This high-protein Broccoli Cheddar Soup is comfort food done right. Creamy, cozy, and packed with nutrients, it delivers the classic flavor you love with a protein boost that actually keeps you full.
Instead of heavy cream, this version uses ultra-filtered milk and blended cottage cheese to create that rich, velvety texture without weighing you down.
It’s warm, satisfying, and perfect for chilly nights, meal prep, or an easy weeknight dinner.
Simple ingredients. Big flavor. And macros that support your goals, not work against them.
Let’s get cooking!
High-Protein Broccoli Cheddar Soup
Servings: 4 (1 Serving = Approximately 1 1/2 Cups)
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ingredients
1 Tbsp Butter
1 Large Yellow Onion, Diced
2 Large Carrots, Peeled and Diced
1 Stalk Celery, Diced
2 Garlic Cloves, Minced
2 Tbsp All-Purpose Flour
1/2 Tsp Smoked Paprika
3 Cups Vegetable Broth
4 Cups Broccoli Florets, Chopped
2 Cups Ultra-Filtered 2% Milk
4 Oz Cheddar Cheese, Shredded (About 1 Cup)
2 Cups Low-Fat Cottage Cheese, Blended Until Smooth
1/2 Tsp Salt, Plus More to Taste
1/4 Tsp Black Pepper, Plus More to Taste
Directions
For this recipe, you'll need:
- Large Pot or Dutch Oven
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Silicone Spatula
- Blender or Immersion Blender
- Ladle
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Cook for 8-10 minutes, stirring frequently, until the vegetables are softened and fragrant.
3. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant.
4. Sprinkle in the flour and smoked paprika. Stir well to coat the vegetables and cook for 1 minute to remove the raw flour taste.
5. Slowly pour in the vegetable broth while stirring to prevent lumps. Add the broccoli florets and bring the soup to a gentle simmer.
6. Simmer for 8-9 minutes, until the broccoli is fork-tender.
7. Reduce the heat to low and stir in the ultra-filtered milk. Heat gently, ensuring the soup does not boil.
8. Stir in the blended cottage cheese and shredded cheddar cheese. Continue stirring until fully melted and smooth.
9. Carefully transfer 1-2 cups of the soup to a blender. Vent the lid to allow steam to escape, then blend until smooth. Return the blended soup to the pot. Alternatively, use an immersion blender directly in the pot to partially blend the soup, leaving some texture.
10. Season with salt and black pepper, starting with the listed amounts and adjusting to taste. Serve warm.
Macros Per Serving
Calories: 391
Protein: 33g
Carbs: 29g
Fat: 17g
Fiber: 7g
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Recipe in the 1st Phorm App
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