Description

This Healthy Broccoli Cheddar Soup is a creamy, comforting dish made with fresh vegetables, low-fat dairy, and gluten-free options. It’s a perfect balance of rich cheddar cheese and nutritious broccoli, blended into a smooth, satisfying soup. Ideal for a wholesome lunch or dinner, this recipe caters to vegetarian and gluten-free diets with optional ingredient swaps.

Ingredients

Scale

Vegetables

1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
4 cups chopped broccoli

Dairy and Cheese

1 tablespoon butter
2 cups 1% milk
4 oz cheddar cheese, shredded (about 1 cup)
1 cup low-fat cottage cheese, blended for a creamy texture

Dry Ingredients & Seasonings

1/4 cup all-purpose flour (or gluten-free flour for a gluten-free version)
1/2 teaspoon smoked paprika
Salt and pepper, to taste

Liquids

3 cups vegetable broth (not chicken style for a vegetarian version)

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Instructions

Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables start to soften.
Add Garlic: Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to prevent burning.
Make the Roux: Sprinkle the flour over the sautéed vegetables, stirring continuously to combine. Cook the mixture for about 2 minutes to form a roux, which will thicken the soup.
Add Seasoning: Stir in the smoked paprika to infuse the soup with a subtle smoky flavor.
Add Broth and Simmer: Gradually pour in the vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes to thicken slightly.
Add Broccoli and Milk: Add the chopped broccoli and cook for another 5-7 minutes until the broccoli becomes tender. Pour in the 1% milk and continue to simmer for an additional 3-5 minutes.
Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. For a chunkier texture, blend partially or leave some broccoli pieces intact. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until desired consistency is reached.
Add Cheese and Cottage Cheese: Stir in the shredded cheddar cheese and blended cottage cheese. Continue stirring until the cheese melts fully into the soup, creating a creamy, rich texture.
Season and Serve: Taste the soup and season with salt and pepper as desired. Serve hot, garnished with extra shredded cheddar cheese, croutons, or fresh herbs like parsley if preferred.

Notes

For a gluten-free version, replace all-purpose flour with gluten-free flour.
Use vegetable broth to keep the soup vegetarian/vegan-friendly (ensure vegan cheese if strictly vegan).
Immersion blender is recommended for ease; alternatively, use a countertop blender in batches.
Adjust cheese quantity according to taste or dietary needs.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.