High Protein Broccoli Cheddar Soup (Printable Version)
Creamy and satisfying broccoli cheddar loaded with protein and bright vegetables.
# What You'll Need:
→ Primary Vegetables
01 -
1 large yellow onion, diced
02 -
2 large carrots, peeled and diced
03 -
1 stalk celery, diced
04 -
4 cups chopped broccoli
→ Aromatics and Seasoning
05 -
2 cloves garlic, minced
06 -
1/2 teaspoon smoked paprika
07 -
Salt and black pepper, to taste
→ Base and Dairy
08 -
1 tablespoon unsalted butter
09 -
1/4 cup all-purpose flour or gluten-free flour
10 -
3 cups vegetable broth
11 -
2 cups 1% milk
12 -
4 ounces cheddar cheese, shredded (approximately 1 cup)
13 -
1 cup low fat cottage cheese, blended until smooth
# Step-by-Step Guide:
01 -
Melt the butter in a large saucepan over medium heat. Add the diced onion, carrots, and celery, and cook for 10 minutes, stirring regularly until softened.
02 -
Add the minced garlic and cook for 1 minute, then sprinkle in the smoked paprika and flour. Stir for 1 minute until the vegetables are evenly coated.
03 -
Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a low simmer and cook for 8–9 minutes, until the broccoli is just tender.
04 -
Reduce heat to low. Stir in the milk, blended cottage cheese, and shredded cheddar cheese. Continue stirring gently until the cheeses are fully melted. Avoid turning the heat too high to prevent the milk from curdling.
05 -
Transfer 1 cup of the soup to a blender. Blend until smooth, allowing steam to vent safely, and return the blended portion to the pot. Alternatively, use an immersion blender to partially puree the soup directly in the pot.
06 -
Taste and add salt and pepper as desired. Adjust broth if a thinner consistency is preferred.
# Additional Notes:
01 -
Start with less broth for a thicker texture. Add more as needed to thin the soup to your preferred consistency.