Cozy and Healthy High-Protein Broccoli Cheddar Soup

Name: Cozy and Healthy High-Protein Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; 4 cups chopped broccoli; 2 cups 1% milk; 4 oz cheddar cheese, shredded (about 1 cup); 1 cup low-fat cottage cheese, blended until smooth; Salt and pepper, to taste

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There’s something incredibly comforting about a warm bowl of broccoli cheddar soup. I remember the first time I made it from scratch—I was nervous about getting the consistency just right. But to my surprise, it was much easier than I expected, and the result was better than anything I had tasted at a restaurant. This recipe is perfect for beginners because it’s simple, nutritious, and packed with protein, thanks to a secret ingredient: cottage cheese. If you’re looking for a quick and healthy meal, this easy sheet pan dinner-style soup will become a favorite in your kitchen.

Cozy and Healthy High-Protein Broccoli Cheddar Soup

Why This Recipe is Special

Broccoli cheddar soup is often seen as an indulgence, loaded with heavy cream and butter. But this version balances richness with nutrition by incorporating blended cottage cheese for a creamy texture without excess fat. The result? A deliciously cheesy, high-protein soup that doesn’t compromise on flavor.

Beginner-friendly – No fancy techniques or equipment needed.

Healthy and nutritious – High in protein and loaded with veggies.
Quick to make – Ready in under 30 minutes.

Ingredients and Their Roles

To make this creamy broccoli cheddar soup, you’ll need the following ingredients:

Butter – Used to sauté vegetables and add a touch of richness. You can substitute olive oil for a lighter version.
Onion – Adds depth of flavor and sweetness when sautéed. Yellow or white onions work best.
Garlic – Brings a delicious aromatic quality. Fresh garlic is ideal, but garlic powder works in a pinch.

Carrots and Celery – Provide a subtle sweetness and a boost of vitamins.
Flour – Helps thicken the soup. A gluten-free flour blend can be used if needed.
Smoked Paprika – Adds a hint of smokiness. Regular paprika is a good alternative.

Vegetable Broth – Forms the flavorful base of the soup. A chicken-style vegetarian broth works well.
Broccoli – The star of the dish, adding texture, flavor, and essential nutrients. Fresh or frozen broccoli can be used.
Milk – Provides creaminess. Whole milk or a lower-fat version both work.

Cottage Cheese – The secret ingredient that makes this soup high in protein and ultra-creamy. Use low-fat or full-fat depending on your preference.
Cheddar Cheese – Adds classic cheesy goodness. Shred it fresh for the best melting quality.
Salt & Pepper – Essential for seasoning and enhancing flavors.

Ingredient Substitutions

For a dairy-free version, swap milk with unsweetened almond or oat milk and use nutritional yeast instead of cheddar.
If you don’t have cottage cheese, Greek yogurt or blended silken tofu can provide a similar creamy texture.
Want extra protein? Stir in shredded chicken or chickpeas before serving.

Step-by-Step Instructions

Step 1: In a large pot over medium heat, melt the butter. Add the diced onion, carrots, and celery. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften.

Step 2: Add the minced garlic and cook for another minute until fragrant. Sprinkle in the smoked paprika and flour, stirring constantly for about a minute until everything is well coated.

Step 3: Slowly pour in the vegetable broth while stirring to prevent lumps. Add the chopped broccoli and bring the mixture to a simmer. Cook for 8-9 minutes until the broccoli is tender.

Step 4: Reduce the heat to low and stir in the milk. Allow it to warm through, but avoid boiling to prevent curdling.

Step 5: Blend the cottage cheese until smooth and stir it into the soup. Add the shredded cheddar and stir gently until melted.

Step 6: For a creamier texture, blend about a cup of the soup and return it to the pot. Alternatively, use an immersion blender to partially blend the soup while keeping some chunks for texture.

Step 7: Taste and adjust seasoning with salt and pepper. Serve warm and enjoy!

Beginner Tips and Notes

Avoid overheating the milk – Keeping the heat low when adding dairy prevents curdling.
Make it chunkier or smoother – Blend more or less depending on your texture preference.

Fix an overly thick soup – Add extra broth a little at a time until you reach your desired consistency.
Storage tips – This soup stays fresh in the fridge for up to 3 days but does not freeze well due to the dairy content.

Serving Suggestions

This high-protein broccoli cheddar soup pairs perfectly with:

A fresh green salad, like apple walnut kale salad, for added crunch.
A slice of whole-grain bread or a toasted baguette for dipping.
Roasted vegetables or a simple grilled chicken breast for a heartier meal.

Conclusion

This quick and healthy meal is perfect for busy weeknights or cozy weekends at home. If you’ve never made homemade broccoli cheddar soup before, now is the perfect time to try. Give it a go, and let me know in the comments how it turned out for you. I’d love to hear about any twists you added to make it your own!

FAQ About High-Protein Broccoli Cheddar Soup

Is broccoli cheddar soup healthy?

Traditional broccoli cheddar soup is often high in saturated fat, but this version is made healthier by using cottage cheese instead of heavy cream. It provides a boost of protein while keeping the dish creamy and satisfying.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this recipe. Just add it directly to the pot without thawing. It may cook slightly faster than fresh broccoli, so check for tenderness a few minutes earlier.

How do I prevent the cheese from clumping?

For the smoothest texture, always shred your own cheddar from a block rather than using pre-shredded cheese, which contains anti-caking agents. Add the cheese gradually over low heat, stirring constantly.

Can I make this soup dairy-free?

While this recipe relies on dairy for its creamy texture, you can try a dairy-free version by using unsweetened plant-based milk and replacing the cheddar cheese with nutritional yeast or a dairy-free cheese alternative. The cottage cheese can be substituted with blended silken tofu for creaminess.

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