Tasty Broccoli Cheddar Soup with Cottage Cheese

I never thought I’d be the person sneaking cottage cheese into soup, but here we are. For years, I made broccoli cheddar soup the traditional way—lots of heavy cream, a mountain of cheese, and enough butter to make my cardiologist nervous. Don’t get me wrong, it tasted great, but I always felt like I needed a nap after one bowl.

Then I discovered that blended cottage cheese does basically the same job as heavy cream. It makes the soup creamy and adds protein without all that heaviness. You still get your cheddar cheese fix (because let’s be honest, broccoli cheddar soup without enough cheddar is just sad), but the cottage cheese works behind the scenes to pull everything together. And once it’s blended smooth, nobody can tell it’s even in there.

SAVE NOW

What Kind of Cottage Cheese Should I Use?

For this soup, you’ll want to use low-fat or 1% cottage cheese since it blends smoothly and keeps the soup from getting too heavy. The recipe calls for blending the cottage cheese, which means any curd size will work just fine – small, medium, or large curd all blend down to the same creamy consistency. If you don’t have a blender, you can use a food processor or even an immersion blender to get it nice and smooth before adding it to your soup. The cottage cheese adds a protein boost and helps create that thick, creamy texture without needing a ton of heavy cream.

SAVE NOW

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Butter: You can use olive oil or any neutral cooking oil instead of butter. Use the same amount and cook your vegetables the same way.
• All-purpose flour: If you need a gluten-free option, use a 1-to-1 gluten-free flour blend or cornstarch (use 2 tablespoons instead of 1/4 cup). The cornstarch will thicken just as well but add it mixed with a bit of cold broth first.
• Vegetable broth: Chicken broth works perfectly here if that’s what you have on hand. The flavor will be slightly different but still tasty.
• 1% milk: Feel free to use whole milk, 2%, or even unsweetened almond milk. Whole milk will make it creamier, while plant-based milk keeps it lighter.
• Cheddar cheese: Try Gruyere, Monterey Jack, or a sharp white cheddar for a different flavor profile. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.
• Cottage cheese: Greek yogurt or even silken tofu (blended) can replace cottage cheese for that creamy texture. Add it at the end and don’t let it boil if using yogurt.
• Broccoli: Cauliflower or a mix of both works great here. You can also use frozen broccoli – just add it straight from the freezer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese while the heat is too high, which can cause it to become grainy or clumpy instead of smooth and creamy – always reduce to low heat before stirring in your cheddar and blended cottage cheese.

Another common error is not cooking the flour long enough in step 4, so make sure it cooks for the full minute to eliminate that raw flour taste and properly thicken your soup.

Overcooking the broccoli past the 8-9 minute mark will turn it mushy and dull in color, so keep an eye on the timer and test it with a fork to make sure it’s tender but still has a bit of bite.

If your soup turns out too thick, thin it with a splash of milk or broth rather than water, which keeps the flavor rich and prevents it from tasting watered down.

SAVE NOW

What to Serve With Broccoli Cheddar Soup?

This creamy broccoli cheddar soup is hearty enough to be a meal on its own, but I love serving it with a crusty bread bowl or some warm sourdough for dipping. If you want to make it more filling, a simple side salad with mixed greens and a light vinaigrette balances out the richness of the soup nicely. For a cozy dinner, pair it with a half sandwich like turkey and avocado or ham and swiss on whole grain bread. You can also serve it alongside some crispy bacon bits or extra shredded cheddar on top for anyone who wants to load up their bowl.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. It’s one of those recipes that actually tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze this soup for up to 3 months, though the texture might change slightly since it has dairy. Let it cool completely first, then store it in freezer-safe containers or bags, leaving a little room at the top for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storing, just add a splash of milk or broth to loosen it up. You can also microwave individual portions, but stir it halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 45-55 g
• Fat: 30-38 g
• Carbohydrates: 85-100 g

Ingredients

• 1/4 cup all-purpose flour (I use King Arthur)
• 1 tbsp butter (unsalted, melted)
• black pepper to taste (freshly ground)
• 2 garlic cloves (minced)
• 1 celery stalk (diced into 1/4-inch pieces)
• 4 cups broccoli (cut into 1-inch florets)
• salt to taste
• 3 cups vegetable broth
• 1 cup low fat cottage cheese (blended smooth for creaminess)
• 4 oz cheddar cheese (shredded, about 1 cup)
• 1 large yellow onion (diced into 1/2-inch pieces)
• 2 large carrots (sliced into 1/4-inch rounds)
• 1/2 tsp smoked paprika (for depth and color)
• 2 cups 1% milk

Step 1: Prepare Mise en Place and Build the Aromatic Base

• 1 large yellow onion
• 2 large carrots
• 1 celery stalk
• 2 garlic cloves
• 4 cups broccoli
• 1/4 cup all-purpose flour
• 1/2 tsp smoked paprika
• 1 cup low fat cottage cheese
• 4 oz cheddar cheese

Dice the onion into 1/2-inch pieces, slice the carrots into 1/4-inch rounds, dice the celery into 1/4-inch pieces, mince the garlic cloves, and cut the broccoli into 1-inch florets.

Set all vegetables aside.

In a small bowl, whisk together the flour and smoked paprika—this prevents clumping when added to the hot pan.

Blend the cottage cheese until completely smooth using a blender or food processor; set aside.

Shred the cheddar cheese and have it ready.

This organized prep ensures smooth cooking without interruptions.

