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High Protein Broccoli Cheddar Soup: 20g Per Serving

Bowl of high protein broccoli cheddar soup with melted cheese and fresh broccoli florets
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Rich and creamy broccoli cheddar soup with 20 grams of protein per serving. Easy comfort food made healthy with cottage cheese and loads of vegetables.

Ingredients

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  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour (or gluten-free flour)
  • ½ teaspoon smoked paprika
  • 3 to 4 cups vegetable broth (not-chicken style recommended)
  • 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

  1. Melt the butter in a large pot over medium heat. Add the onion, carrot and celery and cook for 10 minutes, stirring frequently until softened and fragrant.
  2. Add the garlic and continue to cook over medium heat for one minute, stirring constantly.
  3. Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated with flour and the mixture looks pasty.
  4. Add 3 cups of the broth (reserve 1 cup) and the broccoli, then bring to a simmer. Simmer the broccoli for 8-9 minutes until softened and fork-tender.
  5. Add the milk and cook over low heat for 3-4 minutes until the soup is warm. Do not let it boil.
  6. Add the blended cottage cheese and shredded cheese and stir until melted. Keep heat low to prevent curdling.
  7. Transfer one cup of soup to a blender and pulse 3-4 times for 5-10 seconds, allowing steam to escape through the vent. Transfer the blended soup back to the pot to create creaminess while keeping texture. Alternatively, use an immersion blender for 10-15 seconds. Add salt and pepper to taste. If too thick, stir in remaining cup of broth.

Notes

  • Start with 3 cups of broth for thicker soup. Add the 4th cup if you prefer it thinner.
  • Shred cheese from a block rather than using pre-shredded for smoother consistency.
  • Blend cottage cheese for 30-60 seconds until completely smooth before starting the recipe.
  • Can add white beans for extra protein and creaminess.
  • Soup is best within 2 days but keeps up to 3 days refrigerated.

Nutrition

Find it online: https://www.benefitiany.com/high-protein-broccoli-cheddar-soup/