Broccoli Cheddar Protein Soup
A thick, velvety soup loaded with tender broccoli florets, sharp cheddar cheese, and an extra protein boost from blended cottage cheese. This cozy one-pot meal comes together in 30 minutes and tastes just like the classic deli version, but with more staying power to keep you full.
For 4 servings
- prep
Prep the vegetables and blend the cottage cheese.
1.Cut broccoli into small florets and dice the peeled stem.2.Finely chop the onion and carrot, mince the garlic.3.Grate the cheddar cheese and set aside.4.Blend the cottage cheese with 2 tablespoons of water until completely smooth. - saute · ~6 min
Sauté the aromatics.
1.Melt the butter in a large pot over medium heat.2.Add the onion and carrot, cook until softened (4-5 min).3.Add the garlic and mustard powder, stir until fragrant (30 sec).TIPDon't let the garlic brown — it should just turn pale gold. - saute · ~1 min
Make the roux base.
1.Sprinkle the flour over the vegetables.2.Whisk constantly and cook the flour for 1 minute to remove the raw taste.TIPCooking the flour now prevents a pasty taste in the finished soup. - simmer · ~12 min
Add liquids and simmer the broccoli.
1.Slowly pour in the water while whisking to avoid lumps.2.Add the broccoli florets and diced stem.3.Bring to a gentle boil, then reduce heat and simmer until broccoli is tender (10-12 min). - mix
Blend half the soup for texture.
1.Remove the pot from heat.2.Use an immersion blender to partially blend the soup — pulse 4-5 times.3.Keep about half the broccoli pieces whole for a chunky texture.TIPIf using a stand blender, blend only 2 cups of soup, then return it to the pot. - mix · ~3 min
Finish with dairy and season.
1.Return pot to low heat. Stir in the milk and smooth cottage cheese.2.Add the grated cheddar a handful at a time, stirring until fully melted.3.Season with salt and black pepper. Taste and adjust.TIPNever let the soup boil after adding cheese — heat it gently or the cheese can seize and turn grainy. - garnish
Ladle into bowls and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blend the cottage cheese with a splash of water until completely smooth to avoid a grainy texture.
- 2Grate the cheddar from a block for the creamiest melt — pre-shredded cheese contains anti-caking agents.
- 3When making the roux, whisk constantly and cook the flour for a full minute to remove raw taste.
- 4Use an immersion blender and pulse just 4–5 times to keep half the broccoli chunky for texture contrast.
- 5After adding the cheese, keep the heat low and never let the soup boil, or the cheese may seize.
- 6Add the sharp cheddar a handful at a time, stirring until melted before adding the next batch.
- 7Taste for salt only after adding the cheese — sharp cheddar is already salty.
Adapt it for your goals.
Low-fat
Use skim milk and a reduced-fat sharp cheddar, plus low-fat cottage cheese, to keep the protein high and richness intact while cutting saturated fat.
gluten freeGluten-free
Replace all-purpose flour with an equal amount of white rice flour or cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken the soup without gluten.
veganVegan
Swap the butter for olive oil, use unsweetened oat milk, replace cottage cheese with silken tofu (blended smooth), and use a vegan cheddar shred. The tofu keeps the creamy texture and protein.
extra vegetableExtra-vegetable
Add 1 cup of finely chopped cauliflower along with the broccoli — it blends seamlessly and adds even more fiber without altering the flavor.
Why this is on our healthy list.
High in Muscle-Building Protein
Cottage cheese and cheddar both provide high-quality protein, making this soup a satisfying meal that supports muscle repair.
Rich in Vitamin C
Broccoli is packed with vitamin C, which supports immune function and helps your body absorb iron from the meal.
Good Source of Calcium
Cheddar cheese and milk deliver calcium for strong bones, while cottage cheese adds an extra dairy boost.
Contains Gut-Friendly Fiber
Broccoli and carrots supply dietary fiber that aids digestion and helps maintain steady energy levels.
Frequently asked questions
Yes — add frozen florets directly in step 4 without thawing; simmer an extra 2–3 minutes until tender.
