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High Protein Broccoli Cheese Soup – Creamy, Comforting, and Filling

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Broccoli: 6–7 cups florets (about 2 large heads or 24–28 oz). Include some stems, peeled and chopped.
  • Onion: 1 medium yellow or white, diced.
  • Garlic: 3–4 cloves, minced.
  • Carrot (optional): 1 medium, grated or finely diced, for sweetness and color.
  • Chicken or vegetable broth: 4 cups (low-sodium preferred).
  • Cottage cheese: 1 1/2 cups (2% or 4% for best texture).
  • Plain Greek yogurt: 3/4 cup (2% preferred; 0% works but is tangier).
  • Sharp cheddar cheese: 1 1/2 cups, freshly shredded.
  • Parmesan cheese: 1/4 cup, finely grated (adds umami and depth).
  • Olive oil or butter: 1–2 tablespoons for sautéing.
  • Mustard powder or Dijon: 1/2 teaspoon dry mustard or 1 teaspoon Dijon.
  • Smoked paprika (optional): 1/2 teaspoon for a subtle smoky note.
  • Salt and black pepper: To taste.
  • Red pepper flakes (optional): A pinch for gentle heat.

Method
 

  1. Prep your produce: Cut broccoli into small florets. Peel tough stems and chop. Dice onion, mince garlic, and grate carrot if using.
  2. Sauté aromatics: In a large pot, heat oil or butter over medium. Add onion and carrot with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  3. Add broccoli and seasonings: Add broccoli, mustard, smoked paprika (if using), black pepper, and another small pinch of salt. Stir to coat.
  4. Pour in broth and simmer: Add broth, bring to a gentle boil, then reduce to a simmer. Cook 8–10 minutes, until broccoli is tender but still bright green.
  5. Blend the creamy base: In a blender, combine cottage cheese and Greek yogurt. Ladle in 2 cups of the hot soup (mostly broth and some veggies). Blend until silky smooth. This creates a thick, high-protein “cream.”
  6. Thicken the pot: Pour the blended mixture back into the pot. Stir and let it gently simmer 2–3 minutes. Do not boil vigorously.
  7. Add the cheese: Turn heat to low. Slowly stir in shredded cheddar and Parmesan by the handful until melted and smooth. Keep it below a simmer to prevent graininess.
  8. Taste and adjust: Add salt as needed (cheese adds salt, so taste first). Adjust pepper, add a pinch of red pepper flakes if you like a little heat.
  9. Control the texture: For chunkier soup, leave florets intact. For a smoother bowl, use an immersion blender in short bursts until you reach your preferred consistency.
  10. Serve: Ladle into bowls and top with extra cheddar, cracked pepper, or a drizzle of olive oil. Crusty bread or a simple green salad pairs nicely.