This might be your new go-to comfort meal because this Creamy Broccoli Cheddar Soup Recipe is everything you want in a bowl: rich, cheesy, and packed with wholesome flavor that warms you from the inside out.
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Why You'll Love This Recipe
Whenever I make this creamy broccoli cheddar soup, it instantly becomes a family favorite. There’s something about the way the broccoli blends with sharp cheddar and that velvety texture from the cottage cheese that keeps us coming back for seconds.
- Comforting and Nutritious: This soup balances indulgence with health thanks to protein-packed cottage cheese and vibrant veggies.
- Simple Ingredients: You likely have everything you need already – pantry staples and fresh produce that come together effortlessly.
- Perfectly Creamy Texture: Using blended low-fat cottage cheese adds creaminess without heaviness or excess fat.
- Easy to Customize: Whether you want it thicker, spicier, or dairy-free, this recipe is a perfect base to make your own.
Ingredients & Why They Work
Every ingredient in this Creamy Broccoli Cheddar Soup Recipe plays a role to build a harmonious balance of flavor, texture, and nutrition. Here’s why these staples shine together — plus some tips to get the best from each one.
- Butter: Provides a luscious base for sautéing veggies and adds subtle richness.
- Yellow Onion: Adds sweetness and depth when softened slowly, providing a mellow background.
- Carrots: Bring natural sweetness and a bit of texture contrast to the soup.
- Celery: Gives an earthy, aromatic layer that complements the aromatic veggies.
- Garlic: Just a hint wakes up the whole dish with its savory punch—don’t skip or overcook!
- All-Purpose Flour: Helps thicken the soup, creating that classic creamy body; gluten-free flour works well too.
- Smoked Paprika: A subtle smoky flavor that makes the soup stand out and feel cozy.
- Vegetable Broth: The soup’s flavor backbone – I prefer non-chicken broth to keep it light yet tasty.
- Broccoli: The star veggie that adds color, fiber, and a fresh bite.
- 1% Milk: Keeps the soup creamy without making it too heavy or fatty.
- Cheddar Cheese: Sharp and melty, it gives the soup that irresistible cheesy richness.
- Cottage Cheese: Surprising but brilliant – blended cottage cheese makes the texture ultra creamy and adds protein.
- Salt & Pepper: Essential for seasoning; always taste before serving!
Make It Your Way
I like to keep this Creamy Broccoli Cheddar Soup Recipe pretty classic, but over time, I’ve discovered some tweaks that make it even better depending on my mood or what’s in the fridge. Feel free to experiment—you’ll find your own favorite twists.
- Variation: Adding a pinch of cayenne pepper or red pepper flakes gives the soup a subtle kick that I adore on chilly nights.
- Vegetarian Boost: Swap the cheddar with a smoky vegan cheese and use a vegetable broth to keep it plant-based but satisfying.
- Seasonal Switch: Toss in cauliflower with the broccoli for an extra creamy texture and mellow flavor.
- Dairy-Free: Use coconut milk and nutritional yeast instead of dairy for a creamy, cheesy flavor without lactose.
Step-by-Step: How I Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Sauté the Vegetables Until Soft and Sweet
Start by melting butter over medium heat in a large pot. Add diced onion, carrot, and celery, stirring regularly for about 10 minutes. You want these veggies softened but not browned—slow cooking here builds a natural sweetness that’s the foundation of the soup.
Step 2: Aromatics and Coating
Stir in minced garlic and cook for just a minute until fragrant—don’t let it burn! Then sprinkle over the smoked paprika and flour, stirring well to coat the veggies evenly. Cooking the flour for a minute or two is key to removing that raw taste and helps thicken the soup beautifully.
Step 3: Simmer with Broth and Broccoli
Pour in the vegetable broth and add your chopped broccoli. Bring it to a gentle simmer, and cook for 8–9 minutes until the broccoli is tender. This step lets the broccoli’s fresh flavors infuse throughout the soup and ensures it’s soft enough to blend later on.
Step 4: Stir in Milk and Cheeses Carefully
Lower the heat and add the milk, warming the soup without boiling it. Then stir in the blended cottage cheese and shredded cheddar, mixing until everything melts into a velvety, creamy soup. Be patient—keeping the heat low helps avoid curdling or grainy texture.
Step 5: Blend for Silky Smoothness
I usually ladle about a cup of the soup into my blender and pulse a few times, allowing steam to vent. Then, I pour it back into the pot and stir everything together. If you prefer, an immersion blender works excellent here too and makes the process even easier.
Step 6: Final Seasoning and Serve
Don’t forget to taste and add salt and pepper as needed—seasoning is where everything comes alive. Serve hot and enjoy the creamy comfort!
Top Tip
From my experience, getting that perfect silky texture and balanced flavor takes a few thoughtful moves. These tips will make your Creamy Broccoli Cheddar Soup Recipe shine every time.
