Broccoli Cheddar Protein Soup

Name: Broccoli Cheddar Protein Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g broccoli (cut into small florets, stem peeled and diced); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 pcs carrot (medium, finely diced); 2 tbsp all-purpose flour; 3 cup water; 1 cup milk (whole milk preferred); 0.5 cup cottage cheese (full-fat, blended until smooth); 100 g cheddar cheese (sharp, freshly grated); 1 tbsp butter; 1 pinch mustard powder; 1 pinch black pepper (freshly ground); 0.5 tsp salt

RATING

4.4/5(34)

TASTE SCORE

8/10

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.

PREP

10m

COOK

20m

SERVES

1 CUP

260 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blend the cottage cheese with a splash of water until completely smooth to avoid a grainy texture.
2
Grate the cheddar from a block for the creamiest melt — pre-shredded cheese contains anti-caking agents.
3
When making the roux, whisk constantly and cook the flour for a full minute to remove raw taste.
4
Use an immersion blender and pulse just 4–5 times to keep half the broccoli chunky for texture contrast.
5
After adding the cheese, keep the heat low and never let the soup boil, or the cheese may seize.
6
Add the sharp cheddar a handful at a time, stirring until melted before adding the next batch.
7
Taste for salt only after adding the cheese — sharp cheddar is already salty.

RECIPE VARIATIONS

Adapt it for your goals.

low fat

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 free

Gluten-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.

vegan

Vegan

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 vegetable