Adding flour to butter creates a roux that thickens soup without cream—French technique perfected in 1651 kitchens.
Protein Broccoli Cheddar Soup
Dive into a bowl of our Protein-Packed Broccoli Cheddar Soup, where vibrant broccoli meets the rich, melty goodness of cheddar and the creamy texture of cottage cheese! This delightful blend not only warms your soul but also fuels your body, making it the perfect comfort food that’s both nourishing and satisfying. Grab a spoon and savor every delicious bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This British pub staple got its American makeover in 1970s Wisconsin when cheese-obsessed dairy farmers discovered their leftover cheddar scraps could transform boring broccoli into liquid gold—what started as Depression-era vegetable soup in Yorkshire mining towns became the Midwest's answer to fondue, proving that sometimes the colonies actually improve on the original blueprint.
Regional Twist
Vermont's Shelburne Farms swaps regular cheddar for their cave-aged variety and tosses in maple-smoked bacon bits with the broccoli, creating a sweet-savory combination that locals guard more fiercely than their syrup recipes.
📝 Ingredients
Shopping List
- 2 pieces broccoli
- 4-5 pieces carrots
- 2 pieces celery
- 300 grams cheddar cheese
- 300 grams cottage cheese
- 2 cups (473 ml) milk
Pantry Items
Amounts also listed in instructions below
- 3 cups (710 ml) broth or water
- butter (to taste)
- flour (to taste)
- onion (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Sauté the chopped onion in butter until soft.
- 2
Add the diced carrots and celery and cook for a few minutes.
- 3
Stir in the paprika and flour until everything is well coated.
- 4
Slowly pour in the broth (or water with a bouillon cube), then add the chopped broccoli.
- 5
Cook until all the vegetables are tender.
- 6
Lower the heat, add the milk and both cheeses, and stir until everything is melted and creamy.
- 7
Let it simmer briefly, then serve.
💡 Pro Tips
- ✓Create your roux (flour-butter mixture) at 350°F surface temperature for exactly 2-3 minutes to cook out the raw flour taste without browning, which would muddy your soup's color.technique350°F, 2-3 minutes
- ✓Add broth gradually in 3-4 additions while whisking constantly to prevent lumps - each addition should be fully incorporated before adding the next to maintain smooth emulsification.technique3-4 additions
- ✓Keep soup temperature below 180°F when adding cheese to prevent proteins from seizing and creating a grainy texture - the cheese should melt smoothly without breaking the emulsion.timingBelow 180°F
- ✓Use a 3:1 ratio of sharp cheddar to mild cheddar for optimal flavor balance - sharp provides tang while mild contributes creaminess without overpowering the vegetables.ingredient3:1 ratio
- ✓Blanch broccoli florets in boiling salted water for exactly 90 seconds before adding to soup to preserve bright green color and prevent overcooking during the simmering phase.timing90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Adding flour to butter creates a roux that thickens soup without cream—French technique perfected in 1651 kitchens.
Protein Broccoli Cheddar Soup
Dive into a bowl of our Protein-Packed Broccoli Cheddar Soup, where vibrant broccoli meets the rich, melty goodness of cheddar and the creamy texture of cottage cheese! This delightful blend not only warms your soul but also fuels your body, making it the perfect comfort food that’s both nourishing and satisfying. Grab a spoon and savor every delicious bite!
The Story
This British pub staple got its American makeover in 1970s Wisconsin when cheese-obsessed dairy farmers discovered their leftover cheddar scraps could transform boring broccoli into liquid gold—what started as Depression-era vegetable soup in Yorkshire mining towns became the Midwest's answer to fondue, proving that sometimes the colonies actually improve on the original blueprint.
Regional Twist
Vermont's Shelburne Farms swaps regular cheddar for their cave-aged variety and tosses in maple-smoked bacon bits with the broccoli, creating a sweet-savory combination that locals guard more fiercely than their syrup recipes.
📝 Ingredients
Shopping List
- 2 pieces broccoli
- 4-5 pieces carrots
- 2 pieces celery
- 300 grams cheddar cheese
- 300 grams cottage cheese
- 2 cups (473 ml) milk
Pantry Items
Amounts also listed in instructions below
- 3 cups (710 ml) broth or water
- butter (to taste)
- flour (to taste)
- onion (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Sauté the chopped onion in butter until soft.
- 2
Add the diced carrots and celery and cook for a few minutes.
- 3
Stir in the paprika and flour until everything is well coated.
- 4
Slowly pour in the broth (or water with a bouillon cube), then add the chopped broccoli.
- 5
Cook until all the vegetables are tender.
- 6
Lower the heat, add the milk and both cheeses, and stir until everything is melted and creamy.
- 7
Let it simmer briefly, then serve.
💡 Pro Tips
- ✓Create your roux (flour-butter mixture) at 350°F surface temperature for exactly 2-3 minutes to cook out the raw flour taste without browning, which would muddy your soup's color.technique350°F, 2-3 minutes
- ✓Add broth gradually in 3-4 additions while whisking constantly to prevent lumps - each addition should be fully incorporated before adding the next to maintain smooth emulsification.technique3-4 additions
- ✓Keep soup temperature below 180°F when adding cheese to prevent proteins from seizing and creating a grainy texture - the cheese should melt smoothly without breaking the emulsion.timingBelow 180°F
- ✓Use a 3:1 ratio of sharp cheddar to mild cheddar for optimal flavor balance - sharp provides tang while mild contributes creaminess without overpowering the vegetables.ingredient3:1 ratio
- ✓Blanch broccoli florets in boiling salted water for exactly 90 seconds before adding to soup to preserve bright green color and prevent overcooking during the simmering phase.timing90 seconds