Description
This nutrient-dense broccoli soup is a modern, healthy take on the classic comfort food. By replacing heavy cream with blended low-fat cottage cheese, we achieve a velvety, luxurious texture that is packed with protein. Perfect for busy weeknights or a soothing lunch, this soup combines the earthy goodness of fresh broccoli florets with savory melted cheddar for a deeply satisfying meal that feels like a warm hug in a bowl.
Ingredients
4 cups fresh broccoli florets
1 cup low-fat cottage cheese
1 cup shredded sharp cheddar cheese
2 cups vegetable broth
1 small yellow onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat and sauté onions until translucent.
Add garlic and cook for one minute until fragrant.
Add broccoli florets and vegetable broth to the pot, bring to a boil, then reduce heat to simmer for 15 minutes.
Remove from heat and stir in the cottage cheese.
Use an immersion blender to process the mixture until completely smooth and creamy.
Stir in the shredded cheddar cheese until melted and fully incorporated.
Season with salt and pepper to taste and serve warm.
Notes
For an even smoother soup, use a high-speed blender to process the broccoli and cottage cheese mixture. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, being careful not to boil, to maintain the cheese texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 25mg