If you’re looking for a protein-rich soup packed with flavor, then this broccoli cheddar soup is for you! With the addition of blended cottage cheese, it has a delicious creaminess while packing a punch of protein. Serve it with fresh bread for a perfect meal!

I’m always looking for ways to balance flavor and health, especially when cooking for my family. This healthier version of broccoli cheddar soup is one of my go-to meals because it’s got a boost of protein, uses simple ingredients, and is easy to customize. Plus, it’s perfect for cozy (and chilly!) days when you want something comforting but also nutritious.

What is Broccoli Cheddar Soup?

This healthier broccoli cheddar soup is a nutritious twist on a classic comfort food. With added protein from blended cottage cheese and rich chicken bone broth, this recipe provides a delicious creamy texture and bold flavor with lots of great nutrients. It’s perfect for busy weeknights and can easily be made gluten-free!

Why make this Healthier Broccoli Cheddar Soup?

Broccoli cheddar soup offers a rich, creamy texture without all the unnecessary additives that comes with most cheese-based dishes. Using cottage cheese and milk helps keep the delicious, velvety consistency that makes broccoli cheddar soup so satisfying! It’s a healthier twist that your whole family will love, and the extra protein keeps you full for longer. Here’s how:

It’s packed with protein. Blended cottage cheese adds extra protein to this soup, making it a filling and healthy meal.
It uses simple ingredients. This soup is easy to make with pantry staple ingredients like broccoli florets, cheddar cheese, and chicken broth.
It can easily be gluten-free. Swap regular flour for gluten-free flour to make this soup, well, gluten-free.
It’s customizable. Switch up the ingredients as you see fit!

Broccoli Cheddar Soup Ingredients

Olive or avocado oil
Yellow onion
Carrots
Celery
Garlic
All-purpose or gluten-free flour: Flour is for making a roux to help thicken the soup. If going gluten-free, I like the blend from Bob’s Red Mill.
Butter
Smoked paprika, oregano, salt, and pepper
Chicken bone broth: I like to add bone broth for extra nutrients! My go-to brand is Kettle & Fire from Costco or Trader Joe’s brand.
Broccoli florets
Milk
Shredded cheddar: I like to buy and shred a block (fresh is better than shredded in a bag).
Cottage cheese: We like to buy Nancy’s Organic products from Azure Standard.

Broccoli Cheddar Soup Variations

Creamier version: Use heavy cream instead of milk for an even richer taste.
Broccoli-free: If you’re not into broccoli, swap it for diced potatoes to make it a cheesy potato soup.
Toppings: Switch up your toppings! Crumbled cooked bacon, a dollop of sour cream, fresh chives, or a combination of all the above are yummy.

I hope you love this recipe!

Healthier Broccoli Cheddar Soup With Extra Protein

This healthier broccoli cheddar soup recipe is protein-rich and easily customizable for a gluten-free option.

Ingredients

1-2 Tbsp. olive or avocado oil
1 large yellow onion, diced
2-3 large carrots, peeled and diced or shredded
1 stalk celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free flour) (for making a roux)
3 Tbsp. butter (for making a roux)
1/2 tsp. smoked paprika
1/4 tsp. dried oregano
salt and pepper to taste
4 cups chicken bone broth
4 cups chopped broccoli (fresh or frozen)
2 cups milk
6 oz. cheddar cheese, shredded (about 1 cup)
1 cup cottage cheese, blended

Instructions

Add the oil to a large pot and turn the heat to medium. (I like to use a Dutch oven.)
Add the diced onion, carrot and celery and cook for about 10 minutes, stirring frequently.
Add the garlic and continue to cook over medium heat for a few minutes until fragrant.
Add the oregano, paprika, salt and pepper and stir well.
Add the broth and broccoli and bring to a simmer for about 10 minutes (or a bit less) until soft.
While the soup is simmering, melt the 3 Tbsp of butter in a small pan to make the roux. Once the butter is melted, add the flour and whisk well until combined. Allow to sit on the heat for a few minutes, then remove.
Add the roux and milk to the soup, then cook over low heat for about 10 minutes to allow the flavors to meld together. While this is cooking, add the cottage cheese to the blender to create a smooth consistency.
Turn off the stove, then add the blended cottage cheese and shredded cheese to the pot. Stir until it both are melted and well combined.
Transfer about 1/3 of the soup to a blender and blend, allowing steam to escape through the vent. Transfer the blended soup back to the pot. Alternatively, you can use an immersion blender to gently blend the soup to your desired consistency.
Top with a sprinkle of cheese and serve with fresh bread!

Notes

You can easily use frozen broccoli for this recipe (I usually do!). Allow the frozen broccoli to thaw on the counter for an hour or so before you make the soup. Pour it into a colander, and rinse with water to remove any ice crystals. Then, use as you would fresh broccoli.
Use heavy cream instead of milk for an even creamier, richer taste.
If you’re not into broccoli, swap it for diced potatoes to make it a cheesy potato soup.

How To Make a Healthier and Protein-Rich Broccoli Cheddar Soup

What is Broccoli Cheddar Soup?

Why make this Healthier Broccoli Cheddar Soup?

Broccoli Cheddar Soup Ingredients