Broccoli Cheddar Soup Made Healthy
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with cozy comfort foods but still craves a little balance, this recipe is the answer. I grew up with hearty bowls of creamy soup on chilly evenings, and this high protein broccoli cheddar soup takes me right back to those memories. What makes it extra special is how secretly healthy it is, while still being velvety and cheesy. Packed with 20 grams of protein per serving, it’s perfect for cold weather meal prep, a non tomato based soup option, or simply when you want a satisfying veggie broth soup recipe that feels indulgent without being heavy.
Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8 cups
- Difficulty: Easy
- Cuisine: American
- Best Season: Fall and Winter
Why You’ll Love This Recipe
- High Protein Comfort Food: With cottage cheese blended in, every serving packs 20 grams of protein, making it more filling and nourishing than traditional broccoli cheddar soup.
- Perfect for Meal Prep: This soup reheats beautifully, making it a smart choice for cold weather meal prep when you need quick, hearty meals on hand.
- Vegetarian Friendly: Using veggie broth keeps this a wholesome vegetarian dinner while still delivering rich flavor.
- Balanced Creaminess: A mix of cheddar and cottage cheese creates that indulgent creamy texture while keeping it on the lighter side.
- Family Friendly: Even picky eaters love this creamy healthy soup, making it a win for weeknight dinners.
High Protein Broccoli Cheddar Soup
- Total Time: 35 minutes
- Yield: 8 cups 1x
- Diet: Vegetarian
Description
This creamy and comforting High Protein Broccoli Cheddar Soup is loaded with 20g of protein per serving thanks to blended cottage cheese. A secretly healthy twist on the classic, perfect for cold weather meal prep.
Ingredients
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, 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
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low fat cottage cheese, blended
- Salt & pepper to taste
Instructions
1. Melt butter in a large pot over medium heat. Add diced onion, carrot, and celery. Cook for about 10 minutes, stirring often, until softened.
2. Stir in minced garlic and cook for one minute until fragrant.
3. Sprinkle in flour and smoked paprika, stirring so veggies are coated. Cook one more minute.
4. Pour in vegetable broth and add broccoli. Bring to a simmer and cook for 8–9 minutes until broccoli is tender.
5. Lower heat and pour in milk. Stir gently to avoid curdling.
6. Blend cottage cheese until smooth, then stir it into the pot along with shredded cheddar. Mix until melted and creamy.
7. Remove 1 cup of soup, blend, and return to the pot, or use an immersion blender for a smoother texture.
8. Taste and add salt and pepper as needed. Serve hot.
Notes
Cut broccoli into small florets for even cooking.
Keep heat low when adding milk and cheese to prevent curdling.
Adjust thickness with extra broth if you prefer a thinner soup.
Refrigerate up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg
Ingredients
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, 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
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low fat cottage cheese, blended
- Salt & pepper to taste
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Butter | Unsalted works best so you can adjust salt levels later. |
| Onion | Yellow onion adds sweetness, but white onion works too. |
| Carrots | Slice thinly for quicker cooking. |
| Celery | Adds subtle flavor and aroma. Don’t skip it! |
| Garlic | Fresh garlic elevates flavor more than jarred. |
| Flour | Gluten-free all-purpose works as a substitute if needed. |
| Smoked Paprika | Adds depth and a hint of smokiness. |
| Vegetable Broth | Use a “not-chicken” style veggie broth for richer flavor. |
| Broccoli | Fresh florets are ideal, but frozen works in a pinch. |
| Milk | Low fat or 1% gives creaminess without heaviness. |
| Cheddar Cheese | Sharp cheddar melts best and adds more flavor. |
| Cottage Cheese | Blend until smooth to avoid lumps in the soup. |
Step-by-Step Instructions
- Sauté the base veggies: Melt butter in a large pot over medium heat. Add diced onion, carrot, and celery. Cook for about 10 minutes, stirring often, until softened.
