High Protein Broccoli Cottage Cheese Soup
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This creamy soup combines broccoli, cheddar, and cottage cheese to create a velvety, comforting meal. It’s high in fiber and protein to create a balanced meal.
One chilly afternoon, I wanted a nice, warm, comforting bowl of soup. But, I had some cottage cheese leftover, which I didn’t want to go bad. I started playing around in the kitchen, and it created this high-protein broccoli cottage cheese soup.
Little did I know that it was going to become my family’s favorite soup.
The blended cottage cheese adds a smooth, creamy texture and a significant protein boost (22 grams per serving). And, it pairs perfectly with the classic broccoli and cheddar combo.
It’s a simple, one-pot recipe that comes together in just under 30 minutes, making it perfect for a busy weeknight.
Pin this now to find it later
Pin ItThis soup proves that eating healthy doesn’t have to be boring or complicated.
So, whether you are looking for a quick lunch, a comforting dinner, or a healthy meal prep option, this soup checks all the boxes.
Ingredients and Substitutes
Extra virgin olive oil (1 tbsp) – You can replace it with avocado oil, ghee, or butter.
Yellow onion, diced (1 large) – Swap with shallots, white onion, or red onion if you want a slightly sweeter flavor.
Carrots, peeled and diced (2 large) – Substitute with sweet potatoes, parsnips, or squash.
Celery, diced (1 stalk) – You can also use bell peppers or zucchini. If you want to keep the celery flavor, you can use dried celery.
Garlic, minced (4 cloves) – Use garlic powder or garlic paste if you don’t have fresh garlic.
Smoked paprika (1 tsp) – Replace with regular paprika, chili powder, or cumin.
All-purpose flour, or gluten-free flour (1/4 cup) – You can also use cornstarch or arrowroot, which are great gluten-free thickening alternatives.
Vegetable broth (3 cups) – You can also use chicken broth.
Broccoli, chopped (4 cups) – Cauliflower florets or chopped kale are great alternatives.
Milk, 1% (2 cups) – Use any plant-based milk or whole milk.
Shredded cheddar cheese (1 cup) – You can use any shredded cheese like Gruyere, Monterey Jack, or a dairy-free alternative.
Low fat cottage cheese, blended (1 cup) – Swap with ricotta cheese, plain Greek yogurt, or a plant-based alternative like silken tofu.
Salt and black pepper, to taste
How to Make High Protein Broccoli Cottage Cheese Soup
Step 1. Grab a large pot and place it over medium-high heat. Add the olive oil, onions, carrots, and celery.
Step 2. Cook the vegetables for 10 minutes, making sure you stir frequently. Then, add the garlic and cook for another minute.
Step 3. Add the smoked paprika and flour.
Step 4. Give the ingredients a good stir to coat all of the vegetables.
Step 5. Add the broccoli.
Step 6. Pour the vegetable broth. Cook for around 8-10 minutes or until the broccoli softens.
Step 7. Now, lower the heat and add the milk, cheddar cheese, and cottage cheese. Make sure the heat is not too high, otherwise the milk might curdle.
Step 8. Keep on stirring until the cheese melts, which should take roughly 5 minutes. Grab an immersion blender and gently blend the soup.
Add salt and pepper before serving.
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Pin ItHow I Would Modify This Recipe
- Add Some Spice. Add a pinch of red pepper flakes, jalapeño slices, or a dash of hot sauce.
- Boost the Veggies. Throw in other veggies like cauliflower, zucchini, or spinach.
- Make it Vegan. Use a plant-based milk, vegan cheese, vegan butter, and a vegan-friendly thickener. Remove the cottage cheese or use silken tofu.
My Tips & Tricks
- Blend the Cottage Cheese First. To create the smoothest, creamiest texture, blend the cottage cheese in a blender or food processor until it’s completely smooth.
- Chop the Broccoli Evenly. Try to cut the broccoli into similar pieces so it all cooks evenly.
- Don’t Boil the Dairy. Once you add the milk and cheeses, keep the heat low and stir gently. Boiling can cause the dairy to curdle and separate, which might result in a grainy texture.
My Storage Tips
Make sure you allow the soup to cool completely before storing it. Place any leftovers in an airtight container and keep them in the fridge for up to 4-5 days.
You can also keep it in the freezer for up to 3 months.
When you want to have the soup again, place it in the stove at low heat. Make sure you constantly stir to prevent the dairy from separating.
More Soup Recipes
High Protein Broccoli Cottage Cheese Soup
Cals: 332 Protein: 22 Carbs: 28 Fat: 15
Ingredients
- 1 tbsp extra virgin olive oil
- 1 large yellow onion diced
- 2 large carrots peeled and diced
- 1 stalk celery diced
- 4 cloves garlic minced
- 1 tsp smoked paprika
- 1/4 cup all-purpose flour or gluten-free flour
- 3 cups vegetable broth
- 4 cups broccoli chopped
- 2 cups milk 1%
- 1 cup shredded cheddar cheese
- 1 cup low fat cottage cheese blended
- Salt and black pepper to taste
Instructions
- Place a large pot over medium-high heat. Add in the olive oil
- Add onion, carrots, and celery, and cook for 10 minutes, stirring frequently.
- Add in the garlic and continue cooking for another minute.
- Add the smoked paprika and flour, and coat the vegetables with the flour.
- Add in the vegetable broth and broccoli, and bring to a simmer.
- Cook for 8-10 minutes until the broccoli softens.
- For the final step, lower the heat and add milk, cheddar cheese, and cottage cheese. Stir until the cheese melts, but be careful not to heat the milk too high, as the milk will curdle. It should take around 5 minutes on low heat.
- Using an immersion blender, blend the soup gently.
- Add salt and black pepper to taste before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
