High Protein Broccoli Cheddar Soup with Cottage Cheese - a comforting and healthy soup recipe. This soup is packed with protein, fiber and veggies. This soup uses white beans and cottage cheese instead of flour and heavy cream to make this soup creamy.
I love soup. For more yummy soup recipes try my feta sweet potato white bean soup or my tuscan lentil soup.
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Why you'll love this broccoli cheddar soup with white beans
It is easy to make and made on one pot and your blender.
It is is gluten free and can be made vegan and vegetarian.
Thanks to the white beans and feta this soup is high in protein.
It is the coziest healthy fall or winter dinner.
Ingredients
- butter
- onion
- carrots
- white beans
- broccoli
- broth
- cheddar
- paprika
- mustard
- cottage cheese
See the recipe card for full information on ingredients and quantities.
Substitutions
- cheddar - I think a vegan cheddar could work here.
- cottage cheese - greek yogurt works as a substitute. If you wanted to keep this soup vegan you could use vegan yogurt.
- broth - you can use vegetable broth, chicken broth or chicken bone broth for this recipe.
Step-by-Step Instructions
See the recipe card for full information on instructions.
- Step 1: Cook carrots, onions and garlic.
- Step 2: Add all ingredients except for the cheese and simmer.
- Step 3: Blend together soup.
- Step 4: Add in cheese and blended soup and stir.
- Step 5: Serve and enjoy.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
I like using Eden Foods canned beans as they are pressure cooked, soaked and easier to digest.
A good quality cheddar will make this recipe. I recommend grass fed and I love Organic Valley, Kerrygold and Origen creamery.
If you want to bump up the protein use bone broth in this recipe.
Recipe FAQS
Yes, cottage cheese is higher in protein and lower in fat than heavy cream.
White beans are high in fiber and vitamins such as magnesium. They are also a protein source.
Yes, use vegan butter, vegan cheddar and sub the cottage cheese with vegan yogurt.
Other soups and stews to try
If you make this High Protein Broccoli Cheddar Soup with Cottage Cheese, please leave me a rating and review on this blog post. This is the best way to support me! Tag me on Instagram so I can repost you!
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High Protein Broccoli Cheddar Soup with Cottage Cheese
Equipment
- 1 soup pot
Ingredients
- 2 tablespoons butter You can use olive oil but butter provides more flavor
- 1 small onion - finely chopped
- 1 large carrot - sliced into matchsticks or juliened
- 3 cups chopped broccoli florets*
- 5 cloves garlic - minced
- 1 can white beans - drained
- 3-4 cups bone broth, chicken broth or vegetable broth*** I like bone broth for extra protein
- ½ teaspoon dijon or stone ground mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- 2 cups shredded cheddar cheese I shredded mine from a fresh block of cheddar
- ¾ cup full fat cottage cheese you can use low fat but this will make the soup less creamy
Instructions
- Heat butter or oil in a soup pot over medium heat. Add onion and cook 5 minutes. Add in carrots and garlic and cook for another 5 minutes.
- Add all ingredients except for the cheese and cottage cheese to the pot. Bring to a simmer and cook for 10-15 minutes, until the broccoli is tender. Be sure to not overcook the broccoli as this will make the soup taste bad.
- Turn off heat and add 2-3 cups of the soup to a blender along with the cottage cheese. Blend until smooth.
- Add the blended soup back to the pot and turn the heat to low. Add in the cheese and stir until it is melted in and creamy.
- Divide soup out and serve.
Kristi says
Kristi! I’m so glad I found your recipes!! Incorporating cottage cheese has been something I was looking to do each week and your recipes do just that! This soup will definitely be a part of my rotation as well!
Thank you for so many delicious new recipes to try out!
~Kristi
Kristi says
Thanks Kristi!
Amy says
Made this for dinner tonight. It was easy and tasted great. My husband loved it too. We’ll be adding this to our cold-weather dinner rotation!
Kristi says
Thanks Amy!