High Protein Broccoli Cheddar Soup transforms comfort food into a nutritious powerhouse, packing 20 grams of protein into every creamy, satisfying bowl. This isn’t your typical heavy soup – it’s secretly healthy, using cottage cheese to create that rich texture we all crave without the saturated fat.
I remember the first time my grandmother made broccoli cheddar soup on a chilly October afternoon at the farm. The steam would fog up the kitchen windows while we waited impatiently at the table, watching her stir that gorgeous green and gold mixture. She always said the best soups were the ones that made you feel good long after the bowl was empty. Years later, when I discovered I could boost the protein and keep all that creamy comfort, I knew she’d approve. The secret? Blended cottage cheese that melts right in, adding protein and creaminess while the sharp cheddar brings that classic flavor we all love. Your kitchen’s about to smell incredible.
What Makes This High Protein Broccoli Cheddar Soup So Special
This recipe bridges the gap between what tastes good and what’s good for you – something I’ve spent years perfecting in my own kitchen. The cottage cheese technique transforms this from just another soup into a protein-packed meal that doesn’t sacrifice the velvety texture traditional versions are known for.
- Delivers 20 grams of protein per serving without relying on heavy cream or excessive cheese
- Uses everyday ingredients you likely have in your kitchen or can grab at any grocery store
- Comes together in just 35 minutes on your stovetop, perfect for busy weeknight dinners
- Lower in saturated fat than classic recipes while maintaining that rich, indulgent taste
- Secretly healthy with loads of vegetables that even picky eaters enjoy
- Adapts easily to dietary needs with simple gluten-free and dairy swaps
After making this soup countless times for family gatherings, it’s the kind of recipe that makes everyone ask for seconds – and the recipe card.
Ingredient Spotlight
Butter forms the flavorful base for sautéing our vegetables, creating that rich foundation every good soup needs. I always use real butter here because that one tablespoon adds depth without overwhelming the dish.
Yellow onion, carrots, and celery create the classic mirepoix that builds layers of savory flavor. In my kitchen, I prefer dicing these vegetables into small, uniform pieces so they cook evenly and blend seamlessly into the soup’s texture.
Garlic adds aromatic depth that makes your kitchen smell incredible. Fresh garlic works best here – those two cloves make all the difference in flavor complexity.
All-purpose flour thickens the soup and helps create that velvety consistency. Betty’s tip: coating the vegetables thoroughly with flour before adding liquid prevents lumps and ensures even thickening.
Smoked paprika brings a subtle depth and warmth that sets this high protein broccoli cheddar soup apart from ordinary versions. Regular paprika works too, but I love how the smoked variety adds complexity.
Vegetable broth serves as the soup’s backbone, providing savory liquid that brings everything together. I always choose a not-chicken style broth for the best flavor that complements rather than competes with the cheese.
Broccoli delivers vitamins, fiber, and that signature green color we’re looking for. Fresh broccoli gives the best texture, though frozen works when that’s what I have on hand.
Low-fat milk adds creaminess while keeping the soup lighter than traditional versions. The 1% milk strikes the perfect balance, though whole milk works beautifully if you prefer extra richness.
Cheddar cheese provides that classic sharp, tangy flavor everyone expects in broccoli cheddar soup. I always shred from a block rather than buying pre-shredded – it melts more smoothly and tastes significantly better.
Cottage cheese is the secret weapon that boosts protein to 20 grams per serving while adding luxurious creaminess. After years of experimenting, blending it first creates a silky texture that mimics heavy cream without the saturated fat.
How to Make High Protein Broccoli Cheddar Soup
Step 1. Melt the butter over medium heat in a 4-quart (or larger) pot – this creates the flavorful foundation for building layers of taste. Let it melt completely and coat the bottom of the pot before adding vegetables.
Step 2. Add the diced onion, carrots, and celery to the melted butter and cook for 10 minutes, stirring frequently to prevent sticking. This step is crucial for developing the soup’s depth of flavor, so don’t rush it.
Step 3. Stir in the minced garlic and cook for one minute until fragrant. Garlic burns quickly, so keep stirring and don’t leave the stove during this step.
Step 4. Add the smoked paprika and flour to the vegetables and cook for one minute, stirring constantly to coat everything evenly. This creates a roux that will thicken your high protein broccoli cheddar soup perfectly.
Step 5. Pour in the vegetable broth and add the chopped broccoli, then bring the mixture to a gentle simmer. The broth will thicken slightly as it heats, creating that velvety base we’re after.
Step 6. Let the broccoli simmer for 8-9 minutes until it’s tender but not mushy – you want it softened enough to blend partially but still maintaining some texture. Through trial and error, this timing gives the best results.
