Description
A rich, creamy broccoli cheddar soup boosted with high‑protein ingredients like beans or cottage cheese to keep it hearty and satisfying.
Ingredients
- 2 tbsp butter
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 (15.5 oz) can navy or white beans, drained
- 4 cups chicken or vegetable broth
- 1.5 lbs broccoli, chopped
- 1 cup full‑fat cottage cheese
- 1½ cups shredded cheddar cheese
- 1 tsp paprika
- Salt & pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrot, and celery; cook ~8 minutes until softened.
- Add garlic and cook ~2 more minutes.
- Stir in beans, broth, broccoli, paprika, salt and pepper. Bring to a simmer and cook ~10 minutes until broccoli is tender.
- Turn off heat. Remove about 1½ cups of soup and let cool slightly. In a blender, blend that portion together with the cottage cheese until smooth. Return to pot.
- Turn heat to low. Stir in the cheddar cheese until melted and soup thickened. Adjust seasoning if needed. Serve hot.
Notes
- Blending part of the soup helps create a creamy texture without using heavy cream.
- Use block cheddar and shred it yourself for smoother melting.
- Optionally substitute vegetable broth to make it vegetarian.
- Adjust thickness by adding more broth if too thick, or blending more if you want smoother consistency.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 476
- Sugar: 8g
- Sodium: 1750mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: (rest of fat — approx 11g)
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 15g
- Protein: 28g
- Cholesterol: 71mg
