Description
This High Protein Broccoli Cheddar Soup is a creamy, hearty, and nutritious dish perfect for a comforting meal. Packed with protein from low-fat cottage cheese and cheddar, and brimming with fresh vegetables, this soup offers a healthy twist on a classic favorite. Its creamy texture is enhanced by blending part of the soup, making it both satisfying and light.
Ingredients
Scale
Vegetables
- 1 large yellow onion, diced
- 2 large carrots, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 cups chopped broccoli
Liquids
- 3 cups vegetable broth
- 2 cups 1% milk
Dairy
- 1 tablespoon butter
- 4 oz cheddar cheese, shredded
- 1 cup low-fat cottage cheese
Seasonings & Others
- Salt, to taste
- Black pepper, to taste
- Flour (quantity not specified, estimate 2 tablespoons)
- Smoked paprika (quantity not specified, estimate 1 teaspoon)
Instructions
- Melt Butter: Melt butter in a large pot over medium heat until bubbly, creating a base to sauté the vegetables.
- Sauté Vegetables: Add diced onion, carrot, and celery to the pot and sauté for about 10 minutes until the vegetables are tender and fragrant.
- Add Garlic: Stir in minced garlic and cook for an additional minute to release its aroma without burning.
- Add Flour and Smoked Paprika: Sprinkle flour and smoked paprika over the vegetables, stirring thoroughly to coat them evenly. This helps thicken the soup later.
- Add Broth and Broccoli: Pour in the vegetable broth and add the chopped broccoli. Increase heat to bring the mixture to a simmer.
- Simmer Until Tender: Let the soup simmer for about 8 to 9 minutes until the broccoli is tender but still vibrant green.
- Add Milk: Reduce the heat and stir in the 1% milk, warming the soup without letting it boil to prevent curdling.
- Add Cheeses: Blend the low-fat cottage cheese until smooth and mix it along with the shredded cheddar cheese into the soup, stirring until the cheeses melt completely.
- Blend for Creaminess: Use a blender or immersion blender to puree a portion of the soup, which thickens and gives it a creamy texture while leaving some chunks for bite.
- Season and Serve: Taste the soup and season with salt and black pepper to your preference. Serve hot immediately for best flavor.
Notes
- You can adjust the thickness of the soup by blending more or less of the soup before serving.
- Using low-fat dairy options keeps the soup high in protein but lower in calories and fat.
- For extra spice, try adding a pinch of cayenne pepper or crushed red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of milk or broth if it thickens too much upon cooling.
