Description
A creamy broccoli and cheddar soup boosted with cottage cheese for extra protein, perfect for weeknight dinners and easy reheating.
Ingredients
Scale
- 4 cups broccoli (fresh florets)
- 1 cup cottage cheese (can substitute with Greek yogurt)
- 1 cup cheddar cheese (shredded, sharp or aged)
- 3 cups vegetable broth (adjust for thickness)
- 1 onion (diced finely)
- 2 cloves garlic (minced)
- 2 tbsp olive oil (can substitute with butter)
- to taste salt
- to taste pepper
Instructions
- Heat the oil in a wide pot over medium heat until it shimmers.
- Add the diced onion and cook 6–8 minutes, until translucent.
- Stir in the garlic and cook 30–45 seconds until fragrant.
- Add the broccoli and toss to coat, cook 3–4 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Reduce heat, cover partially, and simmer 10–12 minutes until fork-tender.
- Turn off the heat, blend with cottage cheese until smooth.
- Return the puréed soup to the pot, warm gently over low heat.
- Stir in the shredded cheddar off the heat until melted.
- Taste and adjust salt and pepper before serving.
Notes
Great served with crusty bread and additional toppings like toasted seeds or chives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg