Description
This High Protein Broccoli Cheddar Soup is a creamy and comforting dish packed with nutritious ingredients like broccoli, cheddar cheese, and cottage cheese for an extra protein boost. It combines sautéed vegetables and a rich broth base with melted cheese, blended to a smooth texture while keeping it hearty and healthy. Perfect as a satisfying lunch or dinner, this soup is simple to prepare on the stovetop and can easily fit into a balanced diet.
Ingredients
Units
Scale
Vegetables
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 cups chopped broccoli
Liquids & Dairy
- 1 tablespoon butter
- 3 cups vegetable broth (not-chicken style)
- 2 cups 1% milk
- 1 cup low fat cottage cheese, blended
- 4 oz cheddar cheese, shredded (about 1 cup)
Dry & Spices
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Instructions
- Melt Butter: Melt the butter in a large pot over medium heat, setting the base for sautéing your vegetables.
- Sauté Vegetables: Add the diced onion, carrot, and celery to the pot and cook for about 10 minutes, stirring frequently until they soften and develop flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional minute on medium heat, allowing the garlic to release its aroma.
- Add Spices and Flour: Sprinkle in the smoked paprika and flour, stirring constantly for one minute to coat the vegetables and begin thickening the soup base.
- Add Broth and Broccoli: Pour in the vegetable broth and add the chopped broccoli, bringing the mixture to a gentle simmer.
- Simmer Broccoli: Let the broccoli simmer for 8-9 minutes until tender but not mushy, giving the soup body and texture.
- Add Milk: Stir in the 1% milk and reduce the heat to low, warming the soup slowly without boiling to prevent curdling.
- Add Cheeses: Mix in the blended low fat cottage cheese and shredded cheddar cheese, stirring until fully melted and incorporated, keeping the heat low to maintain creaminess.
- Blend Soup: Remove about one cup of soup and blend it in a blender with the vent open to let steam escape, or use an immersion blender directly in the pot to gently puree part of the soup for a creamy consistency while keeping some texture.
- Season and Serve: Return the blended soup to the pot, season with salt and pepper to taste, and serve warm.
Notes
- Using blended cottage cheese increases protein content and adds creaminess without extra fat.
- Be careful to keep the heat low after adding milk and cheese to avoid curdling.
- You can substitute gluten-free flour if gluten is a concern.
- An immersion blender is a convenient alternative to a traditional blender for pureeing the soup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 20mg