Description
A creamy and comforting soup loaded with protein, perfect for chilly nights or busy weeks.
Ingredients
Units
Scale
Vegetables
- 2 cups Chopped broccoli (Fresh or frozen, thawed slightly for blending.)
- 1 medium Onion, chopped (Provides flavor base.)
- 2 cloves Garlic, minced (Enhances flavor.)
Dairy
- 1 cup Cottage cheese (Blended for creaminess and protein.)
- 1 cup Sharp cheddar cheese, shredded (Adds bold cheesy flavor.)
Liquids
- 4 cups Vegetable or chicken broth (Keeps the soup lighter.)
Thickening agents (optional)
- 2 tablespoons Flour (For a thicker soup if desired.)
Seasonings
- to taste Salt (Enhances overall flavor.)
- to taste Black pepper (For seasoning.)
- a pinch Smoked paprika (Optional for a smoky flavor.)
Instructions
Preparation
- Cook the chopped onion in a little butter or olive oil until soft, about 5 minutes.
- Add the minced garlic and cook for an additional 30 seconds.
Cooking
- Add the chopped broccoli and broth. Simmer until the broccoli is very tender, about 8 to 12 minutes, depending on size.
- Blend the cottage cheese until completely smooth, mixing it with a ladle or two of hot broth.
- Blend the soup to your preferred texture, either fully smooth or a little chunky.
- Lower the heat and stir in the smooth cottage cheese mixture.
- Add shredded cheddar a handful at a time, stirring until melted. Taste and season with salt, pepper, and a pinch of smoked paprika if desired.
Notes
For a thicker soup, consider using a flour roux or cornstarch slurry to thicken the mixture. Store in an airtight container for up to 3 to 4 days; reheat gently on the stove. Can be frozen, but may alter texture upon thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Soup
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 4
- Sodium: 800
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 5
- Protein: 18
