I created a rich and creamy broccoli cheddar soup that packs a protein punch—about 20 grams per serving—by blending cottage cheese into the mix. High Protein Broccoli Cheddar Soup

Why You’ll Love This Recipe

I wanted cozy comfort food that also supports protein goals. By using cottage cheese instead of extra butter or cream, the soup stays creamy and satisfying without the extra fat. I also sneak in lots of veggies—onions, carrots, celery, and broccoli—for a wholesome bowl of goodness.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tbsp butter
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
¼ cup all-purpose or gluten-free flour
½ tsp smoked paprika
3 cups vegetable broth
4 cups chopped broccoli
2 cups 1% milk
1 cup low-fat cottage cheese, blended
4 oz shredded cheddar cheese (about 1 cup)
Salt and pepper to taste

directions

I melt the butter in a large pot over medium heat.
I sauté the onion, carrot, and celery for about 10 minutes, stirring often.
I add the garlic and cook for another minute.
I stir in the smoked paprika and flour, coating the veggies and cooking for another minute.
I pour in the broth and broccoli, then bring everything to a simmer.
I simmer for 8 to 9 minutes, until the broccoli is tender.
I add the milk and gently warm the soup over low heat.
I stir in the blended cottage cheese and cheddar cheese, keeping the heat low to avoid curdling.
I blend about 1 cup of soup and stir it back in for extra creaminess (an immersion blender works well, too).
I season with salt and pepper to taste.

Servings and timing

Servings: About 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I use olive oil instead of butter for a lighter fat profile.
I swap smoked paprika with regular paprika if I want a milder flavor.
I use frozen broccoli when I’m short on time, though it can make the color less vibrant.
I sometimes switch to whole milk for a richer texture.

storage/reheating

I store leftovers in the fridge for up to 3 days. I reheat gently in the microwave or on the stovetop, stirring frequently. I don’t recommend freezing it, as the dairy tends to separate.

FAQs

What’s the best cheese to use?

I prefer extra-sharp cheddar and shred it fresh from a block—it melts better and adds more flavor.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend instead of all-purpose flour.

Is it really high in protein?

Yes, each serving has about 20 grams of protein, thanks to the addition of cottage cheese.

Can I make it vegan?

This version isn’t vegan, but for a plant-based twist, I’d suggest trying a dairy-free creamy vegetable soup instead.

Can I use an immersion blender?

Yes, I often do—it’s quick, easy, and helps make the soup extra smooth with minimal mess.

Conclusion

I love how this broccoli cheddar soup delivers all the comfort of the classic version while packing in extra protein and veggies. It’s my go-to choice when I want something cozy, nourishing, and simple to prepare.