Print
Ingredients
Scale
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth (preferably not-chicken style)
- 4 cups fresh 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
- Melt butter in a pot; sauté onion, carrots, and celery for 10 minutes.
- Add minced garlic, smoked paprika, and flour; cook for 1 minute.
- Pour in vegetable broth and chopped broccoli; simmer.
- Cook broccoli for 8-9 minutes until tender.
- Add milk; stir gently without boiling.
- Incorporate blended cottage cheese and cheddar until melted.
- Blend part of the soup for creaminess, then mix back.
- Season to taste with salt and pepper.
Notes
For added flavor, fresh herbs like thyme or basil work well.
Ensure flour mixes thoroughly to avoid lumps.
Stir continuously while adding cheese for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 5g
- Sodium: 590mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg