There’s something undeniably comforting about a warm bowl of high protein broccoli cheddar soup. This dish combines the creamy richness of cheddar cheese with the wholesome goodness of broccoli, creating a meal that’s both satisfying and nutritious. What sets this soup apart is its secret ingredient: blended cottage cheese. Not only does it add a velvety texture, but it also boosts the protein content to an impressive 20 grams per serving. Whether you’re looking for a quick lunch, a cozy dinner, or a meal prep option, this soup is a versatile choice that’s easy to make and packed with flavor. Plus, it’s a great way to sneak in extra veggies without sacrificing taste. Readers will love how this recipe balances indulgence with health, making it a perfect addition to any meal plan.
Before diving into the recipe, it’s essential to gather the right tools and ingredients. Proper preparation ensures a smooth cooking process and a delicious outcome.
Essential Tools and Equipment
- Large pot: A sturdy pot is necessary for sautéing vegetables and simmering the soup. It provides even heat distribution, preventing burning and ensuring all ingredients cook uniformly.
- Blender or immersion blender: This helps achieve the soup’s creamy texture. Blending a portion of the soup creates a smooth consistency while leaving some chunks for texture.
- Cutting board and sharp knife: For chopping vegetables efficiently. A sharp knife ensures clean cuts and saves time.
- Measuring cups and spoons: Ensures accurate ingredient proportions, which is crucial for balancing flavors.
- Wooden spoon or spatula: Ideal for stirring and preventing sticking, especially when sautéing vegetables or melting cheese.
- Ladle: For serving the soup neatly and efficiently.
Preparation Tips
- Chop all vegetables before starting to save time and streamline the cooking process.
- Blend the cottage cheese in advance for a smoother texture. This step ensures the soup remains lump-free and creamy.
- Use freshly shredded cheddar cheese for better melting. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
Ingredients
For the Soup:
- 1 tablespoon butter: Adds richness and helps sauté the vegetables.
- 1 large yellow onion, diced: Provides a sweet and savory base.
- 2 large carrots, peeled and diced: Adds natural sweetness and color.
- 1 stalk celery, diced: Enhances the soup’s depth of flavor.
- 2 cloves garlic, minced: Infuses a subtle, aromatic flavor.
- 1/4 cup all-purpose flour (or gluten-free flour): Acts as a thickening agent for the soup.
- 1/2 teaspoon smoked paprika: Adds a smoky, slightly sweet flavor.
- 3 cups vegetable broth (preferably “not-chicken” style): Forms the soup’s liquid base.
- 4 cups chopped broccoli: The star ingredient, packed with nutrients.
- 2 cups 1% milk: Adds creaminess without excessive fat.
- 4 oz cheddar cheese, shredded (about 1 cup): Provides the signature cheesy flavor.
- 1 cup low-fat cottage cheese, blended until smooth: Boosts protein and creates a creamy texture.
- Salt and pepper, to taste: Enhances and balances the flavors.
Step-by-Step Directions
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 10 minutes, stirring frequently, until the vegetables are softened. This step builds the soup’s flavor foundation.
- Add Garlic and Spices: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the smoked paprika and flour over the vegetables, stirring well to coat. Cook for an additional minute to eliminate the raw flour taste.
- Add Broth and Broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the soup to a simmer and cook for 8–9 minutes, or until the broccoli is tender. This step ensures the broccoli is cooked but still vibrant.
- Add Milk and Cheese: Reduce the heat to low. Stir in the milk, blended cottage cheese, and shredded cheddar cheese. Stir gently until the cheese is melted and fully incorporated. Be careful not to let the soup boil, as high heat can cause the milk to curdle.
- Blend for Creaminess: Transfer 1 cup of soup to a blender and blend until smooth, allowing steam to escape through the vent. Return the blended soup to the pot and stir to combine. Alternatively, use an immersion blender to gently blend a portion of the soup for a creamier texture while leaving some chunks intact.
- Season and Serve: Taste the soup and add salt and pepper as needed. Serve warm and enjoy!
Once your high protein broccoli cheddar soup is ready, the next step is serving it in a way that enhances its flavors and complements its rich, creamy texture. This soup is incredibly versatile, making it perfect for a variety of occasions, from casual weeknight dinners to more formal gatherings. Here are some serving suggestions, common mistakes to avoid, and side dish recommendations to elevate your meal.
