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High Protein Broccoli Cottage Cheese Soup Recipe

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4.3 from 36 reviews

This High Protein Broccoli Cottage Cheese Soup is a creamy, nutrient-packed dish perfect for a comforting meal. Combining fresh broccoli, cottage cheese, and cheddar with a smoky paprika twist, this hearty soup offers a rich source of protein while remaining light and flavorful. Blended to a smooth, velvety texture, it is a nourishing and satisfying option ideal for lunch or dinner.

Ingredients

Vegetables

  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 1 stalk celery, diced
  • 4 cloves garlic, minced
  • 4 cups broccoli, chopped

Liquids & Dairy

  • 1 tbsp extra virgin olive oil
  • 3 cups vegetable broth
  • 2 cups 1% milk
  • 1 cup shredded cheddar cheese
  • 1 cup low fat cottage cheese, blended

Seasonings & Miscellaneous

  • 1 tsp smoked paprika
  • 1/4 cup all-purpose flour or gluten-free flour
  • Salt and black pepper to taste

Instructions

  1. Heat the oil and sauté vegetables: Place a large pot over medium-high heat and add the extra virgin olive oil. Add the diced onion, carrots, and celery and cook for 10 minutes, stirring frequently until they soften and begin to caramelize.
  2. Add garlic: Stir in the minced garlic and cook for another minute to release its aroma without burning it.
  3. Incorporate smoked paprika and flour: Sprinkle the smoked paprika and flour over the vegetables, stirring constantly to coat them evenly. This will help thicken the soup later.
  4. Add broth and broccoli, then simmer: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a gentle simmer and cook for 8 to 10 minutes until the broccoli is tender.
  5. Add dairy and melt cheese: Reduce the heat to low, then stir in the milk, shredded cheddar cheese, and blended cottage cheese. Continue stirring until the cheese melts fully, about 5 minutes. Be careful not to overheat to avoid curdling.
  6. Blend soup: Using an immersion blender, gently blend the soup until it reaches a smooth, creamy consistency but still has some texture.
  7. Season and serve: Add salt and black pepper to taste. Stir well and serve hot.

Notes

  • Use gluten-free flour to make this recipe gluten-free.
  • If you prefer a chunkier texture, blend only half of the soup.
  • Cottage cheese adds protein and creaminess without excess fat.
  • Do not boil the soup after adding milk and cheese to prevent curdling.
  • Leftover soup can be stored in the refrigerator for up to 3 days.

Find it online: https://deliciousyum.com/high-protein-broccoli-cottage-cheese-soup-recipe/