High Protein Broccoli Cheddar Soup–a soup that uses cottage cheese and sharp cheddar to create a creamy, protein-packed comfort food that’s easy to make in an Instant Pot or slow cooker.
High Protein Broccoli Cheddar Soup
This is like your favorite broccoli cheese soup with a boost of protein. The secret ingredient is cottage cheese which is blended smooth, adding protein without anyone being the wiser. I like how you can control the texture of the soup. You can whisk the broccoli just enough to thicken things while still keeping some texture, or blend more if you want it ultra-smooth. Besides protein, the soup has a good amount of protein thanks to 6 whole cups of broccoli florets. This makes a good dinner and then the lunch leftovers are even better the next day! Enjoy!
Ingredients/Substitution Ideas
- Butter–or olive oil
- Onions–or shallot
- Garlic cloves–or 1 tsp garlic powder
- Flour
- Broth–or water and Better than Bouillon (whatever flavor you like)
- Carrots–or frozen sliced carrots
- Celery
- Smoked paprika–or regular paprika
- Broccoli florets–or frozen broccoli
- Milk–or evaporated milk, half and half
- Cottage cheese–or plain greek yogurt
- Sharp cheddar cheese–or Colby Jack
- Salt and pepper–to taste
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onions. Sauté for 4 minutes. Add in the garlic and sauté for 30 seconds.
Add in the flour, a tablespoon at a time and whisk into the onions.
Stir in the broth, carrots, celery, smoked paprika and broccoli.
Cover Instant Pot and secure the lid. Set SLOW COOKER low setting to 3 hours.
Whisk well to break up the broccoli.
Pour a cup of the hot soup in with the milk and then stir the milk into the pot.
Blend the cottage cheese until smooth then stir some of the hot soup in with the cottage cheese to temper it. Stir the mixture into the pot.
Whisk in the cheddar.
Taste test and add salt and pepper to taste. Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread, rolls, garlic toast or cornbread.
- Whisking the flour into the onions before adding liquid helps prevent lumps and gives the soup a classic, creamy base.
- Whisking breaks the broccoli down nicely, but an immersion blender works great if you want a smoother soup.
- Don’t skip the step of tempering the cottage cheese and milk by mixing them with hot soup first. This prevents curdling and ensures a smooth soup.
- Use freshly shredded sharp cheddar rather than pre-shredded for the best melting quality and flavor. Pre-shredded cheese contains anti-caking agents that can affect the texture.
- This recipe can be gluten free. Swap the all-purpose flour for your favorite gluten-free flour blend.
- I used my 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This soup can be frozen, but dairy-based soups may change texture slightly. Reheat gently and whisk well.
- Other recipes you can make with cottage cheese are Instant Pot Starbucks Egg Bites and Instant Pot Million Dollar Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
High Protein Broccoli Cheddar Soup
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
A soup that uses cottage cheese and sharp cheddar to create a creamy, protein-packed comfort food that’s easy to make in an Instant Pot or slow cooker.
Ingredients
- 1 Tbsp butter
- 1/2 cup diced onions
- 2 garlic cloves, minced
- 1/4 cup flour
- 3 cups broth
- 2 carrots, peeled and sliced
- 1 rib of celery, sliced
- 1/8 tsp smoked paprika
- 6 cups broccoli florets
- 2 cups milk
- 1 cup cottage cheese
- 4 oz shredded sharp cheddar cheese
- Salt and pepper
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onions. Sauté for 4 minutes. Add in the garlic and sauté for 30 seconds.
- Add in the flour, a tablespoon at a time and whisk into the onions.
- Stir in the broth, carrots, celery, smoked paprika and broccoli.
- Cover Instant Pot and secure the lid. Set SLOW COOKER low setting to 3 hours.
- Whisk well to break up the broccoli.
- Pour a cup of the hot soup in with the milk and then stir the milk into the pot.
- Blend the cottage cheese until smooth then stir some of the hot soup in with the cottage cheese to temper it. Stir the mixture into the pot.
- Whisk in the cheddar.
- Taste test and add salt and pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onions. Sauté for 4 minutes. Add in the garlic and sauté for 30 seconds. Add in the flour, a tablespoon at a time and whisk into the onions. Transfer to the slow cooker.
- Stir in the broth, carrots, celery, smoked paprika and broccoli.
- Cover and cook on low for 3 hours.
- Whisk well to break up the broccoli.
- Pour a cup of the hot soup in with the milk and then stir the milk into the pot.
- Blend the cottage cheese until smooth then stir some of the hot soup in with the cottage cheese to temper it. Stir the mixture into the pot.
- Whisk in the cheddar.
- Taste test and add salt and pepper to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More recipes with broccoli…
Crockpot Cheesy Broccoli Rice Casserole
The casserole from your childhood that’s made easy in the slow cooker! Creamy rice, broccoli florets, sharp cheddar cheese and your choice of either chicken or ham are combined to make a perfect side dish or main dish.
Cracker Barrell Broccoli Cheddar Chicken (Instant Pot or Crockpot)
An Instant Pot or Crockpot take on the Cracker Barrel favorite! It’s got chicken, cheese, broccoli, creamy sauce and Ritz cracker topping.
Instant Pot 5-Ingredient Broccoli Pesto Tortellini
With just a few ingredients and a 1-minute pressure cook time you can have an amazing pesto pasta one-pot dinner!
Skinny Chicken & Broccoli Casserole
An Instant Pot or slow cooker lightened-up chicken and broccoli casserole that is creamy, cheesy, and satisfying without being heavy.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
How long do you set the pressure cooker for? It says 3 hours, but that’s the time for the slow cooker. Thank you!
I haven’t tried pressure cooking this one due to the flour in the recipe. If you pressure cook it will burn to the bottom. That’s why I used the slow cook function on the Instant Pot.
That makes sense. I realized what you meant after I reread the instructions. Luckily I had prepped it early during my lunch break and was able to use the slow cooker function for the 3hours. It turned out great!! Even my husband who greatly dislikes broccoli liked it and told me again after dinner. Thank you for responding and creating such wonderful recipes!!
I don’t use flour (i have almond flour), what’s an alternative?
Cornstarch works very well. Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in at the end until thickened.