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High Protein Broccoli Cheddar Soup

A creamy, comforting slow cooker broccoli cheddar soup made lighter and more filling with blended cottage cheese for extra protein.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 259 kcal

Equipment

  • 1 Slow cooker 5- to 6-quart
  • 1 blender for the cottage cheese mixture
  • 1 immersion blender for partially blending the soup
  • 1 Cutting board
  • 1 Chef's knife

Ingredients
  

For the soup base

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 2 medium carrots peeled and finely diced or shredded
  • 3 cloves garlic minced
  • 6 cups broccoli florets chopped into small pieces
  • 3 cups low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dry mustard

For the creamy high-protein finish

  • 1 1/2 cups 2% milk
  • 1 cup low-fat cottage cheese
  • 2 tablespoons cornstarch
  • 2 cups sharp cheddar cheese shredded

Instructions
 

Make the soup

  • Lightly coat the slow cooker insert with the olive oil. Add the onion, carrots, garlic, broccoli, chicken broth, salt, black pepper, smoked paprika, and dry mustard.
  • Cover and cook on low for 4 hours, or until the broccoli is very tender and the onions are soft.
  • About 20 minutes before serving, blend the milk, cottage cheese, and cornstarch in a blender until completely smooth.
  • Use an immersion blender to partially blend the soup directly in the slow cooker, leaving some broccoli pieces intact for texture.
  • Stir the cottage cheese mixture into the soup. Cover and cook on high for 15 to 20 minutes, until slightly thickened and heated through.
  • Turn the slow cooker to warm or off, then gradually stir in the shredded cheddar a handful at a time until melted and smooth.
  • Taste and adjust seasoning if needed. Ladle into bowls and serve hot.

Notes

For the smoothest texture, add the cheddar after the heat is lowered and avoid boiling the soup once the cheese is added. Frozen broccoli can be used if needed. Thin with extra broth if the soup becomes too thick after standing.