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High Protein Broccoli Cheddar Soup Recipe

High Protein Broccoli Cheddar Soup Recipe
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★★★★★

4.8 from 28 reviews

This High Protein Broccoli Cheddar Soup is a creamy, delicious, and nutritious way to enjoy a comforting meal. Packed with fresh broccoli, sharp cheddar cheese, and cottage cheese, this soup provides a satisfying protein boost while keeping the flavors rich and hearty. Perfect for a cozy lunch or light dinner, it combines wholesome vegetables with a smooth, cheesy broth that’s both filling and flavorful.

Ingredients

Scale

Vegetables

  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 1 stalk celery, diced
  • 4 cups chopped broccoli
  • 2 cloves garlic, minced

Dairy

  • 1 tablespoon butter
  • 2 cups 1% milk
  • 4 oz cheddar cheese, shredded (about 1 cup)
  • 1 cup low fat cottage cheese, blended

Pantry

  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 1/2 teaspoon smoked paprika
  • 3 cups vegetable broth (preferably not-chicken style)
  • Salt & pepper to taste

Instructions

  1. Sauté the aromatics: Melt the butter in a large pot over medium heat. Add the diced onion, peeled and diced carrots, and diced celery. Cook the vegetables for about 10 minutes, stirring frequently, until they start to soften and become fragrant.
  2. Add garlic: Add the minced garlic to the pot and continue cooking over medium heat for one minute to release its aroma without burning.
  3. Incorporate flour and paprika: Sprinkle the smoked paprika and flour over the vegetables, stirring continuously for one minute to coat everything evenly. This step helps thicken the soup later.
  4. Add broth and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer over medium heat.
  5. Simmer broccoli: Allow the soup to simmer gently for 8 to 9 minutes until the broccoli is tender but still vibrant green.
  6. Add milk and heat: Pour in the 1% milk and lower the heat. Heat the soup gently until warm, making sure not to boil which can cause curdling.
  7. Incorporate cheeses: Stir in the blended cottage cheese and shredded cheddar cheese. Continue stirring until the cheeses melt smoothly into the soup. Keep the heat low to avoid curdling or separating.
  8. Blend the soup: Transfer one cup of the hot soup to a blender, leaving the vent open for steam to escape, and blend until smooth. Return the pureed portion to the pot. Alternatively, use an immersion blender directly in the pot to blend the soup softly, preserving some texture.
  9. Season: Taste the soup and add salt and pepper as needed to enhance the flavors. Stir well to combine.
  10. Serve warm: Ladle the soup into bowls and enjoy immediately, optionally garnished with extra shredded cheddar or a sprinkle of smoked paprika.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Use low-fat or plant-based milk alternatives if dairy-free is preferred, but note it will affect the soup’s creaminess.
  • Blending only part of the soup creates a nice balance of creamy and chunky textures.
  • Adding smoked paprika gives a subtle smoky flavor but can be omitted if unavailable.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove, stirring frequently to prevent curdling.

Nutrition

Keywords: Broccoli cheddar soup, high protein soup, healthy soup, creamy broccoli soup, low fat soup, cheesy soup

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