High Protein Broccoli Cheddar Soup
A rich and creamy High Protein Broccoli Cheddar Soup with 20 grams of protein per serving, perfect for a comforting meal.
Equipment
- large pot
Ingredients
- 1 tablespoon butter
- 1 large yellow onion diced
- 2 large carrots peeled and diced
- 1 stalk celery diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour (or gluten-free flour)
- ½ teaspoon smoked paprika
- 3 cups vegetable broth I like the not-chicken style
- 4 cups broccoli chopped
- 2 cups 1% milk
- 4 oz cheddar cheese shredded (about 1 cup)
- 1 cup low fat cottage cheese blended
- Salt & pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
- Add the garlic and continue to cook over medium heat for one minute.
- Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated with flour.
- Add the broth and broccoli and bring to a simmer.
- Simmer the broccoli for 8-9 minutes until softened.
- Add the milk and cook over low heat until the soup is warm.
- Add the blended cottage cheese and shredded cheese and stir until melted. Be careful not to turn the heat up too high or the milk will curdle.
- Transfer one cup of soup to a blender and blend, allowing steam to escape through the vent. Transfer the blended soup back to the pot. Alternatively, you can use an immersion blender to gently blend the soup.
- Add salt to taste, if needed.
Notes
I’ve updated the recipe to suggest using 3 cups of broth instead of 4. You can always add additional broth if you need to thin it out, but it’s better to start with 3, in case you want a thicker soup.
Nutrition
Serving: 1cupCalories: 210kcalCarbohydrates: 18gProtein: 20gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 80mgCalcium: 300mgIron: 2mg
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