Description
This nutrient-dense broccoli cheddar soup offers a velvety, comforting experience without the need for heavy cream. By incorporating blended cottage cheese, this recipe achieves a luxurious texture while providing a significant protein boost. It is a hearty, vegetarian-friendly meal that comes together in under forty minutes, making it an ideal choice for a busy, healthy lifestyle.
Ingredients
1 tablespoon butter or olive oil
1 large yellow onion, diced
2 large carrots, peeled and diced
1 celery stalk, diced
2 cloves garlic, minced
1/4 cup all-purpose or gluten-free flour
1/2 teaspoon smoked paprika
3 cups vegetable broth
4 cups fresh broccoli florets, chopped
2 cups 1% milk
1 cup low-fat cottage cheese, blended until smooth
4 ounces sharp cheddar cheese, shredded
Salt and black pepper to taste
Instructions
Place a large soup pot over medium heat and melt the butter or oil.
Add diced onions, carrots, and celery, cooking until softened, about 10 minutes.
Stir in the garlic, flour, and paprika, cooking for 1 minute to remove the raw flour taste.
Slowly whisk in the vegetable broth and bring the mixture to a simmer.
Add the broccoli florets and cook for 8-10 minutes until tender.
Stir in the milk and the blended cottage cheese, heating through but do not boil.
Remove from heat and stir in the shredded cheddar until melted and smooth.
Use an immersion blender if a finer texture is desired, then season with salt and pepper to taste.
Notes
Ensure the cottage cheese is blended until completely smooth for the best texture. If using gluten-free flour, ensure it is a high-quality blend for thickening. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: American