Description
There’s nothing quite like a warm bowl of high-protein broccoli cheddar soup when you need something comforting yet nourishing.
Ingredients
- Butter: Used for sautéing vegetables, feel free to swap with olive oil.
- Yellow Onion: Adds a savory base.
- Carrots & Celery: These add texture and depth of flavor.
- Garlic: Fresh garlic for a burst of aromatic flavor.
- Flour: Helps thicken the soup. You can substitute gluten-free flour if necessary.
- Smoked Paprika: Adds a slightly smoky depth. Regular paprika works too.
- Vegetable Broth: A flavorful base for the soup.
- Broccoli: Fresh broccoli adds nutrients and heartiness.
- Milk: 1% or 2% milk keeps things creamy without excess fat.
- Cheddar Cheese: For that signature cheesy flavor, extra sharp cheddar works best.
- Cottage Cheese: The secret to extra creaminess and protein.
Instructions
- Sauté the Veggies: Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 10 minutes, stirring occasionally until they soften.
- Add Garlic: Stir in minced garlic and cook for an additional minute.
- Thicken the Soup: Sprinkle in the flour and smoked paprika, coating the veggies. Stir constantly for about a minute.
- Simmer with Broccoli: Add the vegetable broth and chopped broccoli. Bring the soup to a simmer and cook for about 8-9 minutes, or until the broccoli is tender.
- Creamy Addition: Reduce the heat and slowly add the milk. Stir in the cottage cheese and cheddar until fully melted and creamy. Avoid turning the heat too high to prevent curdling.
- Blend for Texture: For a smoother texture, transfer a portion of the soup to a blender and blend until smooth, then mix it back in. Alternatively, use an immersion blender for a chunkier consistency.
- Season: Add salt and pepper to taste, adjusting as needed.
Notes
- For a richer texture, you can substitute some of the milk with half-and-half.
- If you’re following a low-carb diet, reduce or omit the flour; the soup will still be creamy, just a bit less thick.