High Protein Broccoli Cheddar Soup
Craving cozy meals without sacrificing health? This high protein broccoli cheddar soup is creamy, quick, and satisfying. Get the recipe now
Ingredients
- Butter – Just one tablespoon to start things off. If you're dairy-free or prefer olive oil works too.
- Yellow onion – Diced and softened to build a savory base.
- Carrots and celery – Classic mirepoix action. Adds body color, and a touch of natural sweetness.
- Garlic – Fresh is best but powdered garlic will do in a pinch.
- Flour – Just a little to thicken. You can use gluten-free flour or swap in cornstarch for a keto-friendly option.
- Smoked paprika – Adds subtle depth and a cozy smoky undertone. Regular paprika works too, just mellower.
- Vegetable broth – I like the “not chicken” kind for a savory boost without actual meat. Use any broth you love.
- Broccoli – Fresh or frozen no judgment. Just chop it into bite-sized pieces.
- 1 % milk – Keeps things light but creamy. Use 2% or whole if you prefer richer flavor or go with a dairy-free alternative like oat milk.
- Cottage cheese – This is the game-changer. Blended smooth it gives the soup protein and creaminess in one shot. Low-fat works great.
- Sharp cheddar cheese – Go for a block and shred it yourself. Pre-shredded cheese tends to have anti-caking agents that mess with melting.
- Ingredient Tips from Experience
- Skip pre-shredded cheese. It won’t melt as smoothly and might make the texture gritty.
- Use low-sodium broth if you’re watching your salt intake. You can always add more later.
- Frozen broccoli saves time. Just toss it in frozen during the simmer step. No need to thaw.
Instructions
Step 1: Build the base
- Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook them for about ten minutes, stirring occasionally. This step creates a flavorful foundation, so don’t rush it.
Step 2: Layer in flavor
- Add the garlic and let it cook for one minute until fragrant. Sprinkle in the smoked paprika and flour. Stir everything together so the vegetables are fully coated. The flour will help thicken the soup later on.
Step 3: Add the broccoli and simmer
- Pour in the broth and add the chopped broccoli. Bring everything to a simmer and let it cook for around eight to nine minutes. You want the broccoli tender but not falling apart.
Step 4: Creamy magic
- Reduce the heat to low. Add the milk and stir gently. Blend the cottage cheese until smooth and pour it into the soup, followed by the shredded cheddar. Stir until the cheese is fully melted. Keep the heat low so the dairy stays smooth and doesn’t separate.
Step 5: Blend to your preferred texture
- Take out about a cup of the soup, blend it until creamy, then return it to the pot. This gives the soup body without losing all the chunks. You can also use an immersion blender and give it a few quick pulses if you want a more uniform texture.
Video
Notes
Nutrition Facts (Per Serving)
- Calories: 235
- Protein: 20 g
- Fat: 9 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Sugars: 6 g
- Sodium: 480 mg
- Calcium: 22% Daily Value