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