Print

High Protein Broccoli Cheddar Soup Recipe

High Protein Broccoli Cheddar Soup Recipe
Print Recipe

★★★★★

4.8 from 22 reviews

This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutrients and rich flavors. Featuring fresh broccoli, sharp cheddar cheese, and a blend of vegetables, this soup is perfect for a healthy meal that boosts your protein intake without sacrificing taste. It’s ideal for those seeking a hearty and nourishing vegetarian option.

Ingredients

Scale

Vegetables & Aromatics

  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 4 cups chopped broccoli

Dry Ingredients & Spices

  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 1/2 teaspoon smoked paprika
  • Salt & pepper to taste

Liquids & Dairy

  • 3 cups vegetable broth (not-chicken style preferred)
  • 2 cups 1% milk
  • 4 oz cheddar cheese, shredded (about 1 cup)
  • 1 cup low fat cottage cheese, blended

Instructions

  1. Sauté vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring frequently, for about 10 minutes until the vegetables soften.
  2. Add garlic: Stir in the minced garlic and cook for one minute to develop its aromatic flavor.
  3. Coat with flour and spices: Add the smoked paprika and flour to the pot. Cook for one minute, stirring continuously until the vegetables are evenly coated and the flour is cooked, removing the raw taste.
  4. Add broth and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer over medium heat.
  5. Simmer broccoli: Let the soup simmer gently for 8-9 minutes until the broccoli is tender but still vibrant green.
  6. Incorporate milk: Reduce the heat to low and add the 1% milk. Warm the soup gently, avoiding boiling to prevent curdling.
  7. Blend cheeses: Stir in the blended cottage cheese and shredded cheddar cheese. Continue stirring on low heat until cheeses melt smoothly into the soup.
  8. Puree soup: Transfer one cup of the soup to a blender and blend carefully, allowing steam to escape through the vent to avoid pressure build-up. Return the pureed soup to the pot. Alternatively, use an immersion blender to puree the soup gently for a smooth texture.
  9. Season: Taste the soup and add salt and pepper as needed to balance the flavors.
  10. Serve: Ladle the warm, creamy soup into bowls and enjoy as a comforting, protein-packed meal.

Notes

  • For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
  • Use low-fat dairy options to keep fat content moderate without compromising creaminess.
  • Do not boil the soup after adding milk and cheese to prevent curdling.
  • You can add a pinch of nutmeg or cayenne pepper for extra warmth and spice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on stovetop or microwave to maintain creamy texture.

Nutrition

Keywords: broccoli cheddar soup, high protein soup, healthy vegetarian soup, creamy broccoli soup, broccoli cheese soup recipe

Find it online: https://nayabaker.com/high-protein-broccoli-cheddar-soup-recipe/