This Cottage Cheese Broccoli Cheddar Soup is thick, creamy, cheesy, and full of tender broccoli. The cottage cheese blends right into the soup, so you get a smooth texture plus extra protein without needing lots of heavy cream. It is warm comfort food that comes together in one pot in about 35 minutes.
Makes: 6 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
What You’ll Need
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, shredded to make about 1 cup
- 4 cups broccoli florets, chopped small
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 2 cups full-fat cottage cheese
- 1 cup whole milk
- 2 cups sharp cheddar cheese, freshly shredded
Why I Love This Recipe
Broccoli cheddar soup has always felt like the kind of meal that makes a cold or busy day better. What I like about this version is how cottage cheese changes the soup without making it taste like cottage cheese. Once it is blended with milk, it becomes smooth and creamy.
There is still plenty of cheddar, so you get the classic cheesy flavor. The broccoli gives the soup texture, while the carrot adds a little sweetness and color.
- It is creamy without using heavy cream.
- Cottage cheese adds extra protein.
- It takes only about 35 minutes.
- Everything cooks in one soup pot, apart from the quick blender step.
- Freshly shredded cheddar gives it a rich, smooth finish.
- The vegetables are chopped small, so you get broccoli, carrot, and cheese in almost every spoonful.
Recipe and Instructions
Step 1: Prep the Vegetables
Finely dice 1 small onion. Mince 2 cloves garlic. Shred 1 medium carrot to make about 1 cup diced carrot. Chop 4 cups broccoli florets into small, bite-size pieces. Keep everything separate for easy cooking.
Step 2: Cook the Onion and Carrot
Place a large Dutch oven or soup pot over medium heat. Melt 2 tablespoons unsalted butter. Add the 1 finely diced small onion and 1 cup diced carrot. Cook for about 4 to 5 minutes, stirring often, until the onion looks soft and the carrot begins to soften.
Step 3: Add Garlic and Flour
Stir 2 minced garlic cloves into the softened onion and carrot. Cook for 30 seconds. Sprinkle in 3 tablespoons all-purpose flour. Stir constantly for another 1 minute. The vegetables should look lightly coated with the flour.
Step 4: Add the Broth and Broccoli
Slowly pour in 4 cups low-sodium chicken broth, stirring well as you pour so the flour stays smooth. Add the 4 cups chopped broccoli florets, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika.
Bring the soup to a gentle simmer. Cook uncovered for 8 to 10 minutes, stirring now and then, until the broccoli is tender but still green.
Step 5: Blend the Cottage Cheese
While the broccoli cooks, add 2 cups full-fat cottage cheese and 1 cup whole milk to a blender. Blend until completely smooth and creamy, with no cottage cheese curds left.
Step 6: Make the Soup Creamy
Turn the heat to low. Pour the blended mixture made from 2 cups full-fat cottage cheese and 1 cup whole milk into the broccoli soup. Stir gently until the soup is creamy and evenly mixed.
Keep the heat low. Do not let the soup boil after adding the cottage cheese mixture.
Step 7: Add the Cheddar and Serve
Remove the pot from direct heat. Add 2 cups freshly shredded sharp cheddar cheese, a handful at a time. Stir after each addition until smooth and melted.
Taste the soup. Add more salt or pepper only if needed. Ladle it into 6 round soup bowls and serve warm.
Why This Recipe Works (Quick Science)
The flour and butter make a simple thickener. The flour absorbs liquid as the soup heats, which gives the broth more body.
Blending cottage cheese is important. Cottage cheese naturally has curds, but blending it with milk breaks those curds down and makes the mixture much smoother.
Temperature matters, too. High heat can make dairy proteins tighten and separate. That is why the cottage cheese mixture goes in over low heat.
Cheddar behaves in a similar way. Adding freshly shredded cheese off the heat helps it melt gently instead of becoming oily or grainy.
Pro Tips
- Shred your own cheddar. Bagged shredded cheese often has a coating that can keep it from melting as smoothly.
- Blend the cottage cheese well. Give it enough time to become completely smooth before adding it to the soup.
- Keep the broccoli pieces small. Large florets make the soup harder to eat and take longer to soften.
- Lower the heat before adding dairy. Boiling the cottage cheese mixture can hurt the creamy texture.
- Add cheddar slowly. A handful at a time melts much better than dumping it all in at once.
