Go Back
Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

This creamy broccoli cheddar soup is a comforting, protein-rich dish featuring fresh vegetables and melted cheese, perfect for a warm, hearty meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup, vegetarian
Cuisine American
Servings 8 people
Calories 280 kcal

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.