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Looking for a warm, comforting meal that’s both nutritious and satisfying? This high-protein broccoli cheddar soup is the perfect choice. Packed with fresh vegetables, creamy cheddar, and a protein boost from blended cottage cheese, it’s an excellent option for family dinners or meal prep. Learn how to make this soup effortlessly while keeping it flavorful and health-focused. For more soup ideas, check out our best soups for winter.
Why You’ll Love This Recipe
- Flavor & Texture: Creamy, cheesy, and packed with tender broccoli and aromatic vegetables.
- Ease of Preparation: Simple ingredients, minimal prep time, and straightforward instructions make this recipe perfect for beginners.
- Nutrition: High protein thanks to cottage cheese, and loaded with veggies like carrots, celery, and broccoli.
- Versatility: Great for meal prep, pairing with different sides, or customizing with dietary substitutions. You can also explore easy meal prep ideas for more inspiration.
- Kid-Friendly: The cheesy flavor appeals to even picky eaters.
Ingredients Needed
- 1 tablespoons 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)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth (I like the 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
- Salt & pepper to taste
Ingredient Notes & Substitutions
Milk Alternatives: Swap 1% milk for unsweetened almond milk or oat milk for a dairy-free option. If you’re looking for other dairy-free recipes, browse our dairy-free recipes.
Flour: Choose gluten-free flour if you’re avoiding gluten.
Cheese: Use sharp cheddar for extra flavor or experiment with gruyere for a luxurious twist.
Seasoning: Add a pinch of nutmeg for depth.
How to Make High Protein Broccoli Cheddar Soup
Phase 1: Start with the Base
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot, and celery; cook for 10 minutes, stirring frequently until softened.
- Add the garlic and cook for one more minute until fragrant.
Phase 2: Build the Soup
- Sprinkle in smoked paprika and flour, stirring for one minute until vegetables are coated.
- Slowly pour in the vegetable broth while stirring, then add the chopped broccoli. Bring to a simmer.
- Simmer the broccoli for 8–9 minutes, or until tender.
Phase 3: Finish with Creaminess
- Add milk and cook over low heat until the soup is warm, but avoid boiling to prevent curdling.
- Stir in blended cottage cheese and shredded cheddar, and mix until completely melted.
- Blend one cup of the soup in a blender, allowing steam to escape through the vent, and return to the pot (or use an immersion blender for partial blending).
- Taste and season with salt and pepper if necessary.
Serving & Storage
Serving Ideas
- Serve this soup with crusty bread, garlic knots, or a fresh side salad.
- Pair with iced tea or a glass of crisp white wine.
Storage Instructions
In the Fridge: Store leftover soup in an airtight container for up to 4 days.
In the Freezer: Allow the soup to cool completely, transfer to freezer-safe containers, and freeze for up to 3 months.
Reheating: Thaw frozen soup overnight in the fridge. Warm on the stove over low heat or microwave in short intervals, stirring frequently.
Pro Tips & Troubleshooting
Pro Tips
- Prep Ahead: Chop broccoli and vegetables a day in advance for quicker cooking.
- Enhanced Flavor: Use roasted garlic instead of fresh garlic for a deeper flavor.
- Blending: Use an immersion blender for convenience.
- Consistency Control: Blend more or less soup depending on your preferred texture.
- Don’t Boil: Keep heat low when adding milk and cheese to avoid curdling.
- Cheese Quality: Use freshly shredded cheese for smoother results.
Common Mistakes to Avoid
- Overcooking Broccoli: It becomes mushy and loses flavor—aim for tender but still vibrant.
- Skipping the Flour: It’s essential for thickening the soup.
- Adding Cheese on High Heat: This causes the cheese to clump; always add cheese slowly on low heat.
- Inadequate Blending: Carelessly blending leaves chunks and affects consistency.
FAQ
Can I freeze this soup?
Absolutely! Let the soup cool completely before transferring to freezer-safe containers. It freezes well for up to 3 months.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat over low heat while stirring for the best texture.
Can I make this gluten-free?
Yes, use gluten-free flour as a substitute for all-purpose flour.
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High Protein Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot, and celery; cook for 10 minutes, stirring frequently until softened.
- Add the garlic and cook for one more minute until fragrant.
- Sprinkle in smoked paprika and flour, stirring for one minute until vegetables are coated.
- Slowly pour in the vegetable broth while stirring, then add the chopped broccoli. Bring to a simmer.
- Simmer the broccoli for 8–9 minutes, or until tender.
- Add milk and cook over low heat until the soup is warm, but avoid boiling to prevent curdling.
- Stir in blended cottage cheese and shredded cheddar, and mix until completely melted.
- Blend one cup of the soup in a blender, allowing steam to escape through the vent, and return to the pot (or use an immersion blender for partial blending).
- Taste and season with salt and pepper if necessary.