vegan butter.
- Milk: Use unsweetened almond or cashew milk.
- Cheddar Cheese: Use a plant-based cheddar alternative.
- Cottage Cheese: Blend silken tofu for a similar creamy texture.
How Can I Make This Soup Gluten-Free?
Replace the all-purpose flour with gluten-free flour or use 1 tablespoon of cornstarch mixed with water as a thickener.
Can I Use Frozen Broccoli?
Yes, frozen broccoli works well. Add it directly to the pot without thawing, and adjust the cooking time slightly.
What Can I Use Instead of Cottage Cheese?
If you don’t have cottage cheese, you can use Greek yogurt or ricotta cheese. Blend it to ensure a smooth consistency.
How Do I Add More Protein?
- Add cooked chicken breast, turkey, or shrimp.
- Stir in a scoop of unflavored protein powder (dissolve in a bit of broth first to avoid clumping).
- Toss in cooked quinoa for a vegetarian option.
Is This Soup Meal-Prep Friendly?
Absolutely! Portion it into individual containers for easy grab-and-go lunches or dinners. It reheats beautifully.
Conclusion
This High Protein Broccoli Cheddar Soup is the ultimate blend of comfort and nutrition. Its creamy texture, bold cheddar flavor, and hidden protein boost make it a standout dish for any occasion. Whether you enjoy it solo or pair it with your favorite sides, this soup is a nutritious, satisfying meal you’ll return to time and time again.
Make a batch today and experience the perfect balance of indulgence and health in every spoonful!
High Protein Broccoli Cheddar Soup
Ingredients
- 1 tablespoon butter
- 1 large yellow onion diced
- 2 large carrots peeled and diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour or gluten-free flour, if needed
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth preferably “not-chicken” style
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese shredded (about 1 cup)
- 1 cup low-fat cottage cheese blended until smooth
- Salt and pepper to taste
Instructions
Sauté Vegetables:
- Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 10 minutes, stirring frequently, until the vegetables are softened.
Add Garlic and Spices:
- Stir in the minced garlic and cook for 1 minute until fragrant. Then, sprinkle the smoked paprika and flour over the vegetables, stirring well to coat. Cook for an additional minute.
Add Broth and Broccoli:
- Pour in the vegetable broth and add the chopped broccoli. Bring the soup to a simmer and cook for 8–9 minutes, or until the broccoli is tender.
Add Milk and Cheese:
- Reduce the heat to low. Stir in the milk, blended cottage cheese, and shredded cheddar cheese. Stir gently until the cheese is melted and fully incorporated. Be careful not to let the soup boil, as high heat can cause the milk to curdle.
Blend for Creaminess:
- Transfer 1 cup of soup to a blender and blend until smooth, allowing steam to escape through the vent. Return the blended soup to the pot and stir to combine. Alternatively, use an immersion blender to gently blend a portion of the soup for a creamier texture while leaving some chunks intact.
Season and Serve:
- Taste the soup and add salt and pepper, as needed. Serve warm and enjoy!
Notes
Blended Cottage Cheese: Blending the cottage cheese creates a smooth and creamy texture without the need for heavy cream, adding a protein boost to the soup.
Cheese: Use sharp cheddar for maximum flavor. Feel free to use more cheese if desired!
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat to prevent curdling.
Freezing: This soup can be frozen, but be aware that the texture may change slightly due to the dairy. Thaw in the refrigerator overnight and reheat gently.
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