Why I Love This Recipe

I love this soup because it strikes a perfect balance between indulgent and wholesome. The addition of blended cottage cheese gives it a protein boost and makes the texture unbelievably creamy without relying on heavy cream. It’s packed with veggies like broccoli, carrots, and celery, so I know I’m getting fiber and nutrients in every bite. Plus, the smoky hint of paprika adds a subtle depth that keeps me coming back for more. It’s comforting, filling, and secretly healthy—just how I like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon butter
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free flour)
1/2 teaspoon smoked paprika
3 cups vegetable broth
4 cups chopped broccoli
2 cups 1% milk
4 oz cheddar cheese, shredded (about 1 cup)
1 cup low fat cottage cheese, blended
Salt & pepper to taste

Directions

I start by melting the butter in a large pot over medium heat.
Then I add the onion, carrot, and celery, letting them cook for about 10 minutes while I stir frequently.
I stir in the garlic and cook for one more minute.
After that, I sprinkle in the smoked paprika and flour, cooking for another minute to coat the vegetables.
I pour in the broth and add the chopped broccoli, bringing the mixture to a simmer.
I let the broccoli cook for 8–9 minutes until it’s nice and tender.
I stir in the milk and keep the heat on low so everything warms up gently.
Then I add the blended cottage cheese and shredded cheddar, stirring slowly until everything is melted and combined. I make sure not to turn up the heat too high to avoid curdling.
For extra creaminess, I blend about one cup of the soup in a blender and return it to the pot. Sometimes I just use an immersion blender right in the pot for convenience.
Finally, I season with salt and pepper to taste.

Servings and Timing

Servings: About 8 cups (approximately 4 servings)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy kick: Sometimes I add a pinch of red pepper flakes or a dash of hot sauce for heat.
Extra veggies: I’ve tossed in a handful of spinach or cauliflower for extra greens.
Vegan version: I swap the milk with unsweetened plant milk, use vegan cheese, and replace cottage cheese with silken tofu.
More protein: A scoop of unflavored protein powder can be stirred in at the end, just be sure to blend it in well.
Thicker texture: I reduce the broth slightly and blend more of the soup for a creamier, thicker result.

Storage/Reheating

I let the soup cool completely before storing. It keeps well in an airtight container in the fridge for up to 4 days. For longer storage, I freeze it in individual portions for up to 3 months.

When reheating, I do so gently on the stovetop over low heat, stirring often to prevent curdling. If it thickens too much after refrigeration, I just add a splash of broth or milk to loosen it up.

FAQs

How do I make this soup even thicker?

I blend more of the soup or reduce the broth to make it thicker. Using an immersion blender right in the pot helps thicken it without losing the chunky texture.

Can I freeze broccoli cheddar soup?

Yes, I freeze it in single-serving containers. It reheats best on the stovetop. Just stir well and add a bit of milk or broth if it looks too thick.

What kind of cheese works best?

I stick with sharp cheddar for the most flavor, but I’ve also used white cheddar or a blend of cheddar and Monterey Jack with great results.

Can I make this gluten-free?

Absolutely. I just use a gluten-free flour blend in place of all-purpose flour and make sure my broth is labeled gluten-free.

What’s the best way to blend cottage cheese?

I use a regular blender to make it smooth before adding it to the soup. That way, it melts seamlessly and gives the soup a creamy texture without lumps.

Conclusion

This high protein broccoli cheddar soup is a go-to for me when I want something cozy, satisfying, and nourishing. It’s easy to customize, reheats beautifully, and tastes just as indulgent as the traditional version—only with way more protein and less guilt. Whether I’m meal-prepping for the week or just craving a warm bowl of comfort, this soup always hits the spot.