This rich and creamy broccoli cheddar soup is secretly healthy, with about 20 grams of protein per serving. Cottage cheese adds creaminess and a protein boost without the extra saturated fat, making this a comforting bowl you can feel good about.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 cups
Category: Soup
Method: Stovetop
Cuisine: American
Ingredients
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low-fat cottage cheese, blended
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot, and celery, and cook for 10 minutes, stirring frequently.
- Add the garlic and cook for 1 more minute.
- Stir in the smoked paprika and flour, cooking for 1 minute until the vegetables are coated.
- Add the broth and broccoli, and bring to a simmer.
- Simmer for 8–9 minutes, until the broccoli is softened.
- Add the milk and cook over low heat until warmed through.
- Stir in the blended cottage cheese and shredded cheddar until melted. Keep the heat low to avoid curdling the milk.
- Transfer one cup of soup to a blender (or use an immersion blender) and blend until smooth, then stir it back into the pot.
- Season with salt to taste.
Notes
Start with 3 cups of broth — you can always add more to thin it out, but it’s easier to thin a thick soup than to thicken a thin one.
Storage
Keeps well in the fridge for up to 3 days. Reheat in the microwave, stirring frequently. This soup doesn’t freeze well — dairy-based soups tend to separate and lose their texture once thawed.