Description
This Healthy Broccoli Cheddar Soup is a creamy, comforting dish made with fresh vegetables, cheddar cheese, and a blend of low-fat milk and cottage cheese for a nutritious twist. Ideal for a cozy lunch or dinner, this soup is packed with flavor while keeping calories and fat content in check.
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
For the Roux and Seasoning
- 1 tablespoon butter
- 1/4 cup all-purpose flour (or gluten-free flour for a gluten-free version)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Liquids and Dairy
- 3 cups vegetable broth (not-chicken style for a vegetarian version)
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
- 1 cup low-fat cottage cheese, blended for a creamy texture
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables start to soften.
- Add Garlic: Add the minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Sprinkle the flour over the sautéed vegetables, stirring to combine, and cook for about 2 minutes to cook out the raw flour taste and create a roux.
- Add Seasoning: Stir in the smoked paprika to infuse a smoky depth of flavor.
- Add Broth and Simmer: Gradually pour in the vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes to thicken slightly.
- Add Broccoli and Milk: Add the chopped broccoli and cook for another 5-7 minutes, until the broccoli becomes tender. Then pour in the 1% milk and continue to simmer for 3-5 minutes to combine the flavors.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. For some texture, leave a few broccoli chunks. If you do not have an immersion blender, transfer the soup in batches to a regular blender and blend until you reach the desired consistency.
- Add Cheese and Cottage Cheese: Stir in the shredded cheddar cheese and blended cottage cheese. Allow the cheese to melt fully into the soup, stirring occasionally until it becomes smooth and creamy.
- Season and Serve: Taste the soup and season with salt and pepper to your preference. Serve hot, optionally garnished with extra shredded cheddar cheese, croutons, or fresh herbs for added flavor and texture.
Notes
- Use gluten-free flour to make this soup suitable for gluten-free diets.
- For a vegetarian version, ensure the vegetable broth is not chicken-based.
- Blending cottage cheese adds creaminess without excessive fat.
- Adjust the thickness by adding more broth or milk if needed.
- Garnish with fresh herbs like parsley or chives for a fresh finish.
