Description
This High Protein Broccoli Cheddar Soup offers a nutritious twist on the classic comfort dish by incorporating blended cottage cheese to boost protein content and create a creamy texture without relying on heavy cream. Packed with tender broccoli florets, aromatic vegetables, and a blend of cheeses, this soup delivers rich flavor while supporting a balanced diet.
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 until smooth
- Salt and freshly ground black pepper, to taste
Instructions
-
Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring frequently, for about 10 minutes until the vegetables are softened. -
Add Garlic and Seasoning
Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle in the smoked paprika and flour, stirring continuously for another minute to coat the vegetables evenly. -
Incorporate Broth and Broccoli
Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer and let it cook for 8-9 minutes until the broccoli is tender. -
Add Dairy Components
Reduce the heat to low and stir in the milk, warming the soup gently. Add the blended cottage cheese and shredded cheddar cheese, stirring until both are fully melted and the soup achieves a creamy consistency. Be cautious to keep the heat low to prevent curdling. -
Blend for Desired Texture
For a smoother texture, transfer one cup of the soup to a blender and blend until smooth, allowing steam to escape through the vent. Return the blended portion to the pot and stir to combine. Alternatively, use an immersion blender to partially blend the soup directly in the pot. -
Season and Serve
Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, garnished with additional shredded cheddar cheese or fresh herbs if desired.
Notes
- Adjusting Consistency: If a thicker soup is preferred, start with 3 cups of broth and add more as needed to reach the desired consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring frequently. Freezing is not recommended, as dairy-based soups may separate upon thawing.
- Variations: For added protein, consider incorporating cooked chicken or turkey. To enhance the soup’s color and nutritional value, add a handful of fresh spinach or kale during the last few minutes of cooking.
Nutrition
- Serving Size: per 2-cup serving
- Calories: 343kcal
- Sodium: 1.253mg
- Fat: 15.4g
- Saturated Fat: 9.2g
- Carbohydrates: 21g
- Fiber: 7
- Protein: 20g
- Cholesterol: 48.6mg