Description
This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with nutrients and perfect for a hearty meal. Made with fresh broccoli, sharp cheddar cheese, and blended cottage cheese for an extra protein boost, this soup is both delicious and satisfying. The slow simmering of vegetables and the smooth texture achieved by blending make it an ideal option for a cozy lunch or dinner.
Ingredients
Scale
Vegetables
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 cups chopped broccoli
Dairy
- 1 tablespoons butter
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low fat cottage cheese, blended
Pantry
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth (preferably not-chicken style)
- Salt & pepper to taste
Instructions
- Prepare the base: Melt the butter in a large pot over medium heat. This provides the fat needed to cook the vegetables and develop flavor.
- Sauté vegetables: Add the diced onion, carrot, and celery to the pot. Cook for 10 minutes while stirring frequently to soften the vegetables and release their natural sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional minute over medium heat to enhance the aromatic base without burning the garlic.
- Coat with flour and paprika: Sprinkle the smoked paprika and flour over the cooked vegetables and stir continually for one minute. This step helps to create a roux, which will thicken the soup.
- Add broth and broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a simmer, allowing the broccoli to cook and flavors to meld.
- Simmer broccoli: Let the soup simmer for 8-9 minutes until the broccoli is tender but still bright green.
- Incorporate milk: Stir in the 1% milk and gently heat the soup over low heat until it is warmed through, being careful not to boil to prevent curdling.
- Add cheeses: Mix in the blended cottage cheese and shredded cheddar cheese. Stir until the cheeses melt smoothly into the soup, contributing creaminess and protein.
- Blend the soup: Transfer one cup of the soup to a blender and puree it, allowing steam to escape to avoid pressure buildup. Alternatively, use an immersion blender directly in the pot to create a creamy texture while leaving some chunks for body.
- Adjust seasoning: Return the blended soup to the pot if using a blender, stir well, and add salt and pepper to taste. Serve hot for best flavor.
Notes
- Use 1% milk to keep the soup creamy but lower in fat.
- Blending a portion of the soup creates a thicker, creamier texture without needing cream.
- You can substitute gluten-free flour to make this soup gluten-free.
- For a richer flavor, sharp cheddar cheese is recommended.
- If the soup thickens too much after cooling, stir in a little more broth or milk when reheating.
- Be cautious with heat after adding milk and cheeses to prevent curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 25mg
