This creamy high protein broccoli Cheddar soup is packed full of veggies and gets its creaminess—and extra protein—from beans and cottage cheese. The soup is partially blended for a nice, thick base.

Ingredients

• 2 tablespoons butter
• 1 yellow onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 (15.5 ounce) can navy beans, drained
• 4 cups chicken broth
• 1 1/2 pounds broccoli, chopped
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup full-fat cottage cheese (small or large curd)
• 1 1/2 cups shredded cheddar cheese

Directions

1. Melt butter in a large stockpot over medium heat. Add onion, carrot, and celery. Cook for 8 minutes. Add garlic and cook 2 minutes more. Add beans, broth, broccoli, paprika, salt, and pepper. Simmer for 10 minutes.
2. Turn heat off; ladle about 1 1/2 cups of soup into a blender. Let cool for 10 minutes. This cooling step is important for blending cottage cheese.
3. Add cottage cheese to blender; blend until smooth. Return mixture to the stockpot; turn heat back on to low. Add Cheddar cheese and stir until melted and soup is thickened. Ladle into bowls and serve.