Description
This High Protein Broccoli Cheddar Soup is a creamy, comforting dish perfect for any season. Packed with nutrient-rich broccoli and sharp cheddar cheese, it offers a delicious, protein-enhanced meal that’s both satisfying and healthy. Ideal for those seeking a hearty soup with an extra boost of protein.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or milk of choice)
Vegetables
- 4 cups fresh broccoli florets
Dairy & Protein
- 2 cups sharp cheddar cheese, shredded
- 1 cup low-fat cottage cheese
- 1/4 cup grated Parmesan cheese
Seasonings
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until translucent and tender, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Create Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly to combine. Cook this mixture for 2 minutes to eliminate the raw flour taste, stirring frequently to avoid burning.
- Add Broth and Milk: Gradually whisk in the chicken broth and almond milk, ensuring the mixture is smooth and free of lumps. Bring to a simmer, allowing the soup base to thicken slightly.
- Cook Broccoli: Add the broccoli florets to the simmering soup. Cover and cook for about 10-12 minutes until the broccoli is tender but still bright green.
- Blend Soup: Using an immersion blender, partially puree the soup to achieve a creamy texture while leaving some broccoli pieces intact for added texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
- Add Cheeses and Cottage Cheese: Stir in the shredded cheddar, grated Parmesan, and cottage cheese. Continue cooking over low heat, stirring until all cheeses melt smoothly into the soup without boiling.
- Season and Serve: Season with salt, pepper, and smoked paprika if using. Mix well and adjust seasoning to your taste. Serve warm as a nourishing, high-protein meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use low-fat or full-fat dairy depending on your calorie preference.
- The smoked paprika adds a subtle smoky depth but can be omitted if undesired.
- To increase protein further, consider adding cooked diced chicken or turkey.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
