Creamy High Protein Broccoli Cheese Soup
This soup gets its velvety texture and serious staying power from a clever trick: blended cottage cheese instead of heavy cream. You end up with all the richness you expect from broccoli cheese soup, but with way more protein in every bowl.
It comes together in about 30 minutes and uses one pot, which makes it a weeknight regular around here.
Why This Soup Delivers on Both Creaminess and Protein
The cottage cheese disappears when blended, leaving a smooth base that feels indulgent without weighing you down. Sharp cheddar brings the classic flavor forward, and the broccoli keeps enough texture that the soup still feels like a meal.
Because the protein comes mostly from the cheese and cottage cheese, this version keeps you full a lot longer than a standard cream soup. It reheats beautifully, too.
Ingredients
- 1 tbsp olive oil: for sautéing the aromatics; butter works the same way
- 1 medium yellow onion, diced: sweetens as it cooks and builds the base flavor
- 3 cloves garlic, minced: adds a warm savory note that doesn’t overpower
- 4 cups broccoli florets, roughly chopped: fresh or frozen both work well
- 4 cups low sodium vegetable broth: chicken broth also works, it just won’t be vegetarian
- 1 cup small curd cottage cheese: look for 4% milkfat for the richest texture
- ½ cup whole milk: a little liquid helps the cottage cheese blend
- 2 cups shredded sharp cheddar cheese: grate it yourself for the smoothest melt
- ¾ tsp kosher salt, plus more to taste: adjust after the cheese goes in
- ¼ tsp black pepper: freshly cracked brightens the whole pot
Variations / Substitutions
- Different cheese: swap cheddar for Gruyère or smoked gouda for a deeper, nuttier note. The soup won’t be as orange but the flavor holds up well.
- Dairy free option: use unsweetened oat milk and a soft dairy free cream cheese in place of cottage cheese and milk, then stir in a sharp dairy free cheddar at the end.
- Extra heat: add a pinch of cayenne with the black pepper or stir in a spoonful of Dijon mustard when you add the broth.
- More protein: shredded rotisserie chicken stirred in at the end pushes the protein even higher without extra cooking time.
If you want a chunkier version with chicken from the start, try the Creamy Chicken Broccoli Rice Bake next time.
How To Make High Protein Broccoli Cheese Soup
Step 1: Sauté the Aromatics
Set a large pot or Dutch oven over medium heat and add the 1 tbsp olive oil. Once the oil shimmers, about 1 minute, toss in the diced onion and cook for 5 minutes, stirring a few times, until the pieces turn soft and translucent. Add the minced garlic and cook 1 minute more, just until it smells fragrant.
At this point the onion should look glossy and feel tender when you prod it with a spoon. That little bit of garlic at the end wakes up the whole base without turning bitter.
Step 2: Simmer the Broccoli
Pour in the 4 cups broth and add the chopped broccoli florets. Crank the heat to high until the liquid comes to a boil, then drop it to a steady simmer. Let it bubble gently for 8 minutes. You want the broccoli tender enough that a fork pierces a stem with no resistance.
The florets will turn bright green early on, then deepen in color as they soften. Keep the lid off so the soup doesn’t boil over and you can keep an eye on the texture.
Step 3: Blend the Protein Base
While the broccoli cooks, grab a blender. Add the 1 cup cottage cheese, the ½ cup milk, and a small pinch of salt. Blend on high for 30 seconds until the mixture is completely smooth and looks like a thin yogurt. If it’s still a little grainy, scrape down the sides and blend another 15 seconds.
Getting this base silky before it hits the hot pot is the trick that keeps the soup creamy instead of lumpy. Once it’s ready, set it aside near the stove.
Step 4: Melt in the Cheese
With the broccoli tender, reduce the heat to low. Stir in the cottage cheese mixture and the 2 cups shredded cheddar a handful at a time, stirring constantly until each handful melts. Let the soup heat through on low for 4 minutes, but don’t let it boil. Bubbling hard can make the cheese seize and turn gritty.
The soup will thicken slightly and the color will shift to a soft golden orange. Take a taste at this point and add the ¾ tsp salt and ¼ tsp pepper, adjusting until the cheese flavor really pops.
Step 5: Ladle and Serve
Spoon the soup into deep bowls while it’s still steamy. A crack of black pepper on top and an extra pinch of cheddar looks sharp and adds one more hit of salty bite. A few small raw broccoli florets on the side give a nice contrast in texture if you’re feeling fancy.
Vegetarian or not, this soup is ready for the table right away and still tastes creamy the next day.
A Few Notes Before You Start
- Grate the cheddar from a block instead of using pre shredded cheese. The anti caking coating on bagged cheese stops it from melting into a smooth sauce.
- An immersion blender makes quick work of the cottage cheese base if you don’t want to pull out the full blender. Just purée the cottage cheese and milk right in the pot before adding broth, then proceed.
- If you prefer a soup with smaller broccoli pieces, give the pot a few pulses with the immersion blender after the broccoli is tender but before you add the cheese.
- Leftover soup thickens in the fridge. Stir in a splash of milk while you reheat it on the stove over low heat, and never in the microwave on high or the cheese may separate.
Keeping the Soup Creamy for Leftovers
- Refrigerate: store in an airtight container for up to 4 days. The flavors settle and often taste even better on day two.
- Reheating: warm gently in a saucepan over low heat, stirring occasionally. Add a few tablespoons of milk to loosen it back up.
- Freezing: not recommended because the cottage cheese and cheddar can turn grainy once thawed. The soup is still safe to eat, but the texture won’t be as nice.
What To Serve With High Protein Broccoli Cheese Soup
A thick slice of toasted sourdough is the obvious choice because the tangy crumb cuts through the richness and gives you something to dip. For a lighter plate, try a simple arugula salad dressed with lemon and olive oil. The peppery greens and acid balance the creamy soup without filling you up too fast.
If you want to round out the meal, a baked potato on the side soaks up every last spoonful and turns the soup into a really hearty dinner.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, absolutely. Frozen broccoli works well here because it is already blanched and softens quickly. Add it to the broth straight from the freezer and simmer about 6 minutes instead of 8.
Is this soup gluten free as written?
Yes, this recipe is gluten free. Just double check that your vegetable broth and cottage cheese don’t contain any hidden starches, though most standard brands are safe.
How can I make it even thicker?
Before adding the cheese, scoop out a cup of the cooked broccoli and broth, purée it until smooth, and stir it back into the pot. That method gives a thicker texture without extra dairy.
Can I double the recipe easily?
You can double everything without changing the method. Use a larger pot and expect the simmer time for the broccoli to increase by about 3 minutes, since a bigger volume of liquid takes a little longer to come to temperature.
High Protein Broccoli Cheese Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook 5 minutes, until soft. Add the garlic and cook 1 minute.
- Pour in the broth and add the broccoli. Bring to a boil, then reduce to a simmer. Cook 8 minutes, until the broccoli is tender.
- While the broccoli cooks, blend the cottage cheese, milk, and a pinch of salt on high for 30 seconds until completely smooth.
- Reduce the heat to low. Stir in the cottage cheese mixture and the shredded cheddar a handful at a time. Heat gently for 4 minutes, stirring often, without letting it boil. Season with the salt and pepper.
- Ladle the soup into bowls and serve hot, with extra cheddar and black pepper on top.
