Description
This High Protein Broccoli Cheddar Soup is a creamy, comforting bowl packed with nutrient-rich broccoli, savory cheddar cheese, and protein-boosting low-fat cottage cheese. Perfect for a wholesome lunch or light dinner, it combines fresh vegetables and dairy for a flavorful, satisfying soup that’s easy to prepare and warms you up on chilly days.
Ingredients
Scale
Vegetables
- 1 large yellow onion, diced
- 2 large carrots, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 cups chopped broccoli
Liquids
- 3 cups vegetable broth
- 2 cups 1% milk
Dairy
- 1 tablespoon butter
- 4 oz cheddar cheese, shredded
- 1 cup low-fat cottage cheese
Other
- Salt and pepper, to taste
- Flour (amount not specified, estimated 2 tablespoons)
- Smoked paprika (amount not specified, estimated 1 teaspoon)
Instructions
- Melt Butter: Melt butter in a large pot over medium heat until bubbly, preparing the base for sautéing.
- Sauté Vegetables: Add diced onion, carrot, and celery to the pot, cooking for about 10 minutes until the vegetables are tender and fragrant.
- Add Garlic: Stir in minced garlic and cook for an additional minute to release its aroma.
- Add Flour and Paprika: Sprinkle flour and smoked paprika over the vegetables, stirring well to coat them evenly and help thicken the soup.
- Add Broth and Broccoli: Pour in the vegetable broth and add the chopped broccoli, then bring the mixture to a simmer.
- Simmer Until Tender: Let the soup simmer for 8 to 9 minutes, or until the broccoli is tender but still vibrant.
- Add Milk: Reduce the heat and stir in the 1% milk, warming the soup through gently without boiling to prevent curdling.
- Add Cheeses: Blend the cottage cheese until smooth and stir it into the soup along with the shredded cheddar cheese, mixing until the cheeses are melted and integrated.
- Blend Soup: Use a blender or immersion blender to partially blend the soup, creating a creamy texture while leaving some chunks for body.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve hot for a delicious, protein-packed meal.
Notes
- To keep the soup gluten-free, substitute flour with a gluten-free alternative like cornstarch or rice flour.
- For a richer flavor, consider using sharp cheddar cheese.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding a squeeze of lemon juice or a pinch of nutmeg can enhance the flavor profile.
