Quick Description
This creamy, cheesy, and protein-packed broccoli cheddar soup is comforting, rich, and perfect for those chilly days. It’s easy to make, and with high protein from cottage cheese and cheddar, it’s both satisfying and healthy.
Servings & Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients List
- 4 cups chopped broccoli
- 1 cup low-fat cottage cheese
- 4 oz shredded cheddar cheese
- 1 tablespoon olive oil (for sautéing)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
-
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant. -
Cook the Broccoli
Add the chopped broccoli to the pot and stir for a minute. Pour in the vegetable or chicken broth and bring it to a simmer. Let the broccoli cook for about 10 minutes until it becomes tender. -
Blend the Soup
Once the broccoli is cooked, remove the pot from heat. Use an immersion blender to blend the soup until it reaches a creamy consistency. (Alternatively, you can transfer it in batches to a regular blender and blend.) -
Add the Cheeses
Stir in the low-fat cottage cheese and shredded cheddar cheese. Return the pot to low heat and stir until the cheese melts and the soup becomes smooth and creamy. -
Season the Soup
Add salt, black pepper, and garlic powder to taste. Adjust seasonings if needed. -
Serve
Ladle the soup into bowls, garnish with chopped parsley (if desired), and serve hot.
Additional Notes
- Make it thicker: For a thicker soup, you can add an extra 1/2 cup of cottage cheese or reduce the broth by 1/2 cup.
- Vegan version: Swap cottage cheese with a plant-based alternative and use vegan cheese.
Dietary Info
- Keto: Yes
- High Protein: Yes
- Low Carb: Yes
Storage & Make-Ahead
- This soup can be stored in an airtight container in the fridge for up to 3 days.
- To freeze, let it cool completely and then transfer it to a freezer-safe container for up to 1 month. Reheat gently on the stove.
FAQs
-
Can I use frozen broccoli?
Yes! Frozen broccoli works just as well for this recipe. Just be sure to cook it until it’s tender. -
Can I make this soup in advance?
Yes! This soup keeps well and tastes even better the next day. Store it in the fridge for up to 3 days.
