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High Protein Broccoli Cheddar Soup Recipe

High Protein Broccoli Cheddar Soup Recipe
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★★★★★

5 from 16 reviews

This High Protein Broccoli Cheddar Soup is a creamy and nutritious twist on a classic favorite. Packed with fresh vegetables, low-fat dairy, and a blend of rich cheddar and cottage cheese, it offers a satisfying and protein-rich meal that’s perfect for lunch or dinner. The soup combines the wholesome goodness of broccoli with the comforting flavors of cheddar, enhanced by a hint of smoked paprika, making it both flavorful and healthy.

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

Dairy

  • 1 tablespoons butter
  • 2 cups 1% milk
  • 4 oz cheddar cheese, shredded (about 1 cup)
  • 1 cup low fat cottage cheese, blended

Other Ingredients

  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 1/2 teaspoon smoked paprika
  • 3 cups vegetable broth (preferably not-chicken style)
  • Salt & pepper to taste

Instructions

  1. Melt the butter: In a large pot over medium heat, melt the butter to prepare for sautéing the vegetables.
  2. Sauté the aromatics: Add the diced onion, carrot, and celery to the pot and cook for about 10 minutes, stirring frequently until the vegetables are softened and fragrant.
  3. Add garlic: Stir in the minced garlic and cook for an additional minute, allowing its flavor to develop without burning.
  4. Incorporate spices and flour: Sprinkle in the smoked paprika and all-purpose flour, stirring constantly for one minute to coat the vegetables and create a base for thickening.
  5. Add broth and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer.
  6. Simmer the broccoli: Let the soup simmer for 8 to 9 minutes, or until the broccoli becomes tender but still vibrant in color.
  7. Heat with milk: Pour in the 1% milk and warm the soup over low heat, making sure it doesn’t boil to avoid curdling.
  8. Add cheeses: Stir in the blended low-fat cottage cheese and shredded cheddar cheese until fully melted and smooth, maintaining low heat.
  9. Blend the soup: Carefully transfer one cup of the soup to a blender, allowing steam to escape, and blend until smooth. Return the blended portion to the pot. Alternatively, use an immersion blender to partially blend the soup for a creamy texture with some chunks.
  10. Season and serve: Taste the soup and add salt and pepper as desired. Serve hot for a comforting meal.

Notes

  • To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • Blending a portion of the soup creates a creamy texture while retaining some vegetable chunks for heartiness.
  • Use low-fat dairy to keep the soup lighter without sacrificing creaminess.
  • Adjust smoked paprika quantity to your taste for a milder or smokier flavor.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

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

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