Tools You’ll Need
- Large Dutch oven or soup pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Box grater
- Measuring cups
- Measuring spoons
- Countertop blender
- Soup ladle
Substitutions and Variations
- Vegetable broth: Use it instead of chicken broth for a meat-free soup.
- Monterey Jack: Replace some of the cheddar for an even milder, creamier cheese flavor.
- 2% cottage cheese: It works, but full-fat cottage cheese gives the soup a richer texture.
- 2% milk: You can swap it for whole milk. The soup will be a little less rich.
- Frozen broccoli: Use thawed frozen broccoli when fresh is not available. It may need less cooking time.
- Gluten-free flour: A 1:1 gluten-free flour blend can replace the all-purpose flour.
- More spice: Add a small pinch of cayenne or red pepper flakes.
Common Mistakes
- Boiling the soup after adding cottage cheese: Keep the heat low to help the soup stay creamy.
- Using pre-shredded cheddar: It may give you a less smooth sauce.
- Adding all the cheddar at once: It can clump instead of melting evenly.
- Adding cheese while the soup is boiling: Very high heat can make cheddar separate and turn grainy.
- Leaving the broccoli too large: Small pieces cook more evenly and are easier to eat.
- Skipping the flour cooking time: Giving the flour about a minute to cook removes its raw flour taste.
Make-Ahead Tips
You can chop the broccoli, onion, garlic, and carrot up to 2 days ahead. Store them in covered containers in the refrigerator.
You can also shred the cheddar ahead of time and refrigerate it in a sealed container.
For the smoothest soup, I prefer making the full soup close to serving time. It reheats well, but fresh melted cheddar has the best texture.
What to Serve With Cottage Cheese Broccoli Cheddar Soup
- Warm crusty bread
- Garlic bread
- Soft dinner rolls
- Grilled cheese
- Baked potatoes
- Simple green salad
- Turkey or chicken sandwich
- Crackers for dipping
A bread bowl is also a fun way to turn the soup into a hearty meal.
Macros Information
Estimated nutrition per serving, based on 6 servings:
- Calories: about 400
- Protein: about 28 g
- Carbohydrates: about 23 g
- Fat: about 23 g
- Fiber: about 3 g
These numbers are estimates. The exact macros will change with the brands of cottage cheese, cheddar, milk, and broth you use.
Leftovers and Storage
Let leftover soup cool, then place it in an airtight container. Keep it in the refrigerator for up to 4 days.
Reheat it gently in a saucepan over low to medium-low heat, stirring often. You can also microwave individual servings in short bursts, stirring between each one.
If the soup gets too thick in the refrigerator, stir in a small splash of milk or broth while reheating.
I do not recommend freezing this soup if creamy texture is important to you. Dairy-based soups can separate after freezing and thawing.
FAQ
Q: Can you taste the cottage cheese?
A: It should not have a strong cottage cheese taste. Once it is blended smooth and mixed with sharp cheddar, it mainly adds creaminess and a mild dairy flavor.
Q: Do I have to blend the whole soup?
A: No. Only blend the cottage cheese and milk. Leaving the broccoli soup chunky gives you nice pieces of vegetables in every bowl.
Q: Can I blend the soup if I want it smoother?
A: Yes. Before adding the cheddar, carefully blend part of the broccoli mixture. Leaving some broccoli whole gives you a nice mix of creamy and chunky textures.
Q: Why did my cheese turn grainy?
A: The soup was likely too hot when the cheddar went in. Remove the pot from direct heat and add freshly shredded cheddar a little at a time.
Q: Can I use frozen broccoli?
A: Yes. Thaw it first and drain away extra water. Since frozen broccoli is already partly cooked, start checking it sooner.
Q: Can I make this vegetarian?
A: Yes. Replace the chicken broth with low-sodium vegetable broth.
Q: How can I make the soup thinner?
A: Stir in a little extra broth or milk until it reaches the texture you like.
Q: How can I make it thicker?
A: Let it sit for a few minutes after cooking. It naturally thickens as it cools. You can also use a little less broth the next time you make it.
Final Thoughts
This Cottage Cheese Broccoli Cheddar Soup gives you everything you want from a cozy broccoli cheddar soup: tender vegetables, plenty of cheddar, and a thick, creamy spoonful. Blending the cottage cheese is the little trick that makes the recipe especially creamy while adding a good amount of protein.
Serve it hot with bread for dipping, and you have a simple meal ready in about 35 minutes. If you make it, leave a comment with how yours turned out, any changes you tried, and any questions you have.