Description

This Healthy Broccoli Cheddar Soup is a creamy, comforting dish packed with fresh vegetables and cheesy goodness. Using a blend of shredded cheddar and low-fat cottage cheese, this recipe offers a nutrient-rich twist on a classic favorite while keeping it light and wholesome. Perfect for a cozy meal, it’s made on the stovetop with simple ingredients and can be easily adapted to be vegetarian or gluten-free.

Ingredients

Scale

Vegetables

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

Dairy

1 tablespoon butter
2 cups 1% milk
4 oz cheddar cheese, shredded (about 1 cup)
1 cup low-fat cottage cheese, blended for a creamy texture

Pantry

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 not-chicken style for vegetarian)
Salt and pepper, to taste

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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 begin to soften.
Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
Make the Roux: Sprinkle the flour over the sautéed vegetables while stirring to combine. Cook the mixture for about 2 minutes to form a roux, which will help thicken the soup.
Add Seasoning: Stir in the smoked paprika thoroughly to enhance the soup’s flavor.
Add Broth and Simmer: Gradually pour in the vegetable broth while stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes to thicken slightly.
Add Broccoli and Milk: Add the chopped broccoli to the pot and cook for another 5-7 minutes, until the broccoli becomes tender. Then pour in the 1% milk and continue simmering for 3-5 minutes.
Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. If preferred, leave some chunks of broccoli for texture. Alternatively, transfer the soup to a regular blender in batches and blend carefully.
Add Cheese Mixture: Stir in the shredded cheddar cheese and blended low-fat cottage cheese. Continue stirring until the cheese melts fully into the soup, creating a creamy texture.
Season and Serve: Season the soup with salt and pepper to taste. Serve hot, optionally garnished with extra shredded cheddar cheese, croutons, or fresh herbs for added flavor and presentation.

Notes

For a gluten-free version, use gluten-free flour instead of all-purpose flour.
This recipe can be made vegetarian by using vegetable broth instead of chicken broth.
To keep some texture in the soup, blend only half and mix in some unblended broccoli pieces.
If you don’t have an immersion blender, transfer the soup carefully to a regular blender in batches.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently over low heat.