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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, combining the cheesy flavor of sharp cheddar with the protein boost of low-fat cottage cheese.

Ingredients

Scale
  • 1 tablespoon 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 (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 and pepper to taste

Instructions

  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.

Notes

Start with 3 cups of broth to keep the soup thicker initially; add more broth or milk to thin to desired consistency., Frozen broccoli can be used without thawing; simmer until tender., For gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose., Try different cheeses like Gruyère, Colby, or Monterey Jack for flavor variation., Add shredded cooked chicken or rinsed cannellini beans after blending for extra protein., Swap smoked paprika for regular paprika or add cayenne/hot sauce for spice., Top with crispy bacon bits, toasted breadcrumbs, or chopped fresh chives., Store in fridge up to 3 days; reheat gently to avoid curdling., Freezing is not recommended due to dairy separation.

Nutrition

Find it online: https://margorecipes.com/high-protein-broccoli-cheddar-soup/