High Protein Broccoli Cheddar Soup
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Creamy broccoli cheddar soup with a protein boost from the cottage cheese. This soup is gluten-free, high in protein, and perfect for meal prepping. Best of all, it’s ready in 45 minutes.
Broccoli cheddar soup is my family’s favorite.
Every time we go out, I often hear those voices calling for a warm, creamy bowl of broccoli cheddar.
One time, I decided to surprise my family. I wanted to create my own version.
A better version. That’s not only healthier but creamier.
I started cooking, and then I realized, why not add some cottage cheese? The result was this amazing high-protein recipe.
The fresh broccoli, carrots, celery, and cheese blend to make the ultimate comfort meal that everyone is going to enjoy.
One of the things I love about this recipe is how filling it is. While traditional broccoli cheddar soup can leave you feeling hungry an hour later, thanks to its high protein content, this version keeps you satisfied for hours.
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Pin ItAdditionally, this soup uses ingredients I’m pretty sure you use daily. In just a matter of 45 minutes, you can have a delicious restaurant-quality soup.
It’s a great recipe if you are looking to meal prep for the week, feed your family, or simply are looking for a bowl of liquid comfort.
Ingredients and Substitutes
Butter (1 tbsp) – Swap with olive oil, coconut oil, or ghee for a creamier texture.
Yellow onion, diced (1 large) – Use shallot or leek if you want a milder flavor.
Carrots, peeled and diced (2 large) – Replace with sweet potatoes or parsnips to create your unique twist.
Celery, diced (2 stalks) – Replace with fennel or bok choy for a different texture and flavor.
Garlic, minced (3 cloves) – You can use garlic powder or granulated garlic (1/2 teaspoon per clove).
Paprika (2 tsp) – Try using smoked paprika or chili powder.
Oregano (2 tsp) – Use thyme, basil, or Italian seasoning as a substitute.
All-purpose flour, or any other flour if gluten-free (1/4 cup) – You can use almond flour, oat flour, or cornstarch for a gluten-free option.
Vegetable broth (3 cups) – Chicken broth is a great option.
Broccoli, chopped (around 4 cups) (2 medium heads) – Replace with cauliflower or zucchini.
Milk, I used 1% (2 cups) – Any plant-based milk like almond, soy, or oat will work. If you want to keep it creamy, try using cashew cream or coconut cream.
Cheddar cheese, shredded (1 cup) – Use mozzarella, Gruyère, or a dairy-free alternative.
Cottage cheese, low-fat, blended (1 cup) – Replace with cream cheese, Greek yogurt, or a vegan cream alternative.
Sea salt, to taste
Black pepper, to taste
How to Make High Protein Broccoli Cheddar Soup
Step 1. Grab a large pot and place it over medium heat. Add the butter, onion, carrots, and celery.
Step 2. Cook the ingredients for 10-12 minutes until they have softened a bit. Make sure that you are constantly stirring.
Add the garlic.
Step 3. Cook for another 30 seconds.
Step 4. Add the paprika, oregano, and flour.
Step 5. Give it a good stir to make sure you coat all the ingredients.
Step 6. Add the vegetable broth.
Step 7. Then, add the broccoli.
Step 8. Bring it to a simmer and let it cook for 8-10 minutes, or until you see that the broccoli is tender.
Step 9. Lower the heat and add the milk. Let the milk heat up, but don’t let it simmer.
Step 10. Add the cottage cheese.
Step 11. Give the ingredients a good stir.
Step 12. Add the cheddar cheese and stir until the cheese melts.
Step 13. Keep the stove on low to prevent the milk from curdling. If you find that it’s too thick, add some vegetable broth.
Step 14. Remove from the stove and use an immersion blender to blend the soup. Add salt and pepper to taste.
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Pin ItHow I Would Modify This Recipe
- Keto-Friendly: Replace the flour with xanthan gum (use just ½ teaspoon) and replace the milk with heavy cream or coconut cream.
- Vegan Version: Replace the butter with olive oil, use plant-based milk and cheese, and add some nutritional yeast.
- Boost the Protein: Add cooked chicken, turkey, or white beans.
- Add More Herbs: You can try adding some fresh thyme, rosemary, or sage.
- Spice it Up: If you love heat, add some diced jalapeños or a pinch of cayenne pepper.
What I Would Serve with This High Protein Broccoli Cheddar Soup
- Crusty bread
- Grilled cheese sandwich
- Green salad with light vinaigrette
- Roasted vegetables
- Garlic breadsticks
- Baked sweet potato
- Quinoa or brown rice
My Tips & Tricks
- Blend the Cottage Cheese: To have a smoother texture, blend the cottage cheese in a food processor or blender.
- Choose the Right Cheddar: Sharp or extra-sharp cheddar cheese provides the most distinctive flavor that won’t get lost in the creamy base.
- Reserve Some Broccoli: If you like some crunch, try reserving a small portion of broccoli to add after blending.
My Storage Tips
Place any leftovers in an airtight container and keep them in the fridge for up to 3-4 days. When you want to reheat it, add a splash of milk or broth to revive it.
You can use the stove to reheat it, and then use the microwave at 30-second increments.
And, if you want to keep it for longer, place it in a freezer-safe container and keep it there for up to 3 months.
High Protein Broccoli Cheddar Soup
Cals: 231 Protein: 15 Carbs: 20 Fat: 11
Ingredients
- 1 tbsp butter
- 1 large yellow onion diced
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tsp paprika
- 2 tsp oregano
- 1/4 cup all-purpose flour or any other flour if gluten-free
- 3 cups vegetable broth
- 2 medium heads of broccoli chopped (around 4 cups)
- 2 cups milk I used 1%
- 1 cup cheddar cheese shredded
- 1 cup cottage cheese low-fat, blended
- Sea salt to taste
- Black pepper to taste
Instructions
- Place a large pot over medium heat. Add in the butter, onion, carrots, and celery. Cook for about 10-12 minutes and stir frequently.
- Add the garlic and cook for 30s.
- Now, add in the paprika, oregano and flour. Stir to coat all the vegetables with spices and flour.
- Add in the vegetable broth and broccoli, bring to a simmer and let it cook for 8-10 minutes until broccoli softens.
- Lower the heat, add in the milk and let the milk heat up but don’t try to bring it to simmer.
- Add the cheddar cheese and cottage cheese, stirring until the cheese melts. Keep the stove on low heat to prevent milk from curdling. Add more vegetable broth if the soup gets too thick.
- Use an immersion blender to blend the soup inside the pot once it’s off the heat.
- Salt and pepper to your taste before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
