High-Protein Broccoli Cheddar Soup

Description

If you’re craving a warm bowl of comfort without sacrificing your nutrition goals, this High-Protein Broccoli Cheddar Soup is exactly what you need. Rich, creamy, and loaded with tender broccoli, sweet carrots, sharp cheddar cheese, and protein-packed cottage cheese, this healthier version delivers all the cozy flavors of classic broccoli cheddar soup while providing approximately 22 grams of protein per serving.

Instead of relying on heavy cream alone, this recipe uses blended cottage cheese and Greek yogurt to create an incredibly creamy texture while boosting the protein content. The result is a velvety soup that’s satisfying enough for lunch or dinner and perfect for meal prep. Every spoonful is filled with cheesy goodness, wholesome vegetables, and comforting homemade flavor.

This soup comes together in about 30 minutes, making it ideal for busy weeknights. Serve it with crusty bread, a grilled cheese sandwich, or enjoy it on its own for a nourishing, filling meal. Whether you’re looking for a healthier comfort food recipe or simply love broccoli cheddar soup, this version is guaranteed to become a regular favorite.

Ingredients For the Soup

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 3 cups broccoli florets, chopped
• 1 large carrot, shredded
• 3 cups low-sodium chicken broth
• 1 cup low-fat cottage cheese
• 1 cup plain Greek yogurt
• 1½ cups sharp cheddar cheese, freshly shredded
• 1 tbsp cornstarch
• 2 tbsp cold water

Seasonings

• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

Optional Garnishes

• Extra shredded cheddar
• Fresh chives
• Cracked black pepper
• Broccoli florets
• Red pepper flakes

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook for about 3–4 minutes until softened.
3. Stir in the minced garlic and cook for another 30 seconds.
4. Add the shredded carrot and broccoli florets.
5. Pour in the chicken broth and bring to a gentle boil.
6. Reduce the heat and simmer for 15–18 minutes, or until the vegetables are tender.
7. While the vegetables cook, combine the cottage cheese and Greek yogurt in a blender.
8. Blend until completely smooth and creamy.
9. In a small bowl, whisk together the cornstarch and cold water.
10. Stir the cornstarch slurry into the soup.
11. Add the blended cottage cheese mixture and stir well.
12. Gradually add the shredded cheddar cheese, stirring constantly until melted.
13. Season with smoked paprika, garlic powder, salt, and black pepper.
14. Simmer for another 2–3 minutes until the soup is creamy and slightly thickened.
15. If you prefer a smoother soup, blend part of the soup with an immersion blender.
16. Taste and adjust the seasoning if needed.
17. Ladle into bowls and garnish with extra cheddar, chives, and cracked black pepper.

Tips

• Freshly grated cheddar melts much better than pre-shredded cheese.
• Blend the cottage cheese completely smooth for a silky texture.
• Avoid boiling the soup after adding the yogurt to prevent curdling.
• Add shredded cooked chicken for even more protein.
• For extra vegetables, stir in spinach or cauliflower.
• A splash of hot sauce adds a delicious kick.
• Serve with whole-grain bread or crackers for a complete meal.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze without the cheese if making ahead, then add fresh cheese when reheating.
• Reheat gently over low heat while stirring frequently.
• If the soup thickens too much, stir in a little extra broth or milk.

Q&A

Can I use frozen broccoli?
Yes. Frozen broccoli works perfectly and requires no thawing.

Can I substitute the Greek yogurt?
Yes. Sour cream or additional blended cottage cheese can be used instead.

Can I make it vegetarian?
Absolutely. Replace the chicken broth with vegetable broth.

How can I make it even higher in protein?
Add shredded chicken, extra cottage cheese, or a little unflavored protein powder designed for cooking.

Servings

Serves 4

Nutrition (Approx. Per Serving)

• Calories: 320
• Protein: 22g
• Carbohydrates: 16g
• Fat: 18g
• Saturated Fat: 9g
• Fiber: 5g
• Sugar: 6g
• Sodium: 540mg
• Cholesterol: 45mg
• Calcium: 30% DV
• Iron: 8% DV
• Vitamin A: 70% DV
• Vitamin C: 85% DV