If you’re on the hunt for a comforting yet nourishing meal, this High Protein Broccoli Cheddar Soup Recipe is the answer. It’s that perfect blend of creamy cheddar, fresh broccoli, and a punch of protein that keeps you full and satisfied. What I love most is how satisfying it feels without being heavy, making it a go-to for chilly evenings or a wholesome lunch that sticks with you.

You’ve probably tried broccoli cheddar soup before, but this version stands out because it’s packed with protein, thanks to the addition of cottage cheese coupled with the classic cheddar. It’s rich, smooth, and incredibly cozy—plus, it’s a great way to sneak in extra veggies. Trust me, once you try this High Protein Broccoli Cheddar Soup Recipe, you’ll want to keep it in your rotation.

Ingredients You’ll Need

These ingredients come together beautifully, providing great flavor and texture contrast. Plus, you can find everything easily at the store, and some pantry staples help deepen the taste without overpowering the soup.

Butter: For sautéing your veggies and adding that rich base flavor.
Yellow onion: Adds sweetness and depth; I like to dice it finely so it melts into the soup nicely.
Carrots: Bring a subtle natural sweetness and pair wonderfully with the cheesy broth.
Celery: Gives a mild crunch and aromatic quality to balance the creaminess.
Garlic: Just two cloves, but they elevate the overall flavor without overpowering.
All-purpose flour (or gluten-free flour): This is your thickening agent—don’t skip or substitute casually unless you know your flours well.
Smoked paprika: Adds a hint of warmth and a subtle smoky undertone that really makes this soup pop.
Vegetable broth: I prefer the ‘not-chicken’ style for a fuller veggie flavor that doesn’t clash with the cheddar.
Broccoli: The star of the show! Fresh or frozen works, but I always prefer fresh chopped broccoli for texture.
1% milk: Keeps it creamy but light, perfect for balance here.
Cheddar cheese: Sharp or mild cheddar works; I usually go for sharp because it gives that cheesy kick.
Cottage cheese: The unsung hero for protein boost and creamy texture without tons of fat.
Salt & pepper: To taste – essential for bringing all those flavors together.

Variations

I love making this recipe my own depending on who I’m cooking for or what I have on hand. Feel free to play around with these tweaks – that’s part of the fun and makes this High Protein Broccoli Cheddar Soup Recipe yours.

Protein boost with chicken: Once, I shredded some rotisserie chicken into the soup for an extra hearty dinner. It was a game changer and kept us full longer.
Veggie swap: When broccoli is out of season, I sometimes use cauliflower or a mix of greens like kale for variety.
Dairy-free option: Try swapping milk for unsweetened almond milk and use vegan cheddar to keep it creamy and still flavorful.
Spicy twist: I like adding a pinch of cayenne or a dash of hot sauce when I want a little heat—it wakes the soup right up.
Thicker soup: Adjust flour or minimize broth slightly if you prefer it stew-like, perfect for dipping crusty bread.

How to Make High Protein Broccoli Cheddar Soup Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by melting the butter in a large pot over medium heat. Add your diced onions, carrots, and celery. The key here is patience—let them cook until they’re soft and slightly golden, about 7-10 minutes. This slow sauté unlocks sweetness and really lays the groundwork for a flavorful soup. Then, toss in the minced garlic and cook another minute until fragrant, careful not to burn it.

Step 2: Whisk in Flour and Spices

Sprinkle in the flour and smoked paprika, constantly whisking for 1-2 minutes. This step cooks out the raw flour taste and helps achieve a smooth, luscious texture. If you miss whisking now, you might get clumps later—so keep the spoon moving!

Step 3: Add Broth, Broccoli & Milk

Gradually pour in the vegetable broth while whisking to avoid lumps. Bring the mixture to a simmer, then add the chopped broccoli. Let this cook for about 10 minutes until the broccoli is tender but not mushy. Lastly, stir in the milk and heat through—but don’t boil, or you risk curdling the dairy.

Step 4: Blend in Cheeses and Season

Turn heat to low and stir in the shredded cheddar and blended cottage cheese. Melt everything gently so the cheese becomes silky and smooth. Taste and season with salt and pepper to your liking; I often add a pinch of black pepper and a little extra salt to make the cheddar sing.

How to Serve High Protein Broccoli Cheddar Soup Recipe

High Protein Broccoli Cheddar Soup Recipe - Recipe Image

Garnishes

My favorite garnish is a sprinkle of extra sharp cheddar just before serving—it adds that melty, gorgeous cheesy layer on top. Sometimes, I add a handful of chopped fresh chives or crispy bacon bits for texture and an extra punch of flavor. They’re not required, but they do elevate the experience.

Side Dishes

For sides, I like to keep it cozy with warm crusty bread or garlic toast, perfect for dunking. A simple arugula or spinach salad on the side adds a fresh contrast if you want a lighter rest.

Creative Ways to Present

For a fun party twist, I’ve served this soup in mini bread bowls—that always impresses guests and feels special. You can even swirl in a little pesto or drizzle some chili oil for an upscale appearance and a burst of extra flavor.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers once the soup cools down. It keeps well in the fridge for about 3-4 days. When reheating, give it a good stir to bring back the creamy texture because sometimes the cheese settles.

Freezing

Freezing this soup works great if you plan ahead—I portion it into freezer-safe containers or heavy-duty bags. When you thaw and reheat, the texture stays surprisingly good since the cottage cheese helps keep things creamy, but always reheat gently on low heat.

Reheating

I reheat leftovers in a saucepan over low-medium heat, stirring often. If it gets too thick, adding a splash of milk or broth helps loosen it up while keeping the soup silky. Microwaving works too, but I prefer stovetop for better control over texture.

FAQs

Can I make this High Protein Broccoli Cheddar Soup Recipe vegetarian?

Absolutely! The recipe as written uses vegetable broth and no meat, so it’s vegetarian-friendly. Just make sure the cheddar cheese you use is free from animal rennet if you want to stick to strict vegetarian guidelines.
How do I blend the cottage cheese smoothly?

I use a small blender or food processor to puree the cottage cheese until smooth before adding it into the soup. This keeps your soup ultra creamy without any curds, giving a velvety texture that’s absolutely dreamy.
Can I use frozen broccoli instead of fresh?

You can! Frozen broccoli is a convenient option and still tasty. Just adjust cooking time slightly as frozen broccoli tends to soften faster, so add it closer to the end to avoid mushiness.
What if I want the soup thicker?

To thicken your soup, increase the flour by a tablespoon or reduce broth slightly. Another trick is to blend a portion of the soup before adding the cheese to create a thicker body.
Can this soup be made dairy-free?

Yes, swap the milk for unsweetened plant-based milk, and use dairy-free cheddar alternatives as well as a dairy-free cottage cheese substitute, or omit it entirely. Just keep an eye on seasonings since dairy alternatives vary in flavor and texture.

Final Thoughts

This High Protein Broccoli Cheddar Soup Recipe is one of those comforting dishes that feels like a warm hug on a cold day, but also fuels you up with real, quality protein. I always keep it handy for easy dinners or whenever I need a quick nutrient-packed meal. Give it a try—you’ll find it’s not just delicious but genuinely satisfying, and it might just become your new favorite comfort food.