High Protein Broccoli Cheddar Soup Recipe
This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutritious vegetables and a rich blend of cheeses. Perfect for a wholesome lunch or dinner, it combines tender broccoli, savory onions, and a cheesy broth enhanced with smoked paprika for a subtle smoky flavor. The use of low-fat cottage cheese boosts protein content while keeping the soup light and healthy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 4 cups chopped broccoli
- 2 cloves garlic, minced
Liquids & Broth
- 3 cups vegetable broth (preferably not-chicken style)
- 2 cups 1% milk
Dairy & Cheese
- 1 tablespoon butter
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low fat cottage cheese, blended
Other
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Instructions
- Sauté the Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion, carrots, and celery, cooking until the onions are translucent and vegetables softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Make the Roux: Sprinkle the flour over the vegetable mixture, stirring constantly for about 2 minutes to cook out the raw flour taste and to help thicken the soup.
- Add Spices and Broth: Stir in the smoked paprika, then gradually pour in the vegetable broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.
- Cook the Broccoli: Add the chopped broccoli to the pot. Simmer for about 10-12 minutes, or until the broccoli is tender but still bright green.
- Blend the Cottage Cheese: While the soup simmers, blend the low-fat cottage cheese in a blender or food processor until smooth to create a creamy base without adding excessive fat.
- Add Milk and Cheese: Stir in the 1% milk and blended cottage cheese into the soup. Continue to cook over low heat until the soup is heated through but not boiling.
- Incorporate Cheddar Cheese: Remove the soup from heat and gently fold in the shredded cheddar cheese until melted and fully combined.
- Season and Serve: Taste and adjust seasoning with salt and pepper to your preference. Serve hot for a comforting and nourishing meal.
Notes
- Using blended cottage cheese adds protein and creaminess without extra fat.
- For gluten-free option, substitute all-purpose flour with gluten-free flour.
- You can adjust the thickness by adding more broth or milk depending on your preference.
- Smoked paprika adds a subtle smoky depth; regular paprika can be used if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.