High-Protein Broccoli Soup (Creamy & Easy)
This high-protein broccoli soup is creamy, cozy, and filling enough for dinner, with about 20 grams of protein per serving. I make it with fresh broccoli, cauliflower, spinach, chicken bone broth, cottage cheese, and sharp cheddar for that comforting broccoli cheddar flavor, but without heavy cream. The cottage cheese blends right in, making the soup smooth, creamy, and extra satisfying.
Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 tablespoon extra-virgin olive oil plus more for garnish
- 2 carrots small, coarsely grated
- 1 celery stalk diced
- 1 yellow onion small, diced
- 5 –6 cups broccoli florets about 2 heads broccoli
- 3 garlic cloves finely chopped
- 4 cups chicken bone broth
- 1 ½ cups cauliflower florets or 2 small potatoes, peeled and diced
- ½ teaspoon freshly cracked black pepper plus more to taste
- ½ teaspoon fine sea salt plus more to taste
- 2 cups fresh baby spinach
- 1 cup cottage cheese
- ½ cup shredded sharp cheddar cheese
- Fresh parsley or chives for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the grated carrots, celery, and onion. Cook for 5–6 minutes, stirring occasionally, until softened and fragrant.
- Stir in the garlic and broccoli florets. Cook for 2–3 minutes, until the garlic is fragrant and the broccoli starts to soften slightly.
- Pour in the chicken bone broth, then add the cauliflower or diced potatoes. Season with black pepper and a little salt. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the broccoli and cauliflower or potatoes are tender.
- Stir in the baby spinach and let it wilt for 1–2 minutes. Turn off the heat, then add the cottage cheese and shredded cheddar.
- Blend the soup until completely smooth and creamy using an immersion blender or a high-speed blender. If using a blender, work in batches if needed, and be careful with the hot soup. Blend until the cottage cheese is fully incorporated and the texture is silky.
- Taste and adjust the seasoning with more salt and pepper, if needed. Serve warm with a drizzle of olive oil and a sprinkle of fresh parsley or chives.
Notes
- Blend longer than you think, especially if using cottage cheese, so the soup turns smooth and creamy.
- Use cauliflower for a lower-carb version or potatoes for a creamier, more filling soup.
- Start with less salt because bone broth, cottage cheese, and cheddar can all add saltiness.
- Reheat gently and avoid boiling so the dairy stays smooth.
- Add a splash of broth or water if the soup thickens after chilling.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 11g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 685mg | Potassium: 415mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6730IU | Vitamin C: 28mg | Calcium: 188mg | Iron: 1mg | Net Carbs: 9g