High Protein Broccoli Cheddar Soup Recipe

Who doesn’t love a warm, creamy bowl of broccoli cheddar soup? It’s cozy, comforting, and feels like a big hug in a bowl! This version takes things up a notch by packing in extra protein thanks to a surprising ingredient: cottage cheese. Not only does it add a creamy texture, but it also boosts the nutritional value of this classic soup without changing that cheesy, broccoli-filled goodness. So, if you’re looking for a healthy, filling meal that won’t weigh you down, this high-protein broccoli cheddar soup is the perfect choice.

One of the reasons I love this soup is that it’s versatile and easy to make – whether you’re a beginner or a seasoned home cook. Plus, it’s ready in about 30 minutes, making it ideal for busy weeknights when you want something wholesome but don’t have hours to spare in the kitchen.

this RECIPE

A warm memory in every bowl 🥰

I remember the first time I made a broccoli cheddar soup from scratch. It was a chilly evening, and I was craving something comforting and warm. I wanted to skip the typical heavy cream and butter-laden versions, so I started experimenting. I added cottage cheese for extra protein, hoping it would make the soup creamy without all the extra calories. To my delight, it worked like a charm! The cottage cheese blended beautifully, and the flavor was rich and cheesy – just the way I like it. Now, this high-protein version is my go-to for cold days or when I need a boost of cozy nostalgia.

The story behind broccoli cheddar soup

Broccoli cheddar soup is a favorite in North American households, especially in the colder months. While its exact origins are a bit unclear, it likely grew in popularity with the rise of American diner culture in the mid-20th century. Creamy, cheesy soups like this one became a staple because they’re comforting, filling, and easy to make in large batches. Traditionally, this soup is made with cream, cheese, and a generous amount of butter. However, our healthier version keeps the same cozy flavor profile while swapping out heavy cream for milk and cottage cheese, adding a protein boost that keeps you fuller for longer.

Let’s talk ingredients: the stars of this high-protein soup

Each ingredient in this soup has a role to play in building its flavor and texture. Here’s what you’ll need and a few tips to make the most of each component.

• Broccoli: The star of the show! Fresh broccoli adds a bright, earthy flavor to the soup. If you’re out of fresh, frozen broccoli works too – just be sure to thaw and drain it first.
• Cheddar cheese: The sharpness of cheddar gives the soup its signature flavor. For the best results, use freshly shredded cheese, as pre-shredded varieties can sometimes make the soup grainy. Mild cheddar is fine, but sharp cheddar really brings out the flavor.
• Low-fat cottage cheese: This is the secret to a high-protein soup without the need for heavy cream. Blended cottage cheese adds creaminess without any curdled texture and gives the soup a protein boost. If you don’t have cottage cheese, Greek yogurt can be a decent substitute, though it will add a slight tang.
• Vegetable broth: Using a “not-chicken” style vegetable broth (which mimics the flavor of chicken broth) gives the soup a richer taste. If you’re in a pinch, regular vegetable broth works too, but aim for a low-sodium version so you can control the seasoning.
• Smoked paprika: Just a touch adds a subtle smokiness that enhances the cheese and broccoli flavors. Regular paprika can be used, but smoked paprika really adds that “something special” to the dish.
• Milk: This soup uses 1% milk to keep things light. You can use any milk you prefer, including plant-based options like unsweetened almond milk or oat milk if you’re looking for a dairy-free option.

Kitchen gear: what you need (and what you can skip)

For this recipe, you don’t need much fancy equipment, but a few tools will make the process easier.

• Large pot: A good-sized pot is essential, as this recipe makes a generous batch of soup. A Dutch oven works great if you have one.
• Blender or immersion blender: For that perfectly creamy texture, you’ll need to blend part of the soup. I usually use an immersion blender because it’s easier and creates less mess, but a regular blender works just as well. Just be careful with the hot liquid – let steam escape from the blender to avoid a mess.
• Sharp knife: Chopping broccoli, carrots, and celery is much easier with a sharp knife. A dull knife can make chopping veggies a struggle (and less safe), so take a moment to sharpen it before starting.

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

Step 1: Sauté the veggies

Start by melting a tablespoon of butter in your large pot over medium heat. Once it’s melted, add the diced onion, carrot, and celery. These are your base veggies, and they’ll add a lovely depth to the soup. Cook them for about 10 minutes, stirring occasionally, until they’re soft and fragrant. Then, add the minced garlic and cook for another minute.

