Description
This High Protein Broccoli Cheddar Soup is a creamy, comforting dish loaded with nutritious broccoli and packed with protein from cottage cheese and cheddar. Perfect for a wholesome lunch or dinner, this soup balances rich flavors with a healthy twist, using low-fat dairy and fresh vegetables in a smooth, velvety broth.
Ingredients
Vegetables
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 cups chopped broccoli
Dairy
- 1 tablespoons butter
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low fat cottage cheese, blended
Dry Ingredients & Spices
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Liquids
- 3 cups vegetable broth (not-chicken style preferred)
Instructions
- Saute vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, carrot, and celery, cooking for about 10 minutes while stirring frequently to soften the vegetables without browning them.
- Add garlic: Stir in the minced garlic and cook for 1 additional minute over medium heat to release its aroma.
- Add spices and flour: Sprinkle the smoked paprika and flour over the vegetables, stirring constantly for 1 minute until all the vegetables are well coated, which helps thicken the soup.
- Add broth and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a gentle simmer.
- Simmer broccoli: Let the broccoli cook for 8-9 minutes until it becomes tender enough to blend smoothly.
- Add milk and warm: Stir in the 1% milk and reduce the heat to low. Warm the soup gently without boiling to prevent curdling.
- Add cheeses: Mix in the blended low fat cottage cheese and shredded cheddar. Stir continuously until the cheeses melt fully, maintaining the low heat to keep the soup smooth.
- Blend soup: Carefully transfer one cup of the soup to a blender, allowing steam to escape by venting the lid, then blend until smooth. Return this pureed portion to the pot. Alternatively, use an immersion blender directly in the pot to partially blend the soup for a creamy texture with some chunks.
- Season to taste: Add salt and pepper as needed to enhance the flavor before serving.
Notes
- Using blended low fat cottage cheese increases the protein content while keeping the soup creamy and light.
- Be cautious when heating the milk and cheeses to avoid curdling by using low heat and gentle warming.
- Blending a portion of the soup adds creaminess without needing heavy cream or full-fat dairy.
- You can substitute gluten-free flour to make this recipe gluten-free without impacting taste or texture.
- This soup is excellent served with crusty bread or a side salad for a complete meal.
