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