High Protein Broccoli Cheddar Soup
A creamy, satisfying broccoli cheddar soup packed with 36 grams of protein per serving. Made with cottage cheese, Greek yogurt, and sharp cheddar for incredible nutrition without sacrificing the comfort food taste you crave.
Equipment
- Large pot
- Immersion blender or high-powered blender
- whisk
- Measuring cups and spoons
- Ladle
Ingredients
- 4 cups broccoli florets plus chopped stalks
- 3 cups cauliflower florets
- 1 medium golden potato cubed (optional)
- 1 large shallot diced
- 3 cloves garlic minced
- 2 tablespoons butter or olive oil
- 4 cups bone broth or vegetable broth
- 1 cup cottage cheese 4% fat
- ½ cup plain Greek yogurt
- 2 cups sharp cheddar cheese freshly grated
- ½ cup milk 2% or whole
- 2 tablespoons tapioca flour or cornstarch
- Salt and pepper to taste
- Optional: pinch of nutmeg
Instructions
- Prepare the vegetables: In a large pot, bring salted water to boil. Add broccoli, cauliflower, and potato (if using). Cook for 12-15 minutes until very tender. Drain well and set aside.
- Sauté aromatics: In the same pot, heat butter over medium heat. Add diced shallot and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Create the base: Add the cooked vegetables back to the pot along with the broth. Bring to a gentle simmer.
- Blend for creaminess: Using an immersion blender, blend the soup until completely smooth. Alternatively, blend in batches using a high-powered blender (be careful with hot liquids).
- Add the protein powerhouses: Stir in cottage cheese and blend again until completely smooth. The cottage cheese should disappear entirely into the soup.
- Thicken the soup: In a small bowl, whisk tapioca flour with 3 tablespoons of milk until smooth. Stir this mixture into the soup along with the remaining milk.
- Melt the cheese: Reduce heat to low. Gradually add grated cheddar cheese, stirring constantly until melted and smooth. Don't let the soup boil at this stage to prevent curdling.
- Final touches: Remove from heat and stir in Greek yogurt. Season with salt, pepper, and a pinch of nutmeg if desired. Taste and adjust seasonings.
- Serve immediately: Ladle into bowls and enjoy while hot with your favorite toppings.
Notes
- Best cottage cheese: Use 4% fat cottage cheese for richest flavor and creaminess
- Fresh vs. frozen vegetables: Fresh vegetables provide best texture, but frozen can work if thoroughly drained
- Preventing curdling: Keep heat low when adding cheese and dairy; never let soup boil after adding cheese
- Consistency adjustments: Add more broth for thinner soup, more thickening agent for thicker consistency
- Storage: Refrigerate up to 4 days; reheat gently over low heat
- Freezing: Can be frozen but may separate slightly; blend after thawing to restore smoothness
- Cheese substitutions: Can use combination of sharp cheddar and Gruyère for more complex flavor