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.
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.