Description
High Protein Broccoli Cheddar Soup – A comforting and protein-rich twist on the classic broccoli cheddar soup, perfect for weeknight dinners.
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
- 4 cups vegetable broth (preferably not-chicken style)
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low-fat cottage cheese, blended
- Salt & pepper to taste
Instructions
- Step 1: Prep and Sauté the Vegetables: Melt the butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 10 minutes until soft. Add garlic and cook for another minute.
- Step 2: Build the Base: Stir in smoked paprika and flour to thicken the soup.
- Step 3: Simmer with Broccoli: Add vegetable broth and broccoli. Simmer for 8-9 minutes until broccoli is tender.
- Step 4: Finish Creamy and Cheesy: Stir in milk, blended cottage cheese, and shredded cheddar. Blend a portion of the soup for a luscious texture. Avoid boiling the milk.
- Important Things to Remember: Don’t boil the milk, blend to your liking, customize seasoning.
- How to Serve It: Serve warm with bread or salad. Customize with extra cheese or hot sauce.
- Making It Your Own: Swap dairy for almond or soy milk, use nutritional yeast for a vegan version, add chili flakes for heat.
- Keeping and Reheating: Store leftovers in the fridge for up to 3 days. Reheat gently to avoid curdling.
- What I’ve Figured Out: Blending cottage cheese separately ensures a smoother texture. Smoked paprika adds a delightful flavor.
- Frequently Asked Questions: Use frozen broccoli, make ahead of time, substitute Greek yogurt for cottage cheese, avoid boiling to keep it creamy.