High Protein Broccoli Cheddar Soup Recipe

If you’re anything like me, you adore a good, comforting soup that’s both hearty and nourishing. This High Protein Broccoli Cheddar Soup Recipe is one of those gems that hits all the right notes – creamy, cheesy, and packed with protein to keep you full and energized. What I love most is how this soup manages to be a cozy, indulgent treat while sneaking in tons of goodness, making it perfect for chilly nights or as a wholesome lunch.

What makes this High Protein Broccoli Cheddar Soup Recipe truly stand out is the blend of cottage cheese and cheddar that pumps up the protein without making the soup heavy or greasy. It’s my go-to when I want something satisfying but still nutritious. Plus, it comes together pretty quickly, which is a win for busy days when you want a warm meal without the fuss!

Ingredients You’ll Need

Every ingredient in this recipe plays a key role, from building layers of flavor to boosting protein. When shopping, I look for fresh broccoli and good-quality sharp cheddar to get that perfect cheesy punch.

• Butter: Helps create that smooth, rich base for sautéing your veggies.
• Yellow onion: Adds sweetness and depth when gently cooked down.
• Carrots: Bring natural sweetness and vibrant color to the soup.
• Celery: Offers subtle earthiness and crunch if not overcooked.
• Garlic: A small amount goes a long way to boost aroma and flavor.
• All-purpose flour (or gluten-free flour): Thickens the soup without clumping when added properly.
• Smoked paprika: Adds a hint of warmth and complexity.
• Vegetable broth: Using a quality broth elevates the whole soup – I usually pick ‘not-chicken’ vegetable broth for a richer taste.
• Broccoli: The star veggie that brings fiber, vitamins, and that iconic flavor.
• 1% milk: Keeps the soup light yet creamy; whole milk works too if you want it richer.
• Cheddar cheese: Sharp or mild, shredded cheddar melts perfectly to create that classic cheesy texture.
• Low fat cottage cheese: This is my secret weapon for extra body and protein without heaviness – blend it smooth before stirring in.
• Salt & pepper: Essential for seasoning and bringing out all those beautiful flavors.

Variations

This High Protein Broccoli Cheddar Soup Recipe is wonderfully versatile, so I often tweak it based on what I have in the kitchen or my mood. Feel free to make it your own and enjoy the experiment!

• Added protein: Sometimes I stir in cooked shredded chicken or crispy bacon bits for an even heartier meal.
• Dairy-free version: Swap milk and cheeses for almond milk and nutritional yeast, though it won’t be quite as creamy or cheesy.
• Vegetable boost: I’ve tossed in some cauliflower or kale for extra greens and nutrients.
• Spice it up: A dash of cayenne pepper or a swirl of hot sauce adds a nice kick when I want more heat.
• Make it vegan: Use plant-based butter, flour, and vegan cheese alternatives along with a creamy cashew base instead of cottage cheese.

How to Make High Protein Broccoli Cheddar Soup Recipe

Step 1: Sauté the Aromatics

Start by melting the butter in a large pot over medium heat until it’s shimmering. Add the diced onion, carrots, and celery – these veggies will slowly soften and release their natural sweetness. Stir frequently for about 5-7 minutes until the onion turns translucent and the carrots begin to tenderize. Don’t rush this step; patience here builds your flavor foundation. Lastly, toss in the minced garlic and cook for another minute – just until fragrant but not browned.

Step 2: Create the Roux

Sprinkle the flour over the cooked veggies and stir well to coat everything evenly. This helps thicken the soup later on. Add the smoked paprika here and mix it in to toast gently for about a minute. This little step to cook off the raw flour flavor is crucial; otherwise, your soup might taste pasty.

Step 3: Add Broth and Broccoli

Slowly pour in the vegetable broth while stirring continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce heat to simmer. Add the chopped broccoli, cover with a lid, and let it cook for about 10-12 minutes until the broccoli is tender but still vibrant green. This keeps it from turning mushy and preserves a bit of texture.

Step 4: Stir in Dairy and Blend Cottage Cheese

Lower the heat and pour in the milk, stirring to combine. Next, blend the low fat cottage cheese until smooth—this step is key to avoid lumps and add that creamy, protein-packed punch. Slowly whisk the blended cottage cheese into the soup until it’s fully incorporated. The soup should thicken nicely and look luxuriously creamy.

Step 5: Melt in the Cheddar Cheese

Turn off the heat and stir in the shredded cheddar cheese a handful at a time, allowing it to melt smoothly into the soup. Give it a taste and season with salt and pepper as needed. If the soup feels too thick, add a splash more milk or broth until it reaches your preferred consistency.

How to Serve High Protein Broccoli Cheddar Soup Recipe

Garnishes

I love topping my soup with extra sharp cheddar shreds, a few cracked black peppercorns, and a sprinkle of fresh chopped chives or parsley for color and a little brightness. Sometimes I drizzle a touch of good-quality olive oil or a dollop of Greek yogurt for tang and creaminess. These simple garnishes elevate the experience and make it feel extra special.

Side Dishes

This soup pairs beautifully with a crusty whole grain bread or garlic toast for dipping. When I’m feeling extra cozy, I serve it alongside a fresh green salad with a lemon vinaigrette to cut through the richness of the soup. Grilled cheese sandwiches are a classic match if you want a nostalgic, filling meal.

Creative Ways to Present

For a dinner party or a special occasion, I like to serve this High Protein Broccoli Cheddar Soup Recipe in hollowed-out mini bread bowls—that always gets a wow! You can also sprinkle toasted nuts like almonds or walnuts on top for a lovely crunch and an unexpected texture contrast. A swirl of pesto or a pinch of smoked paprika right before serving adds visual interest and an extra layer of flavor.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it usually keeps well for 3 to 4 days. Before serving again, give it a good stir as the soup can thicken when chilled. I find it tastes even better the next day after the flavors have had time to meld, so leftovers are definitely a win!

Freezing

This soup freezes surprisingly well if you want to prep in bulk. I portion it into freezer-safe containers and leave some room at the top for expansion. When thawed, the texture might separate a bit, but a good whisk or blending with an immersion blender quickly brings it back to creamy perfection.

Reheating

I gently reheat the soup on the stove over low-medium heat, stirring frequently to prevent scorching. Sometimes it thickens during reheating, so I add a splash of milk or broth to loosen it up. Microwaving works too—just heat in short bursts and stir in between.

FAQs

Final Thoughts

This High Protein Broccoli Cheddar Soup Recipe has become a staple in my meal rotation because it feels like a hug in a bowl—warm, nourishing, and satisfying. I hope you’ll find the same comfort and joy making it as I do sharing it with friends and family. Give it a try, customize it to your liking, and let it become your go-to for cozy meals that fuel your body just right.

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