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High Protein Broccoli Cheddar Soup Recipe

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4.1 from 3 reviews

This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutritious ingredients like broccoli, sharp cheddar, and cottage cheese. Combining fresh vegetables with blended cottage cheese enhances its protein content, making it a hearty and delicious option perfect for a wholesome meal. The soup is simmered gently on the stovetop and blended for a smooth texture with delightful cheesy flavor and subtle smoky notes from paprika.

Ingredients

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 4 cups chopped broccoli

Dairy and Cheese

  • 1 tablespoon butter
  • 2 cups 1% milk
  • 4 oz sharp cheddar cheese, shredded (about 1 cup)
  • 1 cup low fat cottage cheese, blended

Dry Ingredients and Spices

  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 1/2 teaspoon smoked paprika
  • Salt & pepper to taste

Liquids

  • 3 cups vegetable broth (not-chicken style or 1 tablespoon Better than Boullion vegetable base)

Instructions

  1. Prepare the base: Melt the butter in a large pot over medium heat, creating a flavorful base to cook the vegetables.
  2. Sauté vegetables: Add the diced onion, carrot, and celery to the pot. Cook for about 10 minutes, stirring frequently, until the vegetables are softened and aromatic.
  3. Add garlic: Stir in the minced garlic and cook for an additional one minute over medium heat to release its aroma.
  4. Add spices and flour: Sprinkle in the smoked paprika and flour. Cook for one minute, stirring constantly, ensuring the vegetables are evenly coated with the flour to help thicken the soup.
  5. Add broth and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer to begin softening the broccoli.
  6. Simmer broccoli: Continue simmering for 8 to 9 minutes until the broccoli is tender but still vibrant green.
  7. Add milk and warm: Pour in the 1% milk and reduce heat to low. Warm the soup gently without boiling to prevent curdling.
  8. Incorporate cheeses: Stir in the blended cottage cheese and shredded sharp cheddar until fully melted and creamy. Keep the heat low to maintain a smooth texture.
  9. Blend the soup: Transfer one cup of the soup to a blender, venting the lid to release steam, and blend until smooth. Return the blended portion to the pot, or use an immersion blender directly in the pot to blend gently for a creamy consistency.
  10. Season to taste: Add salt and pepper as needed, stirring well to distribute the seasoning evenly. The soup is now ready to serve.

Notes

  • Using blended cottage cheese increases the protein content and adds creaminess without extra fat.
  • Be careful not to boil the soup after adding milk and cheese to avoid curdling.
  • For a gluten-free version, use gluten-free flour instead of all-purpose flour.
  • You can adjust the consistency by blending more or less soup according to your preference.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/high-protein-broccoli-cheddar-soup-recipe/