High Protein Broccoli Soup

Let me tell you something about broccoli soup. Most versions are either watery and bland or loaded with heavy cream. This High Protein Broccoli Soup is the opposite creamy, flavorful, and packed with protein.

We’re talking a classic mirepoix of onion, carrots, and celery. Tender broccoli florets. A rich, velvety broth thickened with flour and chicken stock. Finished with almond milk, blended cottage cheese, and sharp cheddar cheese.

The secret is the cottage cheese. Blended until smooth, it adds incredible creaminess and a protein boost without any of the lumpy texture. The almond milk keeps it dairy-free (well, mostly) and lighter than heavy cream.

Thirty-five minutes. One pot. Four servings. And a soup that’s high protein, high flavor, and so satisfying.

Let’s make some soup.

Try my Teriyaki Meatball Soup recipe.

Why You’ll Love the Recipe

• 35 minutes start to finish. Fast enough for a weeknight.
• High protein (30g). Cottage cheese + chicken stock + cheddar.
• Creamy without heavy cream. Almond milk + blended cottage cheese.
• Packed with veggies. Onion, carrots, celery, broccoli.
• Gluten free option. Use gluten-free flour.
• Great for meal prep. Tastes even better the next day.
• Kid friendly. Creamy cheese soup with hidden veggies.
• Comfort food. Warm, cozy, and satisfying.

Try my Italian Meatball Soup recipe.

What You’ll Need to Make

You’ll need a large pot, a cutting board and knife, a vegetable peeler, a measuring cup, a whisk or wooden spoon, a blender or immersion blender, and a grater for the cheese.

Ingredients (Serves 4):

• 1 yellow onion, diced
• 2 carrots, peeled & diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 4 tbsp. all-purpose flour (or gluten-free flour)
• 24 fl oz. (710ml) chicken stock
• 10 oz. (285g) broccoli, chopped
• 16 fl oz. (475ml) unsweetened almond milk
• 4 oz. (115g) cheddar cheese, shredded
• 12 oz. (340g) low-fat cottage cheese, blended until smooth
• Salt and pepper, to taste

Nutrition per serving (estimated): Energy: ~400 kcal | Carbs: 30g | Protein: 30g | Fat: 19g | Fiber: 6g

Recipe Keys: High Protein, High Fiber, Gluten Free Option, One Pot, Quick Meal, Meal Prep Friendly, Comfort Food

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What You’ll Need to Do

Alright, let’s make a broccoli soup that’s creamy, cheesy, and packed with protein.

First, heat 1 tablespoon of olive oil in a large pot over medium heat.

Add the diced onion, carrots, and celery. Cook for 10 minutes, stirring often, until the vegetables are softened.

Stir in the minced garlic. Cook for 1 more minute until fragrant.

Add the flour. Stir well to coat the vegetables. Cook for 1 minute to remove the raw flour taste.

Pour in the chicken stock and add the chopped broccoli. Bring to a simmer and continue cooking for 10 minutes, until the broccoli is tender.

Stir in the almond milk. Warm gently do not let it boil.

Add the blended cottage cheese and shredded cheddar. Stir gently until both are fully melted and incorporated.

For a creamier texture, use an immersion blender to lightly blend the soup to your desired consistency. (Blend some, but leave some texture.)

Season with salt and pepper to taste.

Serve warm. Ladle into bowls.

Enjoy with crusty bread or a side salad.

Eat with a spoon. Get some veggies, some cheese, and plenty of protein in every bite.

Try my Creamy Broccoli Soup recipe next.

Easy Ingredient Swaps

• No chicken stock? Use vegetable stock.
• No almond milk? Use oat milk, soy milk, or regular milk.
• No cheddar? Use Monterey Jack, Gouda, or a dairy-free cheese.
• No cottage cheese? Use ricotta or Greek yogurt (blended).
• No fresh broccoli? Use frozen broccoli (thawed).
• Gluten free: Use gluten-free flour.
• Dairy free: Use dairy-free cheese and skip the cottage cheese (add extra almond milk or a can of coconut milk).

Try my Creamy Roasted Asparagus Soup recipe.

Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp red pepper flakes.
• Vegan version: Use vegetable stock, dairy-free cheese, and skip cottage cheese. Add ½ cup soaked cashews blended for creaminess.
• Cauliflower version: Use cauliflower instead of broccoli.
• Cheddar version: Double the cheddar for extra cheesiness.
• Bacon version: Top with crispy bacon crumbles.
• Herby version: Add fresh thyme or parsley.
• Low carb version: Use cauliflower instead of flour to thicken.

Try my Chinese Chicken Noodle Soup recipe.

Some Helpful Tips

• Blend the cottage cheese until smooth. This prevents lumps and creates a silky, creamy texture. Use a blender or immersion blender.
• Don’t let the soup boil after adding almond milk. It can curdle. Warm gently over low heat.
• Cook the vegetables until softened. 10 minutes is enough. This builds the flavor base.
• Add flour to coat the vegetables. This creates a roux that thickens the soup. Cook for 1 minute to remove the raw flour taste.
• Use an immersion blender for a creamy texture. Blend to your desired consistency smooth or chunky.
• Taste and adjust seasoning. The cheese and stock add salt. Add more if needed.

Try my Asian Udon Noodle Soup recipe.

Some Budget-Friendly Tips

• Broccoli is affordable. One head costs a few dollars. Use the stems too peel and chop them.
• Cottage cheese is cheap. A tub costs a few dollars. Use the rest for breakfast bowls or snacks.
• Almond milk is affordable. Store brand is fine. Buy in cartons, not small bottles.
• Chicken stock from bouillon. Cheaper than boxed stock. Better than Bouillon or cubes work great.
• Cheddar in blocks is cheaper than pre-shredded. Grate it yourself.
• Make a double batch. Twice the soup. Same amount of work. Freeze half.

Try my Creamy Beetroot Tomato Soup recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• With crusty bread. To soak up every last drop.
• With a side salad. A simple green salad with lemon vinaigrette.
• For meal prep. Portion into containers. Reheat for lunch all week.
• For a crowd. Double the recipe. Use a larger pot.
• For a cozy night in. Serve with grilled cheese.

Try my Pumpkin and Red Lentil Soup recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The soup thickens as it sits thin with a splash of stock or milk when reheating.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge. The texture may change slightly blend again if needed.

Reheating:

• Microwave (fast): 2-3 minutes per portion.
• Skillet (best): Reheat over medium-low heat, stirring occasionally. Add a splash of stock or milk to thin.

Do not reheat more than once. Take out only what you’ll eat.

Try my Parsnip, Apple and White Bean Soup recipe.

Final Thoughts

Look, I love a creamy broccoli soup. But I don’t love the heavy cream and low protein. This High Protein Broccoli Soup is my solution.

Tender vegetables. A rich, velvety broth. Creamy cottage cheese and sharp cheddar. All packed with 30g of protein per serving.

Thirty-five minutes. One pot. And a soup that’s creamy, cheesy, and so satisfying.

Make it for a weeknight dinner. Make it for meal prep. Make it when you want something warm, cozy, and nutritious.

However you serve it, you’re getting a broccoli soup that’s anything but boring.

Now go chop some broccoli.

~Danny Davis

P.S. If you try the spicy version with red pepper flakes, let me know. That’s my go-to upgrade. The heat with the creamy cheese and broccoli? Perfect balance.