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Creamy high protein broccoli cheddar soup made with blended cottage cheese in a white bowl

High Protein Broccoli Cheddar Soup with Cottage Cheese

A silky broccoli cheddar soup thickened with blended cottage cheese instead of cream or flour, finished with sharp cheddar off the heat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients

  • 1 tablespoon butter or olive oil
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 3 cups chicken or vegetable broth
  • 4 cups broccoli florets fresh or frozen
  • 1 cup small curd cottage cheese full-fat or 2 percent
  • 1 1/2 cups shredded sharp cheddar cheese shredded from a block
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper
  • 1 pinch nutmeg optional

Method

  • Cook the onion in the butter or oil in a large pot over medium heat until soft, about 4 minutes. Add the garlic and cook 30 seconds.
  • Add the broth and broccoli. Bring to a simmer and cook 10 to 12 minutes, until the broccoli is very tender.
  • Scoop about 1 cup of the hot soup into a blender with the cottage cheese. Blend until completely smooth.
  • Stir the blended mixture back into the pot. For a smoother soup, use an immersion blender for a few seconds, or leave it chunky.
  • Take the pot off the heat. Stir in the cheddar a handful at a time until melted. Season with Dijon, garlic powder, salt, pepper, and nutmeg.

Notes

  • Add the cheddar off the heat so the soup stays smooth.
  • Leftovers keep 3 to 4 days in the fridge. Reheat gently over low heat with a splash of broth or milk.
  • Use vegetable broth for a vegetarian soup.
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