Creamy High Protein Broccoli Cheddar Soup is a broccoli and cheddar soup boosted with cottage cheese for extra protein. As it simmers, the broccoli softens, and the cheese melts into the broth, creating a smooth base. Blended cottage cheese turns silky and adds creaminess without relying on heavy cream. It works well for weeknight dinners and reheats easily for quick lunches the next day.
Why This Recipe Works
Softening the vegetables fully before blending helps the soup keep a smooth texture without needing a flour roux. Browning the onion first builds a deeper base flavor under the cheddar, while blending part of the broccoli thickens the soup naturally. The result is a creamy bowl that stays balanced and reheats well for leftovers
Ingredients
- 4 cups broccoli (fresh florets)
- 1 cup cottage cheese (can substitute with Greek yogurt) — Greek yogurt gives a tangier finish
- 1 cup cheddar cheese (shredded, sharp or aged)
- 3 cups vegetable broth (adjust for thickness) — more broth for thinner soup
- 1 onion (diced finely)
- 2 cloves garlic (minced)
- 2 tbsp olive oil (can substitute with butter) — olive oil keeps the soup lighter
- to taste salt
- to taste pepper
How to Make It
- Heat the oil in a wide pot over medium heat until it shimmers, the surface should move and gleam.
- Add the diced onion and cook 6–8 minutes, stirring occasionally, until translucent and the edges pick up light gold.
- Stir in the garlic and cook 30–45 seconds, you will smell the sharp garlic round into warm, toasted notes.
- Add the broccoli and toss to coat, cook 3–4 minutes until the florets brighten and the stems start to soften.
- Pour in the vegetable broth and bring to a simmer, you should see steady small bubbles at the surface.
- Reduce heat, cover partially, and simmer 10–12 minutes until broccoli is fork-tender and the broth smells vegetal and sweet.
- Turn off the heat and scoop the hot mixture into a blender with the cottage cheese, blending in batches for a very smooth, glossy texture.
- Return the puréed soup to the pot, warm it gently over low heat until steam rises but it does not boil, the texture should feel thick but spoonable.
- Stir in the shredded cheddar off the hottest flame so it melts into the soup without separating, you should see threads of melted cheese disappear into the broth.
- Taste and adjust salt and pepper, the final bowl should be creamy, slightly tanged from the cottage cheese, with distinct cheddar notes.
Nutrition at a Glance
- Serving size: about 2 cups (1/4 recipe)
- Calories: ~270 per serving
- Protein: ~17 g per serving
- Carbohydrates: ~11 g per serving
- Fat: ~17 g per serving
- Fiber: ~3 g per serving
- Values are estimates. Results may vary depending on specific ingredients and portions used.
How to Serve It
- Spoon into bowls and top with a small handful of additional shredded cheddar for a melty finish.
- Serve with a slice of crusty sourdough, toasted and rubbed with a little butter for contrast.
- Scatter toasted pumpkin seeds or chopped chives over the top for a crunchy texture contrast.
- Turn it into a meal by ladling over cooked quinoa or farro and finish with a squeeze of lemon to lift the richness.
Storage and Reheating
- Fridge: cool to room temperature, store in an airtight container up to 4 days.
- Freezer: freezes okay in a sealed container for up to 2 months, expect slight separation on thawing.
- Reheating: warm gently over low heat, whisking or stirring frequently to bring the components back together; avoid rapid boiling to prevent curdling.
- Honest note: the flavors mellow and knit together after a day in the fridge, the texture becomes slightly thicker.
Leftover Ideas
- Spoon warmed soup over a bowl of steamed rice for a fast, filling lunch.
- Fold into cooked pasta with a splash of pasta water and extra cheese to make a quick mac-style dish.
- Use as a base in a shallow oven dish, top with breadcrumbs and bake for a golden, spoonable gratin.
Before You Start
- Use a wide, heavy-bottomed pot so the vegetables cook evenly and the pan does not steam the ingredients.
- Cut broccoli into even pieces, inconsistent sizes lead to uneven cooking and lumps when pureed.
- Add the cheddar off the direct heat to avoid grainy, separated cheese.
Creamy High Protein Broccoli Cheddar Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy broccoli and cheddar soup boosted with cottage cheese for extra protein, perfect for weeknight dinners and easy reheating.
Ingredients
Scale
- 4 cups broccoli (fresh florets)
- 1 cup cottage cheese (can substitute with Greek yogurt)
- 1 cup cheddar cheese (shredded, sharp or aged)
- 3 cups vegetable broth (adjust for thickness)
- 1 onion (diced finely)
- 2 cloves garlic (minced)
- 2 tbsp olive oil (can substitute with butter)
- to taste salt
- to taste pepper
Instructions
- Heat the oil in a wide pot over medium heat until it shimmers.
- Add the diced onion and cook 6–8 minutes, until translucent.
- Stir in the garlic and cook 30–45 seconds until fragrant.
- Add the broccoli and toss to coat, cook 3–4 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Reduce heat, cover partially, and simmer 10–12 minutes until fork-tender.
- Turn off the heat, blend with cottage cheese until smooth.
- Return the puréed soup to the pot, warm gently over low heat.
- Stir in the shredded cheddar off the heat until melted.
- Taste and adjust salt and pepper before serving.
Notes
Great served with crusty bread and additional toppings like toasted seeds or chives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg
