Name: 30-Minute High Protein Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 2 garlic cloves, minced; 4 cups broccoli florets; 3 cups vegetable broth; 1/2 tsp salt; 1/4 tsp black pepper; Pinch of grated nutmeg; 1 cup full-fat cottage cheese; 1 cup whole milk; 1 1/2 cups shredded sharp cheddar cheese

This high protein broccoli cheddar soup is creamy, cheesy, and on the table in about 30 minutes. A scoop of cottage cheese blends into the broth to add sneaky protein without any chalky aftertaste.

It tastes just like the classic soup you love but keeps you full much longer. Perfect for a quick weeknight dinner that actually satisfies.

What Makes This High Protein Soup So Good

Cottage cheese does all the heavy lifting here. It melts into the soup and gives it body and a big protein boost, all while tasting purely of broccoli and sharp cheddar.

Because everything comes together in one pot, cleanup is minimal. And you can adjust the thickness to your liking, from super creamy to brothy, just by adding a little more milk.

Ingredients

1 tbsp olive oil: for sautéing the aromatics
1 small onion, diced: yellow or white both work well
2 garlic cloves, minced: use fresh for the best flavor
4 cups broccoli florets: about 2 small heads, cut into bite-size pieces
3 cups vegetable broth: low-sodium lets you control the salt
1/2 tsp salt: adjust at the end
1/4 tsp black pepper: plus more for serving
Pinch of grated nutmeg: optional, but it rounds out the cheese
1 cup full-fat cottage cheese: full-fat blends creamiest and adds the protein
1 cup whole milk: helps thin the soup to a silky consistency
1 1/2 cups shredded sharp cheddar cheese: grate it yourself from a block

Substitutions and Swaps

Make it dairy-free: swap the milk for unsweetened oat milk, use a vegan cheddar, and replace the cottage cheese with an equal amount of silken tofu.
Add heat: a pinch of cayenne or a few red pepper flakes go in with the broccoli.
Boost the protein even more: stir in 1 cup of shredded rotisserie chicken or a drained can of white beans after blending.
Switch up the cheese: try Gruyère or smoked gouda for a nuttier, deeper flavor.

If you like hidden veggies, you will also love my Creamy Cauliflower Soup.

How to Make High Protein Broccoli Cheddar Soup

Step 1: Sauté the Onion and Garlic

Heat the 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until soft and translucent. Stir in the 2 minced garlic cloves and cook 1 minute more until fragrant.

The onion should smell sweet and look glossy, with no signs of browning. If it starts to color too quickly, lower the heat a notch.

Step 2: Simmer the Broccoli

Add the 4 cups broccoli florets, 3 cups vegetable broth, 1/2 tsp salt, 1/4 tsp black pepper, and the pinch of nutmeg. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 10 minutes, until the broccoli is very tender when pierced with a fork.

The broth will take on a soft green hue and the kitchen will fill with a sweet, vegetal scent. If you like a little texture, pull out a small handful of florets with a slotted spoon before blending and stir them back in at the end.

Step 3: Blend in the Cottage Cheese

Carefully transfer the soup to a blender and add the 1 cup full-fat cottage cheese. Blend on high for about 30 seconds until completely smooth and velvety. Pour the blended soup back into the pot. If using an immersion blender, you can blend everything directly in the pot until creamy.

The mixture will be pale green and luxuriously thick. When using a regular blender, vent the lid and cover it with a kitchen towel to avoid steam burns. Work in batches if your blender is small.

Step 4: Melt the Cheddar and Serve

Set the pot over low heat and pour in the 1 cup whole milk. Stir constantly while adding the 1 1/2 cups shredded sharp cheddar a handful at a time, letting each addition melt before adding the next. Cook for 2 to 3 minutes total just until the soup is smooth. Do not let it boil, or the cheese may separate.

Ladle the soup into bowls and finish with a light sprinkle of extra cheddar and a crack of black pepper. Serve it hot right away, while it is at its creamiest.

A Few Notes Before You Start

Use full-fat cottage cheese. Low-fat versions can turn grainy when heated, and the extra fat keeps the soup silky.
Grate your own cheddar from a block. Pre-shredded cheese often contains starches that can make the soup thick and pasty instead of smooth.
For a restaurant-smooth texture, strain the blended soup through a fine-mesh sieve before adding the cheese.
The soup thickens as it sits. When reheating, add a splash of milk or broth to loosen it back up.

Storing and Reheating Leftovers

Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, stirring often, and add a splash of milk if it has thickened too much. This soup does not freeze well; the dairy can separate and become grainy when thawed.

What to Eat With Broccoli Cheddar Soup

A thick slice of toasted sourdough is perfect for dunking; the tangy bread cuts through the richness. For a fresh contrast, serve it with a simple green salad dressed in a sharp lemon vinaigrette. If you want extra protein, top your bowl with crumbled crispy bacon or shredded rotisserie chicken.

Frequently Asked Questions

Can I use frozen broccoli?

Yes, frozen florets work great. No need to thaw; just add them to the pot and simmer for 2 to 3 minutes longer until tender.

Can I make this soup ahead of time?

You can make the soup through Step 3, then refrigerate for up to a day. When ready to serve, reheat gently and proceed with Step 4, adding the milk and cheese.

Can I swap the cheddar for a different cheese?

Sharp cheddar gives the best classic flavor, but Gruyère or fontina add a nutty richness. Avoid mozzarella because it melts into long, stringy threads rather than a smooth sauce.