Serving Suggestions
This soup is a star on its own, but pairing it with the right accompaniments can take it to the next level. Serve it in a warm bread bowl for a fun and edible presentation, or garnish it with extra shredded cheddar cheese, a sprinkle of smoked paprika, or fresh herbs like parsley or chives. For a touch of elegance, drizzle a bit of olive oil or a dollop of Greek yogurt on top before serving. If you’re hosting a dinner party, consider serving the soup in small, elegant bowls as a starter course.
Common Mistakes to Avoid & How to Perfect the Recipe
Even the simplest recipes can go awry if certain steps are overlooked. Here are some common mistakes and tips to ensure your soup turns out perfectly every time:
- Overheating the soup: One of the most common mistakes is boiling the soup after adding dairy. High heat can cause the milk and cheese to curdle, resulting in a grainy texture. Always reduce the heat to low when adding milk and cheese, and stir gently to incorporate them smoothly.
- Skipping the blending step: Blending a portion of the soup is crucial for achieving the perfect creamy texture while retaining some chunks of broccoli for texture. If you skip this step, the soup may end up too thin or uneven in consistency.
- Using pre-shredded cheese: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. For the best results, shred your cheddar cheese fresh. This ensures a creamy, velvety texture in every bite.
- Not seasoning properly: Seasoning is key to bringing out the flavors of the soup. Taste the soup before serving and adjust the salt and pepper as needed. Remember, the cheese adds saltiness, so be cautious not to over-salt.
- Overcooking the broccoli: Broccoli should be tender but still vibrant green. Overcooking can make it mushy and dull in color. Keep an eye on the cooking time and test the broccoli for doneness before proceeding to the next step.
Side Dish Recommendations
Pairing your high protein broccoli cheddar soup with the right side dishes can turn it into a complete, well-rounded meal. Here are eight side dish ideas that complement the soup beautifully:
- Crusty bread or garlic bread: Perfect for dipping into the soup, crusty bread adds a satisfying crunch and soaks up the creamy broth. Garlic bread, with its buttery, garlicky flavor, is an indulgent option that pairs wonderfully with the cheesy soup.
- Side salad: A fresh green salad with a light vinaigrette balances the richness of the soup. Consider using mixed greens, cherry tomatoes, cucumbers, and a tangy dressing for a refreshing contrast.
- Roasted vegetables: Roasted vegetables like carrots, zucchini, or Brussels sprouts add extra nutrition and a caramelized flavor that complements the soup’s creaminess.
- Grilled cheese sandwich: A classic pairing, a grilled cheese sandwich is the ultimate comfort food duo. Use whole-grain bread and sharp cheddar for a healthier twist.
- Quinoa or rice: For a heartier meal, serve the soup with a side of quinoa or rice. These grains add texture and make the meal more filling.
- Baked potato: A baked potato is a hearty and satisfying side that pairs well with the soup. Top it with a bit of sour cream, chives, and extra shredded cheese for added flavor.
- Cheese crackers: Cheese crackers add a crunchy texture and a cheesy flavor that enhances the soup. They’re also a great option for kids or a quick snack.
- Steamed vegetables: For a lighter option, serve the soup with steamed vegetables like green beans, asparagus, or cauliflower. They add a fresh, healthy element to the meal.
Now that you’ve mastered the art of making high protein broccoli cheddar soup, it’s time to explore some additional tips, storage guidelines, and answers to frequently asked questions. This section will help you perfect the recipe, store leftovers effectively, and address any uncertainties you might have. Let’s dive in!
Recipe Tips
- Adjusting thickness: If you prefer a thinner soup, add an extra cup of vegetable broth during the cooking process. Conversely, if you like a thicker consistency, reduce the broth slightly or blend a larger portion of the soup.
- Blended cottage cheese: This ingredient is a game-changer. It not only adds creaminess but also boosts the protein content significantly. Make sure to blend it until completely smooth to avoid lumps in the soup.
- Cheese choice: While sharp cheddar is recommended for its robust flavor, feel free to experiment with other cheeses like gouda, mozzarella, or even a blend of cheeses for a unique twist.
- Gluten-free option: To make this soup gluten-free, substitute the all-purpose flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.
- Adding protein: For an even higher protein boost, consider adding cooked chicken breast or turkey sausage to the soup. These additions make the meal more filling and nutritious.
- Spice it up: If you enjoy a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce to the soup. This adds a subtle kick without overpowering the flavors.