Step 7. Reduce heat to low and add the milk, stirring gently for 3-4 minutes until the soup is warmed through. Never turn the heat up too high once dairy is added, or the milk will curdle and you’ll lose that creamy texture.
Step 8. Stir in the blended cottage cheese and shredded cheddar, keeping the heat low and stirring until both are completely melted and incorporated. Taking your time here ensures smooth, creamy results.
Step 9. Transfer one cup of the soup to a blender and blend until smooth, allowing steam to escape through the vent (be careful with hot liquids), then return it to the pot. Alternatively, use an immersion blender to partially blend the soup right in the pot.
Step 10. Taste and add salt and pepper as needed. Different broths have varying salt levels, so always taste before seasoning at the end.
Keeping This High Protein Broccoli Cheddar Soup Fresh
This soup stores beautifully in the refrigerator for up to 3 days in an airtight container. I typically portion leftovers into individual containers for easy grab-and-go lunches throughout the week. The flavors actually deepen overnight, making day-two soup even more delicious than the first bowl.
Unfortunately, this high protein broccoli cheddar soup doesn’t freeze well due to the dairy content. Betty learned this the hard way years ago – frozen dairy-based soups separate and become grainy when thawed, losing that creamy texture we worked so hard to create. For the best experience, make only what you’ll eat within three days or plan to share with neighbors.
For reheating, I recommend using the microwave in 60-second intervals, stirring between each heating session to distribute warmth evenly. If the soup has thickened in the refrigerator, add a splash of milk or broth while reheating to restore that perfect consistency. Gentle reheating over medium-low heat works best – rushing with high heat can cause the dairy to separate.
High Protein Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Melt the butter in a 4-quart or larger pot over medium heat.
- Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
- Add the garlic and continue to cook over medium heat for one minute.
- Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated with flour.
- Add the broth and broccoli and bring to a simmer.
- Simmer the broccoli for 8-9 minutes until softened.
- Add the milk and cook over low heat for 3-4 minutes until the soup is warmed through.
- Add the blended cottage cheese and shredded cheese and stir until melted. Be careful not to turn the heat up too high or the milk will curdle.
- Transfer one cup of soup to a blender and blend, allowing steam to escape through the vent (use caution with hot liquids). Transfer the blended soup back to the pot. Alternatively, you can use an immersion blender to gently blend the soup.
- Add salt and pepper to taste, if needed.
Notes
Perfect Partners for High Protein Broccoli Cheddar Soup
Protein-Packed Chickpea and Avocado Salad – The crisp, fresh flavors and crunchy texture provide beautiful contrast to the soup’s creamy richness, while adding even more protein to your meal.
Easy Homemade Focaccia Bread – There’s nothing quite like dipping warm, crusty bread into this velvety soup. The bread soaks up every last drop while adding satisfying texture to your meal.
Watermelon Feta Salad with Mint – A light salad with bright flavors balances the soup’s heartiness, making the meal feel complete without being too heavy.
Garlic Parmesan Roasted Broccoli – The caramelized, slightly crispy notes of roasted broccoli complement the soup’s creamy profile, creating a well-rounded vegetable-forward meal.
Grilled Corn on the Cob with Garlic Herb Butter – Buttery corn adds sweet, summery contrast that highlights the soup as the star of your dinner table.
Taco Pasta Salad – For a lighter accompaniment, a pasta salad with fresh vegetables adds variety and makes this soup-centered meal more substantial.
FAQs
Can I use frozen broccoli instead of fresh? I recommend fresh broccoli for the best texture and flavor, but frozen broccoli works in a pinch. Just add it directly to the soup without thawing first, and you may need to increase the simmering time by 2-3 minutes.
Why did my soup turn grainy or separated? To prevent this issue, always keep the heat on low once you’ve added the milk and cheeses. High heat causes dairy to curdle and cheese to become grainy – patience is your friend here.
Can I make this high protein broccoli cheddar soup ahead of time? Many home cooks find success making this soup up to 24 hours in advance. Betty’s solution is to prepare everything through step 8, then refrigerate and gently reheat before serving, adding the final blending step just before eating.
What can I substitute for cottage cheese? The best approach is using Greek yogurt or silken tofu for similar protein content, though the flavor will be slightly different. Blend either option smooth before adding to maintain that creamy texture.
How can I make this soup thicker? I recommend starting with 3 cups of broth instead of 4, or creating a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold milk, then stirring it into the soup during the last few minutes of cooking.
Is this soup gluten-free? To make this recipe gluten-free, simply substitute the all-purpose flour with your favorite gluten-free flour blend using a 1:1 ratio. I’ve had excellent results with both rice flour and gluten-free all-purpose blends.