Step 2: Create the Roux and Develop the Flavor Base

• 1 tbsp butter
• 1 large yellow onion, diced
• 2 large carrots, sliced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• flour and paprika mixture from Step 1

Melt the butter in a large pot over medium heat.

Add the diced onion, sliced carrots, and diced celery, stirring occasionally and cooking for about 10 minutes until the vegetables soften and begin to caramelize at the edges—this builds deep, savory flavor.

Add the minced garlic and cook for 1 minute until fragrant, then immediately sprinkle the flour-paprika mixture over the vegetables and stir constantly for 1 minute to toast the flour and create a roux.

This brief cooking develops the flour’s nutty flavor and ensures a smooth, lump-free soup.

Step 3: Simmer the Broccoli and Build the Broth Base

• flavor base from Step 2
• 3 cups vegetable broth
• 4 cups broccoli

Pour the vegetable broth into the pot, stirring to incorporate any browned bits from the bottom—this adds incredible flavor.

Add the broccoli florets and bring the mixture to a gentle simmer.

Cook for 8–9 minutes until the broccoli is very tender, which allows it to break down slightly and thicken the soup naturally while still holding some texture.

I find that slightly overcooked broccoli works better here since we’ll be blending part of the soup anyway, creating a creamier consistency.

Step 4: Add Dairy and Melt the Cheeses

• broccoli soup from Step 3
• 2 cups 1% milk
• blended cottage cheese from Step 1
• shredded cheddar cheese from Step 1

Reduce the heat to low and pour in the milk, stirring gently to combine.

Let the soup warm through for 2–3 minutes, then add the blended cottage cheese and stir until fully incorporated.

Finally, add the shredded cheddar cheese in handfuls, stirring after each addition until completely melted.

Keep the heat low—this prevents the dairy from scorching and ensures the cheeses melt smoothly into a silky sauce.

Step 5: Achieve the Perfect Texture and Season

• cheese-enriched soup from Step 4
• salt to taste
• black pepper to taste

Using an immersion blender, blend about 1 cup of soup directly in the pot by submerging the blender head and blending for 30–45 seconds—this creates a creamy, velvety texture while leaving some broccoli florets intact for pleasant texture contrast.

Alternatively, carefully transfer 1 cup of soup to a blender, blend until smooth, and return it to the pot.

Taste the soup and add salt and freshly ground black pepper to your preference.

I like to add the salt gradually and taste between additions, as the vegetable broth and cheeses already contribute saltiness.

Tasty Broccoli Cheddar Soup with Cottage Cheese

Delicious Tasty Broccoli Cheddar Soup with Cottage Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 875 kcal

Ingredients

  

• 1/4 cup all-purpose flour (I use King Arthur)
• 1 tbsp butter (unsalted, melted)
• black pepper to taste (freshly ground)
• 2 garlic cloves (minced)
• 1 celery stalk (diced into 1/4-inch pieces)
• 4 cups broccoli (cut into 1-inch florets)
• salt to taste
• 3 cups vegetable broth
• 1 cup low fat cottage cheese (blended smooth for creaminess)
• 4 oz cheddar cheese (shredded, about 1 cup)
• 1 large yellow onion (diced into 1/2-inch pieces)
• 2 large carrots (sliced into 1/4-inch rounds)
• 1/2 tsp smoked paprika (for depth and color)
• 2 cups 1% milk

Instructions

 

• Dice the onion into 1/2-inch pieces, slice the carrots into 1/4-inch rounds, dice the celery into 1/4-inch pieces, mince the garlic cloves, and cut the broccoli into 1-inch florets. Set all vegetables aside. In a small bowl, whisk together the flour and smoked paprika—this prevents clumping when added to the hot pan. Blend the cottage cheese until completely smooth using a blender or food processor; set aside. Shred the cheddar cheese and have it ready. This organized prep ensures smooth cooking without interruptions.
• Melt the butter in a large pot over medium heat. Add the diced onion, sliced carrots, and diced celery, stirring occasionally and cooking for about 10 minutes until the vegetables soften and begin to caramelize at the edges—this builds deep, savory flavor. Add the minced garlic and cook for 1 minute until fragrant, then immediately sprinkle the flour-paprika mixture over the vegetables and stir constantly for 1 minute to toast the flour and create a roux. This brief cooking develops the flour's nutty flavor and ensures a smooth, lump-free soup.
• Pour the vegetable broth into the pot, stirring to incorporate any browned bits from the bottom—this adds incredible flavor. Add the broccoli florets and bring the mixture to a gentle simmer. Cook for 8–9 minutes until the broccoli is very tender, which allows it to break down slightly and thicken the soup naturally while still holding some texture. I find that slightly overcooked broccoli works better here since we'll be blending part of the soup anyway, creating a creamier consistency.
• Reduce the heat to low and pour in the milk, stirring gently to combine. Let the soup warm through for 2–3 minutes, then add the blended cottage cheese and stir until fully incorporated. Finally, add the shredded cheddar cheese in handfuls, stirring after each addition until completely melted. Keep the heat low—this prevents the dairy from scorching and ensures the cheeses melt smoothly into a silky sauce.
• Using an immersion blender, blend about 1 cup of soup directly in the pot by submerging the blender head and blending for 30–45 seconds—this creates a creamy, velvety texture while leaving some broccoli florets intact for pleasant texture contrast. Alternatively, carefully transfer 1 cup of soup to a blender, blend until smooth, and return it to the pot. Taste the soup and add salt and freshly ground black pepper to your preference. I like to add the salt gradually and taste between additions, as the vegetable broth and cheeses already contribute saltiness.