High Protein Broccoli Cheddar Soup

BY Emily Parker December 29, 2025

Traditional vegetable-based soups often lack the satiety required to serve as a complete meal, frequently leaving one reaching for a snack shortly after finishing a bowl. This High Protein Broccoli Cheddar Soup reimagines the classic deli favorite by integrating nutrient-dense ingredients that elevate the macronutrient profile without sacrificing the nostalgic, velvety texture we crave. By utilizing a clever base of blended cottage cheese and fresh aromatics, this version provides a substantial amount of protein while maintaining a remarkably clean ingredient list. It is an ideal choice for a restorative lunch or a quiet evening meal when you want something that feels indulgent but supports your wellness goals.

The beauty of this particular preparation lies in its balance. While many standard recipes rely heavily on heavy cream or excessive amounts of processed cheese to achieve thickness, this method uses mechanical emulsification and protein-rich dairy to create a lush mouthfeel. The result is a vibrant, verdant soup that tastes sophisticated and feels significantly lighter than its traditional counterparts.

Table of Contents

Ingredients

The Vegetable Base

1 tablespoon unsalted butter
1 large yellow onion, finely diced
2 large carrots, peeled and diced into small rounds
1 stalk celery, thinly sliced
2 cloves garlic, minced
4 cups fresh broccoli florets, chopped into bite-sized pieces

The Thickening Agent and Liquid

one fourth cup all-purpose flour (or a gluten-free all-purpose blend)
one half teaspoon smoked paprika
3 cups high-quality vegetable broth
2 cups one percent milk (low-fat)

The Protein and Flavor Boost

1 cup low-fat cottage cheese, blended until completely smooth
4 ounces extra-sharp cheddar cheese, freshly shredded
Fine sea salt and cracked black pepper to taste

Instructions

In a heavy-bottomed Dutch oven, melt the butter over medium heat.
Sauté the diced onion, carrots, and celery for ten minutes until the vegetables have softened and the onions are translucent.
Incorporate the minced garlic and cook for sixty seconds until fragrant.
Dust the vegetables with the flour and smoked paprika, stirring constantly for one minute to toast the flour.
Slowly pour in the vegetable broth while whisking to prevent lumps, then add the broccoli florets.
Maintain a gentle simmer for eight to nine minutes until the broccoli is fork-tender.
Reduce the heat to low and stir in the milk, warming it through without reaching a boil.
Fold in the blended cottage cheese and the shredded cheddar, stirring until the cheese is fully melted and the soup is uniform.
Briefly pulse a portion of the soup with an immersion blender to reach your desired consistency.
Season with salt and pepper before serving.

Technical Execution and Sensory Cues

The foundation of a great High Protein Broccoli Cheddar Soup starts with the “soffritto” or the aromatic base of onion, carrot, and celery. When you sauté these in butter, you are looking for a specific visual change: the onions should lose their opaque white color and become glassy, while the carrots should take on a slightly brightened hue. Avoid browning the vegetables, as caramelized edges can introduce a bitterness that distracts from the delicate broccoli.

When you add the flour, it will form a paste-like coating over the vegetables. This is a crucial step for preventing a “raw flour” taste later on. As you pour in the broth, use a wooden spoon to scrape the bottom of the pot—this ensures all the flavor-packed browned bits (the fond) are incorporated into the liquid.

The most critical moment occurs during the addition of the dairy. High temperatures are the enemy of a smooth cheese soup. If the liquid is boiling when you add the milk, cottage cheese, or cheddar, the proteins may denature and clump, leading to a grainy texture. Keep the burner on the lowest possible setting. You want the cheddar to melt slowly into the warm liquid. For the final texture, a light pulse with an immersion blender breaks down some of the broccoli into the base, which naturally thickens the soup further and creates a beautiful speckled green appearance.

Expert Culinary Tips

Freshly Grated Cheese is Non-Negotiable: Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping in the bag. These anti-caking agents prevent the cheese from melting smoothly into the soup. Always grate your sharp cheddar from a block for the best results.
The Cottage Cheese Secret: Before adding the cottage cheese to the pot, run it through a high-speed blender or food processor until it looks like heavy cream. This ensures your High Protein Broccoli Cheddar Soup remains silky rather than chunky.
Broccoli Stem Utilization: Do not discard the broccoli stems. Peel the woody outer layer, dice the tender interior finely, and add them to the pot with the carrots. They provide excellent flavor and extra fiber.
Controlled Simmer: When cooking the broccoli, aim for “tender-crisp” rather than mushy. Overcooked broccoli turns a dull olive color and loses its nutritional integrity.
Tempering the Dairy: If you are worried about curdling, take a ladle of the warm broth and whisk it into your milk and blended cottage cheese in a separate bowl before adding the mixture to the large pot. This gradually raises the temperature of the dairy.
Acid Balance: If the soup feels “heavy” or one-note after cooking, add a tiny squeeze of fresh lemon juice or a teaspoon of white wine vinegar. A touch of acidity cuts through the richness of the cheese and brightens the broccoli.

Creative Variations

Spicy Broccoli Cheddar: For those who prefer a kick, add a pinch of cayenne pepper or a teaspoon of hot sauce during the garlic sauté phase. You can also swap half of the cheddar for pepper jack cheese.
Smoky Vegetarian Bacon: Top the finished soup with crispy smoked tempeh bits or sun-dried tomatoes to add a chewy, savory contrast to the creamy base.
Grain-Free Version: If you prefer to avoid flour entirely, you can omit it and use a medium-sized potato, peeled and diced small, cooked in the broth until it falls apart. The starch from the potato will naturally thicken the liquid.
White Bean Enrichment: To add even more plant-based protein, blend half a can of white cannellini beans with the cottage cheese before stirring it into the soup.

Suggested Accompaniments

This soup is robust enough to stand on its own, but it pairs beautifully with high-fiber sides. Consider serving it alongside a slice of toasted sourdough rubbed with a clove of raw garlic for a textural contrast. For a lighter pairing, a crisp arugula salad with a lemon-tahini dressing provides a peppery bite that complements the richness of the cheddar.

If you are serving this as part of a larger spread, it works wonderfully as an appetizer for a lean protein dish, such as grilled chicken or roasted tofu. You can also serve it inside a hollowed-out whole wheat bread bowl for a traditional cafe-style presentation that is always a hit with guests.

Frequently Asked Questions

Can I make this soup ahead of time for meal prep?

Yes, this soup stores quite well. Keep it in an airtight container in the refrigerator for up to three days. When reheating, do so over low heat on the stovetop and add a splash of broth or milk if the soup has thickened too much in the fridge.

Is it possible to freeze this recipe for later?

Freezing dairy-based soups is generally not recommended as the emulsion can break upon thawing, resulting in a grainy or separated texture. If you must freeze it, do so before adding the cheese and milk, then add the dairy fresh when you reheat the base.

What can I use instead of vegetable broth?

While vegetable broth keeps this recipe vegetarian, you can certainly use chicken bone broth if you prefer. Bone broth will add even more protein and a deeper, more savory undertone to the final dish.

Why did my soup turn out thin?

The thickness depends on the ratio of broccoli to liquid and how much you blend it. If it feels too thin, simply blend another cup of the soup and stir it back in. The fiber from the pureed broccoli acts as a natural thickener.

Nutrition Information

Nutrient	Amount per Serving
Calories	285 kcal
Protein	20 g
Carbs	22 g
Fat	14 g
Fiber	4 g
Sugar	8 g
Sodium	680 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.