High Protein Broccoli Cheddar Soup

This creamy, cozy high protein broccoli cheddar soup delivers a surprising 20 grams of protein per serving! It’s the ultimate comfort food that also sneaks in some good-for-you ingredients.

I’m a huge fan of broccoli cheddar soup, and while my classic recipe is always a hit with the family, I wanted to bump up the protein especially on days when I need a heartier meal. If you’re craving something warm, creamy, and satisfying but also want to add that extra protein punch, this high protein broccoli cheddar soup is your new go-to.

The secret ingredient? Cottage cheese! It gives the soup a silky, rich feel without loading up on saturated fat. Plus, it boosts the protein count while keeping the cheddar cheese flavor bright and delicious. This combo makes for a soup that feels indulgent but is a smarter choice.

If you love that classic, cheesy broccoli cheddar soup but want a version that’s a bit lighter and more filling, you’re going to love this recipe. Thanks to blending cottage cheese into the mix, you get all that creamy goodness without the heavy cream. Instead, it’s smooth, velvety, and packs a serious protein boost.

This recipe is pretty straightforward with a simple stovetop method that uses ingredients you likely already have in your pantry and fridge. I lay out a clear ingredient list, easy-to-follow steps, and some tips to get that silky finish without lumps or curdling. Plus, it reheats beautifully for a quick lunch or dinner later in the week.

• Protein-packed and comforting — about 20 grams of protein per serving.
• Simple stovetop, one-pot method using common ingredients.
• Tips to avoid curdling and keep a perfectly smooth texture.

• Options to swap or tweak ingredients based on what’s in your kitchen or your diet.

Taste and Nutrition Highlights

This high protein broccoli cheddar soup serves up all the comfort of your favorite cheesy soup but with a little twist — it’s lighter on saturated fat and heavier on protein. Thanks to blended cottage cheese, you get that silky creaminess without heavy cream’s calories and fat. This recipe uses simple ingredients and is easy to make on any busy weeknight or cozy weekend afternoon.

• Protein-packed and satisfying: With around 20 g of protein per bowl, this soup fills you up better than your typical creamy soup.
• Creamy without heavy cream: Cottage cheese blends into a smooth base that lets you use less cheddar and cut down on saturated fat.
• Quick and easy: Mostly stovetop cooking using regular, affordable ingredients—no fancy gadgets or special cheeses required.
• Super flexible: Works great with fresh or frozen broccoli, easy to customize with extras like cooked chicken or beans, and you can swap milk types or flour as needed.
• Family-friendly comfort: That familiar cheesy taste everyone loves, but made smarter with more protein and less fat — perfect for kids and adults alike.
• Meal prep-friendly: Makes a batch that keeps well in the fridge for up to 3 days; gentle reheating on the stove keeps it smooth. Just don’t freeze it because dairy soups can separate.
• Consistently smooth texture: Little tricks like shredding your own cheddar, blending the cottage cheese first, and cooking on low heat give you an irresistibly creamy soup every time.

This soup gives you that classic, cozy broccoli cheddar flavor while stepping up the nutrition game. You’ll get about 20 grams of protein per serving, thanks to cottage cheese, along with less saturated fat compared to traditional recipes made with heavy cream. The blended cottage cheese adds smooth creaminess, and the sharp cheddar cheese brings a punch of flavor, so you don’t need tons of cheese to get that perfect taste.

• High protein and more filling than your usual creamy broccoli cheddar soup.
• Velvety texture without the heaviness of cream — less saturated fat.
• Uses everyday ingredients you likely have on hand and comes together quickly on the stovetop.
• Adaptable for fresh or frozen broccoli and various dietary needs.

What You’ll Need

• 1 tablespoon 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 (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

How to Make It

1. Melt butter in a large, heavy pot over medium heat.
2. Add diced onion, carrot, and celery and cook, stirring often, until soft, about 8–10 minutes.
3. Add minced garlic and cook 1 minute until fragrant.
4. Sprinkle smoked paprika and flour over the vegetables, stir to coat, and cook 1 minute.
5. Slowly pour in vegetable broth while stirring to avoid lumps, add chopped broccoli, and bring to a gentle simmer.

6. Simmer until broccoli is tender and bright, about 8–9 minutes.

   

7. Reduce heat to low and stir in milk, warming slowly without boiling.
8. Blend cottage cheese until completely smooth.
9. Stir the blended cottage cheese and shredded cheddar into the pot over low heat, stirring until the cheeses melt, keeping heat low to avoid curdling.
10. Transfer about 1 cup of hot soup to a blender (vent the lid) and blend until smooth, return blended soup to the pot, or use an immersion blender to partially blend for texture.

11. Taste and season with salt and freshly ground black pepper; thin with additional broth or milk if needed.

Tips for Perfect Texture

• Grate your own cheddar cheese from a block. It melts much smoother than pre-shredded store cheese.
• Blend the cottage cheese separately until silky smooth before adding it to the soup. This helps avoid lumps.
• Keep the heat low after adding milk and cheeses. Boiling or too-hot soup causes the dairy to curdle.
• Start with 3 cups broth. You can always add more broth to thin the soup later—but starting with less gives you better control over thickness.
• If you’re using frozen broccoli, add it straight from the freezer and simmer a few extra minutes until tender.
• When blending hot soup, vent the blender lid away from you and cover with a kitchen towel to prevent splatters or steam burns.
• For some texture, only blend half the soup or pull out a cup of cooked broccoli to stir back in after blending.
• Reheat leftovers slowly over low heat and stir often to keep the soup creamy and lump-free.

Mix-Ins and Swaps

• Need even more protein? Stir in a cup of cooked white beans or diced cooked chicken right after blending.
• Want it richer? Swap in 2% or whole milk instead of 1% for extra creaminess.
• Craving a smoky or spicy kick? Swap smoked paprika for cayenne pepper or add a teaspoon of chipotle in adobo sauce.
• Mix up the veggies: Swap half the broccoli for cauliflower to mellow out the flavor or throw in a handful of baby spinach at the end for a fresh green boost.
• Gluten-free? Use a gluten-free flour blend instead of all-purpose for the roux.
• Want to skip the butter? Olive oil works perfectly for the sauté step (the soup still has dairy from the cheese).
• Thinking vegan? This recipe doesn’t adapt well because cottage cheese is the key for texture and protein. I don’t recommend vegan substitutions here.

Storage and Reheating

This high protein broccoli cheddar soup keeps wonderfully in the fridge for up to 3 days. When reheating, do it gently in the microwave or on the stovetop, stirring frequently to keep that smooth texture. Avoid freezing this soup since the dairy ingredients tend to separate when frozen, which changes the texture and flavor.

Description

This creamy, cozy high protein broccoli cheddar soup hides a healthy boost with 20 grams of protein in each bowl! It’s the perfect comfort food you can feel good about.

Notes

I updated the broth amount to start with 3 cups instead of 4. You can always thin the soup with extra broth if you want it thinner, but starting with less helps you control the thickness better.

Common Questions

• Is broccoli cheddar soup healthy? Traditional versions tend to be heavy with saturated fat and light on vegetables. This version adds lots of broccoli and protein-packed cottage cheese, making it a smarter, more balanced choice.
• What’s the best cheese for broccoli cheddar soup? A little extra-sharp cheddar from a block, shredded fresh, gives you maximum flavor and melts smoothly. I like the Cabot brand. Avoid pre-shredded cheese for the best melt and texture.
• Can I make this recipe vegan? Unfortunately, this recipe relies on cottage cheese for its creamy texture and protein, so vegan versions don’t work well here.