High Protein Broccoli Cheddar Soup

This creamy, comforting broccoli cheddar soup sneaks in a serious protein punch with 20 grams per serving! It’s packed with wholesome ingredients, making it a cozy meal you can feel good about.

I’m a huge fan of broccoli cheddar soup, and while my classic version always hits the spot for our family, I wanted to bump up the protein to make it extra filling. Sometimes, I crave that warm, comforting bowl of soup, but I also want to pack in some extra nutrition. This high protein broccoli cheddar soup fits the bill perfectly!

Here’s the secret: cottage cheese! It gives the soup a smooth, creamy texture without heavy saturated fat, unlike using all cream. Then, enough sharp cheddar brings that rich, cheesy flavor we all love. The cottage cheese adds creaminess and a big protein boost, making this soup both cozy and nourishing.

If you’re curious about using cottage cheese in other dishes, check out my cottage cheese pasta sauce, cottage cheese macaroni and cheese, and cottage cheese overnight oats for more easy, protein-packed ideas.

If you love the classic comfort of broccoli cheddar soup but find yourself wanting something that keeps you feeling full longer, you’re going to love this version. By mixing in low-fat cottage cheese with sharp cheddar, this soup packs around 20 grams of protein per serving without overwhelming saturated fat. It keeps a velvety texture and full-on cheesy flavor that warms you from the inside out.

This recipe is super approachable, made with kitchen staples like onion, carrot, celery, broccoli, milk, broth, and cheeses. You can whip it up on your stovetop in under an hour. Plus, it’s a flexible recipe — use either fresh or frozen broccoli, pick the milk fat level you prefer, and bump up the protein even more with extras like beans or shredded chicken.

Keep scrolling for a detailed ingredient list with some smart swaps, step-by-step cooking tips, ideas for serving and toppings, smart storage notes, and answers to the most common questions I get about this soup. I want you to feel confident making it your own!

The Benefits and Big Flavors

This high protein broccoli cheddar soup blends all the cozy, cheesy goodness you expect from a classic broccoli cheddar soup with a nutritional upgrade. Thanks to low-fat cottage cheese, you get that creamy texture and about 20 grams of protein per serving without loading up on saturated fat. The ingredients are everyday staples, and it comes together easily on your stove in less than an hour.

Here’s why I keep making this one:

• Deep cheesy flavor from sharp cheddar with lighter creaminess by blending in cottage cheese.
• Flexible and forgiving — works great with fresh or frozen broccoli, and you can thin it with broth for your favorite consistency.
• Perfect for leftovers — this soup tastes great reheated for up to 3 days in the fridge.

Ingredients plus Handy Substitutions

• 1 tablespoons butter
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon smoked paprika
• 3 cups vegetable broth (I like the not-chicken style)
• 4 cups chopped broccoli
• 2 cups 1% milk
• 4 oz cheddar cheese, shredded (about 1 cup)
• 1 cup low fat cottage cheese, blended
• Salt & pepper to taste

Stovetop Cooking Steps

1. Melt butter in a large pot over medium heat.
2. Add diced onion, carrots, and celery and cook, stirring frequently, for 8–10 minutes until softened and fragrant.
3. Add minced garlic and cook 1 minute until fragrant.
4. Sprinkle smoked paprika and flour over the vegetables, stir to coat, and cook 1 minute to remove the raw flour taste.
5. Pour in vegetable broth and add chopped broccoli; bring to a gentle simmer.
6. Simmer 8–9 minutes until broccoli is tender but still vibrant.
7. Reduce heat to low and stir in milk, warming gently without boiling.
8. Blend the low-fat cottage cheese until smooth in a blender or food processor.
9. Shred the cheddar cheese if not pre-shredded.
10. Stir the blended cottage cheese and shredded cheddar into the soup over low heat until the cheese melts, keeping heat low to prevent curdling.

11. Ladle out about 1 cup of soup, blend until smooth in a blender (leave the vent open) and return to the pot, or use an immersion blender to blend to desired consistency.

