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Creamy High Protein Broccoli Cheddar Soup

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A creamy, high-protein broccoli cheddar soup that balances comfort and nutrition, perfect for cozy dinners and quick meals.

Ingredients

Scale
  • 4 cups broccoli florets (fresh or frozen)
  • 1 ½ cups freshly shredded sharp cheddar cheese
  • 1 cup small-curd low-fat cottage cheese
  • 4 cups low sodium chicken broth (or vegetable broth for vegetarian)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup whole milk or milk alternative (almond or oat milk for dairy-free)
  • 2 tablespoons olive oil or butter
  • 3 tablespoons all-purpose flour (or gluten-free flour blend/cornstarch for gluten-free)
  • Salt and black pepper to taste
  • ½ teaspoon mustard powder (optional)
  • Pinch of nutmeg

Instructions

  1. Wash and chop about 4 cups (about 300g) of broccoli florets into bite-sized pieces. Finely dice one medium onion (about 150g) and mince 2 garlic cloves. Set aside.
  2. Heat 2 tablespoons (30ml) of olive oil or butter in a large heavy-bottomed pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring constantly.
  3. Sprinkle 3 tablespoons (24g) of all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste and form a paste.
  4. Slowly whisk in 4 cups (960ml) of chicken broth and 1 cup (240ml) of whole milk, making sure no lumps form. Bring to a simmer and let thicken slightly, about 5 minutes.
  5. Stir in the chopped broccoli and cook until tender but still bright green, about 7-10 minutes.
  6. Using an immersion blender, blend the soup until smooth or leave some chunks if you like texture. If you don’t have one, carefully transfer half the soup to a blender, blend until smooth, then stir back in.
  7. Stir in 1 cup (225g) of small-curd cottage cheese and 1 ½ cups (170g) freshly shredded sharp cheddar cheese. Heat gently until cheese melts and soup is creamy, about 3-4 minutes. Avoid boiling.
  8. Add ½ teaspoon mustard powder, a pinch of nutmeg, and salt and pepper to taste. Adjust seasoning gradually, tasting as you go.
  9. Let the soup warm through for another 3 minutes on low heat, stirring occasionally.

Notes

Use freshly shredded sharp cheddar cheese for best melting and flavor. Cook the flour properly to avoid raw taste. Blend part of the soup for creaminess but leave some texture. Warm cheese gently to prevent separation. Adjust thickness by adding broth or milk if needed. Store leftovers in airtight container for up to 3 days; reheat gently with splash of milk or broth.

Nutrition

Keywords: broccoli cheddar soup, high protein soup, creamy soup, easy soup recipe, homemade soup, comfort food, healthy soup

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