Listen, as a busy mom who’s constantly juggling meal prep and picky eaters, I can tell you—this high-protein broccoli cheddar soup is my secret weapon. It’s creamy without being heavy, packed with 12 grams of protein per bowl, and has that cozy, nostalgic flavor my kids actually beg for. The magic? Blending cottage cheese right into the broth—trust me, you won’t taste it, but it gives the soup this velvety richness while sneaking in extra protein. On chilly nights when we’re rushing between soccer practice and homework, this soup’s ready in under 40 minutes and fills everyone up without weighing them down. Plus, those bright green broccoli florets? Total mom win—comfort food that’s actually good for you.
Table of Contents
Table of Contents
Why You’ll Love This High Protein Broccoli Cheddar Soup
This soup isn’t just another recipe—it’s the kind of meal that solves problems. Here’s why it’s become a staple in my kitchen:
- Packs 12g protein per serving – Thanks to that sneaky blended cottage cheese and sharp cheddar, it keeps you full way longer than your average soup
- Ready in under 40 minutes – From chopping to serving, it’s faster than waiting for takeout on a busy weeknight
- Creamy texture kids actually eat – My pickiest eater calls it “cheesy clouds with trees” (broccoli florets, obviously)
- Nutrition you can see – Bright green broccoli, orange carrots, and that golden cheese make it feel indulgent while packing veggies in every spoonful
- One-pot wonder – Minimal cleanup means more time for what matters (like sneaking that last spoonful straight from the pot)
Ingredients for High Protein Broccoli Cheddar Soup
Grab these simple ingredients – I bet most are already in your fridge! The beauty of this soup is how ordinary items transform into something extraordinary:
- Vegetables:
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 cups chopped broccoli
- Dairy & Broth:
- 3 cups vegetable broth
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low-fat cottage cheese, blended
- Seasonings:
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Ingredient Notes & Substitutions
Here’s my real-world advice after making this soup dozens of times:
- Flour: Regular all-purpose works great, but gluten-free flour blends perfectly too – my sister swears by Bob’s Red Mill 1-to-1.
- Cottage cheese: Must be blended smooth before adding! I use my immersion blender right in the measuring cup – no extra dishes.
- Milk: Whole milk makes it richer, but 1% keeps it lighter. Almond milk works in a pinch, but the soup won’t thicken as much.
- Cheese: Sharp cheddar packs the most flavor punch. Pre-shredded works fine, but block cheese melts smoother.
- Broccoli: Fresh tastes best, but frozen florets (thawed first) save time when I’m really rushed.
How to Make High Protein Broccoli Cheddar Soup
Let me walk you through this step by step – it’s easier than you think! Just follow these simple instructions, and you’ll have a pot of creamy, dreamy soup in no time:
- Start with the veggies: Melt that butter in a large pot over medium heat. Add the onion, carrot, and celery – this trio is the flavor foundation. Cook them for about 10 minutes, stirring occasionally, until they’re softened but not browned. That’s when they release all their sweet, savory goodness.
- Garlic time! Toss in those minced garlic cloves and cook for just 1 minute – you’ll know it’s ready when the kitchen smells incredible. Don’t let it brown or it’ll turn bitter.
- Build the base: Sprinkle in the flour and smoked paprika, stirring constantly for about 1 minute to coat all the veggies. This creates the perfect thickener for our soup.
- Broth & broccoli: Pour in the vegetable broth and add all that chopped broccoli. Bring it to a gentle simmer – you’ll see those little bubbles forming around the edges. Let it cook for 8-9 minutes until the broccoli is tender but still bright green.
- Creamy magic: Reduce the heat to low and stir in the milk. Let it warm through – don’t let it boil or the dairy might separate.
- Cheese please: Here’s where the protein power comes in! Add your pre-blended cottage cheese and shredded cheddar. Stir gently on low heat until everything melts into creamy perfection. This step requires patience – high heat is the enemy here.
- Blend it up: Carefully transfer about 1 cup of soup to your blender (leave the lid vented so steam can escape), blend until smooth, then stir it back into the pot. Or better yet – use an immersion blender right in the pot for about 30 seconds to thicken everything up.
- Final touches: Taste and add salt if needed (cheddar can be salty already). A few cracks of fresh black pepper never hurt either!
Pro Tips for the Best High Protein Broccoli Cheddar Soup
After making this soup more times than I can count, here are my can’t-skip secrets:
- Blend that cottage cheese: Seriously, don’t skip this! Toss it in your blender or food processor until it’s completely smooth – no one will know it’s there, but they’ll love the creamy texture it creates.
- Don’t overcook the broccoli: 8-9 minutes max! You want those florets tender but still bright green with a tiny bit of crunch – mushy broccoli ruins the whole soup.
- Immersion blender FTW: If you have one, use it! So much easier than transferring hot soup to a blender. Just pulse a few times right in the pot for perfect texture.
Quick High Protein Broccoli Cheddar Soup
A creamy and nutritious high-protein broccoli cheddar soup that’s perfect for a comforting meal.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 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
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low-fat cottage cheese, blended
- Salt & pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot, and celery and cook for 10 minutes, stirring frequently.
- Add the garlic and continue to cook for one minute.
- Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated.
- Add the broth and broccoli and bring to a simmer.
- Simmer the broccoli for 8-9 minutes until softened.
- Add the milk and cook over low heat until the soup is warm.
- Add the blended cottage cheese and shredded cheese and stir until melted. Avoid high heat to prevent curdling.
- Transfer one cup of soup to a blender and blend, allowing steam to escape. Return to the pot. Alternatively, use an immersion blender.
- Add salt to taste, if needed.
Notes
- Use gluten-free flour if needed.
- Blend the cottage cheese beforehand for a smoother texture.
- Low heat prevents curdling when adding dairy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Serving Suggestions for High Protein Broccoli Cheddar Soup
Oh, let me tell you how we love to serve this soup in my house – it’s practically a ritual now! That first steamy bowl deserves the perfect companions to make it a full meal. Here are my family’s favorite ways to round it out:
- Crusty whole-grain bread – My kids call it “soup’s best friend.” We tear off chunks to dunk right into that cheesy broth. The nutty flavor plays so nicely with the creamy soup.
- Simple apple walnut salad – The crisp sweetness cuts through the richness perfectly. Just toss mixed greens with sliced apples, walnuts, and a light vinaigrette.
- Roasted garlic breadsticks – When we’re feeling extra indulgent, I’ll grab the frozen ones and bake them until golden. The garlic makes the cheese flavor pop even more!
- Protein-packed additions – For my husband’s post-workout bowl, I’ll top his with extra shredded cheese, a dollop of Greek yogurt, and some roasted chickpeas for crunch.
On really busy nights? We skip the sides altogether and just go for seconds – this soup is that satisfying on its own. But when we have a little extra time, setting out these simple pairings turns weeknight dinner into something special.
Storage & Reheating
Okay, let’s talk leftovers – because let’s face it, this soup is even better the next day! But dairy-based soups can be tricky, so here’s exactly what I’ve learned from trial and (many) errors in my kitchen:
Storing it right: Pour cooled soup into an airtight container – I’m obsessed with these glass ones with locking lids. It’ll keep beautifully in the fridge for 3 days. The cottage cheese helps maintain that creamy texture, but after day three the broccoli starts to get sad.
Reheating like a pro: This is crucial – low and slow is your mantra! Dump it in a saucepan over medium-low heat, stirring frequently. If it starts looking too thick, splash in a little milk or broth. Whatever you do, don’t let it boil – that’s when the dairy gets angry and separates. Microwave works in a pinch, but use 50% power and stir every 30 seconds.
Freezer warning: I hate to say it, but this soup doesn’t freeze well. The dairy tends to separate when thawed, and the cottage cheese gets grainy. Trust me, I’ve cried over ruined frozen soup before – learn from my mistakes!
Pro tip: If you must freeze it, leave out the dairy when making the soup base. Freeze that, then add fresh milk and cheeses when reheating. It’s extra work, but your future self will thank you when that freezer meal tastes just-made.
High Protein Broccoli Cheddar Soup FAQs
I’ve gotten so many questions about this soup since I first shared it – here are the ones that pop up most often in my DMs and comments. These are my tried-and-true answers from real kitchen experience!
Can I freeze this soup?
Oh sweet friend, I wish I could say yes – but freezing dairy-based soups is risky business. The cottage cheese and cheddar tend to separate when thawed, leaving you with a grainy texture instead of that creamy perfection. Trust me, I’ve tried every trick in the book! Your best bet is enjoying it fresh or storing leftovers in the fridge for up to 3 days.
How can I increase the protein even more?
Now we’re talking! My favorite ways to pump up the protein:
- Swap half the milk for plain Greek yogurt – it adds tang and protein without changing the texture
- Stir in a scoop of unflavored whey protein powder when adding the cheeses
- Top each bowl with extra shredded cheese or a dollop of ricotta
- Toss in some diced cooked chicken breast if you want meaty protein
Just remember – any additions might change the cooking time or liquid ratios slightly.
Is this soup gluten-free?
It absolutely can be! The only questionable ingredient is the flour – simply swap it for your favorite gluten-free blend (I’ve had great results with cup-for-cup varieties). All the other ingredients are naturally gluten-free, but always check your broth and cheese labels if you’re highly sensitive. My sister has celiac disease and makes this weekly – she says it’s her favorite “safe” comfort food.
Nutrition Information
Here’s the breakdown per serving (about 1 hearty cup) – and let me tell you, these numbers still surprise me every time for how creamy and satisfying this soup is:
- Calories: 180
- Protein: 12g (That cottage cheese really pulls its weight!)
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 8g (mostly from those sweet carrots and milk)
- Sodium: 450mg
Now, a quick but important note – these are estimates based on the exact brands I use in my kitchen. Your numbers might vary slightly depending on your specific ingredients (like whether you use full-fat or low-fat cheese, or a different broth brand). But here’s what matters most – this soup gives you a serious protein punch while keeping calories reasonable, which is why it’s become my go-to when I need something filling but don’t want to feel weighed down.
Share Your Feedback
Nothing makes my day more than hearing how this high-protein broccoli cheddar soup turns out in your kitchen! Did your picky eater actually ask for seconds? Did that sneaky cottage cheese trick work like magic? I want to know all about it.
Leave a quick rating below to let others know what you thought – your honest feedback helps more home cooks discover this recipe. Or better yet, snap a photo of your steamy bowl (we all know cheese pulls make the best pictures) and tag me @FrostyRecipes on Instagram. I feature reader creations every Friday – your soup could be the next star!
And hey – if you tweaked the recipe with your own spin (maybe added some crispy bacon or swapped in a different cheese?), tell me about it! Some of my best recipe ideas come from your brilliant kitchen experiments.
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