This rich and creamy broccoli cheddar soup tastes indulgent—but it’s secretly healthy and packed with 20 grams of protein per serving! It’s the ultimate cozy comfort food, made with nourishing ingredients like cottage cheese, sharp cheddar, fresh veggies, and a flavorful veggie broth.
Whether you’re looking for a lighter take on a classic or trying to sneak more protein into your meals, this recipe checks all the boxes. Quick, easy, and made in just 35 minutes!
Why You’ll Love This Recipe
- High protein from blended cottage cheese
- Rich and creamy with no heavy cream
- Comfort food made with real, wholesome ingredients
- A great way to use up leftover broccoli
- Vegetarian-friendly and meal prep-approved!
The Secret Ingredient: Cottage Cheese
I adore classic broccoli cheddar soup, but I wanted to give it a protein-powered twist. By blending low-fat cottage cheese into the base, I was able to achieve that luscious, velvety texture—without heavy cream or excess fat. It melts into the soup so seamlessly, you’d never know it’s the secret behind the creaminess and protein boost.
Ingredients & Swaps
- Butter – For sautéing veggies; sub with olive oil if preferred
- Onion, Carrot & Celery – Classic mirepoix base
- Garlic – Fresh is best, but garlic powder works in a pinch
- Flour – All-purpose or gluten-free flour to thicken the soup
- Smoked Paprika – Adds depth and a subtle smoky flavor
- Vegetable Broth – I love the “Not-Chicken” style broth for savory flavor
- Broccoli – Fresh or frozen both work great
- 1% Milk – Or use 2% or whole for a creamier version
- Low-Fat Cottage Cheese – Blended until smooth
- Sharp Cheddar Cheese – Shred your own for the best melt
- Salt & Pepper – To taste
How to Make It
- In a large pot, melt butter over medium heat.
- Add diced onion, carrot, and celery. Sauté for about 10 minutes until softened.
- Stir in garlic and cook for another minute.
- Sprinkle in flour and smoked paprika. Cook, stirring, for 1 minute.
- Pour in broth and add broccoli. Bring to a simmer and cook 8–9 minutes until broccoli is tender.
- Stir in milk and reduce heat to low.
- Add blended cottage cheese and shredded cheddar. Stir gently until melted and smooth—don’t overheat.
- Blend a portion of the soup for extra creaminess, then return to the pot. Use an immersion blender or a standard blender (venting steam).
Storage Tips
- Fridge: Store in an airtight container for up to 3 days
- Reheat: Warm gently on the stovetop or microwave, stirring occasionally
- Do not freeze: Dairy-based soups can separate when frozen
What to Serve With Broccoli Cheddar Soup
Complete your meal with one of these healthy sides:
- Apple Walnut Kale Salad
- Vegan Chopped Salad
- Whole grain bread or crusty rolls
- Try this broccoli orzo skillet if you’ve got more broccoli to use!
More Cottage Cheese Favorites
Want more recipes with cottage cheese? Check these out:
- Cottage Cheese Pasta Sauce
- Cottage Cheese Mac and Cheese
- Cottage Cheese Overnight Oats
Final Thoughts
This healthy broccoli cheddar soup is perfect for anyone who loves comfort food but wants to eat a little lighter. The protein boost from cottage cheese makes it satisfying enough for lunch or dinner. It’s one of those recipes that proves nutritious and delicious can absolutely go hand in hand.High Protein Broccoli Cheddar Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 cups
Diet: Vegetarian
Ingredients
- 1 tablespoon butter (or olive oil)
- 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)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth
- 4 cups chopped broccoli (fresh or frozen)
- 2 cups 1% milk (or 2%/whole milk)
- 1 cup low-fat cottage cheese, blended until smooth
- 4 oz sharp cheddar cheese, shredded (about 1 cup)
- Salt & pepper to taste
Instructions
Add salt and pepper to taste. Serve warm.
In a large pot, melt the butter over medium heat.
Add onion, carrots, and celery. Cook for 10 minutes, stirring frequently.
Stir in garlic and cook for 1 more minute.
Add flour and smoked paprika. Stir until veggies are coated and cook for 1 minute.
Pour in broth and add broccoli. Bring to a simmer and cook for 8–9 minutes, until broccoli is tender.
Stir in milk and reduce heat to low.
Add blended cottage cheese and shredded cheddar. Stir gently until cheese is melted and smooth. Don’t overheat or the milk may curdle.
Blend 1 cup of the soup (or use an immersion blender for a partially smooth texture) and return to pot.
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