Broccoli Cheddar Protein Soup
A creamy, comforting broccoli cheddar soup that's secretly packed with protein from cottage cheese. It's a healthier, lighter take on the classic, perfect for a satisfying lunch or light dinner.
For 3 servings
Sauté the aromatics.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrot and cook, stirring occasionally, until softened, about 5-6 minutes.
TIPCooking the aromatics first builds a flavorful base for the soup.Simmer the broccoli.
- Add the broccoli florets and water to the pot.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 8-10 minutes, or until the broccoli is fork-tender.
Create the creamy protein base.
Carefully transfer about half of the cooked vegetables and liquid to a blender. Add the cottage cheese and low-fat milk. Blend until completely smooth.
TIPVent the blender lid to allow steam to escape when blending hot liquids. Alternatively, use an immersion blender directly in the pot.Combine and finish the soup.
- Pour the blended mixture back into the pot with the remaining vegetables.
- Whisk in the whole wheat flour until no lumps remain.
- Turn the heat to low and gradually stir in the shredded cheddar cheese until it's fully melted and the soup is smooth.
- Season with salt and black pepper.
TIPDon't let the soup boil after adding the cheese, as it can cause the cheese to separate.Serve the soup hot.
Ladle the soup into bowls and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother soup, you can blend the entire batch of vegetables before returning it to the pot.
- 2Use sharp or extra-sharp cheddar cheese for the best flavor, as you're using less of it.
- 3If the soup seems too thick, you can thin it with a little extra water or milk until it reaches your desired consistency.
- 4Grate your own cheese from a block. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
Adapt it for your goals.
Gluten free
To make this gluten-free, omit the whole wheat flour. Thicken the soup with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end.
spicySpicy
Add a pinch of cayenne pepper or a dash of hot sauce along with the salt and pepper for a little kick.
vegetarianVegetarian
This recipe is already vegetarian. Ensure your cottage cheese and cheddar cheese are made with microbial rennet if you avoid animal rennet.
high proteinHigh protein
To boost the protein even more, you can add a scoop of unflavored collagen or protein powder when blending the soup base.
Why this is on our healthy list.
High in Protein
The addition of cottage cheese significantly boosts the protein content, which is essential for muscle repair, satiety, and overall body function.
Rich in Fiber
Broccoli, carrots, and whole wheat flour provide a good amount of dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Packed with Vitamins
Broccoli is an excellent source of Vitamin C and Vitamin K, which are important for immune function and bone health.
Frequently asked questions
Yes, this version is quite healthy. It's high in protein from cottage cheese, rich in fiber and vitamins from the vegetables, and lower in saturated fat and sodium compared to traditional recipes. It makes for a very balanced and filling meal.
