Can I substitute the cottage cheese with something else?

Absolutely! You can use Greek yogurt or silken tofu to keep the creaminess and protein boost, or skip it entirely and add extra cheddar for the cheese factor.

What if I don’t have smoked paprika?

No worries! You can simply use sweet paprika or omit it. The soup will still taste fantastic—smoked paprika just adds a subtle depth that’s nice but not essential.

Can I make this soup vegetarian or vegan?

This recipe is naturally vegetarian if you use vegetable broth, but to make it vegan, swap milk for a plant-based version and use vegan cheese and tofu instead of dairy cheese and cottage cheese.

Broccoli Cheddar Soup - Healthy, High-Protein Comfort Food

Description

This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutritious broccoli and a blend of cheeses for extra protein. Perfect as a hearty lunch or light dinner, it features a flavorful mix of vegetables simmered to perfection with smoked paprika and blended cottage cheese for a rich, velvety texture.

Ingredients

Scale

Vegetables

1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
4 cups chopped broccoli

Liquids and Dairy

1 tablespoons butter
3 cups vegetable broth
2 cups 1% milk
1 cup low fat cottage cheese, blended
4 oz cheddar cheese, shredded (about 1 cup)

Dry Ingredients and Seasonings

1/4 cup all-purpose flour (or gluten-free flour)
1/2 teaspoon smoked paprika
Salt & pepper to taste

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Instructions

Prepare the base: Melt the butter in a large pot over medium heat.
Sauté vegetables: Add the diced onion, carrot, and celery to the pot and cook for 10 minutes, stirring frequently until softened.
Add garlic: Stir in the minced garlic and cook for one minute over medium heat until fragrant.
Coat vegetables: Sprinkle in the smoked paprika and flour, cooking for one minute while stirring constantly to coat the vegetables evenly.
Add liquids and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer.
Simmer broccoli: Cook the soup for 8 to 9 minutes until the broccoli becomes tender.
Add milk and warm soup: Stir in the 1% milk and continue cooking over low heat until the soup is warm, careful not to boil.
Add cheeses: Stir in the blended cottage cheese and shredded cheddar until melted into a creamy consistency. Keep the heat low to prevent curdling.
Blend soup: Transfer one cup of the soup to a blender, vent the lid to allow steam to escape, and blend until smooth. Return blended soup to the pot. Alternatively, use an immersion blender to gently blend the soup until desired texture is reached.
Season to taste: Add salt and pepper as needed before serving.

Notes

Starting with 3 cups of broth is better to control soup thickness; add more if you prefer a thinner consistency.
Using blended low fat cottage cheese boosts the protein without adding too much fat.
Be careful with heat after adding milk and cheeses to avoid curdling.
You can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
Use an immersion blender for easier blending without transferring hot soup.

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 6 g
Sodium: 350 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 13 g
Cholesterol: 20 mg