HIGH PROTEIN BROCCOLI CHEDDAR SOUP

 

Your New Favorite Bowl of Cozy: High-Protein Broccoli Cheddar Soup

Hey there, friend! Isla here from BiteTide. Let’s talk about that universal craving for something creamy, dreamy, and deeply comforting. You know the feeling—it’s a chilly evening, you’ve had a long day, and all you want is to wrap your hands around a warm, satisfying bowl of soup. For so many of us, that dream bowl is a classic: broccoli cheddar. But let’s be real, the traditional version can sometimes leave us feeling a little… weighed down. It whispers comfort but sometimes shouts “food coma!”

What if I told you we could have the best of both worlds? A soup that’s luxuriously creamy, packed with sharp cheddar flavor, and powered up with over 20 grams of protein per serving? A soup that’s light enough to feel good but hearty enough to be a meal all on its own? Friends, this is that soup. We’re taking a beloved classic and giving it a delicious, nutrient-dense glow-up. It’s meal-prep magic, family-friendly, and comes together in about 30 minutes. So, grab your favorite pot and let’s make a big batch of cozy together. This high-protein broccoli cheddar soup is about to become your new secret weapon for busy weeks and cozy nights in.

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A Soup for the Soul (And My College Dorm)

This soup recipe always takes me back to my first tiny apartment kitchen in college. My roommate, Chloe, and I were perpetually broke, perpetually cold (that drafty window was no joke!), and perpetually craving the broccoli cheddar soup from the café downtown that we could never afford. One particularly blustery Tuesday, we decided to take matters into our own hands. We pooled our grocery money, bought a giant head of broccoli, a block of the cheapest cheddar we could find, and a carton of milk. Our first attempt was… well, it was edible. It was also watery, slightly grainy, and a far cry from the creamy dream we were after.

But that failed experiment sparked a kitchen obsession. Over the years, through countless batches (and a few more slightly grainy failures), I perfected it. I learned the tricks: the roux for thickness, the importance of blending the cottage cheese for ultimate creaminess, and the magic of a little smoked paprika. This recipe is the glorious, protein-packed culmination of all those lessons. It’s the soup my 20-year-old self desperately needed, and now I get to share it with you. Every time I make it, I think of Chloe, that drafty window, and the powerful joy of creating something delicious out of simple ingredients.

Gathering Your Flavor Power-Ups

Here’s everything you’ll need to create this pot of glory. Don’t just think of them as ingredients; think of them as your flavor and texture team!

• 2 tablespoons butter: Our flavorful foundation for sautéing. It adds a rich, classic depth that olive oil just can’t replicate here. For a dairy-free version, a good vegan butter works beautifully.
• 2 large yellow onions, diced: The sweet, savory backbone of our soup. When cooked slowly, they melt into a beautiful sweetness that balances the sharp cheese.
• 4 large carrots, peeled and diced: For a pop of color, a touch of natural sweetness, and a lovely bit of texture. Don’t skip these!
• 2 stalks celery, diced: The third member of the classic “mirepoix” trio. It adds a subtle, earthy flavor that forms the essential base of so many great soups.
• 4 cloves garlic, minced: Because… garlic. It’s non-negotiable for flavor! Feel free to add an extra clove or two if you’re a garlic fanatic like me.
• ½ cup all-purpose flour: This is our thickening agent, working with the butter to create a “roux.” For a gluten-free alternative, I’ve had great success with a 1:1 GF baking flour.
• 1 teaspoon smoked paprika: My secret weapon! This isn’t the spicy kind; it adds a warm, smoky, almost bacony depth that takes this soup to a whole new level.
• 6 cups vegetable broth: I highly recommend a “not-chicken” style broth if you can find it—it has a much richer, savory depth than some standard vegetable broths.
• 8 cups chopped broccoli (florets + stems): The star of the show! Don’t toss those stems. Peel the tough outer layer with a vegetable peeler and chop the tender inner part. It adds fiber, volume, and reduces food waste. Win-win-win!
• 4 cups 1% milk: This keeps things lighter than heavy cream but still gives us that creamy base. Unsweetened almond milk works perfectly for a dairy-light option.
• 8 oz sharp cheddar cheese, shredded (about 2 cups): Chef’s Insight: Please, please shred your own cheese! Pre-shredded bags contain anti-caking agents that can make your sauce grainy and prevent it from melting smoothly. A block of extra-sharp cheddar gives you the biggest flavor punch for your calorie buck.
• 2 cups low-fat cottage cheese, blended until smooth: The ultimate PROTEIN HACK! Blending it completely disguises its identity, transforming it into the creamiest, richest, most protein-packed soup base you’ve ever tasted. Trust me on this one.
• Salt and pepper to taste: Season in layers! A little with the veggies, and then again at the end after the cheese has melted.

