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Overhead view of broccoli cheddar soup topped with cheddar, bacon, sour cream, and fresh chives

High-Protein Crockpot Broccoli Cheddar Soup

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Everything you love about classic broccoli cheddar soup — creamy, cozy, and comforting — made lighter, more nourishing, and high in protein. Perfect for a weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings : 6 servings

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Equipment

Ingredients

  • 2 tbsp olive oil
  • 1 medium sweet onion, diced
  • 6 garlic cloves, minced
  • 2 carrots, grated
  • 4 cups low-sodium chicken or vegetable broth
  • 30 oz frozen broccoli florets
  • 10 oz frozen cauliflower florets
  • 2 bay leaves, remove before blending
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground nutmeg
  • 2 tbsp cornstarch, whisked with 2 tbsp cold water into a slurry
  • 16 oz cottage cheese
  • 2 cups shredded cheddar cheese, hand shredded for the best texture
  • 2 tbsp grainy mustard
  • salt, to taste
  • optional toppings: extra cheddar, fresh chives, crumbled bacon, dollop of Greek yogurt or sour cream
Start Cooking

Instructions
 

  1. Sauté aromatics
    Heat 2 tbsp olive oil in the crockpot on the sauté setting. Add 1 medium diced onion, 6 minced garlic cloves, and 2 grated carrots then cook for 3 to 4 minutes until softened and fragrant.
    Sautéed onion, garlic, and grated carrots in a crockpot for broccoli cheddar soup
  2. Add base ingredients
    Stir in 4 cups broth, 30 oz broccoli florets, 10 oz cauliflower florets, 2 bay leaves, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp nutmeg, and season with salt.
    Broccoli and cauliflower florets with broth in a slow cooker
  3. Slow cook
    Cover and cook on LOW for 5 to 6 hours or HIGH for 2½ to 3 hours, until broccoli and cauliflower are very tender.
  4. Thicken
    About 30 minutes before serving, whisk 2 tbsp cornstarch with 2 tbsp cold water. Stir slurry into the crockpot, cover, and let cook until slightly thickened.
  5. Blend
    Remove 2 bay leaves. Blend the soup until smooth. An immersion blender is easiest but a traditional blender also works.
    Blended vegetable base in crockpot for high protein broccoli cheddar soup
  6. Add cottage cheese
    Blend 16 oz cottage cheese until smooth (in blender or with immersion blender). Add a ladle of hot broth to the cottage cheese and blend again to temper. Slowly stir the mixture back into the crockpot.
    Blended cottage cheese being poured into broccoli cheddar soup
  7. Finish with cheese & mustard
    Reduce heat to warm/low. Stir in 2 cups shredded cheddar a handful at a time until melted and velvety. Stir in 2 tbsp grainy mustard. Taste and adjust salt.
    Cheddar cheese and grainy mustard added to crockpot broccoli cheddar soup
  8. Serve
    Ladle into bowls and top with extra cheddar, fresh chives, crumbled bacon, and a dollop of Greek yogurt or sour cream if desired.
    Spoonful of creamy broccoli cheddar soup with bacon and chives

Nutrition

Calories: 399kcalCarbohydrates: 26gProtein: 30gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 51mgSodium: 680mgPotassium: 865mgFiber: 6gSugar: 9gVitamin A: 4934IUVitamin C: 154mgCalcium: 436mgIron: 2mg

Notes

Keeps in the fridge for up to 4 days or freezer for up to 3 months.
Stovetop or Instant Pot option: This soup can also be made on the stovetop or in the Instant Pot. See the “Other Cooking Methods” section in the post for full directions.