Description
This high protein broccoli cheddar soup is creamy, comforting, and nutritious. Packed with vegetables and an extra boost of protein from cottage cheese, it’s a wholesome and satisfying meal perfect for chilly days or quick lunches.
Ingredients
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour (or gluten-free flour)
- ½ 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
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot, and celery, and cook for about 10 minutes, stirring often.
- Stir in the garlic and cook for one more minute.
- Sprinkle in the flour and smoked paprika, stirring to coat the veggies evenly.
- Pour in the vegetable broth and add the chopped broccoli, bringing everything to a simmer.
- Let it cook for 8 to 9 minutes until the broccoli is tender.
- Stir in the milk and warm the soup gently over low heat.
- Mix in the blended cottage cheese and shredded cheddar, stirring until smooth and melted.
- Blend a portion of the soup (about one cup) and return it to the pot for a creamier texture, or use an immersion blender to partially puree it.
Notes
- Use gluten-free flour for a gluten-free option.
- Chicken broth can replace vegetable broth for richer flavor.
- Swap in Greek yogurt for some milk to increase protein.
- Spinach or cauliflower can be added for extra veggies.
- Red pepper flakes can add a spicy kick.
- Reheat slowly over low heat to avoid curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg
