Best Broccoli Cheese Soup
Indulge in the creamy, cheesy goodness of high protein broccoli cheddar soup, a wholesome blend of comfort and nutrition. Packed with 20 grams of protein per serving, it’s the ultimate cozy meal.
This savory soup pairs fresh broccoli with a rich cheddar base, enhanced by a secret ingredient—cottage cheese—for an extra protein boost. Perfect for weeknight dinners or meal prep, it’s a deliciously satisfying way to stay on track with your health goals.
The Essential Ingredients for High Protein Broccoli Cheddar Soup
- Broccoli – The star ingredient, packed with nutrients and lending a fresh, earthy flavor.
- Cheddar Cheese – Provides richness and a velvety texture that complements the soup’s savory profile.
- Cottage Cheese – Blended for creaminess and an impressive protein punch.
- Vegetable Broth – The flavorful base that ties all the ingredients together.
- Carrots and Celery – Classic aromatic vegetables that build depth and sweetness.
- Yellow Onion – Adds a robust, savory backbone to the soup.
- 1% Milk – Keeps the soup creamy without excess fat.
- All-Purpose Flour – Helps to thicken the soup for a luxurious texture.
- Smoked Paprika – A touch of smoky warmth to enhance the dish.
- Garlic – Brings a subtle, aromatic kick.
How to Make This Protein-Packed Soup
- Start with Aromatics
Sauté onions, carrots, and celery in butter until soft and fragrant. Stir in garlic and paprika for added flavor depth. - Create the Base
Sprinkle flour over the vegetables, then gradually whisk in vegetable broth. Add broccoli and simmer until tender. - Incorporate Dairy
Lower the heat, then gently stir in milk, blended cottage cheese, and shredded cheddar. Stir until the cheeses are fully melted. - Perfect the Texture
Blend part of the soup for a creamier consistency, keeping some pieces of broccoli intact for texture variety. - Season and Serve
Finish with salt and pepper to taste, ensuring a balanced flavor. Enjoy it warm, straight from the pot!
Tips for Soup Success
For extra creaminess, don’t skip blending a portion of the soup. If you prefer a thinner consistency, gradually add more broth after the dairy is incorporated. For a slight kick, try a pinch of cayenne pepper.
Experiment with toppings like crumbled croutons, crispy bacon bits (if not vegetarian), or an extra sprinkle of shredded cheddar for added flair.
Storing Leftovers with Ease
Allow the soup to cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to four days. To reheat, warm gently over medium heat, stirring frequently to avoid curdling. For longer storage, freeze in individual portions for up to three months. Thaw overnight in the fridge before reheating.
Dive into this high protein broccoli cheddar soup for a nutritious, comforting meal that’s as hearty as it is healthy!
Broccoli Cheese Soup Recipe
Ingredients
- 2 cups 1% milk
- 1 large yellow onion diced
- 1 tablespoon butter
- 1 cup low-fat cottage cheese blended
- 4 cups chopped broccoli
- 1/4 cup all-purpose flour or gluten-free flour
- 3 cups vegetable broth preferably not-chicken style
- 2 large carrots peeled and diced
- 1 stalk celery diced
- 1/2 teaspoon smoked paprika
- 4 oz cheddar cheese shredded (approximately 1 cup)
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat and sauté the diced onion, carrots, and celery for about 10 minutes, stirring occasionally to prevent sticking. Stir in the minced garlic and cook for another minute, allowing its aroma to release.
- Sprinkle the smoked paprika and flour over the vegetables, stirring continuously to coat evenly. Gradually pour in the vegetable broth and add the chopped broccoli. Allow the mixture to come to a gentle simmer, cooking for 8–9 minutes until the broccoli becomes tender.
- Reduce the heat to low and stir in the milk, ensuring the soup stays warm but does not boil. Add the blended cottage cheese and shredded cheddar, stirring gently until the cheeses are completely melted. Take care to avoid high heat, which could cause the milk to curdle.
- For a creamier texture, blend one cup of the soup in a blender, allowing steam to escape through the vent, then return it to the pot. Alternatively, use an immersion blender to lightly purée the soup to your desired consistency.
- Season with salt and pepper as needed before serving.