15-minute Lighter Broccoli Cheese Soup
A warm bowl of Broccoli Cheese Soup is especially cheesy (and packed with extra protein) thanks to HILAND Cottage Cheese. The key to extra creamy, cheesy soup? Simply puree´ HILAND cottage cheese until smooth and stir into the warm soup. This Broccoli Cheese Soup is savory, cheesy and so comforting!
Recipe and photography
by Emily Schuermann, Food for a Year.
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Prep Time
20 Minutes -
Cook Time
9 Minutes -
Servings
8
Ingredients
- 16 ounces Hiland Cottage Cheese (small curd, low-fat or whole milk)
- 8 ounces Hiland shredded Colby and Monterey Jack Cheese, divided
- 1 tablespoon vegetable oil
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced white onion
- 1 tablespoon fresh Italian parsley, finely chopped
- 32 ounces chicken stock
- 4 ounces instant potato flakes
- 16 ounces frozen broccoli florets
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Directions
- Place cottage cheese in the bowl of a food processor and blend to smooth, about 2 minutes.
- Meanwhile, in a medium (4-5 quart) soup pot, over medium flame, sauté carrots, celery, onions and parsley with oil for 5 minutes. Stir frequently to prevent scorching.
- Add the chicken stock, potato flakes, salt and peppers to the sautéed vegetables and stir to combine. Simmer for 2 minutes.
- Add frozen broccoli florets and simmer until heated through (be careful not to boil, boiling will cause the soup to break).
- Fold in whipped cottage cheese and sprinkle in ¾ of the shredded cheese, reserving the remainder for garnish. Stir until the shredded cheese is melted and the soup is steaming. Taste and add additional seasoning as needed.
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