I wanted a version of classic broccoli cheddar soup that felt more filling while adding more protein to the meal. This high protein broccoli cheddar soup combines tender vegetables with cottage cheese, beans, milk, and sharp cheddar to create a satisfying bowl with a smooth, rich texture.
The cottage cheese and beans are especially useful in this recipe because they add protein and body without making the soup depend entirely on cheese or heavy cream. Each serving provides:
- 21 grams of protein
making it a practical option when you want a cozy, filling meal as part of a balanced diet.
High Protein Broccoli Cheddar Soup-The Short Answer
The cottage cheese is blended with milk and beans until smooth, then added to the soup before part of the mixture is blended again. This technique creates a thick, creamy base while keeping recognizable broccoli pieces instead of turning the entire soup into a puree.
Sharp cheddar provides the familiar cheesy flavor, while the vegetables and smoked paprika add more depth. The complete process takes about:
- 40 minutes
and uses one pot, making it an easy choice for a busy night.
I especially like this approach because it keeps the comforting character of traditional broccoli cheddar soup while giving it a more substantial nutritional profile.
Why This Recipe Works
I wanted this broccoli cheddar soup to have the comforting taste of a classic diner version while creating a more filling option with added protein.
Cottage cheese helps create a creamy texture while adding protein without relying on heavy cream. The flour helps build the smooth, familiar body expected from this style of soup, while the combination of broccoli, cheddar, cottage cheese, beans, and milk creates a satisfying balance of flavor and nutrition.
Each serving provides:
- 21 grams of protein
- 382 calories
making this soup a practical choice when you want comfort food that feels more substantial.
I have made this soup:
- 3 times last month
and one reason I keep coming back to it is how customizable it is.
You can use:
- Fresh broccoli
- Frozen broccoli
depending on what you have available.
Blending part of the soup creates a creamy base while keeping some broccoli pieces visible, which gives the finished soup a better texture.
The recipe comes together as a practical:
- 40-minute meal
without losing the rich, comforting character that makes broccoli cheddar soup enjoyable.
Ingredients Needed
For this high protein broccoli cheddar soup, I like to build the flavor with a simple vegetable base that creates the foundation for the creamy, cheesy broth.
Start with:
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 2 medium carrots
- 2 celery stalks
- 3 large garlic cloves
Finely dice the vegetables and mince the garlic so they cook evenly throughout the soup.
The butter helps soften the vegetables and creates a flavorful base, while the onion, carrots, celery, and garlic build the savory foundation of the recipe.
Add:
- ½ cup all-purpose flour
The flour helps thicken the soup and creates the smooth body expected from a classic broccoli cheddar soup.
Slowly add:
- 4½ cups low-sodium vegetable broth
Adding the broth gradually helps create a smooth base and reduces the chance of lumps forming.
For the vegetable portion, use:
- 6 cups broccoli florets
Season the soup with:
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon fine salt
I prefer using fresh broccoli because it keeps a firm texture and recognizable pieces throughout the soup, but frozen broccoli can also work when you need a convenient option.
The broccoli adds the signature vegetable flavor while the smoked paprika provides extra depth that complements the cheddar and creamy base.
Protein Ingredients
The protein in this soup comes from:
- 1 (15-ounce / 425-gram) can navy beans
- 1½ cups 2% cottage cheese
- 2 cups 2% milk
Blend the navy beans, cottage cheese, and milk until smooth before adding them to the soup.
This blended mixture adds:
- Protein
- Creaminess
- Body
while keeping the texture smooth without depending only on cheese or heavy cream.
The beans naturally help thicken the soup, while cottage cheese provides extra protein and a creamy consistency.
Cheesy Finish
For the final cheesy flavor, use:
- 1½ cups sharp cheddar cheese, freshly shredded
Adding freshly shredded cheddar at low heat helps it melt smoothly and prevents the soup from becoming greasy or grainy.
The sharp cheddar provides the familiar broccoli cheddar flavor while adding richness to the finished soup.
Optional Protein Boost
For an optional protein increase, you can add:
- 2 large boneless, skinless chicken breasts
Cook the chicken separately, cut it into pieces, and stir it into the finished soup.
This keeps the original soup base simple while making it a more hearty meal option.
Step By Step Instructions
Start by heating a large pot over medium heat and melting:
- Butter
Add:
- Onion
- Carrots
- Celery
and cook for:
- 8 minutes
stirring every:
- 2 minutes
until the onion becomes translucent and the carrots are slightly softened.
Add:
- Minced garlic
and cook for:
- 1 minute
to release its flavor without allowing it to brown.
Reduce the heat to:
- Medium-low
Sprinkle in:
- ½ cup all-purpose flour
and stir using a wooden spoon or whisk for:
- 1 minute
This helps cook off the raw flour taste and allows the flour to coat the vegetables evenly.
Gradually add:
- 1 cup broth
while whisking to keep the mixture smooth and prevent lumps.
Then add the remaining:
- 3½ cups broth
Add:
- Broccoli
- Smoked paprika
- Salt
- Pepper
Bring the soup to a gentle boil, then reduce the heat.
Partially cover the pot and simmer for:
- 10 minutes
until the broccoli becomes tender while still holding its shape.
While the soup cooks, prepare the protein mixture.
Add:
- Drained navy beans
- Cottage cheese
- Milk
to a high-speed blender and blend until completely smooth.
If the cottage cheese is especially dry and the mixture does not move easily, stop the blender and scrape down the sides before continuing.
The goal is a completely smooth mixture because this helps the cottage cheese and beans blend into the soup without leaving a noticeable texture.
Pour the blended protein mixture into the soup while keeping the heat on:
- Low
Stir gently and cook for:
- 2 minutes
Avoid a vigorous boil at this stage because gentle heat helps maintain a smooth, creamy texture and reduces the risk of the dairy mixture separating or curdling.
Partially Blend the Soup
For a creamy soup that still has visible broccoli pieces, use partial blending instead of pureeing the entire pot.
Ladle:
- 1½ cups soup
into a blender, including some broccoli pieces and liquid.
Keep the blender vent open so steam can escape, then blend for:
- 15 seconds
Transfer the blended portion back into the pot and stir gently.
This creates a thicker, smoother soup base while keeping some broccoli florets visible for a better texture.
If preferred, an immersion blender can also be used to blend part of the soup directly in the pot.
Partial blending is useful because it creates the creamy consistency people expect from broccoli cheddar soup while maintaining recognizable vegetables instead of turning the entire soup into a puree.
Add the Cheddar Cheese
Finally, keep the heat low or turn off the heat temporarily before adding the cheese.
Add:
- 1½ cups freshly shredded sharp cheddar cheese
in:
- 3 additions
Stir after each addition until the cheese melts smoothly into the soup.
Adding the cheddar gradually helps create a rich, creamy finish without making the soup greasy or grainy.
Avoid boiling the soup after adding the cheese because high heat can affect the texture.
Taste the soup and add more salt if needed.
The finished broccoli cheddar soup should be:
- Creamy
- Thick but still pourable
- Filled with tender broccoli pieces
- Free of visible cottage cheese curds
Serve hot in bowls for the best texture and flavor.
Expert Tips & Variations
Balance the Seasoning
For the best results, taste the soup before adding additional salt.
The broth, cottage cheese, and cheddar already contribute flavor and sodium, so adding salt too early can make it difficult to judge the final balance.
Sharp cheddar provides a deeper cheesy flavor without requiring a large amount, helping maintain the balance between richness and nutrition.
Use Freshly Shredded Cheese
For the smoothest texture, use freshly grated cheddar instead of pre-shredded cheese.
Freshly shredded cheese melts more evenly and creates a creamier finish because it does not contain the same added coatings that can affect melting.
Add the cheese over low heat or with the heat turned off to help maintain a smooth consistency.
Increase the Protein
If you want to increase the protein content, cooked chicken is an easy optional addition.
Add the cooked chicken:
- After the heat is turned off
The chicken is not included in the base recipe’s nutrition calculation, so adding it will change the final nutrition values.
