Ingredients
- 1 tablespoon butter
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 4 cups broccoli florets, chopped
- 1 cup milk (1%, 2%, or whole)
- 1 cup shredded sharp cheddar cheese
- 1 cup low-fat cottage cheese, blended until smooth
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrot, and celery; cook for 10 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Sprinkle in flour and smoked paprika; stir to coat the vegetables.
- Pour in broth and add chopped broccoli. Simmer for 8–9 minutes until broccoli is tender.
- Reduce heat to low and stir in milk.
- Add blended cottage cheese and shredded cheddar; stir until melted and smooth.
- For extra creaminess, blend 1 cup of soup and stir it back in. Use an immersion blender if preferred.
- Season with salt and pepper to taste and serve warm.
Notes
- Add a pinch of cayenne or Dijon mustard for extra flavor.
- Stir in white beans for added protein before blending.
- Use nutritional yeast for a cheesier flavor profile.
- Adjust thickness by reducing broth or blending more soup.
- Fresh or frozen broccoli both work well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving (2 cups)
- Calories: 290
- Sugar: 7g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
