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High Protein Broccoli Cheddar Soup

Rich and creamy broccoli cheddar soup with 20 grams of protein per serving, made healthier with cottage cheese for a guilt-free comfort food experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Main Course, Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

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 not-chicken style recommended
  • 4 cups broccoli chopped
  • 2 cups 1% milk
  • 4 oz cheddar cheese shredded (about 1 cup)
  • 1 cup low fat cottage cheese blended smooth before adding
  • Salt and pepper to taste

Equipment

  • 4-quart or larger pot
  • Blender or immersion blender

Method
 

  1. Melt the butter in a 4-quart or larger pot over medium heat.
  2. Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
  3. Add the garlic and continue to cook over medium heat for one minute.
  4. Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated with flour.
  5. Add the broth and broccoli and bring to a simmer.
  6. Simmer the broccoli for 8-9 minutes until softened.
  7. Add the milk and cook over low heat for 3-4 minutes until the soup is warmed through.
  8. Add the blended cottage cheese and shredded cheese and stir until melted. Be careful not to turn the heat up too high or the milk will curdle.
  9. Transfer one cup of soup to a blender and blend, allowing steam to escape through the vent (use caution with hot liquids). Transfer the blended soup back to the pot. Alternatively, you can use an immersion blender to gently blend the soup.
  10. Add salt and pepper to taste, if needed.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Blend cottage cheese before adding to soup for smooth texture. Don't turn heat up too high when adding dairy or milk will curdle. Start with 3 cups broth - can add more if needed for thinner consistency. Shred cheese from a block rather than using pre-shredded for better melting.
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