High Protein Broccoli Cheddar Soup Recipe
This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutritious ingredients and boosted with cottage cheese for extra protein. Perfect for a cozy meal, it blends fresh vegetables with cheddar and cottage cheese to create a rich, velvety soup that’s healthy and delicious.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 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 and Cheese
- 1 cup low fat cottage cheese, blended
- 4 oz cheddar cheese, shredded (about 1 cup)
- 2 cups 1% milk
- 1 tablespoon butter
Other Ingredients
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth (not-chicken style preferred)
Instructions
- Sauté the Aromatics: Melt the butter in a large pot over medium heat. Add the diced onion, carrot, and celery and cook for about 10 minutes, stirring frequently until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook over medium heat for an additional one minute to release its aroma without burning.
- Coat Vegetables with Flour and Spices: Sprinkle the smoked paprika and flour over the vegetables and stir constantly for one minute until everything is evenly coated and the raw flour taste cooks out.
- Add Broth and Broccoli, Simmer: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer and cook for 8-9 minutes until the broccoli becomes tender.
- Incorporate Milk and Warm the Soup: Pour in the 1% milk and cook on low heat, warming the soup gently without boiling to prevent curdling.
- Add Cheeses: Stir in the blended cottage cheese and shredded cheddar cheese until melted and smooth. Keep the heat low to avoid curdling of the milk.
- Blend the Soup: Transfer one cup of the soup to a blender, and blend while allowing the steam to escape through the vent. Alternatively, use an immersion blender directly in the pot to gently blend the soup to your desired consistency. Return the blended soup back to the pot and stir through.
Notes
- Use gluten-free flour to make the soup gluten-free.
- Be careful with heat after adding milk and cheeses; avoid boiling to prevent curdling.
- Blending part of the soup adds creaminess without extra cream.
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegan version, substitute dairy milk and cheeses with plant-based alternatives.