- Low and Slow Sauté: Don’t rush the veggie softening; it builds the soup’s flavor foundation.
- Gentle Heat with Dairy: Adding cheese and milk on low heat prevents curdling and keeps the soup smooth.
- Blending Just Right: Partial blending keeps some texture while creating creaminess—don’t overdo it!
- Season at the End: Always add salt and pepper after blending to fine-tune the flavors perfectly.
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
I love topping my soup with a sprinkle of extra shredded cheddar and some freshly cracked black pepper. A handful of crispy bacon bits or chopped green onions adds fantastic texture and flavor, especially when serving guests.
Side Dishes
Crusty bread, buttery garlic toast, or even a warm soft pretzel are my go-to sides. They’re perfect for dunking and round out the meal, making it extra satisfying.
Creative Ways to Present
For special occasions, I like serving this soup in hollowed-out sourdough bread bowls—instantly elevates presentation and doubles as a tasty side. A drizzle of chili oil or a swirl of cream on top also adds a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Store your leftover soup in an airtight container in the fridge, and it’ll stay fresh for up to 3 days. It thickens as it rests, so a quick stir and splash of broth or milk before reheating refreshes it perfectly.
Freezing
I usually freeze the soup in portions so I can reheat just what I need. It freezes well, but be sure to thaw slowly in the fridge before warming to maintain creaminess and prevent separation.
Reheating
Reheat gently on low-medium heat on the stove, stirring often. Adding a splash of milk or broth helps restore the texture without breaking the soup apart.
Frequently Asked Questions:
Absolutely! Swap the butter for olive oil, use a plant-based milk like oat or almond, replace cheddar with a vegan cheese alternative, and omit cottage cheese or substitute with blended silken tofu for creaminess. Use vegetable broth and you’re all set.
No blender? No problem! You can simply use an immersion blender right in the pot to gently puree part or all of the soup. If you don’t have either, you can mash the broccoli with a potato masher for a chunkier texture that’s still delicious.
Frozen broccoli works well here, especially if you’re in a pinch. Just add it straight to the simmering broth and cook a few minutes longer until tender. The texture might be slightly softer, but the flavor stays great.
The key is to keep the heat low once you add milk and cheeses. Don’t let the soup boil; gently warm and stir until melted. Adding the cheese gradually and stirring constantly helps avoid curdling for a smooth, creamy result.
Final Thoughts
This Creamy Broccoli Cheddar Soup Recipe has become one of my most loved dishes not just because it tastes amazing, but because it’s so nurturing and easy to make. I hope you find it as comforting and delicious as I do—there’s nothing like a bowl of warm, cheesy soup to brighten any day. Give it a try, and you might just discover your new favorite soup!
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Creamy Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A creamy and nutritious High Protein Broccoli Cheddar Soup made with a blend of fresh vegetables, low-fat dairy, and flavorful seasonings. This comforting soup balances rich cheddar cheese with protein-packed cottage cheese, perfect for a healthy 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
Dairy and Cheese
- 1 cup low fat cottage cheese, blended
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded (about 1 cup)
Liquids and Fats
- 1 tablespoons butter
- 3 cups vegetable broth (not-chicken style)
Dry Ingredients and Spices
- ¼ cup all-purpose flour (or gluten-free flour)
- ½ teaspoon smoked paprika
- Salt & pepper to taste
Instructions
- Melt butter: Melt the butter in a large pot over medium heat until fully melted and shimmering.
- Sauté vegetables: Add the diced onion, carrots, and celery to the pot and cook for 10 minutes, stirring frequently until they soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional one minute over medium heat to release its aroma.
- Add paprika and flour: Sprinkle the smoked paprika and flour over the vegetables, stirring constantly for one minute to coat evenly, which helps thicken the soup later.
- Add broth and broccoli: Pour in the vegetable broth and chopped broccoli, then bring the mixture to a simmer.
- Simmer broccoli: Let the soup simmer gently for 9 minutes until the broccoli is tender but still vibrant.
- Add milk and warm: Stir in the 1% milk and reduce heat to low, warming the soup without boiling to prevent curdling.
- Add cheeses: Mix in the blended cottage cheese and shredded cheddar, stirring gently until fully melted and integrated. Keep the heat low to avoid curdling the dairy.
- Blend soup: Carefully transfer one cup of the soup to a blender, allowing steam to escape through the vent, blend until smooth, then return the blended portion to the pot. Alternatively, use an immersion blender directly in the pot for a creamy texture.
- Season and serve: Adjust salt and pepper to taste, stir well, and serve warm for a comforting high-protein meal.
Notes
- Starting with 3 cups of broth instead of 4 helps control soup thickness; add more broth later if needed to thin.
- Use gluten-free flour as a substitute to make this recipe gluten-free.
- Blending part of the soup creates a creamy texture without the need for heavy cream.
- Monitor heat carefully when adding milk and cheeses to prevent curdling.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 170 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 20 mg
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