For extra cheese flavor, you can use extra-sharp cheddar without increasing the overall cheese amount.
Adjust the Flavor
If you prefer a milder version, reduce the smoked paprika as outlined in the recipe variations while keeping the cheddar amount the same.
These small adjustments allow you to change the flavor profile without changing the main soup formula.
How to Store & Reheat
Store leftover high protein broccoli cheddar soup in an airtight container and refrigerate it for up to:
- 4 days
For the best texture and quality, keep the soup refrigerated and store toppings separately.
Because this is a dairy-based soup, freezing can affect the texture. Fresh or refrigerated soup is preferred when you want the smoothest consistency.
If you choose to freeze the soup, transfer it to a freezer-safe container and leave approximately:
- 1 inch
of space for expansion.
Freeze the soup for up to:
- 2 months
Then thaw it overnight in the refrigerator before reheating.
The dairy ingredients may separate slightly after freezing, so the texture may not be exactly the same as when freshly made.
Reheating Instructions
Warm the soup gently on the stovetop over:
- Low heat
Stir frequently and avoid bringing the soup to a boil.
You can also reheat it in the microwave using short intervals, stirring between each one.
If the refrigerated soup becomes too thick, add a small amount of:
- Milk
- Broth
while warming until the desired consistency is reached.
For an extra protein boost, add cooked chicken breasts seasoned with:
- Oil
- Salt
- Pepper
Cook the chicken until it reaches:
- 165°F (74°C)
Allow it to rest for:
- 5 minutes
then chop it into small pieces and stir it into the finished soup.
Nutrition Insight
When I make high protein broccoli cheddar soup, I pay attention to more than just calories because the balance of protein, fat, carbohydrates, and other nutrients helps make the soup more satisfying.
The Nutrition Facts for this recipe provide approximately:
- 382 kcal
- 21 g protein
- 37 g carbohydrates
- 16 g total fat
- 9 g saturated fat
- 8 g fiber
- 9 g sugar
- 695 mg sodium
- 45 mg cholesterol
One serving is approximately:
- 1⅓ cups
The nutrition estimate is based on the finished recipe without the optional chicken.
The recipe provides:
- 6 servings
The optional chicken is not included in these nutrition values.
The nutrition information is an estimate and may vary depending on the specific brands of:
- Cottage cheese
- Cheddar cheese
- Milk
- Broth
- Canned beans
used in the recipe.
Frequently Asked Questions
What Cheese Works Best in High Protein Broccoli Cheddar Soup?
A strong cheddar is the best choice when you want plenty of cheese flavor without needing to use a large amount.
I prefer:
- Extra-sharp cheddar cheese
because its stronger flavor creates a rich cheesy taste while helping maintain balance in the soup.
For the smoothest result, buy a block of cheese and grate it yourself.
Pre-shredded cheese may not melt as smoothly because of the ingredients used to prevent clumping.
Add the cheese at the end over low heat, stirring gently until it melts completely.
This helps create the creamy finish without making the cheese greasy or grainy.
How Does This Soup Get More Protein?
This recipe increases the protein without depending only on cheese.
The protein comes from:
- Cottage cheese
- Milk
- Navy beans
- Cheddar cheese
The cottage cheese is blended with milk and navy beans to create a smooth, creamy mixture that adds both protein and body to the soup.
The beans also provide natural thickness, while the vegetables, especially broccoli, keep the soup vegetable-forward.
Together, the cottage cheese, beans, milk, and cheddar provide:
- 21 grams of protein per serving
while maintaining a creamy texture and recognizable broccoli pieces.
Can You Make High Protein Broccoli Cheddar Soup Vegan?
The original recipe is built around:
- Cottage cheese
- Milk
- Cheddar cheese
so vegan substitutions would change both the flavor and texture of the finished soup.
A vegan version can be treated as a separate recipe variation, but simply replacing the dairy ingredients would no longer create the same result as this version.
For the intended creamy texture and protein balance, this recipe relies on the combination of:
- Cottage cheese
- Milk
- Navy beans
- Cheddar cheese
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