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This protein-packed version of classic broccoli cheddar soup delivers comfort food satisfaction while keeping nutrition in mind. The secret weapon? Cottage cheese adds remarkable creaminess and boosts protein content to 20g per serving, without the heavy cream traditionally used. Every spoonful combines tender broccoli florets with sharp cheddar in a velvety broth that'll have you reaching for seconds.
The first time I made this soup for my family, they couldn't believe there was cottage cheese hidden in there. My teenage son, who usually avoids "healthy versions" of things, went back for a second bowl and asked if we could add it to our regular dinner rotation.
Essential Ingredients
- Fresh broccoli: Look for tight, dark green florets without any yellowing. The stalks add great flavor too
- Sharp cheddar: Splurge on a good block cheese and grate it yourself. Pre-shredded has anti-caking agents that affect melting
- Cottage cheese: The unsung hero that adds protein and silky texture. Full-fat or low-fat both work beautifully
- Smoked paprika: Just a touch adds subtle depth that makes people wonder about your secret ingredient
- Good vegetable broth: The backbone of your soup's flavor. I prefer homemade, but a high-quality store brand works too
Detailed Step-by-Step Instructions
Start Your Base
Melt butter in a Dutch oven over medium heat. Add diced onions and cook until translucent and fragrant, about 4-5 minutes. Add minced garlic and cook another minute until you can really smell that gorgeous aroma.
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Create the Roux
Sprinkle flour over the vegetables and stir constantly for about 2 minutes. This prevents any raw flour taste. Add smoked paprika now - it blooms beautifully in the heat and infuses everything with its subtle smokiness.
Build Your Soup
Gradually whisk in the broth, stirring constantly to prevent lumps. Add chopped broccoli florets, bring to a gentle simmer, and cook until broccoli is just tender - about 8-10 minutes. You want it soft enough to eat but still bright green.
Make it Creamy
Here's where the magic happens. Blend your cottage cheese until smooth, then stir it into the soup along with the milk. Let it warm through, then gradually add the shredded cheddar, stirring until completely melted and velvety.
On busy weeknights, I often prep the broccoli and onions in advance. Nothing beats walking in the door knowing dinner is halfway done. The smell of sautéing onions and garlic never fails to bring my family to the kitchen.
Beyond Basic Broccoli
I love playing with toppings to make each bowl special. Sometimes I'll add:
- Extra roasted broccoli florets for more texture
- A sprinkle of crispy bacon bits
- Homemade whole grain croutons
- A few drops of hot sauce for heat lovers
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Make-Ahead and Storage Tips
This soup thickens beautifully as it sits. When reheating, thin with a splash of warm milk if needed. While many cream soups can be grainy when reheated, the cottage cheese in this one helps it stay smooth.
This soup has become my go-to for post-workout dinners. The protein helps with muscle recovery while still feeling like a cozy treat. It's proof that healthy food doesn't have to taste like you're compromising - sometimes it can be even better than the original.
Frequently Asked Questions
- → Why blend the cottage cheese?
- Blending makes it smooth and creamy, hiding the curds while keeping the protein content high.
- → Can I use frozen broccoli?
- Yes, frozen broccoli works well. No need to thaw first, just add a minute to cooking time.
- → How do I prevent the soup from curdling?
- Keep heat low after adding dairy products and avoid boiling. Stir constantly when adding cheese.
- → Can I make this gluten-free?
- Yes, simply substitute the all-purpose flour with your preferred gluten-free flour blend.
- → How long does this keep?
- Store in airtight container in fridge up to 4 days. Reheat gently to prevent separation.