High Protein Broccoli Cheddar Soup

Rich, ultra-creamy broccoli cheddar soup with 30g+ protein per bowl. One pot, ready in 30 minutes, with a full protein breakdown and vegan option.

Published: Oct 2, 2026 | By Ilyas Siaghy

Introduction

I’ve always loved making soup when I want something warm and comforting without spending too much time in the kitchen. One evening, I had a head of broccoli sitting in the fridge and was trying to figure out what to make with it. Broccoli cheddar soup immediately came to mind, but I wanted something a little more filling than the usual bowl.

I started pulling ingredients from the fridge and pantry, adding extra protein along the way while keeping that creamy, cheesy texture I was craving. Before long, the kitchen smelled like a proper cozy dinner, and I had a big pot of High Protein Broccoli Cheddar Soup simmering on the stove.

I’ll admit, I was a little skeptical about whether I could make a higher-protein version that still tasted like the comforting broccoli cheddar soup I already loved. But after blending part of the soup and stirring everything back together, it came out exactly the way I wanted. Now this is the kind of soup I make when the weather is chilly or I simply want an easy bowl of something hearty. I like serving it with a little extra shredded cheddar and some crusty bread on the side. It’s simple, cozy, and easy enough for a weeknight when I don’t feel like making a complicated dinner.

What Makes This a High Protein Broccoli Cheese Soup

Here’s the honest breakdown of where the protein actually comes from, so you know exactly what you’re eating:

Ingredient	Protein Contribution
Cottage cheese (1½ cups)	~28g
Sharp cheddar cheese (1½ cups shredded)	~28g
Milk (1 cup, 2% or whole)	~8g
Broccoli & carrots	~4g
Total (per pot, divided into 6 servings)	~30–34g protein per bowl

Ingredients You’ll Need

Here’s everything you need for this creamy, high protein broccoli cheddar soup. Exact measurements below, with notes on smart substitutions.

For the soup base:

• 2 tablespoons olive oil or unsalted butter
• 1 small yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 medium carrots, finely diced or grated
• 4 cups low-sodium chicken or vegetable broth
• 4 cups broccoli florets, chopped small (about 1 large head)
• 1 teaspoon smoked paprika (optional, adds warmth)
• Salt and black pepper, to taste

For the protein-and-creaminess base:

• 1½ cups full-fat or low-fat cottage cheese
• 1 cup milk (whole or 2%, for best texture)
• 1½ cups freshly shredded sharp cheddar cheese, plus extra for topping
• 1 teaspoon Dijon mustard (this brightens the cheese flavor beautifully)

Optional garnish:

• Extra shredded cheddar
• Cracked black pepper
• A drizzle of olive oil or hot sauce for kick

Ingredient tip: Buy a block of cheddar and shred it yourself. Pre-shredded cheese is coated in anti-caking starch, which keeps it from melting into that silky, glossy texture you want in a good cheese soup.

How to Make High Protein Broccoli Cheddar Soup

This soup comes together in one pot with three easy phases: sauté, simmer, and blend. Here’s exactly how to do it, step by step.

Step 1: Build the Flavor Base

1. Heat the olive oil (or butter) in a large soup pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
3. Add the minced garlic and diced carrots, and cook for another 2 minutes until fragrant.
4. Stir in the smoked paprika, if using, and season with a pinch of salt and pepper.

Beginner tip: You want the onions soft and glossy, not browned. Keep the heat at medium so nothing scorches on the bottom of the pot.

Step 2: Simmer the Broccoli

1. Pour in the broth and bring the mixture to a gentle boil.
2. Add the chopped broccoli florets and reduce the heat to a simmer.
3. Cover and cook for 8–10 minutes, until the broccoli is fork-tender but not mushy.
4. Turn off the heat once the broccoli is tender.

Step 3: Blend the Protein Base

1. In a blender or food processor, combine the cottage cheese, milk, and Dijon mustard.
2. Blend on high for 45–60 seconds, until completely smooth and creamy with no visible curds. This step is what makes the soup silky instead of grainy, don’t skip it.
3. Set the blended mixture aside.

Blending the cottage cheese fully is the single most important step in this recipe. If you rush it or leave lumps, the soup will taste “healthy” instead of indulgent. A high-speed blender gets the smoothest results, but a regular blender works fine if you run it a little longer.

Step 4: Bring It All Together

1. With the heat on low (this matters, high heat can cause the dairy to break or curdle), stir the blended cottage cheese mixture into the pot with the broccoli and broth.
2. Add the shredded cheddar cheese a handful at a time, stirring gently until each addition melts before adding more.
3. If you like a chunkier texture, use an immersion blender to pulse the soup a few times right in the pot, just a few seconds, so you keep some broccoli texture. If you prefer it ultra-smooth, blend about half the pot and stir it back in.
4. Taste and adjust seasoning with salt, pepper, and an extra pinch of smoked paprika if desired.
5. Ladle into bowls, top with extra shredded cheddar, and serve warm.

