Creamy, cozy, and loaded with classic comfort, this High-Protein Broccoli Cheddar Soup gives you all the cheesy goodness of the restaurant favorite without the heavy flour or heavy cream! By blending cottage cheese directly into the warm chicken broth base, you get an ultra-silky texture packed with protein.
Why You’ll Love This Recipe
High-Protein Swap: Blended cottage cheese replaces heavy cream and flour, boosting protein while cutting down on fat.
Cozy & Satisfying: Tender broccoli florets and shredded sharp cheddar create that classic, velvety Panera-style bowl.
Simple One-Pot Prep: Quick to whip up on a busy weeknight for an effortless lunch or dinner.
Essential Kitchen Equipment
Dutch Oven or Soup Pot: For simmering the vegetables and soup base.
Immersion Blender or Stand Blender: Crucial for whipping the cottage cheese and broth into a seamless, velvety cream base.
Ingredients
4 cups Fresh broccoli, finely chopped (florets and tender stems)
1 cup Low-fat cottage cheese
4 oz (1 cup) Sharp cheddar cheese, freshly shredded
3 cups Low-sodium chicken or vegetable broth
1 medium Yellow onion, finely diced
1 large Carrot, grated or finely diced
2 cloves Garlic, minced
1 tbsp Olive oil or butter
1/2 tsp Dijon mustard (optional, enhances cheesy flavor)
1/4 tsp Smoked paprika or garlic powder
Salt & black pepper to taste
Step-by-Step Instructions
1. Sauté Aromatics: Heat olive oil or butter in a large soup pot over medium heat. Add diced onion and grated carrots; cook for 4 to 5 minutes until soft. Stir in minced garlic and cook for another 60 seconds until fragrant.
2. Simmer Vegetables: Pour in 2 cups of the broth and add the chopped broccoli. Bring to a gentle boil, then lower heat, cover, and simmer for 8 to 10 minutes until the broccoli is fork-tender.
3. Blend the Cream Base: In a high-speed blender, combine the remaining 1 cup of broth with the cottage cheese, Dijon mustard, paprika, salt, and pepper. Blend on high speed for 60 seconds until 100% smooth with no curds remaining.
4. Combine: Pour the blended cottage cheese mixture into the soup pot with the tender broccoli and stir well over low heat.
5. Melt Cheese: Turn off the heat. Gradually stir in the shredded cheddar cheese a handful at a time until completely melted, creamy, and smooth.
6. Serve Warm: Ladle into bowls and top with extra shredded cheddar or fresh cracked black pepper!
Chef’s Tips
Turn Off Heat Before Adding Cheddar: Stirring the cheddar cheese into the soup off the heat prevents the cheese from separating or becoming grainy.
Shred Fresh: Use block cheddar and grate it yourself—pre-bagged cheese contains anti-caking coatings that hinder smooth melting.
Nutritional Breakdown (Per Serving / 4 Yield)
Servings: 4 generous bowls
Calories: ~220 kcal
Protein: 18g
Net Carbs: 8g
Fat: 12g
Frequently Asked Questions (FAQ)
Can I reheat leftovers without the soup separating?
Yes! Reheat leftovers gently over low heat on the stove, stirring continuously, or in short 30-second bursts in the microwave. Avoid bringing it to a hard boil to keep the cheese sauce silky smooth.