Description

This Healthy Broccoli Cheddar Soup combines fresh vegetables with creamy cheddar and cottage cheese for a comforting, nutritious meal. Featuring sautéed onions, carrots, and celery in a light roux, the soup is simmered with broccoli and vegetable broth, then blended until smooth for a velvety texture. It’s a delicious, lower-fat alternative to traditional cheesy soups, perfect for a cozy lunch or dinner.

Ingredients

Vegetables and Aromatics

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

Soup Base

1 tablespoon butter
1/4 cup all-purpose flour (or gluten-free flour for a gluten-free version)
1/2 teaspoon smoked paprika
3 cups vegetable broth (use vegetarian-friendly broth)
2 cups 1% milk

Cheeses

4 oz cheddar cheese, shredded (about 1 cup)
1 cup low-fat cottage cheese, blended for creamy texture

Seasonings

Salt and pepper, to taste

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Instructions

Sauté the Vegetables: In a large pot, melt the butter over medium heat to prepare the base for the soup.
Add diced onion, carrots, and celery: Sauté for 5-7 minutes until the vegetables begin to soften, developing flavor and sweetness.
Add minced garlic: Cook for an additional minute until fragrant to enhance the savory depth.
Make the Roux: Sprinkle the flour over the vegetables, stirring constantly to combine, and cook for about 2 minutes. This helps thicken the soup later.
Add smoked paprika: Stir well to evenly distribute this smoky, subtle spice.
Add vegetable broth gradually: Pour in the broth while stirring to prevent lumps from forming and mix thoroughly.
Simmer the mixture: Let the soup cook for about 5 minutes to allow it to thicken slightly as flavors meld.
Add chopped broccoli: Incorporate the broccoli and cook for an additional 5-7 minutes until tender but still vibrant.
Pour in 1% milk: Continue simmering for 3-5 more minutes to integrate creaminess without heavy fat.
Blend the soup: Use an immersion blender to process the soup until smooth and creamy. Leave some broccoli chunks if desired for texture.
Alternately, blend in batches: If no immersion blender is available, carefully transfer soup in batches to a regular blender and pulse to desired consistency.
Add cheddar and blended cottage cheese: Stir in the cheeses and keep stirring until melted and the soup is silky smooth.
Season to taste: Add salt and pepper according to your preference.
Serve hot with garnishes: Optionally top with extra shredded cheddar, croutons, or fresh herbs for added flavor and presentation.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Use vegetable broth labeled vegetarian to keep the soup meat-free.
Blending cottage cheese creates a creamy texture without adding heavy cream, keeping the soup lower in fat.
You can adjust the thickness by adding more broth or milk as desired.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.