Let’s Get Cooking: Building the Pot of Dreams

Okay, team! Let’s fire up the stove. This comes together so quickly, so have your ingredients prepped and ready to go (that’s called “mise en place” if you want to feel fancy).

1. The Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add your diced onions, carrots, and celery. Sauté them until they’ve softened and the onions become translucent, about 6–8 minutes. You’re not looking for color here, just tenderness. This is where we build our flavor foundation, so give them the time they need! Chef’s Hack: Add a pinch of salt at this stage—it helps draw the moisture out of the veggies and speeds up the cooking process.
2. The Flavor Boost: Stir in the minced garlic, flour, and smoked paprika. Cook for just 1–2 minutes, stirring constantly. You’ll smell the garlic and paprika blooming—it’s heavenly! This step cooks the raw flour taste out and ensures our soup will thicken up nicely.
3. Going Liquid: Now, slowly pour in the vegetable broth while whisking constantly. I mean it—whisk like you mean it! This is the key to preventing lumpy soup. Keep whisking until the roux (the flour-butter mixture) is completely dissolved into the broth.
4. Broccoli’s Turn: Add all of your chopped broccoli (florets and stems!). Bring the whole pot to a gentle simmer, then pop the lid on. Let it cook for 10–12 minutes, or until the broccoli is fork-tender. Don’t overcook it into mush—we want it tender but still vibrant!
5. The Creamy Magic: Reduce the heat to low. This is important—if the soup is too hot, the dairy could curdle. Stir in the milk and your smoothly blended cottage cheese. It will look shockingly creamy already, and we haven’t even added the cheddar yet!
6. Cheese, Please: Now, gradually add your freshly shredded sharp cheddar cheese, a handful at a time, stirring until it’s fully melted and incorporated before adding the next handful. This patience ensures a smooth, velvety cheese sauce.
7. Texture Time: Here’s where you make the executive decision. For a completely smooth and creamy soup, use an immersion blender right in the pot and blend to your desired consistency. I personally love to give it a few pulses—I like some chunks of broccoli and carrot for texture, but I also love the creamy base. You can also transfer half to a stand blender, blend, and then stir it back in. Totally your call!
8. The Final Touch: Season with salt and plenty of black pepper to taste. This is also the time to add any of those optional twists: a pinch of cayenne for heat, a tablespoon of nutritional yeast for a cheesy umami boost, or a squeeze of fresh lemon juice to brighten all the flavors and cut through the richness. Serve immediately!

How to Serve This Beautiful Bowl

Ladle this gorgeous, steaming soup into your favorite big bowls. The classic move is to serve it with a piece of crusty, whole-grain bread for dipping—absolute perfection for sopping up every last drop. For a low-carb option, a side of crispy roasted chickpeas adds a fantastic crunch. I also love topping my bowl with an extra sprinkle of black pepper, a few red pepper flakes for a kick, or even some homemade garlicky croutons. For a full cozy-night-in experience, pair it with a simple side salad with a tangy vinaigrette to balance the richness of the soup.

