High Protein Broccoli Cheddar Soup

This rich and creamy broccoli cheddar soup is my go-to when I want something cozy, nourishing, and satisfying. With 20 grams of protein per serving, it’s a lighter take on the classic comfort food that still feels indulgent. The addition of cottage cheese makes it creamy and filling without being heavy, while sharp cheddar brings the bold flavor I love.

Why You’ll Love This Recipe

I love that this soup gives me the familiar taste of broccoli cheddar soup but with a nutritious boost. The cottage cheese blends seamlessly into the base, giving it extra creaminess while keeping it lighter than traditional recipes. I like that it comes together in under 40 minutes, making it perfect for busy weeknights. It’s hearty enough to enjoy on its own, but I often pair it with a fresh salad or crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• butter

• yellow onion, diced

• carrots, peeled and diced

• celery, diced

• garlic, minced

• all-purpose flour (or gluten-free flour)

• smoked paprika

• vegetable broth

• broccoli, chopped

• milk (1%, 2%, or whole)

• cheddar cheese, shredded

• low-fat cottage cheese, blended

• salt and pepper to taste

Directions

1. I melt butter in a large pot over medium heat.

2. I add onion, carrot, and celery, cooking for about 10 minutes until softened.

3. I stir in garlic and cook for another minute.

4. I sprinkle in flour and smoked paprika, stirring until the vegetables are coated.

5. I pour in the broth and add broccoli, letting it simmer for 8–9 minutes until tender.

6. I stir in milk and reduce the heat to low.

7. I add blended cottage cheese and shredded cheddar, stirring until smooth and creamy.

8. I blend a cup of the soup until smooth and stir it back in for extra creaminess. An immersion blender also works well.

9. I season with salt and pepper before serving.

Servings and timing

This recipe makes about 8 cups of soup, serving 4 people generously. Prep time is around 10 minutes, cooking time is 25 minutes, and the total time is about 35 minutes.

Variations

I like to play with the flavors depending on what I’m craving. Sometimes I add a pinch of cayenne for a bit of heat or a spoonful of Dijon mustard for tanginess. For extra protein, I’ve stirred in white beans before blending. Nutritional yeast also gives it a deeper cheesy flavor. If I want a thicker consistency, I reduce the broth slightly or blend more of the soup.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. When reheating, I use the microwave or stovetop over low heat, stirring often to keep it creamy. I don’t freeze this soup because dairy tends to separate and lose its smooth texture.

FAQs

How much protein is in this broccoli cheddar soup?

Each serving has about 20 grams of protein, thanks to the cottage cheese and cheddar.

Can I use frozen broccoli instead of fresh?

Yes, I use frozen broccoli when I don’t have fresh on hand. It works just as well and saves me some chopping time.

What type of cheese melts best in this soup?

I like to shred a block of extra-sharp cheddar. Pre-shredded cheese doesn’t melt as smoothly, so I stick to block cheese for the best texture.

Can I make this recipe gluten-free?

Yes, I simply swap the all-purpose flour with a gluten-free flour blend, and the soup thickens perfectly.

What can I serve with this soup?

I often serve it with a leafy salad or whole grain bread. It’s also great alongside a baked potato or roasted vegetables.

Conclusion

This high protein broccoli cheddar soup has become one of my favorite healthy comfort food recipes. I love how creamy and flavorful it is while still being lighter than traditional versions. Whether I’m looking for a quick weeknight meal or something cozy to enjoy on a chilly day, this soup always delivers. It’s simple, hearty, and nourishing—exactly the kind of recipe I keep coming back to.