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High Protein Broccoli Cheddar Soup

A creamy slow cooker broccoli cheddar soup made lighter and more filling with cottage cheese for extra protein.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

For the soup base
  • 1 medium yellow onion finely chopped
  • 4 cups broccoli florets chopped into small bite-size pieces
  • 2 cups broccoli stems peeled and chopped
  • 1 cup shredded carrots
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 2 cups 2% milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
For the protein and creaminess
  • 1 1/2 cups low-fat cottage cheese
  • 2 tablespoons cornstarch
To finish
  • 2 cups sharp cheddar cheese shredded
  • 1 tablespoon unsalted butter

Equipment

  • 1 slow cooker 5 to 6 quart
  • 1 Immersion blender for partially blending the soup
  • 1 Blender for smoothing the cottage cheese mixture
  • 1 Cutting board
  • 1 Chef's knife

Method
 

Cook the soup base
  1. Add the onion, broccoli florets, broccoli stems, shredded carrots, garlic, chicken broth, milk, Dijon mustard, salt, pepper, and paprika to the slow cooker. Stir well.
  2. Cover and cook on low for 4 hours, until the broccoli stems are very tender and the vegetables are softened.
Blend and finish
  1. Blend the cottage cheese with the cornstarch until completely smooth.
  2. Use an immersion blender to blend about half of the soup directly in the slow cooker, leaving some broccoli texture.
  3. Stir in the cottage cheese mixture and butter. Cover and cook on high for 15 minutes, stirring once or twice, until slightly thickened.
  4. Turn the slow cooker to warm or off. Add the shredded cheddar a handful at a time, stirring gently until fully melted and smooth.
  5. Taste and adjust seasoning if needed, then serve hot.

Notes

Freshly shredded cheddar melts more smoothly than pre-shredded cheese. For a smoother soup, blend more of the cooked vegetables. Reheat gently and avoid boiling after the cheese is added.