Go Back
–+ servings
Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup That's High in Protein

A delightful Broccoli Cheddar Soup, rich in flavor and protein thanks to cottage cheese and navy beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Can substitute with olive oil for a lighter option.
  • 1 medium Yellow Onion Substitute with shallots for a milder taste.
  • 1 medium Carrot Can replace with sweet potato if desired.
  • 2 stalks Celery Omit if not available.
  • 2 cloves Garlic Optional, but recommended for depth.
For Protein and Texture
  • 1 can Navy Beans Can substitute chickpeas for a different texture.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 1.5 pounds Broccoli Offers nutritional value; frozen broccoli can be used directly.
For Creaminess and Flavor
  • 1 cup Cottage Cheese Use full-fat for best texture, or Greek yogurt as a substitute.
  • 1.5 cups Cheddar Cheese, shredded Sharp cheddar is ideal for flavor.
For Seasoning
  • 1 teaspoon Paprika Can substitute with cayenne for more heat.
  • Salt Adjust to taste.
  • Black Pepper Offers subtle heat; freshly ground is best.

Equipment

  • large stockpot
  • blender

Method
 

Step-by-Step Instructions
  1. Begin by melting 2 tablespoons of butter in a large stockpot over medium heat. Once the butter is foamy, add 1 chopped yellow onion, 1 diced carrot, and 2 chopped celery stalks. Cook for about 8 minutes until soft and aromatic. Add 2 minced garlic cloves and sauté for an additional 1-2 minutes until fragrant.
  2. Stir in 1 can of drained navy beans, 4 cups of chicken or vegetable broth, and 1.5 pounds of chopped broccoli. Season with 1 teaspoon of paprika, salt, and black pepper. Bring to a simmer and cook for 10 minutes until the broccoli is bright green and tender.
  3. Once softened, carefully remove 1.5 cups of the soup from the pot and cool for 10 minutes. Add this portion to a blender with 1 cup of cottage cheese. Blend until smooth and creamy.
  4. Pour the blended mixture back into the stockpot. Lower the heat to medium-low and gradually stir in 1.5 cups of shredded cheddar cheese until fully melted and combined.
  5. Ladle the soup into bowls, garnishing with additional cheddar, cracked black pepper, or a sprinkle of paprika. Serve warm with crusty bread or a fresh salad.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 1000IUVitamin C: 60mgCalcium: 400mgIron: 2mg

Notes

Use fresh ingredients for best flavor. Allow soup to cool slightly before blending to prevent curdling. Stir in cheddar slowly while on low heat to avoid clumping. Store in airtight containers for up to 4 days in the fridge or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!