High‑Protein Broccoli Cheddar Soup

Introduction

There’s something deeply comforting about a warm bowl of broccoli cheddar soup, but this version brings a clever twist: it’s loaded with protein without feeling heavy. Thanks to the addition of cottage cheese, the soup becomes silky and rich, yet genuinely nourishing. As it simmers, the sweet aroma of onion, carrot, and garlic melds with the vibrant green of broccoli and the sharp, welcoming tang of cheddar.

When you ladle this soup into a bowl, you’ll notice its velvety texture — smooth but not overly thick, with a few tiny bits of broccoli for a pleasant bite. Each spoonful offers that familiar cheesy warmth, balanced with the fresh brightness of vegetables and the creamy lift from the cottage cheese. It’s the kind of soup that warms you on the inside and also feels like a thoughtful, healthful choice.

Perfect for lunch prep, post-workout recovery, or a cozy weeknight dinner, this broccoli cheddar soup is both comforting and smart — an invitation to indulge wisely.

Why You’ll Love This Recipe

• High in protein: Cottage cheese adds a significant boost.
• Creamy texture without heavy cream: Silky, not overly rich.
• Balanced flavor: Savory cheddar, gentle vegetables, and subtle spices.
• Quick and simple: Uses everyday ingredients and minimal steps.
• Meal-prep friendly: Makes a large batch that reheats beautifully.
• Vegetable-rich: Broccoli, carrots, and onions in every delightful spoonful.

Ingredients

• 1 tablespoon unsalted butter (or olive oil)
• 1 large yellow onion, diced
• 2 large carrots, peeled and finely diced
• 1 stalk celery, finely diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour (or gluten-free flour)
• ½ teaspoon smoked paprika
• 3 cups vegetable broth
• 4 cups chopped broccoli (fresh or frozen)
• 2 cups low-fat milk
• 1 cup low-fat cottage cheese (blended until smooth)
• 1 cup (about 4 oz) sharp cheddar cheese, freshly shredded
• Salt and freshly ground black pepper, to taste

Instructions

1. Sauté the aromatics
   • Melt the butter in a large pot over medium heat.
   • Add the onion, carrots, and celery. Cook, stirring occasionally, for about 8–10 minutes, until the vegetables soften and become fragrant.
   • Stir in the garlic and cook for another minute, just until fragrant.
2. Make a roux
   • Sprinkle the flour over the softened vegetables and stir well to coat.
   • Add the smoked paprika and continue stirring for another 30–60 seconds, allowing the flour to lightly toast.
3. Add liquids and broccoli
   • Gradually whisk in the vegetable broth, breaking up any lumps to create a smooth base.
   • Stir in the broccoli, then bring the mixture to a gentle simmer. Let it cook for 8–9 minutes, or until the broccoli is tender.
4. Incorporate dairy
   • Lower the heat to a gentle simmer and stir in the milk slowly.
   • Blend the cottage cheese (in a blender or with an immersion blender) until smooth, then stir it into the soup carefully.
   • Add the shredded cheddar gradually, stirring constantly to help it melt smoothly.
5. Finish the texture
   • For a creamier consistency, carefully ladle out about a cup of the soup, blend until smooth, and return it to the pot — or use an immersion blender to partially purée directly in the pot.
   • Stir gently to combine.
6. Season and serve
   • Taste, then add salt and pepper as needed.
   • Keep the soup warm over low heat until ready to serve, stirring occasionally.

You Must Know (Helpful Tips)

• Blend the cottage cheese first: Ensures a smooth, lump-free base when it goes into the hot soup.
• Go slow with the milk: Add it gradually to prevent the dairy from separating.
• Use freshly shredded cheddar: It melts better and creates a smoother, richer finish.
• Partial blending is ideal: Leave small bits of broccoli for texture, but blend enough to create a creamy backbone.
• Keep the heat gentle: High heat can cause the dairy to curdle; simmer on low once you’ve added the milk and cheese.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Avoid freezing: Dairy can separate when thawed, so freezing isn’t ideal for this soup.
• Reheat gently: Warm on the stove over low heat, stirring often. If it thickens too much, add a splash of milk or broth.

Ingredient Substitutions

• Milk: Use whole milk, 2%, or even unsweetened plant-based milk — keeping in mind the texture will change.
• Broth: Chicken broth or bone broth can replace vegetable broth for a richer base.
• Cheese: Swap sharp cheddar with mild cheddar, Colby, or even gouda for a different flavor.
• Extra protein options: Add cooked shredded chicken or a scoop of unflavored protein powder for extra substance.
• Vegetables: Use frozen broccoli or add other vegetables like zucchini or cauliflower if you like.

Serving Suggestions

• Pair with a grilled cheese sandwich or crusty bread for a classic, cozy combo.
• Serve with a side salad (like spinach or arugula) to lighten the richness.
• Top with croutons, extra shredded cheese, or a swirl of sour cream for added flair.
• Offer alongside crackers or breadsticks to scoop and sip.

Pro Tips

• Use an immersion blender for easier partial blending without removing hot soup.
• If you want extra richness, try stirring in a teaspoon of nutmeg when you add the milk — it adds warmth and depth.
• For meal prep, portion into jars for lunches — just reheat slowly and add a splash of milk when serving.
• To make it even more filling, add cooked grains (like quinoa) or beans after blending for a protein-boosted twist.

Frequently Asked Questions (FAQ)

Q: Why use cottage cheese instead of cream?
A: Cottage cheese provides creaminess and protein, making the soup richer but healthier than traditional cream-based versions.

Q: Will the soup curdle when I reheat it?
A: If reheated gently over low heat and stirred frequently, it should stay smooth. Add a little milk or broth if it’s too thick.

Q: Can I make this vegan?
A: It’s challenging to replicate the texture and protein content with plant-based substitutes. Some try with pea‑protein “cottage cheese” and unsweetened almond milk, but the result may differ.

Q: How can I make it thicker or thinner?
A: For a thicker soup, reduce the amount of broth or simmer longer. For a thinner one, add more broth or milk as you reheat.

Q: Can I add more vegetables?
A: Yes — feel free to throw in zucchini, cauliflower, or cooked beans. Just make sure to adjust cooking time as needed.

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This high-protein broccoli cheddar soup is a cozy, nourishing twist on a classic favorite — rich, velvety, and satisfying, yet surprisingly clever in its approach to nutrition. I hope you make a big pot and enjoy every warm, cheesy, veggie-filled spoonful.