Introduction

Oh, the coziness! Does anything beat a warm bowl of soup on a chilly evening? This Cottage Cheese Broccoli Cheddar Soup brings back all those nostalgic feelings of comfort and home. It’s incredibly simple to whip up, making it perfect for those busy weeknights when you still crave something delicious and satisfying. You won’t believe how quickly this bowl of creamy goodness comes together!

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes, perfect for a quick meal.
Easy: Minimal steps, ideal for beginner cooks or when you’re short on time.
Giftable: Makes a wonderful homemade gift for friends and neighbors.
Crowd-pleasing: A guaranteed hit with both kids and adults – the creamy texture and cheesy flavor are irresistible!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this dreamy soup:

2 tablespoons butter: The start of any good soup, giving it a rich foundation.
1 onion, chopped: Adds a lovely sweet and savory base flavor.
2 cloves garlic, minced: Because garlic makes everything better, right?
4 cups broccoli florets: The star of the show! Fresh or frozen work wonderfully.
4 cups vegetable broth: You can use chicken broth too if you prefer!
1 cup cottage cheese: This is the secret to our super creamy, velvety soup without heavy cream!
1 cup shredded cheddar cheese: For that irresistible cheesy pull and classic flavor. Sharp cheddar gives a great punch!
Salt and pepper to taste: The essential finishing touches.
Croutons for garnish (optional): For a little crunch on top!

How to Make It

Ready to create some magic in your kitchen? Follow these simple steps, and you’ll have a pot of pure comfort in no time!

Start with the Aromatics: Grab a large pot and melt your butter over medium heat. Toss in your chopped onion and let it soften up, stirring occasionally, for about 5 minutes. It should look nice and translucent. Now, add your minced garlic and cook for just one more minute until you can smell that amazing garlicky aroma. Be careful not to burn it!
Broccoli Time!: Add your broccoli florets and vegetable broth to the pot. Give it a good stir. Bring everything to a boil, then reduce the heat to low, pop a lid on, and let it simmer for about 10-15 minutes. You want your broccoli to be super tender – easy to pierce with a fork.
Make it Smooth: Now for the creamy transformation! Carefully transfer the soup to a blender. If you have an immersion blender (my favorite for soups!), you can blend it right in the pot. Blend until your soup is wonderfully smooth and velvety. Be cautious when blending hot liquids – never fill the blender more than halfway and hold the lid down firmly with a towel.
The Cheesy Goodness: Pour the puréed soup back into the pot over low heat. Stir in your cottage cheese and shredded cheddar cheese. Keep stirring gently until both cheeses are completely melted and the soup is wonderfully smooth and creamy.
Season to Perfection: Taste your soup! This is where you add salt and pepper. Start with a little, stir, taste, and add more until it’s just right for your palate.
Serve and Enjoy: Ladle your hot, creamy soup into bowls. If you’re feeling fancy, sprinkle some croutons on top for an extra bit of crunch!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a great canvas for your creativity! Here are a few ideas:

Broccoli: If you don’t have fresh broccoli, frozen florets work perfectly. Just add them straight from the freezer.
Cheese: Feel free to experiment with different cheeses! A sharp white cheddar, Monterey Jack, or even a touch of Gruyère would be delicious.
Broth: While vegetable broth keeps this soup vegetarian, chicken broth will add another layer of flavor if that’s what you have on hand.
Spice it Up: For a little kick, add a pinch of red pepper flakes along with the garlic.
Add a Protein Boost: Cooked, crumbled bacon or some shredded rotisserie chicken stirred in at the end makes this soup a hearty meal.

Tips for Success

A few little tips can make your soup-making journey even smoother:

Don’t Overcook the Broccoli: You want it tender for blending, but if you overcook it, it can lose its vibrant color.
Blend Safely: Always be cautious when blending hot liquids. Work in batches if your blender is small and never overfill it.
Low Heat for Cheese: When adding the cheeses, keep the heat on low. High heat can sometimes cause cheese to get stringy or separate.
Prep Ahead: You can chop your onion and mince your garlic a day in advance and store them in airtight containers in the fridge.

How to Store It

Leftover soup is a gift from past-you! This cottage cheese broccoli cheddar soup stores beautifully.

Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring occasionally, or in the microwave. You might need to add a splash of broth or water if it has thickened too much.

FAQs

Got a question? We’ve got answers!

Q: Can I make this soup dairy-free?
A: While this recipe relies on dairy for its creaminess, you could experiment with dairy-free cheese alternatives and a creamy plant-based milk (like unsweetened cashew or oat milk) instead of cottage cheese, though the texture might be slightly different.

Q: My soup looks a little thin. What can I do?
A: If your soup is thinner than you like, you can simmer it uncovered for a few more minutes to allow some of the liquid to evaporate. Alternatively, you can whisk a tablespoon of cornstarch with a little cold water to make a slurry and stir it into the simmering soup until thickened.

Q: Can I freeze this soup?
A: This soup can be frozen, but the texture might change slightly upon thawing due to the dairy. It’s best enjoyed fresh, but if you do freeze it, let it cool completely, store it in freezer-safe containers, and thaw it overnight in the refrigerator before reheating.

Creamy Cottage Cheese Broccoli Cheddar Soup

A quick, easy, and comforting broccoli cheddar soup made creamy with cottage cheese instead of heavy cream. Perfect for busy weeknights and a guaranteed crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Large pot For sautéing and simmering
Blender Standard or immersion blender
towel For holding down blender lid when blending hot liquids
Airtight containers For storing leftovers

Ingredients

Main ingredients

2 tablespoons butter The start of any good soup, giving it a rich foundation.
1 onion Adds a lovely sweet and savory base flavor.
2 cloves garlic Because garlic makes everything better, right?
4 cups broccoli florets The star of the show! Fresh or frozen work wonderfully.
4 cups vegetable broth You can use chicken broth too if you prefer!
1 cup cottage cheese This is the secret to our super creamy, velvety soup without heavy cream!
1 cup shredded cheddar cheese For that irresistible cheesy pull and classic flavor. Sharp cheddar gives a great punch!
to taste salt The essential finishing touches.
to taste pepper The essential finishing touches.
optional croutons For a little crunch on top!

Instructions

Grab a large pot and melt your butter over medium heat. Toss in your chopped onion and let it soften up, stirring occasionally, for about 5 minutes. It should look nice and translucent. Now, add your minced garlic and cook for just one more minute until you can smell that amazing garlicky aroma. Be careful not to burn it!
Add your broccoli florets and vegetable broth to the pot. Give it a good stir. Bring everything to a boil, then reduce the heat to low, pop a lid on, and let it simmer for about 10-15 minutes. You want your broccoli to be super tender – easy to pierce with a fork.
Now for the creamy transformation! Carefully transfer the soup to a blender. If you have an immersion blender (my favorite for soups!), you can blend it right in the pot. Blend until your soup is wonderfully smooth and velvety. Be cautious when blending hot liquids – never fill the blender more than halfway and hold the lid down firmly with a towel.
Pour the puréed soup back into the pot over low heat. Stir in your cottage cheese and shredded cheddar cheese. Keep stirring gently until both cheeses are completely melted and the soup is wonderfully smooth and creamy.
Taste your soup! This is where you add salt and pepper. Start with a little, stir, taste, and add more until it’s just right for your palate.
Ladle your hot, creamy soup into bowls. If you’re feeling fancy, sprinkle some croutons on top for an extra bit of crunch!

Notes

This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3-4 days. It can also be frozen, though the texture might change slightly upon thawing. If the soup thickens too much upon reheating, add a splash of broth or water.