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Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup with a Healthy Twist

This Broccoli Cheddar Soup combines creamy cottage cheese with rich flavors, offering 20 grams of protein per serving, making it a nutritious classic for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups broccoli florets fresh or frozen
  • 4 cups vegetable broth low-sodium recommended
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
For the Creaminess
  • 1 cup cottage cheese can substitute with Greek yogurt
  • 1 cup shredded cheddar cheese can use low-fat or vegan options
Seasoning
  • to taste black pepper
  • to taste salt

Equipment

  • Large pot
  • immersion blender
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic, sauté for 3-5 minutes until the onion is translucent.
  2. Add broccoli florets and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 10-15 minutes until the broccoli is tender.
  3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a countertop blender in batches.
  4. Return the blended soup to the pot. Stir in cottage cheese and shredded cheddar cheese, heating over low to medium heat for about 5 minutes.
  5. If the soup is too thick, gradually add more vegetable broth to reach desired consistency.
  6. Taste and season with salt and black pepper. Serve hot, garnished with cheese or herbs if desired.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 20gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1200IUVitamin C: 70mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently and add broth to restore creaminess if needed.

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