If you’re looking for a warm, comforting bowl of High Protein Broccoli Cheddar Soup, you’ve come to the right place! This rich and creamy dish is not just a delight for your taste buds; it’s also packed with 20 grams of protein per serving. I’ve tested this recipe several times, making adjustments along the way to perfect the flavors and texture. Trust me, it’s a cozy dish that transforms simple ingredients into something spectacular. And if you love comforting soups, check out my Creamy Crockpot Chicken Gnocchi Soup too!
About High Protein Broccoli Cheddar Soup
This High Protein Broccoli Cheddar Soup has been a go-to comfort food in my family for years. I’ve played around with the ingredients to make it not just nourishing, but also irresistibly delicious. The earthy sweetness of the broccoli combined with the tangy cheddar is a match made in heaven. In discovering how the flavors meld together, I noticed that allowing the soup to simmer enhances the depth of flavor tremendously.
- Quick prep – ready in just 35 minutes, making it perfect for busy weeknights.
- Budget-friendly – utilizes simple, easily accessible ingredients.
- A family favorite – this hearty soup is a hit at any table, especially during colder months.
- Did you know? Broccoli is not only high in fiber but also loaded with vitamins C and K!
Key Ingredients & Their Roles
- Broccoli: Provides texture and brings a healthy punch. Fresh is best, but frozen works too!
- Cheddar Cheese: Adds richness and a savory depth. Use sharp cheddar for an extra kick.
- Cottage Cheese: Blended for creaminess and added protein without excess calories.
- Vegetable Broth: A flavorful base; swap for chicken broth if not vegetarian.
How to Make High Protein Broccoli Cheddar Soup
- Melt the butter in a large pot over medium heat, swirling it until bubbly and fragrant.
- Add the diced onion, carrots, and celery, cooking for about 10 minutes until they soften and slightly caramelize.
- Stir in the minced garlic and cook for an additional minute, creating an aromatic base.
- Sprinkle in the smoked paprika and flour, stirring until everything is coated, about one minute.
- Introduce the broth and chopped broccoli. Bring to a gentle simmer, allowing the broccoli to become tender, roughly 8-9 minutes.
- Incorporate the 1% milk, heating through on low until warmed. Avoid boiling to prevent curdling!
- Add blended cottage cheese and shredded cheddar, stirring until melted and smooth.
- To achieve a creamy texture, blend one cup of the soup and return it to the pot, or use an immersion blender to get the desired consistency.
- Season with salt and pepper to taste, and serve warm, enjoying the hearty aroma.
Pro Tips & Troubleshooting
- When sautéing the vegetables, keep an eye on the heat to ensure they don’t brown too quickly, enhancing their sweetness.
- If your soup is too thick, simply stir in a bit more vegetable broth or milk until you reach your desired consistency.
- For an added layer of flavor, consider adding a dash of hot sauce or cayenne for a nice kick.
- You can easily double this recipe, ensuring enough for meal prep or a gathering.
Storage & Make-Ahead Guide
This soup can be refrigerated for up to 5 days. For longer storage, freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave to maintain creaminess. From my experience, the soup tastes even better the next day, as the flavors have time to meld!
What to Serve With High Protein Broccoli Cheddar Soup
This soup pairs beautifully with a side of crusty garlic bread or a fresh garden salad. Don’t forget to check out my Cottage Cheese Cloud Bread for a lighter option!
Frequently Asked Questions
- How can I make this soup vegan? Substitute the cheddar with a vegan alternative and use plant-based milk.
- Can I use frozen broccoli? Yes, frozen broccoli works well; just reduce the simmer time slightly.
- Is this soup gluten-free? Use gluten-free flour and ensure your broth is certified gluten-free.
- What if my soup is too thick? Mix in a bit more broth or milk, stirring until you reach the right consistency.
- Can I make this ahead of time? Absolutely! This soup tastes better the next day as the flavors deepen.
Final Thoughts
I’m always excited to share my High Protein Broccoli Cheddar Soup with friends and family, and I hope it becomes a staple in your kitchen too. Enjoy experimenting with this recipe and feel free to share your cooking adventures!
More Recipes You’ll Love
- Broccoli Pasta Salad – a fresh side that highlights the flavors of broccoli.
- Creamy Crockpot Chicken Gnocchi Soup – another creamy soup that’s perfect for comfort food lovers.
- Southern Tomato Pie – a great way to complement your love for vegetables in a savory dish.
High Protein Broccoli Cheddar Soup
Ingredients
Base Ingredients
- 1 tablespoon butter for sautéing
- 1 large yellow onion diced
- 2 large carrots peeled and diced
- 1 stalk celery diced
- 2 cloves garlic minced
Flavor Enhancers
- 1/4 cup all-purpose flour or gluten-free flour
- 1/2 teaspoon smoked paprika for added flavor
Main Ingredients
- 3 cups vegetable broth preferably not-chicken style
- 4 cups chopped broccoli fresh or frozen
- 2 cups 1% milk for creaminess
- 4 oz cheddar cheese shredded (about 1 cup)
- 1 cup low fat cottage cheese blended
Instructions
Cooking Steps
- Melt the butter in a large pot over medium heat.1 tablespoon butter
- Add onion, carrot, and celery, cooking for 10 minutes while stirring frequently.1 large yellow onion, 2 large carrots, 1 stalk celery
- Stir in the minced garlic for an additional minute.2 cloves garlic
- Add the smoked paprika and flour, cooking for one more minute until coated.1/4 cup all-purpose flour
- Pour in the broth and add broccoli, bringing to a simmer for 8-9 minutes until tender.1/2 teaspoon smoked paprika
- Stir in the milk and heat over low until warmed through.
- Add blended cottage cheese and shredded cheese, stirring until melted.3 cups vegetable broth, 4 cups chopped broccoli
- Transfer one cup of soup to a blender, blend until smooth, and return to the pot.
- Add salt and pepper to taste.