Name: High-Protein Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp butter; 1 yellow onion, chopped; 1 large carrot, chopped; 1 stalk celery, chopped; 2 cloves garlic, minced; 1 (15.5 oz) can navy or white beans, drained; 4 cups chicken or vegetable broth; 1.5 lbs broccoli, chopped; 1 cup full‑fat cottage cheese; 1½ cups shredded cheddar cheese; 1 tsp paprika; Salt & pepper to taste

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This high-protein broccoli cheddar soup is everything I want in a comforting bowl—rich, creamy, cheesy, and packed with nourishing ingredients. What makes it even better is the protein boost from white beans and cottage cheese, making it satisfying enough to stand alone as a meal. It’s a healthier twist on the classic, and I love how hearty and creamy it turns out without needing heavy cream. High-Protein Broccoli Cheddar Soup

Why You’ll Love This Recipe

I love how this soup offers all the cozy, cheesy goodness of traditional broccoli cheddar, but with a nutritious edge. The white beans blend seamlessly into the base, adding both creaminess and protein. I find that adding cottage cheese gives it a velvety texture without the need for flour or roux. It’s the perfect mix of comfort and nourishment, especially on cooler days or when I want a quick, wholesome meal. Plus, it’s easily adaptable and stores well—ideal for meal prepping!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tbsp butter
1 yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 (15.5 oz) can navy or white beans, drained
4 cups chicken or vegetable broth
1.5 lbs broccoli, chopped
1 cup full‑fat cottage cheese
1½ cups shredded cheddar cheese
1 tsp paprika
Salt & pepper to taste

directions

I start by melting the butter in a large pot over medium heat. Then I add the chopped onion, carrot, and celery, and cook them for about 8 minutes until they’re softened.
Next, I stir in the garlic and let it cook for another 2 minutes to release its aroma.
I add the white beans, broth, chopped broccoli, paprika, salt, and pepper. I bring it all to a simmer and let it cook for around 10 minutes, just until the broccoli is tender.
Then I turn off the heat and scoop out about 1½ cups of the soup. After letting it cool slightly, I blend that portion with the cottage cheese until smooth, then stir it back into the pot.
With the heat on low, I mix in the shredded cheddar cheese until it melts and the soup thickens. I always taste and adjust the seasoning before serving it hot.

Servings and timing

This recipe yields 4 generous servings.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

To make it vegetarian, I use vegetable broth instead of chicken broth.
For an ultra-smooth soup, I blend more of it or even the whole batch.
I sometimes switch up the cheese—sharp cheddar adds more tang, or I go with a mix like cheddar and Gruyère.
For a spicier version, I add a pinch of cayenne or a splash of hot sauce.
If I want it even thicker, I stir in a handful of cooked rice or small pasta.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I gently warm it on the stove over low heat, stirring often to keep the cheese from separating. If it’s too thick, I add a splash of broth or water. I don’t recommend freezing it because the dairy can separate, but if I do freeze it, I make sure to reblend it slightly after thawing to restore the texture.

FAQs

What makes this soup high in protein?

The combination of white beans, cottage cheese, and cheddar brings the protein content up to about 28 grams per serving, making it far more filling than traditional broccoli cheddar soup.

Can I make this soup completely smooth?

Yes, I just blend the whole batch instead of a portion. This gives it a rich, creamy texture throughout without any chunks.

Is it okay to use frozen broccoli?

Absolutely. I’ve used frozen broccoli when I’m short on time—it cooks a little faster, so I just reduce the simmering time slightly.

What type of beans work best in this recipe?

I usually go with navy or great northern beans because they’re soft and mild in flavor, blending easily into the soup without overpowering it.

Can I use low-fat cottage cheese instead?

Yes, but I prefer full-fat for a creamier finish. Low-fat versions work too, though they may make the texture a bit thinner.

Conclusion

This high-protein broccoli cheddar soup has become a regular in my kitchen. It’s cozy, flavorful, and packed with nutrients—and I love how easy it is to adapt to whatever I have on hand. Whether I’m craving comfort food or looking for a quick, satisfying dinner, this soup hits all the right notes.