Description
This rich and creamy broccoli cheddar soup is a secretly healthy comfort food with 20 grams of protein per serving. Made with fresh vegetables, sharp cheddar, and blended cottage cheese, it’s both nourishing and satisfying. Ready in just 35 minutes, this high-protein soup is perfect for cozy meals or meal prep.
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 & pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Sauté onion, carrot, and celery for 10 minutes, stirring frequently.
- Add garlic and cook for 1 minute.
- Sprinkle smoked paprika and flour over the vegetables; stir well and cook for 1 minute.
- Pour in the vegetable broth and add chopped broccoli. Bring to a simmer and cook for 8-9 minutes until broccoli is tender.
- Lower the heat, stir in milk, and warm gently without boiling.
- Add blended cottage cheese and shredded cheddar; stir until fully melted.
- Blend 1 cup of soup until smooth (or use an immersion blender for a creamier texture). Return to the pot and stir.
- Season with salt and pepper to taste before serving.
Notes
- Use gluten-free flour for a gluten-free version.
- Substitute cottage cheese with Greek yogurt or silken tofu for a dairy-free alternative.
- For a spicy kick, add cayenne pepper or red pepper flakes.
- Store leftovers in the refrigerator for up to 3 days; reheating gently to avoid curdling. Freezing is not recommended.
