High Protein Broccoli Cheddar Soup
Gluten free | Freezes well
This healthy high protein broccoli cheddar soup takes a classic comfort food and lightens it up—without sacrificing flavor. It’s creamy, cozy, and deeply satisfying. Even better, it’s naturally gluten free and packed with protein thanks to a surprising ingredient.
Instead of heavy cream, this recipe uses sharp white cheddar cheese and cottage cheese for richness and added protein. The result? A lighter soup that still feels indulgent.
Simple, Nourishing Ingredients
High-quality ingredients make all the difference here. Fragrant shallots, garlic, fresh thyme, and bay leaf build a flavorful base. From there, tender broccoli and a good broth take center stage.
For flexibility, use vegetable broth to keep it vegetarian. Alternatively, chicken bone broth adds extra nutrients and depth if that works for your table.
Want a dairy-free option? Simply swap the cottage cheese for unsweetened coconut milk. Easy and delicious.
The Perfect Creamy Texture
To get that ideal balance, blend about ¾ of the soup until smooth. Leave the rest chunky with bite-sized broccoli pieces. This contrast adds texture and keeps every spoonful interesting.
Finally, stir in the cheese gently. Then serve with an extra sprinkle on top—because more cheese is always a good idea.
How to Serve It
This healthy high protein broccoli cheddar soup is perfect on its own or paired with a simple green salad. It also reheats beautifully, making it a great option for meal prep or easy lunches during the week.
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Pro Tip: Always grate your cheese fresh. Pre-shredded cheese doesn’t melt as smoothly and can affect the texture of the soup.
If you make this recipe, I’d love to see it. Follow along on Instagram @whitesparrowfoodco for more gluten-free comfort food, cozy soups, and everyday cooking inspiration.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
High Protein Broccoli Cheddar Soup
- Total Time: 25 minutes
- Yield: 8+ 1x
- Diet: Vegetarian
Description
This healthy high protein broccoli cheddar soup is gluten free, creamy, and high in protein with cottage cheese and sharp white cheddar.
Ingredients
- 2 tablespoons olive oil
- 2 shallots, minced
- 4 garlic cloves, minced
- 1/2 teaspoon salt (more if needed)
- 1/2 teaspoon ground black pepper
- 1 heaping teaspoon dried thyme or a small bundle of fresh thyme (tie with a string)
- 4 heads of broccoli, cut into bite sized pieces (see note)
- 2 quarts vegetable broth or chicken broth
- 2 bay leaves
- 2 cups cottage cheese, blended until smooth (see note)
- 2 heaping cups of white sharp cheddar cheese, plus more for garnish
Get Recipe Ingredients
Instructions
- Heat a stock pot over medium heat. Add in the olive oil, shallots, garlic, salt and pepper. Saute until the shallots are softened, about 2 minutes. Stir in the thyme and broccoli. Saute for another 2 minutes.
- Stir in the broth and bay leaves and bring to a rapid simmer. Remove the fresh thyme (if using) and bay leaves. Turn the heat down to keep the soup at a light simmer. Cook for 8 minutes, uncovered.
- Turn the heat off and let the soup cool slightly. Using a hand blender or a stand blender, blend the soup. Once blended, stir in the cottage cheese and cheddar cheese. Reheat slightly but don’t boil before serving.
Notes
- If you are using fresh thyme, tie it up with a string to keep it together. This helps you fish it out after the soup is finished cooking. The thyme leaves will fall off leaving you with the twigs to remove easily.
- Broccoli is hard to measure so what I used and what you will, will probably be different. This will not effect the soup. I used 4 large heads of broccoli.
- If you aren’t using cottage cheese, replace with 1 8 oz. can of unsweetened coconut milk. This keeps it light without adding heavy cream or milk – its also easier on your gut.
- Blend or not. You do you. Blend the entire soup or blend half or blend 3/4, like I do. This is personal preference. If you are using a stand blender, you will have to do it in batches. I like to transfer the blended soup to a large bowl as I go. You can then transfer the blended soup back to your pot to reheat and serve.
- If you are freezing this soup, remember to let the soup cool completely before placing in the freezer.
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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