High Protein Broccoli Cheddar Soup

This High Protein Broccoli Cheddar Soup is creamy, cozy, and secretly packed with 24g of protein per serving! Made with cottage cheese and bone broth, it’s a lighter twist on the classic that still delivers all the rich, cheesy flavor you crave. Perfect for chilly nights when you want something warm, satisfying, and nourishing in one bowl.

Kelley’s Tips

Before You Get Started

• Use Fresh Broccoli. Fresh florets give the soup a brighter color and flavor. If using frozen, thaw and drain well before adding.
• Shred Your Own Cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, freshly shredded cheddar gives you that creamy, velvety texture.
• Don’t Skip the Blend. Blending the sautéed veggies with cottage cheese creates a luscious, creamy base without needing heavy cream or flour to thicken up the soup. It’s our favorite way to thicken up soups and sauces!
• Season As You Go. Add salt and pepper at different stages. This builds layers of flavor instead of seasoning just at the end.
• Low and Slow with the Cheese. When stirring in cheddar, remove the soup from heat first. High heat can cause the cheese to separate and turn grainy.

Ingredients

• Broccoli – Using both stems and florets adds fiber, nutrients, and natural sweetness.
• Chicken Bone Broth – Creates a rich, savory base and adds protein. Low-sodium broth is best so you can control the seasoning.
• Sharp Cheddar Cheese – Gives bold, creamy flavor. Freshly shredded cheese melts better and prevents clumping.
• Full-Fat Cottage Cheese – Boosts protein and makes the soup extra creamy. Blend thoroughly for a silky texture.
• Vegetables – Spinach, onion, garlic, diced celery and carrots build a flavorful base with natural sweetness and great flavor.

How to Make High Protein Broccoli Cheddar Soup

1. Sauté Vegetables: Melt 4 tbsp of butter in a large pot. Add in carrots, onions, and celery and sauté for 5 minutes on med-high heat.
2. Add Broccoli Stems: Add in the stems of the broccoli and continue to sauté for 5 more minutes. Season with salt and pepper.

3. Add Garlic, Spinach and Broth: Add in garlic and spinach and sauté for 1 more minute and then add in 2 cups of chicken bone broth and bring to a simmer.
4. Blend: Remove from heat and let cool for a couple minutes before transferring to a high powered blender along with 1 cup of cottage cheese and blend for 1-2 minute or until smooth.

5. Sauté Broccoli Florets: Return pot to the stove with 2 tbsp of butter and sauté the broccoli florets for 2 minutes then add the remaining 2 cups of bone broth and bring to a simmer. 
6. Add Soup and Cheese: Remove the pot from the heat and stir in the contents of the blender then add in the freshly shredded cheddar cheese. Taste and adjust salt and pepper as needed.

Recipe

High Protein Broccoli Cheddar Soup

This High Protein Broccoli Cheddar Soup is creamy, cozy, and secretly packed with protein! Made with cottage cheese and bone broth, it’s a lighter twist on the classic that still delivers all the rich, cheesy flavor you crave.

Author: Kelley Simmons

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Serves 6 1½ cup servings

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Ingredients 

• 1 1/2 lbs broccoli, stems and florets separated
• 1 quart chicken bone broth
• 14 oz sharp cheddar cheese, shredded
• 1 cup full fat cottage cheese
• 4 garlic cloves, minced
• 1 cup spinach
• 4 ribs celery, diced
• 1 carrot, diced
• 1 large onion
• 6 tbsp butter
• 2 tsp kosher salt
• 1/2 tsp pepper

Instructions

• Melt 4 tbsp of butter in a large pot. Add in carrots, onions, and celery and sauté for 5 minutes on med-high heat, then add in the stems of the broccoli and continue to sauté for 5 more minutes. Season with salt and pepper.
• Add in garlic and spinach and sauté for 1 more minute and then add in 2 cups of chicken bone broth and bring to a simmer.
• Remove from heat and let cool for a couple minutes before transferring to a high powered blender along with 1 cup of cottage cheese and blend for 1-2 minute or until smooth
• Return pot to the stove with 2 tbsp of butter and sauté the broccoli florets for 2 minutes then add the remaining 2 cups of bone broth and bring to a simmer.
• Remove the pot from the heat and stir in the contents of the blender then add in the freshly shredded cheddar cheese. Taste and adjust salt and pepper as needed.

Notes

• Use fresh broccoli: Fresh florets give the soup a brighter color and flavor. If using frozen, thaw and drain well before adding.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting—freshly shredded cheddar gives you that creamy, velvety texture.
• Don’t skip the blend: Blending the sautéed veggies with cottage cheese creates a luscious, creamy base without needing heavy cream.
• Season as you go: Add salt and pepper at different stages—this builds layers of flavor instead of seasoning just at the end.
• Low and slow with the cheese: When stirring in cheddar, remove the soup from heat first. High heat can cause the cheese to separate and turn grainy.

Nutrition Information

Serving: 1servingCalories: 469kcalCarbohydrates: 15gProtein: 24gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 105mgSodium: 2043mgPotassium: 575mgFiber: 4gSugar: 5gVitamin A: 3940IUVitamin C: 105mgCalcium: 577mgIron: 1mg

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