- Add garlic: Stir in the minced garlic and cook for one minute until fragrant.
- Incorporate flour and spices: Sprinkle in the flour and smoked paprika, stirring so the veggies are coated. Cook one more minute.
- Simmer the soup: Pour in the vegetable broth and add the broccoli. Bring to a simmer and cook for 8–9 minutes until broccoli is tender.
- Add dairy: Lower heat and pour in the milk. Stir gently to avoid curdling.
- Blend cottage cheese: Blend cottage cheese until smooth, then stir it into the pot along with shredded cheddar. Mix until melted and creamy.
- Blend for creaminess: Remove 1 cup of soup, blend, and return it to the pot, or use an immersion blender for a smoother texture.
- Season and serve: Taste and add salt and pepper as needed. Serve hot.
Helpful Tips
- Cut broccoli into small florets for even cooking.
- Keep heat low when adding milk and cheese to prevent curdling.
- For a chunkier texture, skip blending and leave the soup rustic.
- Adjust thickness with extra broth if you prefer a thinner soup.
Expert Tips for the Best Results
- Blend cottage cheese well: This ensures the soup stays creamy and smooth without visible curds.
- Use sharp cheddar: Stronger cheese adds more flavor, so you don’t need as much.
- Taste as you go: Adjust seasoning after adding cheese since it’s naturally salty.
- Serve immediately: The texture is best right after cooking while the cheese is perfectly melted.
Recipe Variations
- Gluten-Free Option: Swap regular flour with gluten-free all-purpose for the same creamy result.
- Extra Veggie Boost: Add cauliflower florets or spinach for more nutrients without changing the flavor much.
- Spicy Twist: Stir in a pinch of red pepper flakes or a dash of hot sauce for heat.
- Creamier Version: Use half-and-half instead of milk for a richer soup.
Make Ahead & Freezer Tips
This soup can be made ahead and stored in the fridge for up to 4 days. For freezing, let it cool completely and store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Avoid boiling after reheating to keep the dairy from separating.
Serving Suggestions
Serve this broccoli cheddar soup in a bread bowl for a cozy presentation, or pair it with a crisp green salad. Garnish with extra shredded cheddar and a sprinkle of smoked paprika for color. Crusty bread on the side makes it even more satisfying.
Pairing Ideas
Pair with a light white wine like Sauvignon Blanc, or go for a sparkling water with lemon for a refreshing contrast. For sides, a roasted veggie tray or garlic bread makes a complete meal.
Storage and Reheating Tips
Refrigerate leftovers in airtight containers for up to 4 days. Reheat gently on the stovetop over low heat, stirring often. For a quicker option, microwave in 1-minute intervals, stirring between each to prevent uneven heating.
Frequently Asked Questions (FAQs)
Can I make this vegan? Yes, swap butter for olive oil, use plant-based milk, and substitute vegan cheese and cashew cream for cottage cheese.
Can I use frozen broccoli? Absolutely, just add it directly from frozen and extend the cooking time by a few minutes.
What goes good with soup? Crusty bread, grilled cheese sandwiches, or a crisp side salad pair beautifully.
Can I thicken the soup more? Yes, simmer a bit longer uncovered, or add a tablespoon of cornstarch slurry.
Can I blend the whole soup? Definitely, but blending only part keeps a nice balance of creamy and chunky textures.
Is this good for meal prep? Yes, it stores well in both the fridge and freezer, making it ideal for cold weather meal prep.
What to do with leftover broccoli? Chop and freeze it for your next batch of this soup, or roast it as a simple side dish.
Nutrition Information (per serving)
| Serving Size | 1 cup |
| Calories | 240 |
| Protein | 20g |
| Carbohydrates | 18g |
| Fat | 10g |
| Fiber | 3g |
| Sugar | 6g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This high protein broccoli cheddar soup is creamy, cozy, and secretly healthy, making it the ultimate comfort food with a nutritious twist. Try it for your next cold weather dinner and watch it become a family favorite!
