Description
A rich and creamy high-protein broccoli cheddar soup made with blended cottage cheese for a wholesome, comforting, and nutritious meal.
Ingredients
- 1 tbsp butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose or gluten-free flour
- ½ tsp smoked paprika
- 3 cups vegetable broth
- 4 cups chopped broccoli
- 2 cups 1% milk
- 1 cup low-fat cottage cheese, blended
- 4 oz shredded cheddar cheese (about 1 cup)
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Sauté the onion, carrot, and celery for about 10 minutes, stirring often.
- Add the garlic and cook for another minute.
- Stir in the smoked paprika and flour, coating the veggies and cooking for another minute.
- Pour in the broth and broccoli, then bring to a simmer.
- Simmer for 8 to 9 minutes, until the broccoli is tender.
- Add the milk and gently warm the soup over low heat.
- Stir in the blended cottage cheese and cheddar cheese, keeping the heat low to avoid curdling.
- Blend about 1 cup of soup and stir it back in for extra creaminess.
- Season with salt and pepper to taste.
Notes
- Use olive oil instead of butter for a lighter fat profile.
- Regular paprika can be used instead of smoked paprika for a milder flavor.
- Frozen broccoli is a convenient substitute but may affect color.
- Whole milk can be used for a richer texture.
- Not suitable for freezing due to dairy separation.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 35mg
