Hey there, friends! Today, I’m bringing you a recipe that’s near and dear to my heart: High Protein Broccoli Cheddar Soup. With just 35 minutes of your time, this wholesome bowl is not only comforting but also a powerhouse in nutrition. My family loves this soup, and I promise you will too. It’s like those classic soups you crave but with a nutritious twist that won’t make you feel guilty later. If you’re a fan of warm, cheesy goodness, make sure you check out my easy cheesy breakfast pizza recipe too!
Why you’ll love this recipe
This High Protein Broccoli Cheddar Soup is a game-changer. First of all, it’s incredibly quick and easy, making it perfect for busy days. It’s loaded with wholesome ingredients like broccoli and carrots, making it a great way to sneak in those veggies. Plus, with the addition of blended cottage cheese, you get an impressive 20 grams of protein per serving! This dish transforms the classic broccoli cheddar soup into a nutritious delight that satisfies both your taste buds and dietary goals. And let’s be honest, who doesn’t love a warm bowl of cheesy soup? It’s practically a hug in a bowl.
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
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded
- 1 cup low-fat cottage cheese, blended
- Salt & pepper to taste
Step-by-step instructions
Prepare the base
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot, and celery, cooking for 10 minutes and stirring often to avoid them sticking.
- Stir in thegarlicand continue to cook for another minute.
Build the flavor
- Sprinkle in the smoked paprika and flour, cooking for one minute to coat the vegetables.
- Pour in the vegetable broth and add thebroccoli. Bring it to a gentle simmer.
- Allow the broccoli to simmer for 8-9 minutes until it’s soft but still vibrant.
Bring it all together
- Lower the heat and pour in the milk, cooking until the soup is warm.
- Stir in the blended cottage cheeseandshredded cheddar cheese until everything is melted. Be careful not to turn the heat up too high, or you might end up with curdled soup!
- To get that creamy texture, blend one cup of the soup and return it to the pot, or use an immersion blender to give it a few easy pulses.
Finish with salt and pepper to your liking.
Recipe tips & variations
This soup can easily be adapted based on what you have at home. For a bit more spice, try adding a pinch of cayenne pepper. If you’re out of cheddar, Monterey Jack makes a creamy substitute. For a more rustic version, leave some veggie chunks unblended. And remember, always taste as you go to see if it needs a bit more salt or cheese—you won’t regret it!
Storage & reheating
Keep your leftovers in an airtight container in the fridge, where they’ll last for up to 3 days. When you’re ready to eat, gently reheat it on the stove over low heat, stirring frequently for even heating. You can add a splash of milk to bring back its creamy texture. This soup isn’t freezer-friendly due to the dairy content, which can separate once thawed, so enjoy it fresh!
FAQs
1. Can I use fresh garlic instead of powder?Absolutely, fresh garlic will add an amazing aroma and flavor to your soup.
2. What can I use if I don’t have smoked paprika?Regular paprika works fine, but you can try chipotle powder for a smoky kick.
3. Is there a non-dairy alternative?Unsweetened almond or oat milk are great substitutes if you’re avoiding dairy.
4. Can I add meat to this soup?Sure thing! Diced chicken or turkey breast would be a delicious addition for extra protein.
Recipes you may like
I hope this soup warms both your kitchen and your heart, just like it does mine. Feel free to leave a comment with your own twists on this recipe—I love hearing from you all! Happy cooking!
High Protein Broccoli Cheddar Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A quick and nutritious High Protein Broccoli Cheddar Soup loaded with veggies and protein.
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
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded
- 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, cooking for 10 minutes and stirring often to avoid them sticking.
- Stir in the garlic and continue to cook for another minute.
- Sprinkle in the smoked paprika and flour, cooking for one minute to coat the vegetables.
- Pour in the vegetable broth and add the broccoli. Bring it to a gentle simmer.
- Allow the broccoli to simmer for 8-9 minutes until it’s soft but still vibrant.
- Lower the heat and pour in the milk, cooking until the soup is warm.
- Stir in the blended cottage cheese and shredded cheddar cheese until everything is melted. Be careful not to turn the heat up too high, or you might end up with curdled soup!
- To get that creamy texture, blend one cup of the soup and return it to the pot, or use an immersion blender to give it a few easy pulses.
Notes
- This soup can easily be adapted based on what you have at home. For a bit more spice, try adding a pinch of cayenne pepper.
- If you’re out of cheddar, Monterey Jack makes a creamy substitute.
- For a more rustic version, leave some veggie chunks unblended.
- Always taste as you go to see if it needs a bit more salt or cheese—you won’t regret it!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg