High Protein Cheddar Soup (Print Version)
# Ingredients:
→ Base
01 -
2 large carrots, peeled and chopped small
02 -
1 big yellow onion, cut into chunks
03 -
1 stick of celery, diced up
04 -
1 tablespoon of butter
05 -
2 minced garlic cloves
→ Thickeners & Seasonings
06 -
Salt and pepper as you like
07 -
1/4 cup plain flour (can swap for gluten-free)
08 -
1/2 teaspoon of smoked paprika seasoning
→ Main Ingredients
09 -
4 cups of chopped up broccoli
10 -
3 cups of veggie broth (prefer not-chicken style)
11 -
1 cup of shredded cheddar cheese (4 ounces)
12 -
1 cup of blended low-fat cottage cheese
13 -
2 cups of 1% milk
# Instructions:
01 -
Heat up butter in a big pot. Toss in onion, carrot, and celery to cook for 10 minutes. Add the garlic and let it cook just a minute more.
02 -
Throw in the flour and paprika. Stir it all around for about a minute till the veggies get coated.
03 -
Pour in the broth and toss in the broccoli. Let it all simmer for 8–9 minutes so the broccoli gets tender.
04 -
Pour in the milk and gently heat it on low. Stir in cottage cheese and cheddar until it all melts together.
05 -
Puree a cup of the soup then mix it back in, or partially blend the whole batch with an immersion blender. Sprinkle in salt and pepper till it tastes good.
# Notes:
01 -
Use 3 cups of broth and add more if you like it thinner.
02 -
Keep the heat nice and low after adding milk so it won't curdle.