Introduction

This Cottage Cheese Broccoli Cheddar Soup is a creamy, comforting bowl packed with fresh broccoli and sharp cheddar. It’s an easy, nutritious twist on a classic that comes together quickly for a satisfying meal any day of the week.

A bowl filled with creamy light green soup, showing small broccoli florets floating near the top. The soup is topped with several golden brown croutons that have a crisp texture with some melted cheese visible on a few pieces. Tiny specks of black pepper and chopped green herbs are sprinkled across the surface, along with small drops of olive oil creating a shiny finish. The bowl is white with a light blue rim and rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
4 cups broccoli florets
4 cups vegetable broth
1 cup cottage cheese
1 cup shredded cheddar cheese
Salt and pepper to taste
Croutons for garnish (optional)

Instructions

Step 1: Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.
Step 2: Add the broccoli florets and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the broccoli is tender, about 10 minutes.
Step 3: Using an immersion blender, puree the soup until it reaches your desired consistency—smooth or slightly chunky.
Step 4: Stir in the cottage cheese and shredded cheddar cheese until fully melted and the soup is creamy.
Step 5: Season with salt and pepper to taste. Serve hot, topped with croutons if you like a bit of crunch.

Tips & Variations

For a richer texture, use full-fat cottage cheese or add a splash of cream before serving.
Swap vegetable broth for chicken broth for a non-vegetarian version with deeper flavor.
Add a pinch of nutmeg to enhance the cheesy flavor.
For extra protein, mix in cooked chicken or turkey pieces before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If the soup thickens too much after cooling, add a bit of broth or water to adjust the consistency when reheating.

How to Serve

A bowl filled with creamy green soup, speckled with small pieces of broccoli and bright green herbs. On top, there are golden brown croutons with a crispy texture, some showing melted cheese inside with a light yellow color. The soup surface has a few droplets of olive oil and a sprinkle of black pepper scattered across it. The bowl is white with a subtle cracked pattern, set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, you can freeze this soup for up to 2 months. Allow it to cool completely, then place it in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Note that texture might change slightly due to the cheese.

Is there a dairy-free version of this soup?

To make a dairy-free version, substitute the butter with olive oil, use a plant-based cheese alternative, and replace cottage cheese with blended silken tofu or cashew cream for creaminess.