    

12. If the soup is too thick, add extra broth or milk and warm gently.
13. Season with salt and pepper to taste.

Chef Tips and Serving Ideas

This high protein broccoli cheddar soup shines as a wholesome meal on its own, but I love pairing it with fresh salads like apple walnut kale salad or a crunchy vegan chopped salad for an extra veggie boost — or with simple sautéed zucchini for something warm and quick. If you want more ideas, I wrote a whole post on what to serve with broccoli cheddar soup — be sure to check it out!

Leftover broccoli? Try turning it into a zesty roasted broccoli salad as a side or make these tasty broccoli sandwiches to switch things up. Another favorite is a simple broccoli and orzo skillet — all easy, family-friendly meals that celebrate this versatile veggie. Give them a try and let me know what you think!

Description

Enjoy a rich, creamy bowl of high protein broccoli cheddar soup with 20 grams of protein in every serving! It’s the perfect comfort food that’s actually good for you.

Ingredients

• 1 tablespoons butter
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon smoked paprika
• 3 cups vegetable broth (I like the not-chicken style)
• 4 cups chopped broccoli
• 2 cups 1% milk
• 4 oz cheddar cheese, shredded (about 1 cup)
• 1 cup low fat cottage cheese, blended
• Salt & pepper to taste

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
3. Add the garlic and continue to cook over medium heat for one minute.
4. Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated with flour.
5. Add the broth and broccoli and bring to a simmer.
6. Simmer the broccoli for 8-9 minutes until softened.
7. Add the milk and cook over low heat until the soup is warm.
8. 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.
9. Transfer one cup of soup to a blender and blend, allowing steam to escape through the vent. Transfer the blended soup back to the pot. Alternatively, you can use an immersion blender to gently blend the soup.
10. Add salt to taste, if needed.

Notes

I tweaked this recipe recently to recommend starting with 3 cups of broth instead of 4. This way, you can always thin out your soup if you like it looser, but it’s easier to start with a thicker base and adjust from there.

Flavor Variations and Add-Ins

• Make it creamier: Swap in 2% or whole milk for a richer, smoother soup. For another ultra-creamy option, see Creamy Crockpot Chicken Gnocchi Soup.
• Frozen broccoli works great: No need to thaw, just add frozen florets and simmer till tender. Perfect for busy nights!
• Gluten-free option: Use a 1:1 gluten-free flour blend instead of all-purpose.
• Play with cheese: Try mixing in Gruyère, Colby, or Monterey Jack for a different twist on flavor.
• Add more protein: Stir in shredded cooked chicken or a can of rinsed cannellini beans after blending to make the soup even heartier.
• Spice it up: Swap smoked paprika for regular paprika or add a pinch of cayenne or hot sauce for a little kick.
• Adjust thickness: Start with 3 cups of broth and add more to thin the soup to your favorite consistency.
• Toppings: Crispy bacon bits, crunchy toasted breadcrumbs, or chopped fresh chives add texture and flavor.

Storing, Reheating, and Shelf Life

You can keep this soup in the fridge for up to 3 days. When reheating, warm it gently in the microwave or on the stovetop, stirring often to keep it smooth. I don’t recommend freezing because dairy-based soups like this can separate and lose their creamy texture once thawed.

Answers to Common Questions

• Is broccoli cheddar soup healthy? Traditional versions are often heavy on saturated fat and light on actual veggies (for a classic take, see this Broccoli Cheese Soup recipe). This recipe changes the game by sneaking in lots of broccoli and using protein-rich cottage cheese for creaminess without the extra fat.
• What’s the best cheese for broccoli cheddar soup? Extra-sharp cheddar cheese gives the biggest flavor boost without needing tons of cheese. I always recommend shredding your own block at home because pre-shredded cheese can melt unevenly and leave a gritty texture.
• Can I make this recipe vegan? This soup relies on dairy for its creamy texture and flavor, so vegan swaps tend to fall short here. If you want a creamy vegan soup, check out my creamy quinoa soup recipe — it’s a fantastic alternative!