Irresistible High Protein Broccoli Cheddar Soup

If you ask me, broccoli cheddar soup is one of those comfort foods that never gets old.

This high protein version takes the classic recipe and gives it a nutritious boost without losing any of that creamy, cheesy goodness. Sharp cheddar brings the familiar tangy flavor while blended cottage cheese sneaks in extra protein and makes everything smooth.

It’s loaded with tender broccoli florets and starts with a simple base of sautéed onions, carrots, and celery. A little smoked paprika adds a nice depth to the broth, and the whole thing comes together in one pot.

It’s a satisfying bowl that fills you up and keeps you going, perfect for chilly evenings when you want something warm and nourishing.

What Kind of Cheddar Should I Use?

For this broccoli cheddar soup, you’ll want to use a good quality block of cheddar cheese that you shred yourself rather than pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy instead of smooth and creamy. Sharp cheddar gives you the most flavor punch, but mild or medium cheddar works great too if you prefer a gentler cheese taste. Whatever you choose, just make sure to shred it fresh right before adding it to your soup for the best melting results.

Options for Substitutions

This protein-packed soup is pretty forgiving when it comes to swaps:

• Cottage cheese: This is what gives the soup its protein boost, so I wouldn’t skip it. But if you’re not a fan of the texture, blend it smooth before adding it to the soup, or use Greek yogurt instead for a similar protein punch.
• Cheddar cheese: Sharp cheddar works best for flavor, but you can use Gruyere, Monterey Jack, or a mix of cheeses. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly due to the anti-caking agents.
• Milk: Whole milk gives the creamiest results, but 2% works fine too. You can also use half-and-half for extra richness, or unsweetened almond milk if you need a dairy-free option (though you’ll need to adjust the other dairy ingredients too).
• Vegetable broth: Chicken broth works just as well here and adds a bit more depth. Either way, low-sodium is your friend since you can always add salt later.
• Flour: For a gluten-free version, use cornstarch or a gluten-free flour blend. If using cornstarch, you’ll need about 3 tablespoons mixed with cold water, added at the end instead of with the butter.
• Fresh broccoli: Frozen broccoli florets work perfectly fine and save you some prep time. Just add them straight from the freezer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese while the heat is too high, which causes it to separate and become grainy instead of smooth – always reduce to low heat before stirring in your cheddar and cottage cheese.

Another common error is not cooking the flour long enough in step 4, so make sure it cooks for the full minute and loses its raw taste, which prevents that pasty flour flavor in your finished soup.

To avoid a watery consistency, don’t skip blending at least a portion of the soup, as this creates that thick, creamy texture you’re looking for without needing extra cream or flour.

Finally, resist the urge to overcook your broccoli – those 8-9 minutes are enough to make it tender, and going longer will turn it mushy and dull in color, taking away from both the texture and appearance of your soup.

What to Serve With Broccoli Cheddar Soup?

This hearty soup is filling on its own, but I love serving it with a warm bread bowl or some crusty rolls for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the cheese, or you could go with some buttery crackers if you want to keep things easy. If you’re really hungry, add some rotisserie chicken on the side or toss some cooked chicken right into the soup for even more protein. For a cozy dinner, pair it with a half sandwich like turkey and swiss or ham and cheese.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. It’s one of those recipes that actually tastes even better the next day after all the flavors have had time to hang out together.

Freeze: You can freeze this soup for up to 3 months, though the texture might change slightly when you thaw it. I like to freeze it in individual portions so I can grab just what I need for a quick lunch.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. If you’re using the microwave, heat it in 1-minute intervals on medium power and give it a good stir between each round to keep it from getting too hot in spots.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 50-60 g
• Fat: 35-45 g
• Carbohydrates: 90-105 g

Ingredients

• 1.5 tbsp butter
• 1 large onion (finely diced)
• 2 large carrots (peeled and diced)
• 1 stalk celery (diced)
• 3 cloves garlic (minced for best flavor)
• 1/4 cup flour (I use King Arthur all-purpose flour)
• 3/4 tsp smoked paprika
• 3.5 cups vegetable broth (low sodium preferred)
• 4 cups broccoli (chopped into small florets)
• 2.5 cups milk (whole milk for a richer soup)
• 4 oz sharp cheddar cheese (shredded for easy melting)
• 1 cup cottage cheese (blended until smooth for creaminess)
• salt to taste
• 1/4 tsp black pepper to taste

Step 1: Prepare Mise en Place and Blend Cottage Cheese

• 1 large onion
• 2 large carrots
• 1 stalk celery
• 3 cloves garlic
• 4 cups broccoli
• 1 cup cottage cheese

Dice the onion, carrots, and celery into uniform small pieces so they cook evenly.

Mince the garlic finely.

Chop the broccoli into small florets—this helps them cook quickly and blend smoothly later.

Most importantly, blend the cottage cheese in a blender or food processor until completely smooth; this prevents lumps in your finished soup and creates the creamy base that makes this soup special.

