This Creamy Broccoli & Cheddar Soup is everything you want in a comforting bowl of goodness—vibrant green flecks of broccoli, smooth cheesy swirls, and a surprising protein punch from blended cottage cheese. It’s lighter than traditional chowders, yet rich enough to feel indulgent, all without sacrificing flavor.

Whether it’s a weeknight dinner, a cozy lunch, or paired with crusty bread, this soup brings comfort and nutrition to the table effortlessly.

Creamy Broccoli & Cheddar Soup (with a Cottage Cheese Boost)

Why You’ll Love This Recipe

Ultra‑creamy with a protein‑rich cottage cheese twist
Plenty of veg—fresh broccoli, carrots, onions, and celery
No heavy cream needed—the cheese handles the richness
Easy to make, even easier to love
Cozy, low-fat, and nutritious—perfect for any season

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

1 tablespoon butter
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
¼ cup all‑purpose or gluten‑free flour
½ teaspoon smoked paprika
3 cups vegetable broth
4 cups chopped broccoli
2 cups 1% milk
4 oz shredded cheddar cheese (about 1 cup)
1 cup low‑fat cottage cheese, blended smooth
Salt and pepper, to taste

Instructions

Melt butter in a large pot over medium heat. Add onion, carrot, and celery. Cook 10 minutes, stirring often, until softened.
Stir in garlic and cook 1 more minute.
Sprinkle in smoked paprika and flour. Cook for 1 minute, stirring to coat the veggies well.
Add broth and broccoli. Bring to simmer and cook 8–9 minutes, until broccoli is tender.
Pour in milk and stir gently until warm—keep heat low to prevent curdling.
Stir in blended cottage cheese and cheddar until melted and silky.
To thicken, transfer 1 cup of soup to a blender and puree (or use an immersion blender) with care. Return to pot.
Season with salt and pepper to taste. Serve warm.

Variations

Extra Green: Add spinach or kale just before blending.
Spice Boost: Stir in a pinch of cayenne or paprika.
Cheesy Swap: Try Gruyère or a sharp cheddar.
Vegan Option: Use plant-based milk, cheese substitutes, and a thickener like cashew cream.
Chunk-Free Version: Blend more or all of the soup for a velvety texture.

Heating & Storage

Storage
Keep in an airtight container in the fridge for up to 3 days.

Reheating
Warm gently on the stove over low heat. Stir occasionally and add a splash of stock or milk if needed.

Freezing
Freeze in portions without milk. Thaw overnight and add milk upon reheating for a better texture.

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Yes! Simply add it directly in step 4—no need to thaw. Just watch cooking time closely.

Why blend cottage cheese?

It adds creaminess and protein while keeping the soup light and low-fat. A smart shortcut with muscle!

How do I prevent the soup from being grainy?

Warm milk gently and stir constantly when adding dairy. Blending helps create a unified, smooth texture.

Can I thicken without flour?

Yes—you can blend more of the soup or add a mashed potato or cooked potato chunks as a natural thickener.

Is this soup low-carb?

It’s moderate—carbs come from veg and milk. Use almond milk for a lower-carb version.

Can kids enjoy this?

Absolutely—blend completely for a bright green, mild, and kid-pleasing bowl.

Can I add protein?

Yes—stir in cooked chicken, beans, or crumbled tofu right before serving.

Does the soup freeze well?

With a tweak—freeze before adding dairy, then add milk when reheating for the best taste.

What can I garnish it with?

Crumbled bacon, shredded cheese, or a fresh sprinkle of parsley all work beautifully.

Is this soup suitable for meal-prep?

Yes—portion into containers and reheat gently for a quick, cozy meal.

Conclusion

This Creamy Broccoli & Cheddar Soup with Cottage Cheese is a nourishing, flavorful winner. It’s smooth, bright, and comforting—all without feeling heavy. Perfect for wellness-minded cooks who want hearty flavor with healthy balance.

Chef sara