Broccoli Cheddar Soup with Extra Protein

A creamy broccoli cheddar soup made with tender vegetables, real cheddar, and a smooth cottage cheese blend for added protein and richness.

This recipe is one I turn to often because it is reliable, nourishing, and easy to fit into a regular weeknight. It is completely meatless, but it still feels substantial thanks to the vegetables and the cottage cheese blend. The cottage cheese adds a natural protein boost and gives the soup a smooth texture without making it overly rich. It is a good option when I want something simple that still feels balanced.

Start by letting the onions soften in butter until they are tender. I add the garlic next because it gives the soup a deeper flavor right from the start.

Then stir in the flour and let it cook into the onions so it forms a smooth base. Slowly pour in the milk and broth and you will see it start to turn creamy.

Next, add the broccoli and carrot and let them simmer until they soften. I blend the cottage cheese with a little broth until it is completely smooth, then stir it into the pot.

Finish by stirring in the cheddar and letting it melt gently into the soup until smooth and creamy. Serve it hot with a slice of my homemade sourdough bread on the side for the most perfect meal on a cold night!

It is the kind of recipe that works on busy days but still feels thoughtful. A simple bowl of soup that does not take much effort but always tastes satisfying.

👇🏻 Watch the full recipe walkthrough in my latest YouTube video:

Broccoli Cheddar Soup with a Cottage Cheese Twist

5 from 4 votes

A creamy broccoli cheddar soup made with tender vegetables, real cheddar, and a smooth cottage cheese blend for added protein and richness.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American

Calories: 310

Ingredients Method

Ingredients

  

• 4 tbsp salted butter
• 1 onion diced
• 1 tsp salt
• 1/4 tsp pepper
• 3 cloves garlic minced
• 1/4 cup flour
• 2 cups whole milk
• 4 cups chicken broth keep 1 cup aside for the cottage cheese blend
• 4 cups finely chopped broccoli
• 1 large carrot shredded
• 1 tbsp Dijon
• 1 cup cottage cheese
• 3 cups shredded cheddar cheese

Method

 

1. Melt the butter in a large pot over medium heat. Add the onion, salt, and pepper. Cook until the onion softens. Add the garlic and cook briefly.
2. Sprinkle the flour over the onions. Stir and let it cook for about a minute.
3. Pour in the milk slowly while whisking. Add three cups of broth. Bring the mixture to a gentle simmer.
4. Add the broccoli, carrot, and Dijon. Simmer until the broccoli is tender.
5. Blend the cottage cheese with the remaining cup of broth until smooth.
6. Pour the blended mixture into the pot. Keep the heat low and add the cheddar a little at a time. Stir until melted.
7. Taste the soup and adjust the seasoning. Let it thicken slightly before serving.

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