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
- 4 cups chopped broccoli
- 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 the butter in a large pot over medium heat.
- Add the onion, carrot, and celery and cook for 10 minutes, stirring frequently.
- Add the garlic and continue to cook for one minute.
- Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated.
- Add the broth and broccoli and bring to a simmer.
- Simmer the broccoli for 8-9 minutes until softened.
- Add the milk and cook over low heat until the soup is warm.
- Add the blended cottage cheese and shredded cheese and stir until melted. Avoid high heat to prevent curdling.
- Transfer one cup of soup to a blender and blend, allowing steam to escape. Return to the pot. Alternatively, use an immersion blender.
- Add salt to taste, if needed.
Notes
- Use gluten-free flour if needed.
- Blend the cottage cheese beforehand for a smoother texture.
- Low heat prevents curdling when adding dairy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg