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This creamy, comforting broccoli cheddar soup packs about 20 grams of protein per serving with a healthier twist using blended low-fat cottage cheese instead of cream, creating a thick, rich, and satisfying comfort food that is lower in saturated fat and fast to make.

Ingredients

Scale
  • 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 (not-chicken style preferred)
  • 4 cups chopped broccoli (fresh or frozen)
  • 2 cups 1% milk
  • 4 oz sharp cheddar cheese, shredded (about 1 cup)
  • 1 cup low fat cottage cheese, blended
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a large pot over medium heat until shimmering.
  2. Add the diced onion, carrot, and celery and cook, stirring often, for 8–10 minutes until vegetables are soft and onion is translucent.
  3. Add the minced garlic and cook for 30–60 seconds until fragrant.
  4. Sprinkle in the smoked paprika and flour and stir continuously for about 1 minute to coat the vegetables and cook out the raw flour taste.
  5. Slowly pour in the vegetable broth while stirring; add the chopped broccoli and increase heat to bring the soup to a gentle simmer.
  6. Simmer for 8–9 minutes until broccoli is softened but still slightly firm.
  7. Reduce heat to low and pour in the milk, warming gently without boiling.
  8. Blend the cottage cheese until smooth if not already blended, then stir into the pot.
  9. Gradually add the shredded cheddar in small batches, stirring gently until melted, keeping heat low to avoid curdling.
  10. Ladle about 1 cup of soup into a blender (vent the lid) and puree until smooth, or use an immersion blender to puree directly in the pot.
  11. Return the pureed soup to the pot and stir to combine.
  12. Taste and adjust seasoning with salt and pepper.
  13. Keep the soup warm on low heat until ready to serve.

Notes

Shred cheddar cheese fresh from block for best melting and flavor — avoid pre-shredded cheese with anti-caking agents., Blend cottage cheese for silky smooth texture without graininess., Keep heat low when adding dairy to avoid curdling., Start with 3 cups broth for thicker soup; add more broth or milk as needed to adjust consistency., Frozen broccoli can be used directly, expect slightly softer texture., Store leftovers in fridge up to 3 days; reheat gently on stove or microwave., Avoid freezing dairy-based soup to prevent separation and graininess., Protein can be boosted further by adding cooked shredded chicken, white beans, or cannellini beans., Cauliflower can substitute for broccoli for a flavor twist., Add greens like spinach or kale near end of cooking for extra nutrients., Try other melting cheeses like Gruyère, fontina, or sharp Monterey Jack., Add spice with cayenne or hot sauce if desired.

Nutrition

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