Description
A warm and hearty soup packed with protein from cottage cheese and cheddar, perfect for lunch or dinner.
Ingredients
Scale
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded
- 1 cup low-fat cottage cheese
Instructions
- Melt the butter in a large pot over medium heat.
- Sauté the onion, carrots, and celery for about 10 minutes until they are softened.
- Add the garlic and cook for another minute.
- Stir in flour and smoked paprika, cooking for one minute.
- Pour in the vegetable broth and add the chopped broccoli. Bring it to a simmer.
- Simmer for about 8-9 minutes until the broccoli is tender.
- Stir in the milk and warm it on low heat.
- Mix in the shredded cheddar cheese and cottage cheese until melted.
- Blend part of the soup for creaminess, then return it to the pot.
- Season with salt and pepper before serving.
Notes
Serve garnished with cheddar cheese or herbs, and pairs well with crusty bread or salad. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg