This cozy, creamy Cottage Cheese Broccoli Cheddar Soup is one of my go-to recipes when I want something warm and comforting but still packed with good stuff. It’s smooth, cheesy, and surprisingly high in protein thanks to the cottage cheese. The texture is dreamy — creamy but not heavy. Perfect for a chilly day or an easy weeknight dinner.
Why I Love This Recipe
This soup was something I threw together during one of those “clean out the fridge” nights, and it totally surprised me. The cottage cheese blends in so smoothly and gives it that creamy texture without needing cream.
- Cozy and satisfying but still light
- High in protein
- Great way to use up broccoli
- Super budget-friendly
- Comes together in under 30 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups broccoli florets (fresh or frozen), chopped small
- 2 cups low-sodium vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup low-fat cottage cheese
- 1 cup shredded sharp cheddar cheese
- Optional: extra shredded cheddar for topping
Servings and Cook Time
Serves: 4
Total Time: 25 minutes
Macros Information (Per Serving – Approximate)
- Calories: 210
- Protein: 16g
- Carbs: 12g
- Fat: 12g
- Fiber: 3g
Pro Tips
- Sauté the onion and garlic slowly to bring out the sweetness
- Use sharp cheddar for bold flavor — mild cheddar can taste flat
- Don’t skip blending the cottage cheese — it melts into the soup like magic
- Add a dash of hot sauce if you want a little kick
- Top with extra cheese for that melty finish
Tools You’ll Need
- Medium pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Immersion blender or regular blender
- Ladle
Substitutions and Variations
- Swap cheddar for Gruyère or Monterey Jack
- Add 1/2 cup cooked rice or quinoa for extra heartiness
- Use chicken broth instead of veggie broth
- Add a handful of spinach or kale at the end for more greens
Make Ahead Tips
- Chop the onion and broccoli ahead of time and store in the fridge
- You can blend the cottage cheese in advance for quicker cooking
Recipe Instructions
1. Sauté onion and garlic
Heat 1 tablespoon olive oil in a pot over medium heat. Add 1 medium diced yellow onion and sauté for about 3-4 minutes, until soft and translucent. Stir in 2 cloves of minced garlic and cook another 30 seconds.
2. Add broccoli and seasonings
Add 2 cups chopped broccoli florets, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika to the pot. Stir well to coat.
3. Add broth and simmer
Pour in 2 cups low-sodium vegetable broth. Bring to a simmer and cook for 8-10 minutes, or until broccoli is tender.
4. Blend soup
Turn off the heat. Add 1 cup low-fat cottage cheese. Use an immersion blender to blend everything until very smooth.
5. Add cheddar and melt
Stir in 1 cup shredded sharp cheddar cheese. Let it melt into the soup for 1-2 minutes.
6. Serve hot
Ladle soup into bowls. Top with a little extra shredded cheddar if you like.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, stirring well. This soup also freezes great — just thaw overnight in the fridge and reheat gently.
Why This Recipe Works (Quick Science)
Blending cottage cheese into the hot soup gives you creaminess without adding heavy cream. The curds melt when blended and help create a velvety texture. The sharp cheddar gives a bold flavor punch, and cooking the broccoli just until soft keeps the soup fresh and not mushy.
Common Mistakes
- Using large broccoli chunks: Chop them small so they cook fast and blend well
- Not blending long enough: Blend until it’s completely smooth for the best texture
- Skipping seasoning: The paprika adds warmth, and salt/pepper make a big difference
What to Serve With
- Toasted sourdough or crusty bread
- Grilled cheese
- Side salad with lemon vinaigrette
- Roasted potatoes or sweet potatoes
FAQ
Can I use frozen broccoli?
Yes, just thaw it first or add a few extra minutes of cook time.
Can I make this dairy-free?
You can try a plant-based cottage cheese and vegan cheddar, but the flavor and texture may be different.
Can I freeze it?
Yes! Let it cool, portion it, and freeze for up to 2 months. Reheat gently on the stove.
Can I use a regular blender instead of an immersion blender?
Totally. Just let the soup cool a bit and blend in batches.
Let’s Wrap It Up
This Cottage Cheese Broccoli Cheddar Soup is creamy, flavorful, and full of comfort — and the best part? It’s super easy to make. I hope you give it a try and let me know how it turned out! Leave a comment if you have any questions or want to share your version!