Can I make this Creamy Broccoli Cheddar Soup Recipe vegan?

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.

What if I don't have a blender to puree the soup?

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.

Can I use frozen broccoli in this recipe?

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.

How do I prevent the soup from curdling when adding cheese and milk?

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.

Creamy Broccoli Cheddar Soup - Comforting & Easy

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

Scale

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

1/4 cup all-purpose flour (or gluten-free flour)
1/2 teaspoon smoked paprika
Salt & pepper to taste

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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