High Protein Broccoli Cheddar Soup Recipe
This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutritious ingredients like broccoli, cottage cheese, and cheddar. Taking just 35 minutes, this soup combines sautéed vegetables with a rich cheesy broth, blended to a smooth texture perfect for a hearty meal. Ideal for a cozy lunch or dinner, it serves 8 and balances flavor with a healthy protein boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
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 & Cheese
- 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
- Prepare the base: Melt the butter in a large pot over medium heat to create a flavorful base for the soup.
- Sauté vegetables: Add the diced onion, carrot, and celery to the pot and cook for about 10 minutes, stirring frequently until the vegetables are softened and aromatic.
- Add garlic: Stir in the minced garlic and cook for another minute to release its fragrance.
- Incorporate flour and spices: Sprinkle in the smoked paprika and flour, then stir continuously for one minute to coat the vegetables and slightly toast the flour, which will help thicken the soup.
- Add broth and broccoli: Pour in the vegetable broth and chopped broccoli, then bring the mixture to a simmer.
- Simmer broccoli: Let the soup simmer for 8-9 minutes until the broccoli is tender but still vibrant green.
- Add milk and warm: Stir in the 1% milk and cook over low heat until the soup is heated through, taking care not to boil or scorch the milk.
- Mix in cheeses: Add the blended low-fat cottage cheese and shredded cheddar, stirring gently until the cheeses melt and the soup becomes creamy. Keep the heat low to avoid curdling.
- Blend soup: Take a cup of the soup and carefully blend it in a blender, ensuring steam can escape to avoid pressure build-up. Alternatively, use an immersion blender directly in the pot to partially blend the soup for a smooth yet slightly chunky texture.
- Season and serve: Taste the soup and add salt and pepper as needed. Serve warm and enjoy!
Notes
- Using low-fat dairy options like 1% milk and low-fat cottage cheese keeps the soup lighter without sacrificing protein.
- Blending part of the soup creates a creamy texture while leaving some vegetable pieces for texture.
- Be cautious not to let the soup boil after adding milk and cheese to prevent curdling.
- You can substitute gluten-free flour for all-purpose flour to make this soup gluten-free.
- For a richer flavor, consider using sharp cheddar cheese.
