High Protein Broccoli Cheddar Soup (20g Protein & Secret Cottage Cheese Trick)
This High Protein Broccoli Cheddar Soup delivers classic cheesy comfort with over 20g of protein per serving, thanks to a clever cottage cheese blend that makes the soup extra creamy without extra fat. Ready in just 35 minutes, it’s a cozy, nutrient-packed meal perfect for chilly evenings.
Equipment
- Large pot or Dutch oven
- Blender
- Wooden spoon
- Immersion Blender (optional)
Ingredients
- 1 Tbsp Butter (or olive oil)
- 1 Large Yellow Onion, diced
- 2 Large Carrots, peeled and diced
- 1 Stalk Celery, diced
- 2 cloves Garlic, minced
- ¼ cup All-Purpose Flour
- ½ tsp Smoked Paprika
- 3 cups Vegetable Broth
- 4 cups Chopped Broccoli Florets (fresh or frozen)
- 2 cups Milk (1%, 2%, or whole)
- 4 oz Sharp Cheddar, freshly shredded
- 1 cup Low-Fat Cottage Cheese, blended until smooth
- Salt & Pepper, to taste
Instructions
- Melt the butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 10 minutes until softened. Stir in garlic and cook for 1 more minute.
- Add smoked paprika and flour. Stir for 1 minute to coat the vegetables and form a roux.
- Whisk in the vegetable broth slowly. Add broccoli. Bring to a simmer and cook for 8–9 minutes until the broccoli is tender-crisp.
- Blend the cottage cheese in a blender until completely smooth and creamy.
- Reduce heat to low. Stir in milk, blended cottage cheese, and shredded cheddar. Heat gently until melted and smooth without boiling.
- Blend about 1 cup of soup with an immersion blender for ultra-smooth texture. Season with salt and pepper.