Description
This Tasty Broccoli Cheddar Soup with Cottage Cheese is a creamy, comforting dish packed with vibrant veggies and rich flavors. Made with a blend of low-fat cottage cheese and sharp cheddar, this soup offers a healthier twist on the classic broccoli cheddar recipe. It’s easy to make and perfect for a cozy lunch or dinner.
Ingredients
Scale
Vegetables
- 4 cups broccoli, cut into 1-inch florets
- 1 large yellow onion, diced into 1/2-inch pieces
- 2 large carrots, sliced into 1/4-inch rounds
- 1 celery stalk, diced into 1/4-inch pieces
- 2 garlic cloves, minced
Dairy
- 1 cup low fat cottage cheese, blended smooth for creaminess
- 4 oz cheddar cheese, shredded (about 1 cup)
- 2 cups 1% milk
- 1 tbsp butter, unsalted, melted
Pantry
- 3 cups vegetable broth
- 1/4 cup all-purpose flour (I use King Arthur)
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste, freshly ground
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion, minced garlic, celery, and carrots. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
- Create the roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This mixture will help thicken the soup.
- Add liquids and seasoning: Slowly pour in the vegetable broth and 1% milk while continuously whisking to prevent lumps. Add the smoked paprika, salt, and freshly ground black pepper to taste. Stir well to combine.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for about 10-15 minutes until the vegetables are tender and the soup slightly thickens.
- Add broccoli and cook: Stir in the broccoli florets and continue cooking the soup for another 5-7 minutes until the broccoli is tender but still vibrant green.
- Blend cottage cheese: In a blender or food processor, blend the low-fat cottage cheese until smooth and creamy. This will add creaminess without extra fat.
- Incorporate cheeses: Stir the smooth cottage cheese into the warm soup, followed by the shredded cheddar cheese. Mix until cheeses are melted and the soup is creamy throughout. Adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and enjoy immediately. Optionally garnish with extra cheddar or a sprinkle of smoked paprika for added color.
Notes
- Blending the cottage cheese smooth ensures a creamy texture without using heavy cream.
- Use freshly shredded cheddar cheese for better melting and flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute the milk and cheeses with plant-based alternatives, though texture may vary.
- If you prefer a chunkier soup, blend only half the cottage cheese and vegetables.
