Can I make this soup vegan or dairy-free?

This recipe relies heavily on cheese and cottage cheese for its creamy, protein-rich base, so making it vegan would require major swaps. You could try vegan cheese alternatives and non-dairy milk, but the protein content and flavor will change significantly. Using silken tofu blended in place of cottage cheese may add creaminess without dairy.

Is this soup suitable for meal prep?

Absolutely — This High Protein Broccoli Cheddar Soup Recipe stores very well in the fridge and freezes nicely. Portion it out for quick lunches or dinners. Just remember to reheat gently and add a bit of broth or milk if it thickens too much.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works perfectly if fresh isn’t available. Just watch the simmer time since frozen broccoli is already partially cooked. Reduce total cooking by a couple of minutes to avoid mushiness. It’s a great shortcut on busy days.

How can I prevent the soup from curdling?

The key is to keep the heat low when adding dairy like milk, cottage cheese, and cheddar. High heat causes the proteins to separate and curdle. Stir gently and avoid boiling the soup after adding cheese, and you’ll keep that silky smooth texture.

Broccoli Cheddar Soup – Creamy, Protein-Packed Comfort

Description

This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutritious ingredients like broccoli, cheddar cheese, and cottage cheese, perfect for a fulfilling meal. It's easy to make on the stovetop and offers a delicious balance of flavors with a hint of smoked paprika.

Ingredients

Scale

Vegetables and Aromatics

1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
4 cups chopped broccoli

Liquids and Broth

3 cups vegetable broth
2 cups 1% milk

Dairy

1 tablespoon butter
4 oz cheddar cheese, shredded (about 1 cup)
1 cup low fat cottage cheese, blended

Dry Ingredients & Seasonings

1/4 cup all-purpose flour (or gluten-free flour)
1/2 teaspoon smoked paprika
Salt & pepper to taste

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Instructions

Prepare the base: Melt the butter in a large pot over medium heat, then add the diced onion, carrots, and celery. Cook for 10 minutes, stirring frequently until vegetables are softened.
Add garlic: Stir in the minced garlic and cook for an additional one minute without browning.
Incorporate flour and paprika: Add the smoked paprika and flour, stirring constantly for one minute to coat the vegetables and cook off the raw flour taste.
Add broth and broccoli: Pour in the vegetable broth and chopped broccoli, bringing the mixture to a gentle simmer.
Simmer the broccoli: Let the broccoli cook for 9 minutes until it is tender but not mushy.
Add milk: Pour in the milk and keep the heat low to warm the soup without boiling.
Add cheeses: Stir in the blended cottage cheese and shredded cheddar cheese, melting them into the soup gently to avoid curdling the milk.
Blend the soup: Carefully transfer one cup of the soup to a blender, venting steam safely, and blend until smooth. Return the blended soup to the pot. Alternatively, use an immersion blender to blend directly in the pot for a creamier texture.
Season and serve: Taste the soup and add salt and pepper as needed before serving hot.

Notes

Start with 3 cups of broth for a thicker soup; add more if you prefer it thinner.
Be careful not to overheat the soup once milk and cheese are added to prevent curdling.
You can substitute cheddar with a dairy-free cheese to make it vegan but note the taste and texture will change.
Use gluten-free flour if you need a gluten-free option.
Blending a portion of the soup adds creaminess without needing heavy cream.

Nutrition

Serving Size: 1 cup
Calories: 160 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 20 mg