Description
This High Protein Broccoli Cheddar Soup is a creamy, comforting dish with 20 grams of protein per serving. Made with cheddar, blended cottage cheese, and fresh vegetables, it delivers indulgent flavor while staying nutritious and satisfying.
Ingredients
1 tbsp butter
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
¼ cup all-purpose flour (or gluten-free flour)
½ tsp 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 butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for about 10 minutes, stirring frequently until softened.
- Stir in garlic and cook for 1 minute.
- Add smoked paprika and flour; stir for 1 minute until vegetables are coated.
- Pour in broth and broccoli, bring to a simmer for 8–9 minutes until broccoli is tender.
- Add milk and reduce heat to low. Warm gently without boiling.
- Stir in blended cottage cheese and cheddar, mixing until smooth without overheating.
- Blend 1 cup of soup (using a blender or immersion blender), then return it to the pot.
- Season with salt and pepper to taste. Serve hot.
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on stove or in microwave with a splash of milk if too thick.
- Freeze for up to 1 month; thaw in fridge before reheating.
- Use gluten-free flour to make the recipe gluten-free.
- Add cooked chicken or turkey for more protein, or spice it up with cayenne or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (of 4)
- Calories: 280
- Sugar: 7g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 35mg