Ride the Flavor Wave: Creative Twists!

This soup is an incredible blank canvas. Here are a few of my favorite ways to mix it up:

• Loaded “Baked Potato” Style: Stir in ½ cup of blended Greek yogurt (instead of cottage cheese) and top each bowl with crumbled turkey bacon, sliced green onions, and a dollop of sour cream.
• Buffalo Chicken Boost: Add 2 cups of shredded rotisserie chicken and ¼ cup of Frank’s RedHot sauce when you add the cheese. Top with blue cheese crumbles for the ultimate game-day soup.
• Sun-Dried Tomato & Italian: Swap the cheddar for shredded provolone and fontina. Add ½ cup of chopped sun-dried tomatoes and a teaspoon of Italian seasoning with the broth.
• Vegan Victory: Use vegan butter, swap the milk for unsweetened almond milk, use a vegan “cheddar” shred, and replace the cottage cheese with 1 cup of raw cashews blended with 1 cup of water until ultra-smooth and creamy.
• Curried Broccoli Cheddar: Replace the smoked paprika with 1-2 tablespoons of your favorite curry powder for a warm, spiced twist that is utterly addictive.

Isla’s Insider Notes

This recipe has evolved so much from that first grainy college attempt! The blended cottage cheese trick was a total happy accident. I was out of cream and desperate, and it turned out to be the best thing that ever happened to this soup. It adds an unbelievable creaminess and a massive protein punch that makes this a truly filling meal.

A funny kitchen story: I once was filming a reel for this soup and was so busy chatting to the camera that I completely forgot to reduce the heat before adding the milk. Let’s just say I ended up with a pot of delicious but slightly curdled soup! It still tasted great, but it wasn’t pretty. The lesson? Always reduce the heat to low—no multitasking during that step! Now, I set a timer or leave a big sticky note on my pot as a reminder. We live and we learn in the BiteTide kitchen!

Your Questions, Answered!

Q: My soup turned out a bit grainy. What happened?
A: The most common culprit is pre-shredded cheese! Those anti-caking agents (like potato starch) don’t melt smoothly. Always shred your own cheese from a block. Another cause could be adding the dairy while the soup is at a rolling boil, which can cause it to curdle. Low and slow is the way to go!

Q: Can I make this in a slow cooker?
A: Absolutely! Sauté your veggies on the stove first to build flavor. Then transfer them to the slow cooker, add the broth and broccoli, and cook on low for 6-7 hours or high for 3-4. Thirty minutes before serving, whisk the flour with a cup of the hot broth to create a slurry, stir it back in, then add the milks and cheeses, stirring until melted and creamy.

Q: How long does it keep in the fridge?
A: It keeps beautifully for 3-4 days in an airtight container. The broth may separate a little as it sits; just give it a good stir when you reheat it. It also freezes well for up to 3 months, though the texture of the dairy may change slightly. Thaw in the fridge overnight and reheat gently on the stove.

Q: I don’t have an immersion blender. What can I do?
A> No problem! You can use a standard blender. Just be careful: work in batches, don’t fill the blender more than halfway, and hold the lid on firmly with a kitchen towel to prevent any hot soup explosions. Or, simply leave it chunky! It’s hearty and delicious either way.

Nutritional Information*

*This is an estimate for 1 of 8 servings, calculated using the ingredients listed. Values may vary based on specific brands and substitutions.

• Calories: ~260
• Protein: 21g
• Carbohydrates: 18g
• Fat: 13g

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

This High-Protein Broccoli Cheddar Soup proves that comfort food can be both nourishing and indulgent. With its velvety texture, cheesy flavor, and protein-packed boost from cottage cheese, it’s the perfect balance of cozy and wholesome. Whether you’re meal-prepping or curling up with a bowl after a long day, this soup is your new go-to for guilt-free comfort that truly satisfies!