This high-protein Broccoli Cheddar Soup blends wholesome veggies, sharp cheddar, and protein-rich dairy into a creamy, nourishing soup that’s both comforting and energizing.
1 tbsp olive oil or butter
1 small onion, diced
1 carrot, diced
2 garlic cloves, minced
4 cups broccoli florets
4 cups low-sodium chicken or vegetable broth
1 cup low-fat cottage cheese or Greek yogurt
1 cup cooked white beans (optional)
1/2 cup milk or protein milk
1½ cups shredded sharp cheddar cheese
1/2 tsp mustard powder
Salt and pepper, to taste
Sauté onion and carrot in oil for 5–7 minutes. Add garlic and cook 1 more minute.
Stir in broccoli and broth. Simmer 10–12 minutes until tender.
Blend cottage cheese, beans (if using), and milk until smooth.
Add to soup, then blend everything with immersion blender until creamy.
Stir in cheese and mustard powder. Simmer gently until melted.
Season to taste and serve warm.
Use protein milk and beans for extra protein.
Top with extra cheddar, yogurt, or herbs.
Store up to 4 days refrigerated or freeze before adding dairy