1. Is this high protein broccoli cheddar soup healthy?

Yes, this soup is much healthier than traditional versions, which can be loaded with saturated fat. By using cottage cheese to boost the protein and reduce the fat content, this recipe provides a creamy and satisfying meal without all the excess calories.

2. Can I make this high protein broccoli cheddar soup vegan?

Unfortunately, this recipe isn't easily adaptable to vegan diets due to the dairy-based ingredients like cheddar cheese and cottage cheese. However, you can explore other creamy soups like a vegan quinoa soup for a similar texture.

3. How do I store leftovers of this high protein broccoli cheddar soup?

Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop. It's not recommended to freeze this soup due to its dairy content, as freezing can affect the texture.

4. What can I serve with this high protein broccoli cheddar soup?

This soup pairs well with healthy side dishes like a fresh salad, roasted vegetables, or whole-grain bread. You can also add a sprinkle of red pepper flakes or croutons for extra texture and flavor.

High Protein Broccoli Cheddar Soup: Creamy & Healthy Comfort Food

Name: High Protein Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 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; Salt and pepper to taste

Description

This high protein broccoli cheddar soup is a creamy, comforting dish that packs a punch of nutrition with 20 grams of protein per serving. Perfect for those seeking a healthy, filling meal without compromising on flavor, this soup combines the richness of cheddar and the creaminess of cottage cheese with the freshness of broccoli.

Ingredients

Scale

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
Salt and pepper to taste

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Instructions

Begin by melting the butter in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for about 10 minutes, stirring frequently until the vegetables are softened.
Add the minced garlic and continue cooking for another minute.
Stir in the smoked paprika and flour, cooking for one more minute to coat the vegetables evenly.
Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer and cook for 8-9 minutes until the broccoli is tender.
Pour in the milk and stir to combine. Let the soup cook on low heat until it is warmed through.
Stir in the blended cottage cheese and shredded cheddar cheese. Allow the cheeses to melt fully. Be cautious not to increase the heat too much to avoid curdling the milk.
To make the soup extra creamy, transfer one cup of the soup to a blender, blend it until smooth, and return it to the pot. Alternatively, use an immersion blender for a more rustic texture.
Taste the soup and season with salt and pepper as needed.

Notes

Don’t rush the vegetable cooking process—let them soften to bring out their flavors.
Ensure the broccoli is tender but not overcooked to maintain its vibrant color and texture.
For a creamier texture, you can add more cottage cheese or use whole milk.
Store any leftovers in an airtight container in the refrigerator for up to three days.
Avoid freezing this soup as dairy-based soups tend to separate when frozen.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 280
Sugar: 8g
Sodium: 800mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 20g
Cholesterol: 35mg