Description
A warm and satisfying broccoli cheddar soup packed with protein and nutrients, perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons Butter (or olive oil for a dairy-free option)
- 1 medium Yellow Onion
- 1 medium Carrot
- 1 stalk Celery
- 2 cloves Garlic
- 2 tablespoons All-Purpose Flour (or gluten-free blend)
- 1 teaspoon Smoked Paprika
- 4 cups Vegetable Broth
- 4 cups Broccoli (fresh or thawed frozen)
- 1 cup 1% Milk (almond milk for a dairy-free option)
- 1 cup Cheddar Cheese (dairy-free cheese if needed)
- 1 cup Cottage Cheese (Greek yogurt as a protein substitute)
Instructions
- Prepare the Vegetables: Chop the onion, carrot, and celery; mince the garlic.
- Sauté the Vegetables: Melt butter in a pot over medium heat; add onion, carrot, and celery, cooking for 5-7 minutes until softened. Add garlic and cook for 1 more minute.
- Add the Flour and Spices: Sprinkle flour over vegetables and mix well; add smoked paprika.
- Pour in the Broth: Gradually add vegetable broth while stirring to avoid lumps; bring to a gentle boil.
- Add the Broccoli: Incorporate broccoli and cook for 10-15 minutes until tender.
- Mix in Dairy and Cheese: Reduce heat to low; stir in milk, cheddar, and cottage cheese, cooking until cheese melts.
- Blend It (Optional): Blend a portion for a creamier texture, if desired.
- Serve: Taste and adjust seasoning; ladle into bowls and enjoy.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove or microwave. Add extra broth or water if it thickens too much.
- Prep Time: 15
- Cook Time: 30
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 25mg