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–+ servings
low calorie high protein vegetable soup recipes collage including carrot broccoli tomato and corn

Creamy High Protein Vegetable Soup (1 Base + 6 Flavors)

Jenni Cole
This low calorie high protein vegetable soup blends cottage cheese and bone broth for a creamy, protein-packed base that’s easy, healthy, and perfect for meal prep.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Soups
Cuisine American
Servings 4 servings

Equipment

  • 1 large stock pot or soup pot
  • immersion blender or blender

Ingredients
  

  • 1 tablespoon oil or butter
  • 1 cup onion chopped
  • 2 garlic cloves minced
  • 4-5 cups vegetables of choice see variations below
  • 3 –4 cups chicken bone broth see notes below
  • 2 cups 4% cottage cheese
  • ½ –1 teaspoon salt to taste
  • ½ teaspoon black pepper

Instructions
 

  • Heat oil or butter in a large pot over medium heat. Add onion and cook until just softened, about 4-5 minutes. Stir in garlic and cook for 1 minute more.
  • Add vegetables and seasonings, sauté 3-4 minutes. Pour in the bone broth and heat the soup until warm. Turn off the burner.
  • Blend the soup base with an immersion blender or high speed blender. Let the soup cool slightly.
  • Take 1 cup of the blended soup base and add it to the blended cottage cheese. Pour the cottage cheese mix into the soup base and stir to combine.
  • Adjust seasonings to taste and serve immediately. Enjoy!

Notes

  • Use 4 cups of bone broth for a thinner drinkable soup, reduce it to 3 cups for a slightly thicker soup.
  • Most servings are about 1 ½-2 cups each, depending on the soup
  • Freeze the soup for up to 3 months to meal prep for later. Dairy can get a little grainy when defrosted but the flavors will still be great.
Tomato Basil Soup
    • Veggie: 28 oz can whole tomatoes (do not drain)
    • Add: ½ cup fresh basil, 2 tablespoon tomato paste
    • Optional: Parmesan, pesto, or extra basil garnish
    • Note: mash the tomatoes in the pot.
Carrot Ginger Soup
    • Veggie: 4 cups diced carrots
    • Add: 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
    • Optional: squeeze of lime juice or swirl of coconut milk
Zucchini Pesto Soup
    • Veggie: 5 cups chopped zucchini
    • Add: 1 + tablespoons pesto
    • Optional: grated Parmesan on top
    • Note: Reduce the broth to 3 cups
Corn Chowder
    • Veggie: 4 cups frozen corn, ¼ cup roasted red pepper (diced)
    • Add: ¼-½ teaspoon smoked paprika
    • Optional: chopped chives, or shredded cheddar
Broccoli Cheddar Soup
    • Veggie: 5 cups chopped broccoli florets
    • Add: pinch of nutmeg
    • Optional: 1–1½ cups shredded sharp cheddar stirred in at the end
    • Note: reduce the broth to 3 cups
Keyword high protein, with cottage cheese
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