High Protein Broccoli Cheddar Soup (Print)
Creamy, protein-rich, veggie-packed soup with cheddar and broccoli, ideal for cozy, balanced meals.
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon butter
02 -
1 large yellow onion, diced
03 -
2 large carrots, peeled and diced
04 -
1 stalk celery, diced
05 -
2 cloves garlic, minced
→ Thickener & Seasoning
06 -
1/4 cup all-purpose flour (or gluten-free flour)
07 -
1/2 teaspoon smoked paprika
08 -
Salt and pepper, to taste
→ Liquids & Vegetables
09 -
3 cups vegetable broth
10 -
4 cups chopped broccoli
11 -
2 cups 1% milk
→ Cheese Blend
12 -
4 oz cheddar cheese, shredded (about 1 cup)
13 -
1 cup low-fat cottage cheese, blended
# Steps:
01 -
Melt the butter in a large pot over medium heat. Add the onion, carrot, and celery and cook for 10 minutes, stirring frequently.
02 -
Add the garlic and cook for one minute over medium heat.
03 -
Add the smoked paprika and flour, stirring to coat the vegetables evenly. Cook for one minute.
04 -
Add the vegetable broth and broccoli. Bring to a simmer and cook for 8-9 minutes until the broccoli is tender.
05 -
Reduce the heat to low and add the milk. Cook until the soup is warm, ensuring the milk does not boil to prevent curdling.
06 -
Add the blended cottage cheese and shredded cheddar cheese. Stir until melted and smooth.
07 -
Transfer one cup of soup to a blender and puree, allowing steam to escape through the blender vent. Return the blended portion to the pot and stir. Alternatively, use an immersion blender to achieve a partially smooth texture.
08 -
Add salt and pepper to taste, as needed. Serve warm.
# Notes:
01 -
To prevent milk from curdling, ensure the heat stays low after adding dairy.
02 -
The soup can be blended to your desired texture, either partially or fully smooth.