It’s one of those nights when you want comfort but still crave something that feels good for your body. This high protein broccoli cheddar soup warms you from the inside out, creamy and rich without the heavy cream. It’s cozy, filling, and just the thing for a quick weeknight dinner that tastes like a hug in a bowl.
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Why You’ll Love This High Protein Broccoli Cheddar Soup
This soup feels indulgent but is secretly packed with nutrients and about 20 grams of protein per serving. It’s full of colorful vegetables, silky cheese, and just enough richness from cottage cheese and milk to satisfy every craving. It makes a great meal prep option too, since it reheats beautifully for lunch or dinner all week long.
Ingredients & Smart Substitutions
Core Ingredients
- Broccoli: Fresh broccoli gives the best texture, but frozen works too.
- Cottage cheese: The secret protein booster that makes this soup creamy and rich.
- Cheddar cheese: Sharp cheddar adds depth and a nutty bite.
- Milk: Use 1% for a lighter soup, or 2% for extra creaminess.
- Vegetable broth: Choose a flavorful base like Edward & Son’s “not-chicken” broth.
- Onion, carrot, and celery: Classic aromatics for sweetness and depth.
- Garlic: Adds a little bite and warmth.
- Flour and paprika: Help thicken and season the soup.
- Butter or olive oil: Either will work for the sauté step.
Easy Swaps & Variations
- Swap butter for olive oil to make it lighter.
- Use a 1:1 gluten-free flour blend if you need it gluten-free.
- Try Greek yogurt in place of cottage cheese for a tangier flavor (though cottage cheese gives a smoother texture).
- Use whole milk if you want it extra rich.
- Frozen broccoli is perfectly fine—just add a minute or two to the simmering time.
- For a vegetarian version, stick with vegetable broth.
Step-by-Step: How to Make High Protein Broccoli Cheddar Soup
Prep the Base
Melt butter in a large pot. Add onion, carrot, and celery, cooking until they soften and smell sweet, about ten minutes. Then stir in garlic, paprika, and flour. The flour will coat the veggies and help thicken the soup later.
Add Broccoli & Broth
Pour in your broth and add chopped broccoli. Bring everything to a gentle simmer. Cook until the broccoli turns bright green and tender, around nine minutes. Stir now and then so it cooks evenly.
Blend and Add Protein
Blend your cottage cheese until smooth, then stir it into the pot with shredded cheddar. Keep the heat low and stir until the cheese melts completely. Blend about one cup of the soup for a silky, restaurant-style texture. If you prefer it chunkier, skip blending.
Season & Serve
Add milk slowly and warm the soup gently. Avoid boiling so the dairy doesn’t separate. Taste and season with salt and pepper. Sprinkle a little extra cheddar or chopped chives on top if you like.
Nutrition Highlights
Each serving offers about 20 grams of protein, perfect for a filling lunch or light dinner. It’s also lower in fat than traditional versions, thanks to cottage cheese and 1% milk. And since it’s loaded with broccoli, carrots, celery, and onion, you’re getting a solid dose of veggies with every spoonful.
Pro Tips for Perfect Texture & Flavor
- Blend only part of the soup to keep some texture.
- Always shred your own cheddar—it melts smoother than pre-shredded.
- Keep the heat low once the dairy goes in to prevent curdling.
- Use less broth for a thicker soup or add more for a lighter consistency.
- Skip freezing this one; the dairy will separate and turn grainy.
Storage & Reheating
Store leftovers in the fridge for up to three days. Reheat gently in the microwave or on the stove, stirring often so it warms evenly. Avoid boiling—it can ruin that creamy texture.
Healthy Sides to Serve with Broccoli Cheddar Soup
This soup pairs beautifully with a crisp apple walnut kale salad or a vegan chopped salad. You can also serve it with warm whole-grain bread or crunchy flatbread for a satisfying contrast.
If you need more pairing ideas, check out my post on what to serve with broccoli cheddar soup.
What to Do with Leftover Broccoli
Got leftover broccoli in your fridge? Turn it into something fresh:
- Try a roasted broccoli salad for easy lunches.
- Pile it on broccoli sandwiches with hummus or melted cheese.
- Toss it into a broccoli and orzo skillet for a quick dinner.
For another veggie-packed favorite, see my Broccoli Pearl Crunch Salad.
High Protein Broccoli Cheddar Soup Recipe Card
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High Protein Broccoli Cheddar Soup | Amazingly Creamy
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy and comforting, this High Protein Broccoli Cheddar Soup gets about 20 g protein per serving from blended cottage cheese and sharp cheddar. It is veggie-packed, weeknight-easy, and great for meal prep.
Ingredients
1 tablespoon butter or olive oil
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced or 1/2 teaspoon garlic powder
1/4 cup all-purpose flour or 1:1 gluten-free blend
1/2 teaspoon smoked paprika
3 cups vegetable broth
4 cups chopped broccoli
2 cups 1% milk
1 cup low-fat cottage cheese, blended smooth
4 oz sharp cheddar, shredded
Salt and black pepper to taste
Instructions
1. Melt butter in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook 10 minutes, stirring often.
3. Stir in garlic and cook 1 minute until fragrant.
4. Add paprika and flour. Stir 1 minute to coat vegetables.
5. Pour in broth while stirring, then add broccoli.
6. Simmer 8 to 9 minutes until broccoli is tender.
7. Lower heat. Add milk and warm gently without boiling.
8. Stir in blended cottage cheese and shredded cheddar until melted and smooth.
9. Blend about 1 cup of soup or pulse with an immersion blender for a creamier texture.
10. Return blended portion to pot, stir, and season with salt and pepper.
Notes
About 20 g protein per serving. Lower fat from cottage cheese and 1% milk.
Blend only part of the pot for body without over-thinning.
Shred cheddar from a block for the smoothest melt.
Keep heat low after adding dairy to prevent curdling.
Start with 3 cups broth for thicker soup; add more to thin.
Refrigerate up to 3 days; reheat gently. Not freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 327
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg
More Such Recipes
If you loved this, you might enjoy these cozy, veggie-forward recipes:
- Spinach and White Bean Soup
- Cheesy Root Vegetable Gratin Recipe
- Spicy Butternut Squash and Sweet Potato Soup
Frequently Asked Questions
Can I make this soup gluten-free?
Yes! Just use a 1:1 gluten-free flour blend instead of regular flour.
Can I make it vegetarian or vegan?
You can make it vegetarian by using vegetable broth. Vegan isn’t recommended since the flavor and texture rely on dairy.
How can I add even more protein?
Add a handful of blended white beans at the end or stir in an unflavored protein powder once it’s off the heat.
Final Thoughts
This high protein broccoli cheddar soup brings together comfort, nutrition, and ease in every spoonful. It’s simple to make, light yet filling, and so satisfying after a long day. If you make it, leave a rating or comment below and share a photo on Pinterest or Facebook. I’d love to see how it turns out in your kitchen.