High Protein Broccoli Cheddar Soup is ready in 30 minutes and makes cozy soup night easy. It’s ultra-creamy, flavorful, made in one pot with blended cottage, and packed with 19 grams of protein!
Why You’ll Love This Recipe
This high protein broccoli cheddar soup turned out like Panera’s or a classic diner version but so much healthier.
I do have a broccoli cheddar soup recipe without cottage cheese that uses starchy vegetables as a thickener, but by adding flour, this soup recipe is more like a classic but is much higher in protein.
The cottage cheese makes this broccoli cheddar soup extra creamy without any heavy cream, meaning it’s lighter than the classic version. It’s still rich and satisfying, with 19 grams of protein from naturally protein-packed ingredients and just 279 calories per serving.
We loved this broccoli cheddar soup with cottage cheese so much I made it 3 times last month! It’s highly customizable, works with fresh or frozen broccoli, doesn’t need to be blended, and is a true 30 minute meal!
Ingredients for High Protein Broccoli Cheddar Soup
- Butter: Used to saute the aromatics and add richness. I used salted butter, but unsalted butter or olive oil work too.
- Onion and garlic: Build a savory, flavorful base. Yellow or white onions both work, and fresh garlic cloves give the best flavor and aroma. Garlic powder works in a pinch.
- All-purpose flour: Helps thicken the soup for that classic creamy texture. You can also use a gluten-free flour blend if you need a gluten-free soup.
- Chicken broth: The savory backbone of the soup. I use low sodium to keep it lighter, and if you like to make your own chicken broth, that works perfectly too. You can also substitute vegetable broth.
- Carrots: Adds natural sweetness and color. I chop them into small pieces so they hold their shape instead of turning into soft, stringy shreds.
- Broccoli: The star veggie, full of nutrients. I used fresh, but frozen is super convenient and works just as well.
- Sharp cheddar cheese: It’s bold flavor really shines, but you can use whatever cheddar you have in your fridge. For the creamiest, most flavorful soup, shred it yourself instead of using pre-shredded.
- Cottage cheese: I used 2% for a creamy texture and protein boost, but you can use any fat percentage you like.
- Milk: Any milk works, I used 3.25 dairy milk. It’s blended with the cottage cheese to create a silky texture, and you might not even need it if your cottage cheese isn’t too dry.
- Optional chicken breasts: I love adding diced chicken for extra protein and when I want a heartier one pot meal. I just toss it with a little oil, salt, and pepper, air fry while the soup cooks, and stir them in at the end.
How to Make High Protein Broccoli Cheddar Soup
This cozy soup comes together in one large pot or Dutch oven.
- Saute aromatics: Heat a large pot over medium and melt the butter. Add onion and garlic and cook until soft and fragrant.
- Add the flour: Sprinkle in the flour and stir to combine, it helps thicken the soup.
- Add the broth: Slowly pour in the chicken broth while whisking to keep it smooth and lump free.
- Add the veggies: Toss in the carrots, broccoli, and a pinch of salt and pepper. Cover, bring to a boil, then simmer until tender.
- Mash broccoli: Push some broccoli against the pot with a spoon for texture, or leave the florets whole, it’s up to you.
- Blend cottage cheese: Use a blender to puree the cottage cheese with milk (if needed).
- Add to the pot: Pour the blended mixture into the soup and bring it to a gentle boil. Turn off heat.
- Add the cheese: Stir in the shredded cheese until melted and gooey, then serve hot!
Tips for Best Results
A few tips to make this high protein broccoli cheddar soup recipe even easier for you.
- Hold off on adding salt: I added a pinch since I’ve made this soup a few times, but for your first time, don’t add any at the start. The broth and cheeses already have some salt, so taste at the end before adding.
- Use bright sharp cheddar: A sharp, flavorful cheddar really stands out in this soup. A milder cheddar won’t give that same rich, cheesy punch we all love.
- Grate your own cheese: Freshly grated cheese melts better and gives a creamier texture than pre-shredded cheese.
- Add both cheeses with heat off: To prevent curdling. The foam from the blended cottage cheese will settle nicely.
Variations
- Dairy-free: Swap the butter, milk, and cheese for your favorite plant-based alternatives to make it completely dairy-free.
- Gluten-free: Use a gluten-free flour blend instead of all-purpose flour to keep it thick without gluten.
- For more protein: Add cooked chicken, see recipe card below for how I cooked mine. Please note the nutrition listed is without chicken.
- No flour: You can skip the flour, your soup just will be less thick. You could add russet potatoes as an alternative, they will break down and thicken it too.
- Puree it: My kids like chunks, so I smashed broccoli crowns with the back of a spoon and it added nice specks and texture. You can also blend the soup completely for a smooth, creamy version.
Serving Ideas
Serve alongside high protein bread to scoop, dunk, and load up on even more protein!
Greek Yogurt Biscuits
Greek Yogurt Bread
Cottage Cheese Biscuits
Greek Yogurt Dinner Rolls
How to Store and Reheat
Store: Keep your soup in an airtight container in the fridge for up to 5 days.
Freeze: Usually dairy soups don’t freeze well, but I’m pretty sure this one won’t separate as it’s all blended and there is flour. Scoop it into a container with a little room to expand and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm it gently on the stove or in the microwave and enjoy!
More Soup Recipes to Try
High Protein Broccoli Cheddar Soup
Ingredients
- 2 tablespoons butter, salted
- 1 large onion, finely chopped
- 3 large garlic cloves, minced
- 1/2 cup all-purpose flour, or gluten-free flour
- 5 cups chicken broth, low sodium
- 2 large carrots, chopped
- 6 cups broccoli florets, fresh or frozen
- 1 1/2 cups sharp cheddar cheese, grated
- 1 1/2 cups cottage cheese, I used 2%
- 2 cups milk, I used 3.25%
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large chicken breasts*, optional
Instructions
- Preheat large pot on medium heat and add butter. Add onion and garlic, saute for 5 minutes, stirring occasionally.
- Add flour and whisk to incorporate. Slowly pour in chicken broth, while whisking to avoid lumps.
- Add carrots, broccoli, salt and pepper; cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Mash broccoli crowns with the back of a wooden spoon, pushing against the walls of the pot. It gives nice texture and look to the soup. Or leave them whole.
- In a high speed blender, blend cottage cheese with milk, if needed (some cottage cheese is more dry and won't blend on its own). Pour into the pot and stir, then just bring to a boil and turn off heat.
- Add cheese and stir until melted. Serve hot.
Notes
- Store: Store in an airtight container in the refrigerator for 3-5 days. Reheat on stovetop over medium heat or in a microwave.
- Freeze: Place in a container with a lid and allow space for the soup to expand. Store up to 3 months. Thaw overnight in the refrigerator and reheat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
