Description
This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with vegetables and protein-rich ingredients like cottage cheese and cheddar. Perfect for a wholesome lunch or dinner, it combines tender broccoli, savory onions, and a smoky paprika flavor base with a smooth, cheesy finish.
Ingredients
Scale
Main 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)
- 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
- Melt Butter: Melt the butter in a large pot over medium heat to start building your soup base.
- Sauté Vegetables: Add the diced onion, carrot, and celery, and cook for 10 minutes, stirring frequently until they soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional one minute over medium heat to release its aroma.
- Add Spices and Flour: Sprinkle in the smoked paprika and flour, cooking for one more minute while stirring to coat the vegetables, creating a roux for thickening.
- Add Broth and Broccoli: Pour in the vegetable broth and add the chopped broccoli. Bring the mixture to a gentle simmer.
- Simmer Broccoli: Let the broccoli simmer for 9 minutes until tender, ensuring a smooth texture.
- Add Milk and Warm: Stir in the 1% milk and reduce heat to low. Warm the soup without boiling to prevent curdling.
- Incorporate Cheeses: Add the blended low fat cottage cheese and shredded cheddar cheese. Stir carefully until the cheeses melt completely and the soup is creamy.
- Blend Soup: Transfer one cup of the hot soup to a blender and blend, venting steam carefully. Return the blended soup to the pot. Alternatively, use an immersion blender to partially blend until smooth but still slightly chunky.
- Season and Serve: Add salt and pepper to taste, adjust seasoning as needed, and serve warm.
Notes
- Start with 3 cups of broth for a thicker soup; add more if you prefer a thinner consistency.
- Using blended cottage cheese adds creaminess while boosting protein without excess fat.
- Low fat cheddar keeps the soup flavorful but light.
- Be careful not to boil the soup after adding milk and cheeses to avoid curdling.
- Immersion blending allows control over the soup texture, from creamy to chunky.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 20 mg
