High Protein Broccoli Cheddar Soup

Why make this recipe

High Protein Broccoli Cheddar Soup is a tasty way to enjoy a classic dish while boosting your protein intake. This soup combines the rich flavors of cheddar cheese with the nutrition of broccoli and cottage cheese. Whether you’re looking for a healthy meal option or want to warm up on a chilly day, this soup is a perfect choice. Plus, it’s easy to make and can be ready in about 30 minutes!

How to make High Protein Broccoli Cheddar Soup

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 (not-chicken style is a good choice)
• 4 cups chopped broccoli
• 2 cups 1% milk
• 4 oz cheddar cheese, shredded (about 1 cup)
• 1 cup low fat cottage cheese, blended
• Salt & pepper to taste

Directions:

1. Melt the butter in a large pot over medium heat.
2. Add the onion, carrot, and celery; cook for 10 minutes, stirring frequently.
3. Add the garlic and continue to cook for one minute.
4. Add the smoked paprika and flour; cook for one more minute, stirring until the vegetables are coated with the flour.
5. Pour in the broth and add the chopped broccoli. Bring to a simmer.
6. Simmer the broccoli for 8-9 minutes, until softened.
7. Stir in the milk and cook over low heat until the soup is warm.
8. Add the blended cottage cheese and shredded cheddar. Stir until melted, but keep the heat low to avoid curdling the milk.
9. Transfer one cup of the soup to a blender, blending to a smooth consistency. Allow steam to escape through the vent. Pour this blended mixture back into the pot. You can also use an immersion blender to blend the soup lightly.
10. Add salt to taste, if needed.

How to serve High Protein Broccoli Cheddar Soup

Serve the soup hot in bowls. You can garnish it with extra cheddar cheese or some croutons for a nice crunch. Pair it with a slice of whole grain bread for a complete meal.

How to store High Protein Broccoli Cheddar Soup

If you have leftovers, let the soup cool down first. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally. You may need to add a splash of milk to restore the creamy consistency.

Tips to make High Protein Broccoli Cheddar Soup

• Cut your vegetables into small, even pieces for quicker cooking.
• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• Use fresh broccoli for better flavor, but frozen broccoli can be a convenient alternative.
• Blend the cottage cheese thoroughly for a smooth texture in the soup.

Variation

You can make this soup vegan by using plant-based butter, vegan cheese, and almond milk. This way, you can enjoy a delicious, dairy-free version without sacrificing flavor.

FAQs

Can I freeze High Protein Broccoli Cheddar Soup?
Yes, this soup can be frozen. Just make sure to cool it completely, then store it in freezer-safe containers. It can last for up to 3 months in the freezer. To reheat, thaw it overnight in the refrigerator before warming it on the stove.

Can I add other vegetables?
Absolutely! Feel free to add vegetables like spinach, kale, or cauliflower for added nutrition and flavor. Just make sure to adjust cooking times as needed.

Is this soup gluten-free?
To make it gluten-free, simply use gluten-free all-purpose flour in place of regular flour. All other ingredients are naturally gluten-free.

High Protein Broccoli Cheddar Soup

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• Author: jonathanrice
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and nutritious soup combining rich cheddar cheese and healthy broccoli, perfect for a warm meal.

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Ingredients

Scale 1x2x3x

• 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 & pepper to taste

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Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onion, carrot, and celery; cook for 10 minutes, stirring frequently.
3. Add the garlic and continue to cook for one minute.
4. Add the smoked paprika and flour; cook for one more minute, stirring until the vegetables are coated with the flour.
5. Pour in the broth and add the chopped broccoli. Bring to a simmer.
6. Simmer the broccoli for 8-9 minutes, until softened.
7. Stir in the milk and cook over low heat until the soup is warm.
8. Add the blended cottage cheese and shredded cheddar. Stir until melted, but keep the heat low to avoid curdling the milk.
9. Transfer one cup of the soup to a blender, blending to a smooth consistency. Allow steam to escape through the vent. Pour this blended mixture back into the pot.
10. Add salt to taste, if needed.

Notes

For a spicier kick, add a pinch of cayenne pepper or red pepper flakes. You can blend the cottage cheese thoroughly for a smooth texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 30mg

Keywords: broccoli soup, cheddar soup, high protein, vegetarian soup, healthy soup