Step 2: Build the Aromatic Base

• 1.5 tbsp butter
• 1 large onion
• 2 large carrots
• 1 stalk celery
• 3 cloves garlic

Melt the butter in a large pot over medium heat.

Add the diced onion, carrots, and celery, stirring occasionally, and cook for about 10 minutes until the vegetables are softened and fragrant.

Add the minced garlic and cook for another minute until it becomes aromatic but not browned—this creates the flavor foundation for the entire soup.

Step 3: Create the Roux and Toast the Spices

• 1/4 cup flour
• 3/4 tsp smoked paprika

Sprinkle the flour and smoked paprika over the cooked vegetables and stir constantly for about 1 minute.

This cooks out the raw flour taste and allows the flour to absorb the fat, creating a roux that will thicken your soup.

You’ll notice the mixture becomes paste-like and toasted-smelling—this is exactly what you want.

Step 4: Simmer the Broccoli Until Tender

• 3.5 cups vegetable broth
• 4 cups broccoli

Pour in the vegetable broth, scraping the bottom of the pot to release any browned bits.

Add the chopped broccoli florets and bring to a simmer over medium heat.

Let it bubble gently for 8-9 minutes until the broccoli is very soft and easily pierced with a fork.

I like my broccoli tender rather than crisp in this soup because we’ll be blending part of it, which creates a naturally thick and creamy texture.

Step 5: Add Dairy and Cheese for Richness

• 2.5 cups milk
• blended cottage cheese from Step 1
• 4 oz sharp cheddar cheese

Reduce heat to low and pour in the milk, stirring gently.

Once the milk is warmed through (don’t let it boil), add the blended cottage cheese and shredded cheddar cheese, stirring constantly until both cheeses melt completely and the soup becomes creamy and smooth.

The cottage cheese dissolves completely while adding protein and body to the soup without making it heavy.

Step 6: Blend for Creamy Texture and Season

• salt to taste
• 1/4 tsp black pepper to taste

Using an immersion blender, blend about 1 cup of the soup directly in the pot, or carefully ladle 1 cup of soup into a blender, puree it, and return it to the pot.

This creates a partially blended soup with lovely texture—some whole broccoli pieces remain while the puree adds creaminess.

Taste the soup and add salt and black pepper as needed.

I find that starting with a pinch of salt and adding more gradually helps you achieve the right balance without oversalting.

Irresistible High Protein Broccoli Cheddar Soup

Delicious Irresistible High Protein Broccoli Cheddar Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 1025 kcal

Ingredients

  

• 1.5 tbsp butter
• 1 large onion (finely diced)
• 2 large carrots (peeled and diced)
• 1 stalk celery (diced)
• 3 cloves garlic (minced for best flavor)
• 1/4 cup flour (I use King Arthur all-purpose flour)
• 3/4 tsp smoked paprika
• 3.5 cups vegetable broth (low sodium preferred)
• 4 cups broccoli (chopped into small florets)
• 2.5 cups milk (whole milk for a richer soup)
• 4 oz sharp cheddar cheese (shredded for easy melting)
• 1 cup cottage cheese (blended until smooth for creaminess)
• salt to taste
• 1/4 tsp black pepper to taste

Instructions

 

• Dice the onion, carrots, and celery into uniform small pieces so they cook evenly. Mince the garlic finely. Chop the broccoli into small florets—this helps them cook quickly and blend smoothly later. Most importantly, blend the cottage cheese in a blender or food processor until completely smooth; this prevents lumps in your finished soup and creates the creamy base that makes this soup special.
• Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery, stirring occasionally, and cook for about 10 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for another minute until it becomes aromatic but not browned—this creates the flavor foundation for the entire soup.
• Sprinkle the flour and smoked paprika over the cooked vegetables and stir constantly for about 1 minute. This cooks out the raw flour taste and allows the flour to absorb the fat, creating a roux that will thicken your soup. You'll notice the mixture becomes paste-like and toasted-smelling—this is exactly what you want.
• Pour in the vegetable broth, scraping the bottom of the pot to release any browned bits. Add the chopped broccoli florets and bring to a simmer over medium heat. Let it bubble gently for 8-9 minutes until the broccoli is very soft and easily pierced with a fork. I like my broccoli tender rather than crisp in this soup because we'll be blending part of it, which creates a naturally thick and creamy texture.
• Reduce heat to low and pour in the milk, stirring gently. Once the milk is warmed through (don't let it boil), add the blended cottage cheese and shredded cheddar cheese, stirring constantly until both cheeses melt completely and the soup becomes creamy and smooth. The cottage cheese dissolves completely while adding protein and body to the soup without making it heavy.
• Using an immersion blender, blend about 1 cup of the soup directly in the pot, or carefully ladle 1 cup of soup into a blender, puree it, and return it to the pot. This creates a partially blended soup with lovely texture—some whole broccoli pieces remain while the puree adds creaminess. Taste the soup and add salt and black pepper as needed. I find that starting with a pinch of salt and adding more gradually helps you achieve the right balance without oversalting.