Ingredients
1 tablespoon olive oil or butter
1 small yellow onion, diced
2 cloves garlic, minced
4 cups broccoli florets, chopped into small bite-sized pieces
1 cup carrots, shredded or matchsticks
3 cups Chicken Bone Broth (provides extra protein compared to regular stock)
1 cup (225g) low-fat cottage cheese (the secret creamy ingredient!)
½ cup milk (dairy or unsweetened almond)
2 cups (225g) sharp Cheddar cheese, freshly grated
½ teaspoon mustard powder (enhances the cheese flavor)
½ teaspoon smoked paprika
Salt and black pepper to taste
Instructions
1. **Sauté Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. **Simmer Veggies:** Add the chopped broccoli, shredded carrots, and the chicken bone broth to the pot. Season with the mustard powder, paprika, salt, and pepper.
3. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, or until the broccoli is completely tender.
4. **Prepare the Cream Base:** While the soup simmers, place the cottage cheese and milk into a blender. Blend on high speed for 30–60 seconds until completely smooth and creamy. (This ensures there are no curds in your soup).
5. **Combine:** Pour the smooth cottage cheese mixture into the soup pot. Stir well to combine. Let it warm through for 2 minutes (do not let it boil vigorously, or it might separate).
6. **Thicken (Optional):** If you prefer a smoother soup, use an immersion blender to partially blend the soup in the pot, leaving some chunks of broccoli for texture.
7. **Melt Cheese:** Remove the pot from the heat. Stir in the freshly grated cheddar cheese a handful at a time, stirring constantly until melted and smooth.
8. **Serve:** Taste and adjust salt/pepper. Serve hot with a sprinkle of extra cheese or crusty bread.
Notes
Why Cottage Cheese? When blended, cottage cheese loses its texture completely and becomes a thick, high-protein cream substitute that mimics heavy cream perfectly.
Grate Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents (potato starch) that can make your soup grainy. Grating a block of cheddar yourself ensures a silky smooth melt.
Bone Broth: Using bone broth instead of regular chicken stock adds about 10g of extra protein per serving. If you don’t have it, regular stock works fine, but the protein count will be lower.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove; do not boil.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free