High Protein Broccoli Cheddar Soup Recipe

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High Protein Broccoli Cheddar Soup Recipe

Cozy, creamy, and cheesy, this broccoli cheddar soup recipe packs 38 grams of protein, making it as satisfying as it is nutritious! And it's quick and easy to make in just 30 minutes.

Course Soup

Cuisine American

Keyword Broccoli Cheddar Soup, Broccoli Cheese Soup, Cream of Broccoli Cheddar Soup, Cream of Broccoli Cheese Soup, High Protein Broccoli Cheddar Soup

Prep Time 20

Cook Time 10

Servings servings

Calories 406.49kcal

Author Faith Gorsky

Equipment

High speed blender

Ingredients

4 ounces cream cheese slightly softened
1 cup cottage cheese I used Good Culture 2% Cottage Cheese (see Notes)
4 ounces cheddar cheese shredded
12.5 ounces canned chicken drained well (or about 1 1/2 cups cooked chopped chicken)
3 cups milk I used Fairlife Fat-Free Milk (see Notes)
1 tablespoon Better Than Bouillon Chicken Base
1/2 tablespoon Worcestershire sauce
1/2 tablespoon Dijon mustard
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 cup diced yellow onion
3/4 cup finely diced carrot
4 large cloves garlic crushed
3 cups frozen broccoli florets thawed

US Customary - Metric

Instructions

Blend the base. Add the cream cheese, cottage cheese, shredded cheddar, chicken, milk, Better Than Bouillon, Worcestershire, Dijon, hot sauce, garlic powder, onion powder, and black pepper to a blender or food processor and process until smooth. (See Notes.)
Sauté the veggies. Preheat a 3.5 to 5-quart pot over medium heat. Once hot, add the olive oil, onion, and carrot, and cook until softened but not browned, about 3 to 5 minutes, stirring occasionally. Add the garlic and cook 1 minute, stirring constantly. Stir in the cream cheese mixture and broccoli, and bring up to a gentle boil (don’t turn the heat above medium), stirring frequently. Once it’s at a gentle boil, turn the heat down slightly and simmer 5 to 10 minutes.
Mash the broccoli a bit. If you want to break up the broccoli florets a bit into smaller pieces, use a potato masher to mash some of it.
Finishing touches. Taste and adjust seasonings, adding salt if desired. Serve.

Video

Notes

Taste and Adjust Seasonings: Hold off on adding salt until after the soup is made and you taste it. You can always add more salt, but you can't take it out once it's added.
Cottage Cheese and Milk: I mentioned the brands of cottage cheese and milk I used so you know what to use if you want to get the same nutritional information. However, any kind of cottage cheese and milk will work just fine here.
Blender or Food Processor: If you want your soup velvety smooth and creamy, a high-speed blender works best. Otherwise, a food processor or regular blender will also work fine, but you might end up with very small pieces of chicken. (Depending on how picky your eaters are, this may or may not be an issue.)
Recipe Yield and Serving Size: This recipe makes about 6 cups of soup. There are 5 servings, and each serving is a scant 1 1/4 cups.
A Note on Gluten in This Recipe: This soup is naturally gluten free, just make sure to use gluten free chicken soup base and Worcestershire sauce.
Net Carbs: 16.67 grams per serving. If you're looking for a recipe that's even lower in carbs, check out my keto broccoli soup recipe.
Storage: Cool to room temperature, and then store in the fridge for up to 4 days or in the freezer for up to 3 months. I like to divide freeze this soup in single serving portions so I can grab it out on busy nights when I need a quick and easy meal.
Reheating: You can heat this in the microwave just fine. However, if you have the time, I recommend reheating it gently on the stovetop over medium heat. For the smoothest, creamiest texture, stir frequently and remove it from the heat once it reaches a gentle simmer (don't let it boil).

Nutrition