Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour (or gluten-free flour)
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 5 cups chopped broccoli (fresh or frozen)
- 2 cups milk (1% or preferred)
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 cups low-fat cottage cheese, blended until smooth
- Salt & black pepper, to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrot, and celery, cooking 10 minutes until softened.
- Stir in garlic and cook 1 minute more.
- Sprinkle flour and smoked paprika over vegetables, stirring to coat.
- Pour in broth and add broccoli. Bring to a simmer and cook 8–9 minutes until broccoli is tender.
- Add milk and reduce heat to low. Stir in blended cottage cheese and cheddar until melted.
- For extra creaminess, blend a portion of the soup and return it to the pot.
- Season with salt and pepper to taste, then serve warm.
Notes
- Swap smoked paprika for regular paprika for a milder flavor.
- Add nutritional yeast for extra cheesy depth.
- Stir in white beans for more protein and fiber.
- Spice it up with red pepper flakes or cayenne.
- Avoid freezing as dairy may separate; best enjoyed fresh or refrigerated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 7g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
