High-Protein Broccoli Cheddar Soup
This creamy, high-protein broccoli cheddar soup is the perfect balance of flavor and nutrition. Packed with protein from cottage cheese and optional protein powder, this comforting soup is rich in vitamins and minerals from fresh broccoli. It’s the ideal healthy meal for a cozy night in or a quick lunch.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6-7 hours (includes cook time)
- Yield: 6 servings 1x
- Category: soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound potatoes (Yukon Gold or Russet), peeled and diced
- 2 cups fresh broccoli florets, chopped
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 cup heavy cream or half-and-half
- 2 cups sharp cheddar cheese, shredded
- Optional Garnishes: Crispy bacon bits, green onions, or extra cheese
Instructions
- Prepare the Base:
Add the potatoes, broccoli, onion, carrots, garlic, broth, thyme, salt, pepper, and smoked paprika (if using) to your crock pot. - Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes and broccoli are tender. - Blend the Soup:
Use an immersion blender to puree the soup to your desired consistency. You can leave some chunks for texture or blend it completely smooth. If you don’t have an immersion blender, transfer portions of the soup to a countertop blender, then return it to the crock pot. - Add Cream and Cheese:
Stir in the heavy cream (or half-and-half) and shredded cheddar cheese until the soup is creamy and the cheese is melted. - Serve & Enjoy:
Ladle the soup into bowls and garnish with crispy bacon bits, green onions, or extra cheese, if desired.
Notes
- Thickening the Soup: For a thicker soup, you can mash some of the potatoes with a potato masher after blending or use a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir into the soup).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing Tip: This soup can be frozen for up to 3 months. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 350kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 55mg