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High Protein Broccoli Cheddar Soup

A steaming bowl of high protein broccoli cheddar soup, topped with melted cheddar cheese and fresh broccoli florets.
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A quick and creamy broccoli cheddar soup with a protein boost, ready in 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (fresh or frozen)
  • 4 cups low-sodium vegetable broth
  • 1 cup low-fat cottage cheese
  • 1/2 cup milk (any kind)
  • 1 cup shredded sharp cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
  3. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Add cottage cheese and milk. Blend until smooth and creamy.
  4. Return the soup to the pot if using a standard blender. Stir in shredded cheddar cheese, salt, and pepper. Heat gently over low heat, stirring, until the cheese is melted and the soup is heated through. Do not boil.
  5. Serve hot, garnished with extra cheddar cheese or croutons if desired.

Notes

  • For a thicker soup, use less milk or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a minute until thickened.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • You can substitute pureed white beans for the cottage cheese for a dairy-free, high-protein option.

Nutrition

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