Step 2: Add the flour and smoked paprika

Sprinkle the flour and smoked paprika over the veggies, stirring to coat everything evenly. This will thicken the soup and add a hint of smokiness. Cook for about a minute to get rid of the raw flour taste.

Step 3: Add the broth and broccoli

Pour in the vegetable broth, stirring to combine. Add the chopped broccoli and bring the mixture to a simmer. Let it cook for 8-9 minutes, or until the broccoli is tender but still bright green. Don’t overcook it, or the broccoli will lose its color and become mushy.

Step 4: Stir in the milk and cheeses

Reduce the heat to low and pour in the milk, stirring gently. Next, add the blended cottage cheese and shredded cheddar. Stir until the cheeses are fully melted and the soup is smooth. Be careful not to let the soup boil at this stage, as high heat can cause the milk to curdle.

Step 5: Blend for a creamy texture

For that perfectly creamy texture, transfer about one cup of the soup to a blender and blend until smooth. (Or use an immersion blender and pulse right in the pot.) Then, stir the blended portion back into the soup. This adds creaminess while still leaving some texture from the broccoli and veggies.

Step 6: Season and serve

Give the soup a taste and add salt and pepper as needed. Serve it warm with a sprinkle of extra cheddar on top, if desired.

Variations to make it your own

• Vegan option: Use plant-based milk (like almond or oat milk) and swap the cheddar and cottage cheese for dairy-free alternatives. Nutritional yeast can add a “cheesy” flavor without the dairy.
• Gluten-free: Use a gluten-free flour blend in place of the all-purpose flour. I’ve tried this with a 1:1 gluten-free flour blend, and it worked perfectly.
• Spicy kick: If you like a bit of heat, add a pinch of red pepper flakes along with the smoked paprika. The spice pairs surprisingly well with the creamy texture.
• Extra veggies: Feel free to add more vegetables if you have them on hand. Cauliflower, zucchini, or even a handful of spinach can be tossed in for added nutrients.

Serving and presentation ideas

Serve this high-protein broccoli cheddar soup in deep bowls with a sprinkle of extra cheddar cheese or a few croutons on top for some crunch. A slice of warm whole-grain bread or a crusty baguette on the side is perfect for dipping and makes it a heartier meal. To brighten things up, a sprinkle of chopped fresh parsley or chives on top adds a lovely pop of color and a hint of freshness.

Perfect drink pairings

Since this is a rich, creamy soup, a light, refreshing drink is a great contrast. Here are some options that complement the flavors beautifully:

• Sparkling water with lemon: The citrusy zing cuts through the richness of the soup, making each bite taste fresh.
• Iced herbal tea: A mild tea like chamomile or peppermint provides a soothing balance without overpowering the flavors of the soup.
• Apple cider: A warm cup of apple cider brings a cozy vibe and pairs nicely with the cheesy, savory notes.

Storing and reheating tips

Leftovers? No problem! Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over low heat, stirring occasionally. Avoid high heat, as it can cause the milk to separate. If the soup thickens in the fridge, add a splash of milk or broth to bring it back to your desired consistency.

This soup also freezes well! Let it cool completely, then pour it into a freezer-safe container, leaving some space at the top. It will keep for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stovetop.

Scaling the recipe

This recipe makes about 4 servings, but it’s easy to scale up if you’re feeding a crowd. Just double the ingredients and make sure you have a pot large enough to hold it all. Keep in mind that when doubling, you might need to simmer it a bit longer to ensure the veggies are cooked through.

Frequently asked questions

Q: Can I use frozen broccoli?
A: Absolutely! Just thaw and drain it first to prevent extra water from diluting the soup.

Q: How do I keep the cheese from clumping?
A: Make sure the soup is on low heat when you add the cheese. Stir constantly, and avoid high heat to keep it from clumping or curdling.

Q: What if I don’t have an immersion blender?
A: No problem! Just transfer a portion of the soup to a regular blender and blend until smooth. Be careful with the hot liquid!

Q: Can I make this dairy-free?
A: Yes! Use plant-based milk and a dairy-free cheese alternative. Nutritional yeast can add a cheesy flavor as well.

Q: Can I add protein powder for even more protein?
A: You can, but choose an unflavored protein powder. Start with a small amount and taste as you go to avoid altering the soup’s flavor.

Give this high-protein broccoli cheddar soup a try, and feel free to experiment with your own variations. It’s the perfect meal to warm up with on a chilly day, and with the added protein, it’ll keep you satisfied for hours. Happy cooking!

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