Description
This cozy and creamy broccoli cheddar soup is a high-protein twist on a classic, perfect for weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 4 cups Broccoli florets, fresh or frozen (Fresh broccoli has better flavor; frozen works well too.)
- 2 tablespoons Butter or olive oil (For sautéing the vegetables.)
- 1 medium Onion, diced small
- 2 cloves Garlic, minced
- 4 cups Chicken broth or vegetable broth (Vegetable broth for vegetarian option.)
- 1 cup Milk of choice (Dairy or unsweetened dairy-free.)
- 1 cup Cottage cheese (This is the protein boost for the soup.)
- 2 cups Sharp cheddar cheese, freshly grated (Grating your own cheese melts better.)
- to taste Salt and pepper
- 1 teaspoon Paprika or mustard powder (Optional, for added flavor.)
Instructions
Preparation
- In a large pot, warm your butter or olive oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds.
- Pour in the broth and bring it to a gentle simmer. Add broccoli and cook until tender, about 8 to 10 minutes for fresh broccoli.
- While broccoli cooks, blend cottage cheese with milk until smooth.
- Turn the heat down low. Stir the cottage cheese mixture into the pot.
- Blend the soup a little if you want it thicker; usually blend about half to keep some broccoli bits.
- Stir in grated cheddar a handful at a time, keeping the heat low so it melts smoothly. Taste and season with salt, pepper, and optional paprika or mustard powder.
Notes
This soup reheats well and can be made ahead. Pack toppings separately to keep them fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Cuisine: American