u003cstrongu003eCan I use frozen broccoli in this soup?u003c/strongu003e

Absolutely! Frozen broccoli works in a pinch and can save prep time. Just be sure to drain any excess water after simmering to keep the soup from getting too watery.

u003cstrongu003eHow do you make this soup vegan or dairy-free?u003c/strongu003e

Replace milk with unsweetened almond or oat milk, use a dairy-free cheese alternative, and swap the butter for olive oil. Using nutritional yeast can add a cheesy depth without dairy.

u003cstrongu003eWhatu2019s the best way to avoid curdling when adding cheese?u003c/strongu003e

Add cheese over low heat and stir gently. Avoid boiling after adding the dairy, and blending part of the soup before adding cheese helps keep everything smooth and creamy.

u003cstrongu003eCan I make this soup ahead of time for a party?u003c/strongu003e

Yes! Prepare the soup fully, cool it, and refrigerate up to 2 days ahead. Reheat gently and stir well before serving. Garnish last minute for best presentation.

Broccoli Cheddar Soup - Delicious High-Protein Comfort Food

Description

This High Protein Broccoli Cheddar Soup is a creamy, comforting dish packed with protein and veggies. Featuring a blend of cheddar cheese, cottage cheese, and fresh broccoli, it's perfect for a nourishing lunch or dinner that's both flavorful and satisfying.

Ingredients

Scale

Vegetables

1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
4 cups chopped broccoli

Liquids & Dairy

1 tablespoon butter
3 cups vegetable broth
2 cups 1% milk
4 oz cheddar cheese, shredded (about 1 cup)
1 cup low fat cottage cheese, blended

Pantry

1/4 cup all-purpose flour (or gluten-free flour)
1/2 teaspoon smoked paprika
Salt & pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Melt Butter: Melt the butter in a large pot over medium heat to prepare the base for sautéing.
Sauté Vegetables: Add the diced onion, carrot, and celery to the pot and cook for 10 minutes, stirring frequently until they soften.
Add Garlic: Stir in the minced garlic and cook for one minute more to release its aroma.
Add Spices and Flour: Mix in the smoked paprika and flour, cooking for one minute while stirring to coat the vegetables evenly and form a roux for thickening.
Add Broth and Broccoli: Pour in the vegetable broth and add chopped broccoli, then bring the mixture to a simmer.
Simmer Broccoli: Let the broccoli simmer for 9 minutes until it softens, enhancing the soup's texture.
Add Milk: Reduce heat to low and stir in the 1% milk, heating the soup gently until warm but not boiling to avoid curdling.
Add Cheeses: Stir in the blended cottage cheese and shredded cheddar cheese until fully melted and combined, maintaining low heat.
Blend Soup: Transfer one cup of soup carefully to a blender with the vent open to allow steam to escape, then blend until smooth and return it to the pot. Alternatively, use an immersion blender to puree the soup gently in the pot.
Season: Add salt and pepper to taste and stir well before serving.

Notes

Starting with 3 cups of broth ensures better control over soup thickness, and you can add more if needed to thin it out.
To avoid curdling, keep the heat low when adding milk and cheeses and do not boil the soup after adding dairy.
Using low fat dairy options keeps the soup lighter but still creamy and rich in protein.
An immersion blender is convenient for blending directly in the pot without transferring hot soup.
You can substitute gluten-free flour if avoiding gluten.

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 20 mg