Ingredients
1 tablespoon butter
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free flour)
1/2 teaspoon smoked paprika
3 cups vegetable broth
4 cups chopped broccoli
2 cups 1% milk
4 oz cheddar cheese, shredded (about 1 cup)
1 cup low-fat cottage cheese, blended
Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for about 10 minutes, stirring often until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle in flour and smoked paprika. Stir to coat vegetables and cook for 1 minute to eliminate raw flour taste.
- Pour in vegetable broth and add broccoli. Bring to a simmer and cook for 8–9 minutes until broccoli is tender.
- Add milk and reduce heat to low. Cook gently without boiling.
- Stir in blended cottage cheese and shredded cheddar. Mix until cheese is melted and the soup is smooth.
- Use a blender or immersion blender to blend part of the soup for creaminess, leaving some chunks for texture.
- Season with salt and pepper to taste. Serve warm.
Notes
- Add white beans for extra protein and creaminess.
- Use cornstarch for a gluten-free thickener.
- Add Dijon mustard or nutritional yeast for a flavor boost.
- Swap smoked paprika with cayenne for a spicy version.
- Blend completely for a smooth texture or leave chunky for heartiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.33 cups
- Calories: 210
- Sugar: 6g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg
