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High Protein Broccoli Cheddar Soup Recipe

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4.2 from 2 reviews

A creamy and nutritious High Protein Broccoli Cheddar Soup made with fresh vegetables, low-fat dairy, and blended cottage cheese for added protein. This comforting soup is perfect for a hearty meal, offering a flavorful combination of broccoli, cheddar cheese, and a hint of smoked paprika.

Ingredients

Vegetables

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

Dairy & Cheese

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

Pantry & Spices

  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 1/2 teaspoon smoked paprika
  • 3 cups vegetable broth (not-chicken style)
  • Salt & pepper to taste

Instructions

  1. Prepare the base: Melt the butter in a large pot over medium heat, creating a rich base for your soup.
  2. Sauté vegetables: Add the diced onion, carrot, and celery to the pot and cook for about 10 minutes, stirring frequently until they soften and become fragrant.
  3. Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
  4. Add seasoning and flour: Sprinkle in the smoked paprika and flour, stirring constantly for one minute to coat the vegetables and form a roux that will thicken the soup.
  5. Add broth and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer.
  6. Simmer broccoli: Let the broccoli soften by simmering for 8 to 9 minutes, until tender.
  7. Add milk and warm: Stir in the 1% milk and gently heat the soup over low heat to warm it through without boiling.
  8. Add cheeses: Incorporate the blended low-fat cottage cheese and shredded cheddar cheese, stirring until melted and smooth. Keep the heat low to prevent curdling.
  9. Blend the soup: Carefully transfer one cup of soup to a blender and blend to desired smoothness, allowing steam to escape. Alternatively, use an immersion blender directly in the pot for a smoother texture. Return the blended portion to the pot and stir well.
  10. Season and serve: Taste the soup and add salt and pepper as needed. Serve hot and enjoy your protein-packed comforting meal.

Notes

  • For a gluten-free version, use gluten-free flour instead of all-purpose flour.
  • Be cautious when melting cheese into the soup; keep the heat low to avoid curdling.
  • Use an immersion blender for easier blending and less mess.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • Adding blended cottage cheese increases the protein content without significantly altering the creamy texture.

Find it online: https://bitezly.com/high-protein-broccoli-cheddar-soup-recipe/