Storage and Reheating Instructions
Proper storage and reheating are essential to maintaining the soup’s texture and flavor. Here’s how to handle leftovers:
- Refrigeration: Store the soup in an airtight container in the refrigerator for up to 4 days. Make sure it has cooled completely before sealing the container to prevent condensation, which can affect the texture.
- Freezing: This soup can be frozen for up to 3 months. However, keep in mind that the dairy content may cause slight changes in texture upon thawing. To freeze, portion the soup into freezer-safe containers or resealable bags, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, place the soup in a pot over low heat, stirring occasionally until warmed through. Avoid boiling, as high heat can cause the dairy to separate. If the soup appears too thick after refrigeration, add a splash of milk or broth to adjust the consistency.
FAQs
Here are answers to some common questions about high protein broccoli cheddar soup:
- Can I use frozen broccoli? Yes, frozen broccoli works well in this recipe. Simply add it directly to the soup without thawing and adjust the cooking time slightly to ensure it becomes tender.
- Is this soup gluten-free? The recipe can be made gluten-free by using gluten-free flour or cornstarch as a thickening agent. Always check the labels of other ingredients, such as broth, to ensure they are gluten-free.
- Can I use heavy cream instead of milk? Yes, heavy cream can be used for a richer texture, but it will increase the calorie and fat content. For a lighter option, stick with 1% or 2% milk.
- How can I make this soup vegan? Substitute the butter with olive oil or vegan butter, use plant-based milk (such as almond or oat milk), and replace the cheddar and cottage cheese with vegan cheese alternatives. Nutritional yeast can also add a cheesy flavor.
- Can I add other vegetables? Absolutely! This soup is versatile and can accommodate additional vegetables like cauliflower, zucchini, or spinach. Just adjust the cooking time as needed.
- What if I don’t have an immersion blender? A regular blender works just as well. Simply transfer a portion of the soup to the blender, blend until smooth, and return it to the pot. Be cautious when blending hot liquids to avoid splatters.
Conclusion
This high protein broccoli cheddar soup is a perfect blend of comfort and nutrition. Its creamy texture, rich flavor, and impressive protein content make it a standout dish that’s both satisfying and wholesome. Whether you’re cooking for yourself, your family, or a group of friends, this recipe is sure to impress.
The versatility of this soup allows for endless customization, from adjusting the thickness to experimenting with different cheeses and add-ins. Its ease of preparation and storage-friendly nature make it an excellent option for meal prep or quick weeknight dinners.
By following the tips, avoiding common mistakes, and pairing the soup with complementary side dishes, you can create a meal that’s not only delicious but also well-balanced and nutritious. So, grab your ingredients, fire up the stove, and enjoy the comforting warmth of this high protein broccoli cheddar soup. It’s a dish that proves healthy eating can be both indulgent and enjoyable.
High Protein Broccoli Cheddar Soup
Ingredients
For the Soup:
- 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, if needed
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth preferably “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 until smooth
- Salt and pepper to taste
Instructions
Sauté Vegetables:
- Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 10 minutes, stirring frequently, until the vegetables are softened.
- Add Garlic and Spices:
- Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the smoked paprika and flour over the vegetables, stirring well to coat. Cook for an additional minute.
Add Broth and Broccoli:
- Pour in the vegetable broth and add the chopped broccoli. Bring the soup to a simmer and cook for 8–9 minutes, or until the broccoli is tender.
Add Milk and Cheese:
- Reduce the heat to low. Stir in the milk, blended cottage cheese, and shredded cheddar cheese. Stir gently until the cheese is melted and fully incorporated. Be careful not to let the soup boil, as high heat can cause the milk to curdle.
Blend for Creaminess:
- Transfer 1 cup of soup to a blender and blend until smooth, allowing steam to escape through the vent. Return the blended soup to the pot and stir to combine. Alternatively, use an immersion blender to gently blend a portion of the soup for a creamier texture while leaving some chunks intact.
Season and Serve:
- Taste the soup and add salt and pepper as needed. Serve warm and enjoy!
- Notes
- Adjusting Thickness: This recipe uses 3 cups of broth for a thicker consistency. If you prefer a thinner soup, add an additional 1 cup of broth.
- Blended Cottage Cheese: Blending the cottage cheese creates a smooth and creamy texture without the need for heavy cream, adding a protein boost to the soup.
- Cheese Choice: Use sharp cheddar for maximum flavor. Feel free to add more cheese if desired!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat to prevent curdling.
- Freezing: This soup can be frozen, but the texture may change slightly due to the dairy. Thaw in the refrigerator overnight and reheat gently.
