High Protein Broccoli Cheddar Soup

If you’re a fan of broccoli cheddar soup but wish it packed a little more punch to keep you full, then this high protein broccoli cheddar soup recipe is exactly what you need. I wanted to keep that classic comforting cheesy vibe but add more muscle-building goodness with about 20 grams of protein per bowl — thanks, cottage cheese! The best part? It still feels indulgent and cozy, perfect for busy weeknights or chilly evenings.

This recipe is built around simple, pantry-friendly ingredients: onion, garlic, a touch of flour to make a roux, broth and milk, plus broccoli, creamy cottage cheese, and sharp cheddar. Whether you like your soup smooth or a bit chunky, prefer fresh or frozen broccoli, or need swaps for any dietary preferences, this recipe is easy to customize. Here’s what to expect:

• A comforting, creamy soup with a deep cheesy flavor balanced by the smooth texture from cottage cheese and sharp cheddar.
• A satisfying 20 grams of protein in every serving that keeps you going longer without feeling heavy.
• Flexible ingredients and substitutions that work with what you have on hand, like fresh or frozen broccoli, gluten-free flour, or different milk options.
• Delicious leftovers that reheat well and stay fresh in the fridge for days — just skip freezing to keep texture on point.

What Makes It Special

This high protein broccoli cheddar soup gives you the warm, cheesy comfort you want combined with some real nutrition. Cottage cheese amps up the protein and creaminess while lowering saturated fat—an approach we also use in our Cottage Cheese Parmesan Firecracker Chicken—so you get a smoother yet hearty bowl of goodness that feels just right. Here’s what makes it special:

• Packed with protein and filling without weighing you down.
• Creamy richness coming from cottage cheese rather than piles of cheddar or heavy cream.
• Super flexible — use fresh or frozen broccoli depending on what’s easiest and swap milks for your dietary needs.
• Quick and easy to make for a comforting weeknight dinner that doubles as delicious leftovers. If you’re craving another cozy, cheesy soup, try our Bacon Cheddar Gnocchi Soup.

Ingredients and Substitutions

• 1 to 2 tablespoons of butter or olive oil
• 1 medium diced onion
• 2 to 3 minced garlic cloves
• 1 teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 3 cups of broth
• 1 to 2 cups milk
• 4 to 5 cups chopped broccoli, fresh or frozen
• 1 to 1 1/2 cups low-fat cottage cheese
• 1 to 1 1/2 cups shredded extra-sharp cheddar cheese
• salt and pepper, as needed

Step-by-Step Method

1. Shred a block of extra-sharp cheddar for the smoothest melt.
2. Warm 1–2 tablespoons butter or olive oil in a large pot over medium heat; add 1 medium diced onion and sauté until soft and translucent, about 5 minutes.
3. Add 2–3 minced garlic cloves and 1 teaspoon smoked paprika; cook 30–60 seconds until fragrant.
4. Sprinkle in 2 tablespoons all-purpose flour and stir to form a roux; cook 1–2 minutes to remove the raw flour taste.

5. Slowly whisk in 3 cups broth, then whisk in 1–2 cups milk, keeping the mixture smooth and lump-free.

   

6. Stir in 4–5 cups chopped broccoli (fresh or frozen), bring to a gentle simmer, and cook until the broccoli is tender, about 10–12 minutes (longer for frozen).
7. Purée the soup with an immersion blender to your desired texture, leaving some florets whole if desired, or blend in batches in a regular blender.
8. Blend 1–1½ cups low-fat cottage cheese until smooth (optional), then stir it into the soup and blend briefly so the curds melt and the soup becomes creamy.
9. Remove the pot from heat, stir in 1–1½ cups shredded extra-sharp cheddar until melted, warming gently (do not boil); taste and season with salt and pepper as needed.
10. Ladle the soup into bowls.

Tips to Keep It Silky

• Shred your own cheddar from a block for the smoothest melt. Pre-shredded cheese has anti-caking stuff that makes the soup grainy.
• If you want a really silky texture, blend the cottage cheese fully before stirring it back in (the smooth, saucy base in this Cottage Cheese Pizza Bowl shows the technique), or strain out any larger curds.
• Don’t boil the soup once the cheddar goes in — high heat can make the cheese separate or become grainy. Warm gently until melted; the tempering method in Avgolemono (Greek lemon chicken soup) is a great example of how gentle heat preserves a silky texture.
• Frozen broccoli is a time-saver, just add it frozen and let the soup simmer a bit longer so it softens nicely.
• Adjust thickness to your liking by adding more broth or milk for a thinner soup, or simmer uncovered longer to thicken it.
• Store leftovers in the fridge for up to 3 days, reheating gently and stirring frequently. Avoid freezing to keep the texture creamy and consistent.
• For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free blend and you’re good to go.

Ways to Customize the Soup

Looking to build a full, well-rounded meal? Pair this high protein broccoli cheddar soup with bright, fresh side salads like my apple walnut kale salad or a crunchy vegan chopped salad. It’s an easy way to sneak in more veggies and round out your plate. I even shared lots more ideas on what to serve with broccoli cheddar soup in a separate post — go check it out for extra inspiration!

Got extra broccoli hanging out in the fridge? Don’t throw it away! Try my roasted broccoli salad for a flavorful, healthy side dish. Or put broccoli front and center in these tasty broccoli sandwiches. For a simple one-pan twist, my broccoli and orzo skillet is a winner too. These recipes help you use up leftovers without fuss!

This high protein broccoli cheddar soup pairs beautifully with fresh salads like my apple walnut kale salad or a crunchy vegan chopped salad — great ways to add even more fresh veggies. I’ve even created a whole post full of tasty ideas on what to serve with broccoli cheddar soup, so be sure to check that out for inspo.

If you find yourself with leftover broccoli, turn it into my roasted broccoli salad for a flavorful healthy side. Or spotlight broccoli in sandwiches that even the kids will love! For a quick, simple dinner that cleans up fast, try my broccoli and orzo skillet—delicious and effortless—or bake a creamy chicken, broccoli, and bacon casserole.

Storing and Reheating

Leftover soup? Awesome! Store it in an airtight container in the fridge and it will stay fresh for up to 3 days. Reheat gently in the microwave, stirring often to keep it creamy and smooth. I don’t recommend freezing this soup because dairy-based soups tend to separate and change texture when frozen. If you’re planning make-ahead meals that reheat nicely, try this High Protein Ground Turkey Casserole for an easy, high-protein option.

This soup keeps very well for up to 3 days in the fridge. Just store it in an airtight container and reheat gently in the microwave, stirring often to keep the creaminess perfect. Freezing isn’t the best idea here, since dairy soups tend to separate and get grainy after thawing.

Answers to Common Questions

• Is broccoli cheddar soup healthy? Traditional broccoli cheddar soup can be heavy in saturated fat and light on veggies, but this high protein broccoli cheddar soup is different. We pack in broccoli and use cottage cheese to boost protein and cut back on fat for a healthier twist. For another high-protein, cottage-cheese-forward dinner, try the Pizza Cottage Cheese Bake.
• What cheese works best for broccoli cheddar soup? A little sharp cheddar goes a long way, especially extra-sharp cheddar like Cabot. Buying a block and shredding it yourself means it melts better and your soup turns out silky and smooth.
• Can I make this recipe vegan? This soup relies on dairy for its creamy texture and protein, so vegan swaps don’t work well here. But if you want a creamy vegan soup, try Tuscan White Bean Soup — it’s a delicious alternative.

• Is broccoli cheddar soup healthy? Most classic versions feel indulgent but can be heavy on saturated fat and light on actual veggies. This high protein broccoli cheddar soup flips that by adding lots of broccoli and cottage cheese to boost protein and reduce fat, making it a healthier comfort dish.
• What’s the best cheese for broccoli cheddar soup? Extra-sharp cheddar shines here because just a little packs a ton of flavor. I recommend shredding a block yourself for the smoothest melt. Pre-shredded cheese often has additives that keep it from melting perfectly.
• Can I make this soup vegan? This recipe is dairy-based and works best with cottage cheese and cheddar. Vegan swaps usually disappoint, but if you want a creamy vegan soup, check out my creamy quinoa soup which is delicious and dairy free.