Description
A creamy, high-protein broccoli cheddar soup that uses low-fat ingredients and cottage cheese to boost protein content while keeping the soup light and flavorful. Perfect for a comforting lunch or dinner option.
Ingredients
Scale
Vegetables and Aromatics
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 cups chopped broccoli
Dairy and Cheese
- 1 tablespoons butter
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low fat cottage cheese, blended
Pantry
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth (not-chicken style)
- Salt & pepper to taste
Instructions
- Melt Butter: Melt the butter in a large pot over medium heat to prepare the base for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion, carrot, and celery to the pot and cook for 10 minutes, stirring frequently, until soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional one minute to release its aroma.
- Add Spices and Flour: Sprinkle in the smoked paprika and flour, then cook for one minute while stirring to coat the vegetables and form a roux.
- Add Broth and Broccoli: Pour in the vegetable broth and add chopped broccoli. Bring the mixture to a simmer.
- Simmer Broccoli: Let the broccoli simmer for 9 minutes until it becomes tender but still retains some texture.
- Add Milk and Heat: Pour in the 1% milk and warm the soup over low heat, making sure not to let it boil to avoid curdling.
- Incorporate Cheeses: Add the blended cottage cheese and shredded cheddar cheese into the soup and gently stir until the cheeses melt completely.
- Blend Soup: Transfer one cup of soup to a blender and blend carefully, allowing steam to escape, then return the blended soup back to the pot. Alternatively, use an immersion blender to blend the soup gently to desired consistency.
- Season to Taste: Add salt and pepper to taste, adjust seasoning as necessary, then serve warm.
Notes
- Starting with 3 cups of broth keeps the soup thicker; add more broth later if thinner consistency is desired.
- You can substitute gluten-free flour to make the recipe gluten-free.
- Use an immersion blender for easier blending without needing to transfer hot soup.
- Keep the heat low when adding milk and cheese to prevent curdling.
- For a richer flavor, use sharp cheddar cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 15 mg
