High Protein Broccoli Cheddar Soup

This rich and creamy broccoli cheddar soup is made with cottage cheese for extra protein. A gluten-free soup that is high in protein, and comes together in just 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: high protein broccoli cheddar soup

Servings: bowls

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