That’s it, a weeknight winner that comes together faster than it takes to order delivery, and it’s a soup the whole family will actually finish.

Pro Tips, Substitutions & Dietary Variations

Tips for the Best Texture

• Keep the heat low once dairy is added. Cottage cheese and milk can curdle over high heat. Low and slow keeps everything silky.
• Shred your own cheese. It melts smoother and tastes fresher than the bagged pre-shredded stuff.
• Don’t skip the blending step for the cottage cheese. This is what makes the “secret ingredient” completely undetectable, even picky eaters won’t notice it’s there.
• Adjust thickness with broth. If your soup turns out thicker than you like, thin it with a splash of extra broth or milk until it’s the consistency you want.

Substitutions & Variations

• Make it vegan/dairy-free: Swap the cottage cheese for a blended combination of silken tofu and a spoonful of nutritional yeast, use your favorite unsweetened plant milk, and substitute a melty vegan cheddar shred. The texture will be slightly different, but you’ll still land a satisfying, protein-boosted, dairy-free broccoli cheddar soup.
• Make it lower calorie: Use low-fat cottage cheese and reduced-fat cheddar, and swap in extra broth instead of milk. This keeps it a genuinely low cal broccoli cheddar soup without gutting the flavor.
• Add extra protein: Stir in shredded rotisserie chicken or cooked, crumbled turkey bacon at the end for an even heartier, higher-protein bowl.
• Give it a global twist: For a subtle international spin that fits right in on Global Food Eats, try folding in a small spoonful of white miso paste for umami depth, or swap the cheddar partially for manchego for a nuttier, slightly Spanish-leaning flavor.
• Spice it up: A pinch of cayenne or a dash of hot sauce in the bowl gives this soup a nice kick if your family likes heat.
• Make it gluten-free: It already is, no flour or roux needed here, so this recipe is naturally friendly for gluten-free eaters.

If you love easy, protein-forward one-pot meals, don’t miss our Mediterranean Lemon Chicken with Artichokes and Olives for another weeknight favorite, or pair this soup with a simple side salad for a complete, balanced dinner.

Storage & Reheating Instructions

• To store: Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
• To freeze: This soup freezes well for up to 3 months. Cool completely, portion into freezer-safe containers or bags, and lay flat to freeze if using bags (this saves freezer space and speeds up thawing). Thaw overnight in the refrigerator before reheating.
• To reheat:

1. Warm the soup gently on the stovetop over low-medium heat, stirring frequently.
2. Avoid boiling it, high heat can cause the cottage-cheese base to separate or curdle.
3. If the soup has thickened in the fridge (totally normal), stir in a splash of milk or broth while reheating to bring it back to that silky consistency.
4. Microwave reheating works too, use 50% power and stir every 30 seconds for even heating.

Meal-prep tip: Portion the soup into individual containers right after cooking so lunches are grab-and-go all week. This is one of those recipes that tastes just as good, some say better the next day.

Frequently Asked Questions

How much protein is in this broccoli cheddar soup?

This recipe delivers approximately 30–34 grams of protein per serving (based on 6 servings per pot), thanks to the blended cottage cheese and sharp cheddar cheese.

What makes broccoli cheddar soup high in protein?

The protein boost comes primarily from blended cottage cheese, which adds creaminess without the saturated fat of heavy cream, plus real shredded cheddar cheese, which is naturally protein-rich.

Can I make this recipe vegan or dairy-free?

Yes. Substitute the cottage cheese with blended silken tofu and nutritional yeast, use unsweetened plant milk, and choose a good melting vegan cheddar. See the Variations section above for details.

Can I use frozen broccoli instead of fresh?

Absolutely. Frozen broccoli works well here, just add it directly to the simmering broth and cook a couple of minutes less, since it’s already partially softened.

Why did my soup curdle, and how do I prevent it?

Curdling usually happens when the dairy is exposed to high heat too quickly. Keep the heat on low once you add the blended cottage cheese and cheese, and stir gently and consistently.

Can I freeze high protein broccoli cheddar soup?

Yes, it freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop, adding a splash of milk or broth to restore the texture.

Is this soup keto-friendly?

It’s lower in carbs than a traditional roux-thickened version since there’s no flour, but it’s not strictly keto due to the carrots and milk. For a lower-carb version, swap the milk for heavy cream and reduce the carrots.

More Easy Soup Recipes to Try

• Thai Pumpkin Soup with Coconut Milk
• Moroccan Harira Soup Recipe
• Miso Soup Recipe (味噌汁)
• Creamy Parmesan Italian Sausage Soup