High Protein Broccoli Cheddar Soup
This rich and creamy broccoli cheddar soup is secretly healthy and packed with 20 grams of protein per serving! It’s a comforting and nutritious recipe perfect for lunch or dinner.
Calories: 343kcal
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
Adjusting Thickness: This recipe uses 3 cups of broth for a thicker consistency. If you prefer a thinner soup, add an additional 1 cup of broth.
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.
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.