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I've transformed classic broccoli cheddar soup into something amazing - still rich and creamy but packed with 20 grams of protein! It's my favorite way to sneak extra nutrition into pure comfort food.
What Makes This Special
This version has all that cheesy goodness we love but with a healthy twist. The secret? Cottage cheese gives us protein and creaminess without weighing things down. You get to enjoy every comforting spoonful knowing it's actually good for you.
What You'll Need
- Butter: Just a tablespoon olive oil works too.
- Onion: One medium diced nice and fine.
- Garlic: Two fresh cloves or powder both work.
- Flour: Two tablespoons regular or gluten free.
- Smoked Paprika: Half teaspoon adds lovely depth.
- Broth: Four cups use your favorite kind.
- Broccoli: Four cups fresh is best frozen works too.
- Milk: Two cups I use 1% but any works.
- Cottage Cheese: One cup our protein boost.
- Cheddar: One cup extra sharp grate it fresh.
Let's Make It Together
- Start With Veggies
- Melt butter get those onions and garlic going until soft and fragrant.
- Build The Base
- Sprinkle flour and paprika over everything stir until it smells amazing.
- Add Our Broccoli
- Pour in broth add broccoli let it all simmer until tender.
- Blend It Up
- Use your immersion blender or regular one get it nice and smooth.
- Make It Creamy
- Stir in milk cottage cheese and that beautiful cheddar watch it all come together.
- Ready To Serve
- Extra cheese on top if you like dive in while it's hot.
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Keep It Fresh
Keeps beautifully in the fridge three days. Heat it gently stir often keeps that creamy texture. Skip freezing this one dairy soups get funny when frozen.
Extra Broccoli Ideas
Got leftover broccoli? Make a quick roasted salad or toss it with some orzo. Nothing goes to waste in my kitchen.
Perfect Partners
Try it with my apple walnut kale salad or a fresh chopped salad. Makes such a beautiful balanced meal full of good things.
Cheese Matters
Grab a block of extra sharp cheddar grate it yourself makes all the difference. Those pre-shredded bags just don't melt the same. I love Cabot gives such great flavor.
Our Secret Weapon
That cottage cheese does something magical here. Brings protein creaminess lets the cheddar and spices shine through perfectly.
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Make It Your Way
Need it gluten free? Switch the flour. Going light on dairy? Start with olive oil instead of butter. So easy to adapt to what you need.
Texture Tips
Take your time blending gets everything silky smooth. I love my immersion blender but regular works great too. Add those dairy ingredients slow and steady keeps everything creamy.
So Many Ways To Serve
Perfect on its own but try it with crusty bread for dunking. Makes a lovely starter or add some grains on the side for a full meal. Always satisfies no matter how you serve it.
Kid Approved
My little ones love this completely blended smooth with extra cheese on top. They have no idea they're eating something so good for them just know it's delicious.
Make It Your Own
Sometimes I add a tiny pinch of cayenne for heat or squeeze of lemon brightens everything up. Play with the flavors find your perfect bowl.
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Frequently Asked Questions
- → Why blend the cottage cheese?
- Blending cottage cheese creates a smooth texture while adding protein and creaminess without excess calories.
- → Why start with less broth?
- Starting with less broth allows you to control the final consistency. You can always thin it out, but it's harder to thicken the soup later.
- → Why cook over low heat after adding milk?
- Low heat prevents the milk from curdling and helps maintain a smooth, creamy texture in the finished soup.
- → Can I make this gluten-free?
- Yes, you can substitute the all-purpose flour with gluten-free flour blend for a gluten-free version.
- → Why partially blend the soup?
- Blending just a portion creates a creamy base while maintaining some texture from the vegetables for the perfect consistency.