Description

This lighter take on classic broccoli cheddar soup swaps heavy cream for milk and cottage cheese, cutting calories while adding protein. It’s creamy, vegetable-rich, and satisfying—ideal for a healthy lunch or cozy dinner.

Ingredients

1 Tbsp butter
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 garlic cloves, minced
¼ cup all-purpose flour (or gluten‑free flour)
½ tsp smoked paprika
3 cups vegetable broth (I like not‑chicken style)
4 cups broccoli, chopped
2 cups 1% milk
4 oz cheddar cheese, shredded (about 1 cup)
1 cup low‑fat cottage cheese, blended
Salt & pepper, to taste

Instructions

In a large pot over medium heat, melt butter. Add onion, carrots, celery; sauté until softened (about 5 min).
Stir in garlic, smoked paprika, and sauté briefly.
Sprinkle flour over veggies; cook 1–2 min to remove raw taste.
Gradually whisk in vegetable broth until smooth. Add broccoli and simmer ~10 min until broccoli is tender.
Reduce heat, stir in blended cottage cheese and milk until smooth and heated through.
Add shredded cheddar, stirring until melted. Season with salt and pepper.
Serve warm.

Notes

Blending cottage cheese instead of heavy cream lightens the soup while boosting protein and reducing fat—a clever hack noted by home cooks online

To thicken further, blend half the soup before adding milk and cheese.

Gluten-free option: use gluten-free flour.

Prep Time: ~10 minutes (chopping and blending)
Cook Time: 20 minutes
Category: Soup, Main Course
Method: Stovetop
Cuisine: American, Health-conscious

Keywords: healthy broccoli cheddar soup, light broccoli soup, cottage cheese soup, healthy comfort food