This High Protein Broccoli Cheese Soup is a creamy, comforting dish packed with nutrients and flavor. Made with a blend of fresh broccoli, cheese, and protein-rich ingredients, this soup is a healthier take on the classic version. Perfect for a cozy meal, it provides a delicious way to enjoy a protein boost while indulging in a rich, cheesy soup.
Why You’ll Love This Recipe
- High in protein – Perfect for those looking to increase their protein intake while enjoying a comforting meal.
- Easy to make – Requires simple ingredients and comes together quickly.
- Nutritious and delicious – Packed with vitamins from broccoli and essential proteins to keep you full and satisfied.
- Customizable – Easily adjust the ingredients to fit dietary preferences and nutritional needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh broccoli
- Cheddar cheese
- Cottage cheese or Greek yogurt (for added protein)
- Chicken or vegetable broth
- Onion
- Garlic
- Milk or unsweetened almond milk
- Olive oil or butter
- Protein powder (optional, unflavored)
- Salt and pepper
- Red pepper flakes (optional, for extra flavor)
Directions
- Sauté the Aromatics: In a large pot, heat olive oil or butter over medium heat. Add diced onion and garlic, cooking until fragrant and translucent.
- Cook the Broccoli: Add the chopped broccoli to the pot along with the broth. Bring to a simmer and cook until the broccoli is tender.
- Blend the Soup: Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup and leave some broccoli pieces whole.
- Add Dairy and Protein: Stir in the milk and cottage cheese (or Greek yogurt). If using protein powder, whisk it in at this stage to avoid clumping.
- Melt the Cheese: Add shredded cheddar cheese and stir until fully melted and incorporated into the soup.
- Season and Serve: Add salt, pepper, and optional red pepper flakes to taste. Serve warm and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegan Option: Use plant-based cheese and a dairy-free protein source such as nutritional yeast or blended silken tofu.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for extra heat.
- Extra Protein: Stir in shredded chicken or cooked quinoa for an additional protein boost.
- Low-Carb Alternative: Reduce the amount of milk and use heavy cream for a lower-carb, keto-friendly version.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. If reheating in the microwave, heat in 30-second intervals, stirring in between.
FAQs
How can I make this soup even higher in protein?
You can add shredded chicken, protein powder, or extra Greek yogurt to increase the protein content.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Simply add it directly to the pot and adjust the cooking time as needed.
What is the best cheese to use for this soup?
Sharp cheddar is the best choice for a bold flavor, but you can also use a mix of cheeses like Monterey Jack or Gouda.
Can I make this soup dairy-free?
Yes, use plant-based cheese, coconut milk, and a dairy-free protein option like nutritional yeast.
How do I prevent the cheese from clumping?
Make sure to add the cheese gradually and stir constantly. Avoid high heat, as it can cause the cheese to separate.
Can I add other vegetables?
Absolutely! Carrots, cauliflower, or spinach can be great additions to this soup.
Is this soup suitable for meal prep?
Yes, it stores well in the fridge and freezer, making it a great meal prep option.
Can I make this soup without blending it?
Yes, if you prefer a chunkier soup, you can leave the broccoli pieces whole and skip the blending step.
What type of protein powder should I use?
Use an unflavored protein powder to avoid altering the taste of the soup.
Can I thicken the soup without adding flour?
Yes, blending some of the broccoli and using Greek yogurt or cottage cheese will naturally thicken the soup without flour.
Conclusion
This High Protein Broccoli Cheese Soup is a delicious, nutritious, and satisfying meal perfect for any occasion. Whether you’re looking for a protein-rich meal or simply love a comforting bowl of soup, this recipe delivers on both taste and nutrition. Try it out and enjoy a healthier twist on a classic favorite!
Print
High Protein Broccoli Cheddar Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy broccoli cheddar soup is enhanced with cottage cheese and white beans to increase the protein content, making it both comforting and nutritious. It’s an excellent option for a cozy meal that will keep you full and satisfied.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 large carrots, peeled and 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 florets
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups 1% milk
- 1 cup low-fat cottage cheese
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion and carrots, cooking until softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the smoked paprika and flour, cooking for another minute while stirring constantly to prevent lumps.
- Gradually pour in the vegetable broth, stirring continuously to combine. Add the chopped broccoli florets and drained white beans. Bring the mixture to a simmer and cook until the broccoli is tender, about 8-10 minutes.
- While the soup is simmering, blend the cottage cheese until smooth using a blender or immersion blender.
- Once the broccoli is tender, add the milk and blended cottage cheese to the pot, stirring to combine. Heat the soup over low heat, ensuring it doesn’t come to a boil.
- Using an immersion blender, partially blend the soup to your desired consistency, leaving some chunks of broccoli for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
- Stir in the shredded cheddar cheese until melted and fully incorporated. Season the soup with salt and pepper to taste.
- Serve the soup warm, garnished with additional shredded cheddar cheese if desired.
Notes
- For an extra protein boost, you can use bone broth instead of vegetable broth.
- If you prefer a smoother soup, blend it entirely until you reach the desired consistency.
- This soup pairs well with a side salad or whole-grain bread for a complete meal.
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