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High Protein Broccoli Cheddar Soup Recipe

High Protein Broccoli Cheddar Soup Recipe
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★★★★★

4.9 from 11 reviews

This High Protein Broccoli Cheddar Soup is a creamy, comforting bowl packed with nutrition. Combining fresh vegetables, flavorful cheddar, and protein-rich cottage cheese, it delivers a satisfying and hearty meal perfect for lunch or dinner. Easy to prepare and with a velvety texture, this soup offers a healthy twist on a classic favorite.

Ingredients

Scale

Vegetables

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

Liquids & Dairy

  • 3 cups vegetable broth (not-chicken style)
  • 2 cups 1% milk
  • 1 cup low fat cottage cheese, blended
  • 4 oz cheddar cheese, shredded (about 1 cup)

Pantry

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

Instructions

  1. Sauté the Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook for about 10 minutes, stirring frequently, until the vegetables are softened and fragrant.
  2. Add Garlic: Stir in the minced garlic and cook for an additional one minute to release its aroma without browning.
  3. Add Spices and Flour: Sprinkle the smoked paprika and flour over the cooked vegetables. Stir well and cook for one minute, ensuring the vegetables are evenly coated with the flour to help thicken the soup later.
  4. Pour in Broth and Broccoli: Gradually add the vegetable broth followed by the chopped broccoli. Bring the mixture to a simmer over medium heat.
  5. Simmer until Broccoli Softens: Let the soup simmer gently for 8 to 9 minutes, or until the broccoli is tender and cooked through.
  6. Add Milk and Warm: Reduce the heat to low and stir in the 1% milk. Warm the soup gently without boiling, to prevent curdling.
  7. Incorporate Cheeses: Add the blended cottage cheese and shredded cheddar cheese. Stir continuously until the cheeses have fully melted into the soup, maintaining low heat to avoid curdling.
  8. Blend the Soup: Carefully transfer one cup of the hot soup to a blender, allowing steam to escape through the lid vent. Blend until smooth, then return the blended portion to the pot. Alternatively, use an immersion blender to blend the soup partially for a creamier texture with some chunks.
  9. Season to Taste: Add salt and pepper according to your preference. Stir well and heat gently for another minute if needed, then serve warm.

Notes

  • Using blended cottage cheese boosts the protein content while keeping the soup creamy and smooth.
  • To keep it gluten-free, use a gluten-free flour alternative.
  • Be cautious with the heat when adding milk and cheese to prevent curdling—low heat is key.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days.
  • Optional: Garnish with extra shredded cheddar or a sprinkle of smoked paprika for added flavor.

Nutrition

Keywords: Broccoli cheddar soup, high protein soup, healthy broccoli soup, creamy broccoli cheese soup, vegetable soup, low fat soup

Find it online: https://cookwithruby.com/high-protein-broccoli-cheddar-soup-recipe/