Description
Creamy, cheesy, and cozy, this High Protein Broccoli Cheddar Soup uses blended cottage cheese for 20g protein per serving. It cooks fast, tastes rich, and skips heavy cream.
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
Salt and pepper to taste
Instructions
1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 10 minutes, stirring often, until softened.
2. Stir in garlic and cook for 1 minute. Sprinkle in flour and smoked paprika. Stir to coat the vegetables evenly.
3. Pour in vegetable broth and add chopped broccoli. Bring to a gentle simmer and cook 8 to 9 minutes until broccoli softens.
4. Reduce heat to low. Stir in milk, then add blended cottage cheese and shredded cheddar. Stir until melted and smooth.
5. Blend about 1 cup of soup and return it to the pot for extra creaminess, or use an immersion blender to lightly blend.
6. Taste and season with salt and pepper. Ladle into bowls and serve warm.
Notes
Use 3 cups broth for a thicker soup. Add more later if needed.
Blend a portion for creaminess without heavy cream.
Keep heat low when adding dairy to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 300
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg