High Protein Broccoli Cheddar Soup

This creamy, comforting broccoli cheddar soup packs a surprising punch with 20 grams of protein per serving! It’s a cozy meal that sneaks in good-for-you ingredients, making it perfect for busy weeknights or anytime you want a hearty bowl of warmth.

I have always loved a good broccoli cheddar soup, but I wanted to bump up the protein for a more satisfying meal. So, this high protein broccoli cheddar soup was born! It’s cozy, creamy, and packs more muscle fuel thanks to a clever ingredient swap. Plus, it’s just as comforting and fresh as the classic version we all adore.

The secret? Cottage cheese! It gives this soup a wonderful creamy texture without added saturated fat. I balanced it with just enough sharp cheddar to deliver that classic cheesy goodness. The cottage cheese not only adds richness but also delivers a solid protein boost, making this soup both delicious and nutritious.

What Makes It Special

This broccoli cheddar soup nails that cozy, indulgent vibe everyone craves but with smarter, kinder-for-you ingredients that keep you full and fueled. Every serving packs a protein punch—about 20 grams—all thanks to the smooth cottage cheese blend. It’s much lighter on saturated fat than recipes that call for heavy cream, but you won’t miss a lick of that creamy, cheesy spoonful satisfaction.

• Loaded with protein and big flavor: Cottage cheese gives a creamy texture and protein boost while sharp cheddar brings wonderful cheesy depth without needing a mountain of cheese.
• Smoother, healthier base: Blending the low-fat cottage cheese creates a silky feel that replaces cream, so you get indulgence with less fat.
• Quick and straightforward: Made with easy pantry ingredients like butter or oil, flour, broth, and milk, along with fresh or frozen broccoli—ready in under 30 minutes for a busy night or meal prep. If you love speedy one-pot dinners, try One-Pot Veggie Pasta.
• Customizable texture and taste: Use an immersion blender for a smooth finish or leave it chunky if you prefer. Switch up the cheeses, toss in shredded chicken or beans, or stir in some greens for a veggie kick.
• Simple to store and reheat: Keeps nicely in the fridge for up to 3 days, and reheats gently on the stove or microwave. Skip the freezer since dairy soups don’t do well frozen.

Little tips like shredding your cheddar cheese fresh and pureeing the cottage cheese first really change the melt and mouthfeel, giving you that rich, indulgent feel without the extra calories or fat. This soup truly feels like a warm, family-friendly hug in a bowl — something you’ll want on repeat when the weather turns cooler or you want a meal that satisfies and nourishes. For an extra-cozy pairing, serve it with Zucchini Cheddar Cheese Herb Beer Bread.

Ingredients and Easy Swaps

• 1 tablespoons butter
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon smoked paprika
• 3 cups vegetable broth (I like the not-chicken style)
• 4 cups chopped broccoli
• 2 cups 1% milk
• 4 oz cheddar cheese, shredded (about 1 cup)
• 1 cup low fat cottage cheese, blended
• Salt & pepper to taste

Step-by-Step Directions

1. Melt the butter in a large pot over medium heat until shimmering.
2. Add the diced onion, carrot, and celery and cook, stirring often, for 8–10 minutes until the vegetables are soft and the onion is translucent.
3. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Sprinkle in the smoked paprika and flour and stir continuously for about 1 minute to coat the vegetables and cook out the raw flour taste.
5. Slowly pour in the vegetable broth while stirring, add the chopped broccoli, and increase heat to bring the soup to a gentle simmer.

6. Simmer 8–9 minutes until the broccoli is softened but still slightly firm.

7. Reduce heat to low and pour in the milk, warming gently without boiling.
8. If the cottage cheese isn’t smooth, blend it until creamy, then stir the blended cottage cheese into the pot.
9. Gradually add the shredded cheddar in small batches, stirring gently until melted and keeping the heat low to avoid curdling.
10. Ladle about 1 cup of soup into a blender (vent the lid) and puree until smooth, or use an immersion blender to puree directly in the pot.
11. Return the pureed soup to the pot and stir to combine.
12. Taste and adjust seasoning with salt and pepper.
13. Keep the soup warm on low heat until ready to serve.

Tips for Smooth, Creamy Results

• Always shred cheddar from a block yourself. Pre-shredded cheese contains anti-caking additives that can mess with how smoothly it melts.
• Blend the cottage cheese before adding it to the pot for a silky texture that disappears into the soup without any graininess.
• Keep the soup on low heat at the end to protect the dairy from separating or curdling—patience pays off here, just like in our Chicken Pot Pie Soup.
• Start with 3 cups of broth as the recipe suggests; if you want it thinner, simply add a splash more broth or milk until it’s just right.
• An immersion blender is a quick, safe way to achieve your perfect texture right in the pot. For another veggie-packed, creamy soup that blends beautifully, see our One Pot Creamy Vegetable Soup. For countertop blenders, blend in small batches and keep the lid vented to avoid boiling soup exploding.
• Frozen broccoli is a great shortcut — add it right to the pot frozen. Just expect a slightly softer texture after cooking.
• Store leftovers in the fridge for up to 3 days and warm gently on the stove or microwave. Avoid freezing this soup since dairy-based soups tend to separate and get grainy.

Mix-Ins and Substitution Ideas

• Boost the protein more by tossing in cooked shredded chicken (great use for leftovers from Easy Healthy Chicken Breast with Zucchini and Squash), white beans, or drained cannellini beans.
• Swap half or all the broccoli with cauliflower for a subtle flavor change and a fun twist.
• Stir in greens like baby spinach or kale in the last few minutes of cooking for an extra health boost and a splash of color.
• Try different cheeses! Gruyère, fontina, or sharp Monterey Jack all melt beautifully and add new layers of flavor.
• Going gluten-free? Swap out the all-purpose flour for your favorite gluten-free blend without affecting taste or texture.
• Want spice? Add a pinch of cayenne or a dash of hot sauce to give it a little kick, or turn up the smoked paprika for a richer smoky note. For Cajun-inspired heat, see how it shines in Cajun Cream Cheese Alfredo Bowties.
• Note: This recipe doesn’t translate well to vegan swaps because the cottage cheese and cheddar are what create the creamy, cheesy texture and flavor.

How to Store and Reheat

This soup keeps beautifully in the refrigerator for up to three days. When you’re ready to enjoy, gently reheat it in the microwave or on the stove, stirring frequently to keep it smooth and creamy. Avoid freezing this one since the dairy can separate and leave the texture grainy and less appealing after thawing.

Answers to Common Questions

• Is broccoli cheddar soup healthy? Typical versions tend to be heavy with cream and light on vegetables. This high protein broccoli cheddar soup flips that by adding more veggies and a protein boost from cottage cheese, making it a healthier, more balanced choice (for another veggie- and protein-forward bowl, try our Stuffed Peppers Soup).
• What’s the best cheese for broccoli cheddar soup? A little goes a long way with an extra-sharp cheddar like Cabot. I vote for shredding your own cheese at home for the smoothest melt and best flavor—the same tip makes our Garlic Parmesan Pasta Soup ultra silky. Pre-shredded cheese just doesn’t blend quite the same.
• Can I make this recipe vegan? This soup relies heavily on dairy for its creamy texture and flavor, so vegan substitutions don’t work well here.