High Protein Broccoli Cheddar Soup

This creamy broccoli cheddar soup is the high protein pick me up I crave whenever I want something hearty and nourishing These days I whip it up for friends and family who never guess it packs 20 grams of protein per serving Everyone cleans their bowl and asks for seconds

I developed this soup after hunting for something comforting that did not weigh me down and now I keep cottage cheese on hand for this very reason

Ingredients

• Butter: brings flavor and helps sauté the aromatics Choose a good quality one for richer taste
• Yellow onion: adds a sweet undertone to the soup Look for firm onions without blemishes
• Carrots: deliver natural sweetness and color Choose bright orange and crisp carrots
• Celery: builds the savory flavor foundation Opt for stalks that feel firm and snap easily
• Garlic: infuses the soup with warm fragrance Fresh cloves are best for big flavor
• All purpose flour or a gluten free blend: thickens the base Go for the freshest flour you have to avoid a raw taste
• Smoked paprika: adds a subtle smokiness Seek out Spanish smoked paprika for depth
• Vegetable broth: layers in umami and keeps the soup vegetarian I love a not chicken style for extra savory notes
• Broccoli: stars as the main veg Use deep green crowns without any yellowing for maximum flavor
• Milk: makes it creamy but not heavy I use one percent for balance and a light finish
• Cheddar cheese: gives sharpness and classic comfort Try to shred your own from a block for best melting
• Low fat cottage cheese: is blended for creaminess and amps up the protein Pick a smooth brand that blends easily
• Salt and pepper: help all the flavors pop Use sea salt and freshly ground pepper to finish

Step-by-Step Instructions

Sauté the Aromatics:

Melt the butter in a large pot set over medium heat Add the diced onion carrot and celery Stir occasionally and cook gently for ten minutes until the vegetables start to soften and become fragrant This creates a flavorful base for the soup

Add Garlic and Seasonings:

Toss in the minced garlic and stir for about one minute The aroma should become more pronounced Sprinkle in the smoked paprika and all-purpose flour Stir constantly for another minute ensuring the flour fully coats the veggies This step is important for thickening and adding a hint of smokiness

Simmer with Broth and Broccoli:

Slowly pour in the vegetable broth and add all the chopped broccoli Raise the heat slightly until the mixture begins to simmer Let it cook for eight to nine minutes until the broccoli is very tender The soup should look brighter green and have softened vegetables throughout

Incorporate Dairy for Creaminess:

Reduce the heat to low Pour in the milk and let the soup warm through for a few minutes Take your blended cottage cheese and the shredded cheddar cheese and stir until both melt smoothly into the soup Never raise the heat too high at this stage or the milk could curdle and affect the final texture

Blend for Texture:

Take about one cup of soup and carefully blend it until silky smooth allowing steam to escape so pressure does not build Then pour this pureed portion back into the pot Alternatively use an immersion blender to partially blend the soup directly for a creamy yet rustic consistency

Finish and Season:

Taste the soup and add salt and pepper as needed Give a final stir and serve hot

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I always look forward to the moment I blend the cottage cheese and watch the creamy magic happen My youngest calls this the green gold soup and it brings back memories of chilly nights we spent laughing over family bowls

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days The soup thickens upon standing so just add a splash of milk when reheating to return it to that perfect creamy consistency Soup also freezes well but I usually eat it all before that happens

Ingredient Substitutions

If you need a dairy free swap try using unsweetened plant-based milk and a vegan cheddar cheese I have also used gluten free flour with success and swapped in frozen broccoli in a pinch though fresh delivers the best texture

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Serving Suggestions

Ladle this soup into big bowls and top with extra shredded cheddar or a sprinkle of fresh chives Crusty sourdough or simple garlic bread makes this meal feel like pure comfort Dinner parties love this soup as a starter too

Broccoli Cheddar Soup in American History

Broccoli cheddar soup is a true icon on American diner and café menus I remember ordering it at nearly every casual eatery in my college town Classic versions use heavy cream and lots of cheese but I love this lighter high protein spin that feels just as nostalgic

Recipe FAQs

→ How can I make this soup thicker?

To thicken the soup, simmer a few extra minutes uncovered to reduce liquid, or blend more of the mixture for added body. You can also add a little more flour early in the cooking process.

→ Can I use different cheeses?

Absolutely! Try swapping cheddar for sharp white cheddar, gouda, or even Monterey Jack for different flavors.

→ Is it possible to use frozen broccoli?

Yes, frozen broccoli works well. Add it straight to the pot, adjusting cooking time as needed until softened.

→ What helps boost the protein in this soup?

Blended low fat cottage cheese is stirred in near the end of cooking, lending extra protein while keeping things creamy.

→ How can I prevent the milk from curdling?

Keep the heat low after adding milk and cheese, and stir frequently for a smooth, creamy finish.

→ Can I make this gluten-free?

Yes, simply swap all-purpose flour for your favorite gluten-free blend without changing the steps.