High-Protein Broccoli Cheddar Soup

4 cups Broccoli florets, finely chopped
1 cup Cottage cheese (full-fat or low-fat work perfectly)
4 oz (1 cup) Sharp cheddar cheese, shredded
2 cups Chicken broth or vegetable broth
1 clove Garlic, minced
Seasonings: ½ tsp onion powder, ½ tsp garlic powder, salt, and freshly cracked black pepper to taste
Optional: ¼ cup finely diced carrots (shown in the photo for a pop of color, though you can skip them to keep the carbs ultra-low)

Simmer the Veggies: In a medium pot, bring the chicken broth to a gentle simmer over medium heat. Add the finely chopped broccoli florets (and carrots, if using) along with the minced garlic, onion powder, and garlic powder. Cover and cook for 6 to 8 minutes, or until the broccoli is perfectly fork-tender.
Build the Creamy Base: While the broccoli cooks, add the 1 cup of cottage cheese and ½ cup of the warm broth from the pot into a blender. Blend on high for 30 to 45 seconds until it is completely liquified, smooth, and resembles a thick heavy cream.
Combine: Lower the stove heat to low. Pour the blended smooth cottage cheese mixture back into the pot with the broccoli and broth, stirring well to combine.
Melt the Cheese: Add the 4 oz of shredded cheddar cheese to the pot one handful at a time, stirring continuously until the cheese is completely melted and the soup becomes thick and glossy. Note: Keep the heat low here so the cheese melts smoothly without separating.
Season and Serve: Taste the soup and season with salt and freshly cracked black pepper to your liking. Ladle into warm bowls and top with a tiny pinch of extra cheddar cheese or a pinch of red pepper flakes if you like a hint of warmth!

Texture Control: If you love a completely smooth, panera-style soup, you can use an immersion blender to puree the entire pot right after adding the cottage cheese, then stir in the cheddar at the very end.
Zero-Carb Flour Thickeners: Traditional recipes use a flour-based roux to make the soup thick. This cottage cheese method naturally thickens the soup beautifully, keeping your net carb count exceptionally low while packing in over 15–20 grams of clean protein per bowl.