Warm, comforting, and packed with vibrant flavors, Creamy Broccoli Cheddar Soup is the perfect dish for chilly days or whenever you crave a hearty, nourishing meal. Its luscious texture combined with tangy cheddar and fresh broccoli makes this soup truly irresistible.
Not only does it satisfy your soul, but it also sneakily packs in 20 grams of protein per serving, making it a wholesome choice for lunch or dinner. Dive into this velvety, delicious bowl that effortlessly balances health and indulgence.
- Rich and creamy texture without heavy cream, making it lighter yet indulgent.
- High protein content with blended cottage cheese and cheddar.
- Simple, wholesome ingredients you probably already have in your pantry.
- Vegetarian-friendly and adaptable to gluten-free diets using alternative flours.
Ingredients
- Butter (1 tablespoon): Adds richness and a silky base for sautéing vegetables enhancing overall flavor.
- Yellow onion, diced (1 large): Provides a sweet, aromatic foundation that deepens the soup’s taste profile.
- Carrots, peeled and diced (2 large): Imparts natural sweetness and subtle earthiness balancing savory notes.
- Celery stalk, diced (1): Contributes a mild bitterness and fresh crunch to the flavor base.
- Garlic cloves, minced (2): Adds warm, pungent depth that brightens the soup’s complexity.
- All-purpose flour (1/4 cup): Thickens the soup while evenly coating the vegetables for a creamy consistency; can swap for gluten-free flour.
- Smoked paprika (1/2 teaspoon): Lends a smoky, subtle spice that complements the cheese and vegetables.
- Vegetable broth (3 cups): Forms the flavorful liquid base; a “not-chicken” style is recommended for added umami.
- Chopped broccoli (4 cups): Provides vibrant color, texture, and essential nutrients essential to the soup.
- 1% milk (2 cups): Adds creaminess with reduced calories, creating a smooth mouthfeel.
- Cheddar cheese, shredded (4 oz / about 1 cup): Offers sharp, tangy flavor and melts beautifully into the soup.
- Low-fat cottage cheese, blended (1 cup): Boosts protein content while enhancing creaminess without heaviness.
- Salt and pepper: To season and balance flavors perfectly to your taste.
Instructions
- Melt Butter and Sauté Vegetables
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Begin by melting the butter over medium heat in a large pot. Add diced onion, carrot, and celery, cooking for about 10 minutes while stirring frequently. This slow sauté softens the vegetables, releasing their natural sweetness and building a rich flavor base essential for your soup.
- Add Garlic, Spices, and Flour
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Stir in minced garlic and cook for another minute to awaken its aromatic oils without burning. Next, sprinkle in smoked paprika and flour. Cook for one minute, stirring continuously to coat vegetables evenly. This step helps develop the soup’s body and adds a subtle smoky depth.
- Incorporate Broth and Broccoli
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Pour in the vegetable broth, scraping the bottom to release any browned bits. Add the chopped broccoli and bring the mixture to a simmer. Let it cook gently for 8 to 9 minutes until the broccoli softens, ensuring the flavors meld and the broccoli becomes tender yet vibrant.
- Stir in Milk and Warm Gently
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Reduce heat to low and add the 1% milk, warming the soup gently. Avoid boiling to prevent milk from curdling. This gentle heating smooths the texture and prepares the soup for adding cheeses that melt perfectly.
- Add Blended Cottage Cheese and Cheddar
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Mix in the blended cottage cheese and shredded cheddar cheese, stirring continuously until melted and fully incorporated. Keeping the heat low prevents curdling, while the cheeses make the soup creamy and boost its protein content.
- Blend for Creamy Texture
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Carefully transfer one cup of the soup to a blender, allowing steam to escape to avoid pressure buildup; blend until smooth. Return the blended portion to the pot. Alternatively, use an immersion blender to achieve your desired creaminess while leaving some texture for interest.
- Season to Taste and Serve
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Add salt and freshly ground pepper as needed to enhance the soup’s natural flavors. Taste and adjust seasoning before serving warm, savoring each comforting spoonful.
- Starting with 3 cups of broth allows you to control soup thickness. Add more if you prefer a thinner consistency.
- Low-fat dairy keeps the soup lighter but still creamy, perfect for health-conscious eaters.
- Use fresh, crisp broccoli for best texture and vibrant color.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat to prevent curdling and maintain creamy texture.
Serving Suggestions
This soup pairs beautifully with a warm crusty bread or garlic toast for dipping. Add a fresh side salad for a balanced meal, or serve as a starter to a comforting dinner.
- For extra richness, swap half the milk with cream, but keep heating gentle.
- Blending cottage cheese creates a silky texture while keeping protein high without heaviness.
- Use an immersion blender to retain some broccoli florets for pleasant textural contrast.
FAQs
- Can I make this soup vegan?
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To make this soup vegan, substitute dairy milk with plant-based milk, use vegan butter, and replace cheddar and cottage cheese with vegan cheese alternatives. Use vegetable broth and verify all ingredients are vegan-friendly.
- Is it possible to freeze this soup?
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Yes, you can freeze this soup for up to 3 months in an airtight container. Reheat gently to avoid separating due to dairy ingredients, stirring occasionally.
- Can I use different types of cheese?
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Absolutely. Sharp white cheddar works wonderfully, but you can experiment with gouda, mozzarella, or a blend, adjusting seasoning accordingly.
- How can I make the soup gluten-free?
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Simply replace the all-purpose flour with a gluten-free flour blend ensuring it’s suitable for thickening soups.
- Can I add protein besides cottage cheese?
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Yes, adding cooked chicken or turkey works well. For a vegetarian boost, try adding cooked quinoa or lentils.
- Why blend only one cup of soup?
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Blending a portion creates a smooth, creamy base while keeping some vegetable texture intact for a delicious mouthfeel.
- What if my soup is too thick?
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Simply add more broth or milk gradually while reheating until you reach the desired consistency.
Creamy Broccoli Cheddar Soup
Equipment
- 1 large pot
- 1 blender or immersion blender
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
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz shredded cheddar cheese about 1 cup
- 1 cup low-fat cottage cheese blended
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add diced onion, carrots, and celery, cooking for 10 minutes while stirring frequently.
- Add minced garlic and cook for 1 minute more over medium heat.
- Stir in smoked paprika and flour, cooking for 1 minute until vegetables are coated.
- Pour in vegetable broth and add chopped broccoli, bringing the mixture to a simmer.
- Simmer broccoli for 8 to 9 minutes until tender.
- Add milk and heat over low until soup is warmed through.
- Stir in blended cottage cheese and shredded cheddar until melted, keeping heat low to prevent curdling.
- Blend one cup of soup in a blender or use an immersion blender to puree gently, then return to pot.
- Season with salt and pepper to taste before serving.
Notes
- Start with 3 cups broth and add more if soup is too thick.
- Use an immersion blender for easier, safer blending.
- Store leftovers in refrigerator up to 3 days.
