Description
A velvety soup combining broccoli’s vitamins with high-protein cheddar and cottage cheese. Creamy without heavy dairy, ready in 40 minutes, and perfect as a stand-alone meal or base for additional veggies.
Ingredients
1 tbsp olive oil (or herb-infused vegan butter)
1 medium onion, diced
3 cloves garlic, minced
4 cups broccoli florets
4 cups low-sodium vegetable broth
1 cup whole milk
1 cup shredded sharp cheddar cheese
1 cup cottage cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric (optional, for color)
Instructions
Heat olive oil in a large pot. Sauté onion and garlic 3-4 minutes until softened.
Add broccoli and vegetable broth; bring to a boil.
Reduce heat, simmer 15-20 minutes until broccoli is tender.
Blend half the soup with an immersion blender (or in batches) for a creamy texture.
Stir in milk, cheddar cheese, and cottage cheese until cheeses melt completely.
Season with salt, pepper, and turmeric if using.
Adjust consistency with additional broth or milk as desired.
Notes
Substitute olive oil for butter for vegan option
Use full-fat milk/cheese for richer mouthfeel
Add cooked shredded chicken for extra protein
Store leftovers in airtight containers for up to 5 days
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 240
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg