Can I make this soup vegan or dairy-free?

You can swap out the cheddar and cottage cheese for vegan alternatives, and use a plant-based milk and vegan butter. Keep in mind, the texture and protein content will change, but you’ll still get a delicious soup. Nutritional yeast can add a cheesy flavor boost.

How can I increase the protein even more?

Try adding cooked diced chicken or turkey for a meat boost, or stir in cooked quinoa or lentils. You can also double the cottage cheese or mix in some Greek yogurt at the end for extra creaminess and protein.

Can I use frozen broccoli instead of fresh?

You can use frozen broccoli in a pinch, but fresh broccoli tends to have better texture and flavor in this soup. If you use frozen, add it directly to the broth and adjust simmer time accordingly, as frozen broccoli cooks faster.

Why blend only part of the soup?

Blending just part of the soup gives it a creamy thickness while still keeping some of the broccoli’s lovely texture intact. It’s a great balance between silky and chunky, which keeps each spoonful interesting.

High Protein Broccoli Cheddar Soup: Nutritious & Delicious

Description

This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutritious ingredients like broccoli, cheddar cheese, and cottage cheese. It features a perfect balance of flavors with a smoky paprika twist and a smooth texture achieved by blending part of the soup, making it both satisfying and wholesome for a hearty meal.

Ingredients

Scale

Main Ingredients

1 tablespoon butter
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free flour)
1/2 teaspoon smoked paprika
3 cups vegetable broth (not-chicken style)
4 cups chopped broccoli
2 cups 1% milk
4 oz cheddar cheese, shredded (about 1 cup)
1 cup low fat cottage cheese, blended
Salt and pepper to taste

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Instructions

Melt Butter: Melt the butter in a large pot over medium heat.
Sauté Vegetables: Add the diced onion, carrot, and celery to the pot and cook for 10 minutes, stirring frequently until softened.
Add Garlic: Stir in the minced garlic and continue cooking over medium heat for one minute until fragrant.
Add Spices and Flour: Sprinkle the smoked paprika and flour over the vegetables, stirring constantly for one minute to coat them evenly.
Add Broth and Broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer.
Simmer Broccoli: Let the broccoli simmer for 9 minutes until softened but still vibrant.
Add Milk: Pour in the 1% milk and cook over low heat until the soup is warmed through.
Incorporate Cheeses: Stir in the blended cottage cheese and shredded cheddar cheese until completely melted, being careful not to heat too quickly to avoid curdling the milk.
Blend Soup: Transfer one cup of the soup to a blender, venting to allow steam to escape, and blend until smooth. Return the blended portion to the pot. Alternatively, use an immersion blender to blend the soup gently in the pot.
Season: Add salt and pepper to taste. Stir well and serve warm.

Notes

Starting with 3 cups of broth helps control soup thickness; add more broth later if a thinner consistency is desired.
Use gluten-free flour to make this recipe gluten free.
To avoid curdling, keep heat low when adding milk and cheeses.
Blending part of the soup creates a creamy texture without using heavy cream.

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 15 mg