This rich and creamy broccoli cheddar soup is secretly healthy, with 20 grams of protein per serving! It’s the perfect comfort food recipe, filled with good-for-you ingredients.

high protein broccoli cheddar soup
Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

I love broccoli cheddar soup and while my regular recipe is a family favorite, I wanted to make a protein-packed version. Sometimes I want something cozy and filling but I also want to add a little more protein to my diet. This soup recipe is the perfect answer!

The trick to this soup shouldn’t surprise you. I turned to cottage cheese to add a rich, creamy texture to this soup without adding saturated fat. I added enough cheddar cheese to give it a cheesy flavor, but the cottage cheese helps add richness while giving it a protein boost.

If you’re looking for more healthy recipes using cottage cheese, try my cottage cheese pasta sauce, cottage cheese macaroni and cheese, and cottage cheese overnight oats!

Ingredients & Substitutions

  • Butter– A little butter is used to sauté the vegetables. Feel free to substitute olive oil, if you prefer.
  • Onion– A yellow or white onion is fine.
  • Garlic– I prefer fresh garlic but you can use garlic powder instead.
  • Flour– You can use gluten-free flour if needed.
  • Smoked paprika– This adds a slightly smoky flavor that I love. Feel free to use regular paprika, if that’s what you have.
  • Broth– I like Edward & Son’s “not chicken” style broth which is vegetarian, but has a chicken broth flavor.
  • Broccoli– I prefer to use fresh, but you can use frozen if that’s what you have on hand.
  • Milk– I used 1% milk to keep this lower in fat, but whole milk or 2% is fine too.
  • Cottage cheese– This is an easy way to add protein and creaminess to the soup. I used low-fat cottage cheese.
  • Cheddar cheese– I recommend shredding a block of cheddar vs. using pre-shredded because it’ll give you a smoother consistency. I like Cabot’s extra sharp cheddar cheese.