Description
This creamy broccoli cheddar soup is lightened up with cottage cheese for extra protein and a smooth, velvety texture—without all the heavy cream. Comforting, cheesy, and secretly nutritious!
Ingredients
For the Soup:
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 2 cups milk (2% or whole)
- 4 cups broccoli florets, chopped small
- 2 medium carrots, grated or julienned
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup cottage cheese (blended until smooth)
Instructions
- Heat olive oil: In a large pot over medium heat. Add onion and sauté.
- Add garlic: Cook for 1 minute.
- Whisk flour: Sprinkle in flour and whisk to form a roux.
- Whisk in liquids: Slowly whisk in broth and milk until smooth.
- Add vegetables: Incorporate broccoli, carrots, paprika, salt, and pepper. Simmer.
- Stir in cheddar: Until melted and creamy.
- Blend cottage cheese: Smooth cottage cheese and stir into soup.
- Adjust seasoning: Taste and serve warm.
Notes
- Blending the cottage cheese ensures a silky texture without lumps.
- Use pre-steamed frozen broccoli for a shortcut—just reduce simmering time.
- For extra creaminess, blend part of the soup with an immersion blender before adding cheese.
- Leftovers thicken as they sit—add extra broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 45mg
