This creamy and cozy broccoli cheddar soup packs a surprising punch with 20 grams of protein per serving! It’s the ultimate comfort food that sneaks in wholesome ingredients without sacrificing flavor.

Broccoli cheddar soup is one of those all-time favorites in my house. While my classic version is beloved by everyone, I wanted to take it up a notch by adding a good amount of protein. Sometimes we just want that warm, comforting bowl of soup but with an extra boost to keep us full longer. That’s where this recipe comes in—it’s cozy, filling, and packed with protein in a way that feels natural and delicious.

The secret ingredient to this protein-rich, creamy soup? Cottage cheese! It adds a wonderful smoothness without piling on saturated fat. Plus, I use just enough sharp cheddar cheese to get that cheesy goodness without overwhelming the soup. The cottage cheese gives the soup richness and a protein bump that’s perfect for a quick, satisfying meal.

Ingredients & Substitutions

• Butter– Just a dab of butter to soften the veggies is all you need. You can swap in olive oil if you want to keep it dairy-free or prefer a different flavor.
• Onion– Either yellow or white onion works great here; it’s all about what you have on hand.
• Garlic– Fresh garlic really makes a difference, but if you’re in a rush, garlic powder is a decent stand-in.
• Flour– Regular all-purpose flour is fine, but gluten-free flour will work if needed.
• Smoked paprika– I love how this adds a subtle smoky note that lifts the whole soup. No smoked paprika? Just use regular paprika instead.
• Broth– I like using a vegetarian broth with a “not-chicken” flavor to keep it hearty without meat.
• Broccoli– Fresh broccoli is my go-to for texture and flavor, but frozen works perfectly when fresh isn’t available.
• Milk– I keep it lighter with 1% milk, but whole or 2% milk is absolutely fine for a creamier soup.
• Cottage cheese– This ingredient brings a creamy texture and protein boost without heaviness—I use low-fat to keep it lighter.
• Cheddar cheese– Block cheddar that you shred yourself melts smoother than the pre-shredded stuff, so it’s worth the extra step.

Frequently Asked Questions

• Is broccoli cheddar soup healthy? Typically, this soup is loaded with creamy goodness that skews heavy on saturated fat and light on veggies. But in this version, we’re packing in plenty of veggies and boosting protein with cottage cheese for a healthier twist that still feels indulgent.
• What’s the best cheese for broccoli cheddar soup? When you use extra-sharp cheddar, a little really goes a long way. I recommend shredding a block yourself to get that rich, smooth melt. Pre-shredded cheese is convenient but doesn’t melt quite as beautifully.
• Can I make this recipe vegan? Unfortunately, vegan swaps don’t quite work here—the texture and flavor rely on dairy for that creamy, cheesy magic.

Healthy Sides to Serve with Broccoli Cheddar Soup

This soup shines when paired with a simple green salad for a complete, veggie-packed meal. A crisp salad with a light vinaigrette adds freshness and crunch that complements the creamy soup perfectly. What’s your go-to salad to brighten up a cozy dinner?

How to Store Leftovers

Store any leftover soup in an airtight container in your fridge, where it will stay fresh for up to 3 days. When reheating, warm it gently in the microwave or on the stove, stirring often to keep it smooth. I don’t recommend freezing this soup because the dairy can separate, which changes the texture and doesn’t taste as good.

What to Do with Leftover Broccoli

If you find yourself with extra broccoli, don’t let it go to waste! Try roasting it with olive oil and seasoning for a simple salad side dish that’s packed with flavor. Or turn it into broccoli sandwiches—these are a great way to switch up lunch. Another favorite is a one-pan broccoli and orzo skillet, which is easy and perfect for busy weeknights.

Notes

I made a little tweak here—using 3 cups of broth instead of 4 gives you the option to control your soup’s thickness. You can always add a bit more broth if you want it thinner, but starting with less gives a nice, creamy texture.

Storage Tips

Keep leftover soup chilled in an airtight container in your fridge for up to 3 days. When reheating, do it slowly on the stove or microwave, stirring often to keep the texture smooth and creamy. Avoid freezing, as the dairy can separate and get grainy.

Make-Ahead Tips

This soup is fantastic for meal prep! You can make it up to two days ahead and store it in the fridge. Just warm it gently before serving, and it tastes just as good as freshly made. It’s a great go-to for busy nights when you want something healthy and ready to eat.

Variations

• Swap the broccoli for cauliflower or a mix of both for a twist on the classic.
• Add a pinch of nutmeg to boost the cozy flavors.
• Use sharp white cheddar for a slightly different cheese flavor.
• For extra protein, stir in some cooked chicken or turkey breast.

Serving Suggestions

This soup pairs beautifully with crusty whole grain bread or a side salad with a lemon vinaigrette to brighten the meal. For a fun twist, top it with crispy bacon bits or a sprinkle of chives for a pop of color and flavor.

Recipe FAQs

• Can I use frozen broccoli instead of fresh? Absolutely! Frozen broccoli works perfectly and saves prep time. Just thaw it slightly before adding to the soup.
• Can I make this soup in a slow cooker? You can! Cook the veggies and broth on low for about 4-5 hours, then add the dairy and cheese towards the end to avoid curdling.
• What if I don’t like cottage cheese? You can substitute with Greek yogurt for a similar protein boost, but add it at the end and heat gently to avoid curdling.