Protein-Packed Broccoli Cheddar Delight Soup – Cozy, Creamy, and Satisfying

This soup brings classic comfort with a smart, protein-focused twist. It’s creamy, cheesy, and loaded with tender broccoli, yet it won’t leave you feeling weighed down. A blend of Greek yogurt and cottage cheese boosts the protein without sacrificing that rich, cozy vibe.

It’s weeknight-easy, freezer-friendly, and tastes even better the next day. If you love broccoli cheddar soup but want something a little more nourishing, this one’s for you.

What Makes This Recipe So Good

• High-protein and satisfying: Cottage cheese and Greek yogurt add extra protein and creaminess without heavy cream.
• Balanced flavors: Sharp cheddar, gentle aromatics, and a hint of Dijon make the soup savory, bright, and layered.
• Texture you can tailor: Keep it chunky, blend it silky, or land somewhere in between.
• Simple ingredients: Mostly pantry staples and freezer-friendly broccoli.
• Meal-prep friendly: Reheats beautifully for lunches all week.

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 large carrots, diced small
• 2 celery stalks, diced (optional but adds depth)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika or sweet paprika
• 1/4 teaspoon ground nutmeg (classic with cheddar)
• 3 tablespoons all-purpose flour (or gluten-free flour blend)
• 4 cups low-sodium chicken broth or vegetable broth
• 4 cups broccoli florets (fresh or frozen), chopped into bite-size pieces
• 1 cup low-fat cottage cheese
• 1 cup plain Greek yogurt (2% or 0%)
• 1 1/2 cups shredded sharp cheddar cheese, packed
• 1/2 cup shredded Parmesan (optional, for extra umami)
• 1–2 teaspoons Dijon mustard
• 1 tablespoon lemon juice, plus more to taste
• 1/2 cup milk or unsweetened dairy-free milk, as needed for thinning
• Red pepper flakes, to taste (optional)

Instructions

1. Sauté the aromatics: Warm the oil or butter in a large pot over medium heat. Add onion, carrots, and celery.

   Cook, stirring, until softened and lightly golden, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.

2. Season and build the base: Add salt, pepper, paprika, and nutmeg. Sprinkle the flour over the vegetables and stir for 1–2 minutes to cook off the raw taste.
3. Add the broth and broccoli: Slowly whisk in the broth to avoid lumps.

   Bring to a gentle simmer, then add chopped broccoli. Simmer 8–10 minutes, until the broccoli is tender but still bright green.

4. Blend the protein mix: In a blender, combine cottage cheese, Greek yogurt, and Dijon. Blend until completely smooth and creamy.

   This step ensures no curds and keeps the soup silky.

5. Stir in the dairy off heat: Turn the heat to low. Stir the blended mixture into the pot. Add cheddar and Parmesan, a handful at a time, stirring constantly until melted.

   If the soup is too thick, add milk to reach your preferred consistency.

6. Balance and finish: Stir in lemon juice. Taste and adjust with more salt, pepper, or lemon. Add red pepper flakes if you want a gentle kick.
7. Choose your texture: For a chunky soup, leave as is.

   For creamier results, use an immersion blender for a few pulses, or blend half the soup and return it to the pot.

8. Serve: Ladle into bowls and top with a pinch of shredded cheddar, cracked pepper, or a drizzle of olive oil. Crusty bread on the side is never a bad idea.

Keeping It Fresh

• Storage: Cool the soup completely. Refrigerate in airtight containers for 3–4 days.
• Reheating: Warm gently over low heat, stirring often.

  If it’s thicker after chilling, add a splash of milk or broth to loosen. Avoid boiling to prevent the dairy from separating.

• Freezing: This soup freezes well for up to 2 months. Freeze in single portions for quick meals.

  Thaw overnight in the fridge, then reheat slowly and whisk to restore creaminess.

Health Benefits

• Protein for staying power: Cottage cheese and Greek yogurt boost the protein, helping with satiety and muscle maintenance.
• Broccoli for micronutrients: Rich in vitamin C, vitamin K, fiber, and plant compounds like sulforaphane, broccoli supports immune health and digestion.
• Balanced fats: Using olive oil and modest cheese keeps the soup satisfying without being overly heavy.
• Lower in refined carbs: A small amount of flour thickens the soup without a heavy roux, keeping it lighter.

Pitfalls to Watch Out For

• Curdling risk: High heat after adding yogurt and cottage cheese can cause separation. Keep the heat low and avoid boiling.
• Grainy cheese: Add cheddar gradually and stir constantly. Pre-shredded cheese can be coated with anti-caking agents that affect melting; freshly shredded melts smoother.
• Overcooked broccoli: Simmer just until tender and bright green for the best flavor and color.
• Under-seasoning: Cheese brings salt, but you’ll still need to taste and adjust.

  A squeeze of lemon can wake up the whole pot.

Alternatives

• Dairy-free: Use vegan butter or olive oil, plant-based cheddar, and a thick, unsweetened dairy-free yogurt. Blend in 1/2 cup soaked cashews for extra creaminess if you like.
• Gluten-free: Swap the flour for a 1:1 gluten-free blend or whisk 1 tablespoon cornstarch into cold broth and add to the pot.
• Extra protein: Stir in 1 cup cooked shredded chicken, white beans, or diced firm tofu near the end.
• Lower fat: Use 0% Greek yogurt, low-fat cottage cheese, and reduce the cheddar to 1 cup. Season well to keep flavor bold.
• Different cheeses: Try a mix of sharp cheddar and Gruyère, or cheddar with a touch of cream cheese for extra silkiness.
• More veg: Add cauliflower florets, spinach, or kale.

  Fold greens in during the last 2–3 minutes to keep them vibrant.

FAQ

Can I use frozen broccoli?

Yes. Add it straight from the freezer and simmer a few extra minutes until tender. It’s convenient and works well in this soup.

How do I make it thicker without more flour?

Blend a portion of the soup and return it to the pot, or add a few extra handfuls of shredded cheese gradually while stirring over low heat.

Will the soup taste tangy from the yogurt?

The yogurt adds a slight tang that balances the richness, but it shouldn’t be sour.

The cheddar and aromatics round it out. If you prefer less tang, use 2% yogurt and a touch more cheddar.

What’s the best cheddar for melting?

Sharp or extra-sharp cheddar you shred yourself melts best and brings bold flavor. Avoid ultra-aged, very dry cheeses, which can be grainy when melted.

Can I make this in a slow cooker?

Sauté the aromatics first, then add everything except the dairy and cheese to the slow cooker.

Cook on low 3–4 hours, add the blended yogurt-cottage cheese mixture and shredded cheeses during the last 15–20 minutes, and keep the heat low.

How can I add more fiber?

Stir in a can of rinsed white beans, or add a handful of rolled oats while simmering. Cauliflower also adds bulk and blends in smoothly.

Is there a way to reduce sodium?

Use low-sodium broth, choose lower-sodium cheeses if available, and salt gradually, tasting as you go. Lemon juice and Dijon help boost flavor without more salt.

Final Thoughts

Protein-Packed Broccoli Cheddar Delight Soup delivers everything you want from a cozy bowl—creaminess, warmth, and big flavor—with a smarter nutritional profile.

The method is simple, the ingredients are flexible, and the results feel special enough for company yet easy enough for a Tuesday. Make a batch, stash a few portions for later, and enjoy a satisfying bowl whenever comfort calls.