Bone Broth Broccoli Cheddar Soup
This broccoli cheddar soup is a creamy, comforting classic made with blended cottage cheese and bone broth. Tender broccoli florets and carrots simmer in a savory, smoky base before being enriched with whole milk and sharp cheddar for a smooth, velvety texture without heavy cream. This wholesome soup delivers cozy vibes, familiar flavors, and weeknight-friendly ease. It’s perfect for meal prep or serving with crusty bread on a chilly day.
Tasty Team
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Ingredients
for 6 servings
- 1 cup low-fat cottage cheese
- 3 tablespoons salted butter
- 1 small yellow onion, diced
- ½ cup chopped celery
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- 4 cups bone broth (chicken or turkey)
- 4 cups chopped (bite-sized pieces) broccoli florets
- 1 cup shredded carrots
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 ½ teaspoons kosher salt, or more to taste
- ⅛ teaspoon ground nutmeg (optional)
- freshly ground black pepper, to taste
- Crusty or sourdough bread, for serving
Nutrition Info
- Calories 403
- Fat 25g
- Carbs 28g
- Fiber 5g
- Sugar 10g
- Protein 24g
Estimated values based on one serving size.
Preparation
- Process the cottage cheese in a blender until completely smooth, 30–60 seconds. Place in the refrigerator until ready to use.
- Melt the butter in a large pot or Dutch oven (at least 5-quart capacity) over medium heat until foaming, about 1 minute. Add the onion and celery. Cook, stirring occasionally, for 8–10 minutes, until softened and translucent. Add the garlic. Cook, stirring constantly, for about 1 minute, or until fragrant and slightly golden. Add the flour and smoked paprika. Cook, stirring constantly, for 1–2 minutes, until the vegetables are evenly coated with flour.
- Slowly add the bone broth to the butter mixture, whisking constantly to break up any lumps, until smooth. Add the broccoli and carrots. Bring to a simmer over medium heat. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, for 8–10 minutes, until the broccoli and carrots are tender when pierced with a fork.
- Reduce the heat under the broccoli mixture to low. Stir in the milk. Cook, stirring occasionally, for 2–3 minutes, until warmed through. Add the blended cottage cheese, stirring constantly to fully incorporate. Add the cheddar cheese. Cook, stirring constantly, for about 2 minutes, or until melted and smooth. Add the salt, nutmeg (if using), and pepper, and stir to combine. Remove from heat.
- Transfer 1 cup of the soup to a blender. Remove the blender vent cap lid to allow steam to escape, and place a towel over the opening. Process until smooth, about 30 seconds. Return the blended soup to the pot, and stir to combine. (Alternatively, use an immersion blender on low speed to gently blend part of the soup directly in the pot for a smoother texture.)
- Serve hot with crusty or sourdough bread.
- Enjoy!
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