Description
This rich and creamy broccoli cheddar soup is secretly healthy, with 20 grams of protein per serving! It’s the perfect comfort food recipe!
Ingredients
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- 1 tablespoons butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth (I like the not-chicken style)
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low fat cottage cheese, blended
- Salt & pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
- Add the garlic and continue to cook over medium heat for one minute.
- Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated with flour.
- Add the broth and broccoli and bring to a simmer.
- Simmer the broccoli for 8-9 minutes until softened.
- Add the milk and cook over low heat until the soup is warm.
- Add the blended cottage cheese and shredded cheese and stir until melted. Be careful not to turn the heat up too high or the milk will curdle.
- Transfer one cup of soup to a blender and blend, allowing steam to escape through the vent. Transfer the blended soup back to the pot. Alternatively, you can use an immersion blender to gently blend the soup.
- Add salt to taste, if needed.