High-Protein Crockpot Broccoli Cheddar Soup

Craving something cozy, creamy, and nourishing for dinner? This High-Protein Crockpot Broccoli Cheddar Soup delivers classic comfort with a lighter, protein-packed twist.

I’ve always loved broccoli cheddar soup, but I wanted a version I could make on repeat all fall and winter without the heaviness of the classic.

This recipe is packed with protein and plenty of veggies, so you still get that creamy, cheesy comfort, but in a way that feels lighter and more nourishing.

As it simmers away in the crockpot, the kitchen fills with the smell of garlic and onions slowing caramelizing, broccoli turning tender, and warm spices melding into the broth.

Then, just before serving, sharp cheddar melts in, transforming it into the coziest, velvety bowl of soup. The kind you’ll crave on a chilly evening or be so glad to have ready for lunch during the week.

Why You’ll Love This Broccoli Cheddar Soup

If you’re anything like me, you want your comfort food to taste indulgent but still leave you feeling good. That’s exactly what this high-protein crockpot broccoli cheddar soup delivers: cozy, cheesy, and creamy, with a lighter and more nourishing twist.

• Comforting & cozy – All the creamy, cheesy flavor of the classic, but made lighter and more nourishing.
• High-protein – Blended cottage cheese sneaks in extra protein while keeping the soup velvety smooth.
• Veggie-packed – A full 40 ounces of broccoli and cauliflower make this soup as wholesome as it is satisfying.
• Easy crockpot recipe – Toss everything in and let the slow cooker do the work. Perfect for busy weeknights.
• Meal prep friendly – Stores beautifully in the fridge (or freezer) so you can enjoy it all week long.

Craving another nourishing classic? My Healing Crockpot Chicken Noodle Soup is the ultimate comfort recipe.

Ingredients You’ll Need

• Tons of veggies: A mix of sweet onion, garlic, carrots, broccoli, and cauliflower creates the hearty base of this soup. The onion and garlic add depth, the carrots bring a touch of sweetness, and the broccoli and cauliflower cook down until tender and creamy.
• Olive oil: For sautéing the aromatics and adding a touch of richness.
• Smoked paprika, garlic powder, onion powder, nutmeg: A blend of spices that adds warmth and complexity.
• Low-sodium chicken or vegetable broth: The flavorful base that keeps the soup light.
• Cornstarch: Whisked with water to thicken the soup without cream.
• Cottage cheese: Blended smooth for a protein boost and velvety texture.
• Cheddar cheese: For a bold, cheesy flavor that melts beautifully.
• Grainy mustard: Stirred in at the end for a subtle tang that brightens everything up.

Looking for more high-protein recipes? This High-Protein Crockpot Chicken Tortilla Soup is hearty, satisfying, and packed with flavor.

How to Make High-Protein Crockpot Broccoli Cheddar Soup

This soup comes together easily in the slow cooker with just a few simple steps:

Sauté the aromatics: Heat olive oil in the crockpot on the sauté setting. Add onion, garlic, and carrots. Cook for a few minutes until softened and fragrant.

Add the veggies and broth: Stir in the broth, broccoli, cauliflower, and bay leaves. Season with smoked paprika, garlic powder, onion powder, nutmeg, plus salt to taste. Cover and cook on LOW for 5 to 6 hours or HIGH for 2½ to 3 hours, until the vegetables are very tender.

Blend for creaminess: Remove and discard the bay leaves. Blend the soup until smooth.

Add the cottage cheese: Blend the cottage cheese until smooth. Add a ladle of hot soup to temper, blend again, then slowly stir the mixture back into the crockpot.

Finish with cheese and mustard: Turn the heat to warm/low. Add the shredded cheddar cheese, stirring until melted and creamy. Stir in the grainy mustard, then taste and adjust seasoning.

Serve: Ladle into bowls and top with extra cheddar, fresh chives, crumbled bacon, and a dollop of Greek yogurt or sour cream if desired.

Other Cooking Methods

Don’t have a crockpot on hand? You can still make this high-protein broccoli cheddar soup on the stovetop or in the Instant Pot.

Stovetop Method

1. Sauté the onion, garlic, and carrots in a large pot with olive oil until softened.
2. Add the broth, broccoli, cauliflower, bay leaves, and seasonings. Simmer for 20 to 25 minutes, until the vegetables are very tender.
3. Stir in a cornstarch slurry and simmer for a few more minutes to thicken.
4. Blend the soup, then blend and temper the cottage cheese before stirring it back in.
5. Remove from heat, add the shredded cheddar and grainy mustard, and stir until smooth.

Instant Pot Method

1. Use the sauté function to cook the onion, garlic, and carrots in olive oil.
2. Add the broth, broccoli, cauliflower, bay leaves, and seasonings. Seal and cook on high pressure for 5 minutes, then quick release.
3. Turn the pot to sauté, stir in the cornstarch slurry, and cook until thickened.
4. Blend the soup, blend and temper the cottage cheese, then stir it back in.
5. Switch to warm, add the shredded cheddar and grainy mustard, and stir until creamy.

Storage & Meal Prep

This crockpot broccoli cheddar soup is perfect for making ahead and enjoying throughout the week.

• Fridge: Store the soup in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. If it thickens in the fridge, stir in a splash of broth or milk to loosen.
• Freezer: This soup freezes well for up to 3 months. Reheat slowly and whisk to bring it back together.
• Meal prep: Ladle into individual containers for grab-and-go lunches. Add toppings like chives, bacon, or yogurt just before serving so they stay fresh.

For another vegetarian option, this Crockpot Butternut Squash & Red Lentil Curry is rich, flavorful, and surprisingly simple to make.

FAQ

More recipes you’ll love

• Healing Crockpot Chicken Noodle Soup
• High-Protein Crockpot Chicken Tortilla Soup
• Crockpot Butternut Squash & Red Lentil Curry