Ingredients
Vegetable Mix:
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
Seasonings and Dairy:
- 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
- 1 cup low-fat cottage cheese, blended
Seasonings:
- 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 over medium heat for one minute.
- Stir in smoked paprika and flour and cook for one minute until the vegetables are coated.
- Pour in broth and broccoli and simmer until broccoli is softened, about 8-9 minutes.
- Stir in milk and heat until warm. Then add blended cottage cheese and shredded cheddar, stirring until melted.
- Blend a cup of soup and return to the pot. Season with salt and pepper.
Notes
- I’ve updated the recipe to suggest using 3 cups of broth instead of 4. You can always add additional broth if you need to thin it out, but it’s better to start with 3, in case you want a thicker soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
