This High Protein Broccoli Cheddar Soup is everything you love about classic broccoli cheese soup—rich, creamy, and comforting—made lighter and more nutritious. Thanks to blended cottage cheese and reduced-fat milk, each serving packs an impressive protein boost without sacrificing flavor. It’s perfect for cozy nights, meal prep, or a satisfying vegetarian lunch.
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 and pepper, to taste
Sauté Vegetables
Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 10 minutes, stirring frequently, until softened.
Add Garlic
Stir in garlic and cook for 1 minute until fragrant.
Create the Roux
Sprinkle in smoked paprika and flour. Stir constantly for 1 minute until vegetables are coated and flour is lightly cooked.
Add Broth & Broccoli
Pour in vegetable broth and add broccoli. Bring to a simmer.
Simmer
Cook for 8–9 minutes, until broccoli is tender.
Add Milk
Reduce heat to low and stir in milk. Warm gently.
Add Cheeses
Stir in blended cottage cheese and shredded cheddar until melted and smooth. Keep heat low to prevent curdling.
Blend for Creaminess
Transfer about 1 cup of soup to a blender, venting steam carefully, then return it to the pot.
(Or use an immersion blender to partially blend the soup.)
Season & Serve
Add salt and pepper to taste. Serve hot.
Blend only part of the soup for a creamy yet chunky texture.
Shred cheese from a block for smoother melting.
Add extra broth if you prefer a thinner soup.
Top with extra cheddar, croutons, or green onions for garnish.