Whatever you feel about broccoli, this Cheesy Broccoli Blender Soup Recipe will surely get you hooked up. It’s rich and creamy; yet, it’s super low in carbohydrates.
Broccoli is a heavyweight among the cruciferous vegetables. Cruciferous vegetables include cauliflower, cabbage, kale, and so on. They carry rich amounts of nutrients in them, indeed a family of superfoods.
Collectively, we might have a love and hate relationship with broccoli. There are those who say they hate it that they would vomit it. However, there are still many who see this as a gift from above. It’s loaded with vitamins, minerals, and bioactive compounds, which promote health in the body. Well, it’s really that good that every dietician has it on their list!
As the name speaks for itself, this Cheesy Broccoli Blender Soup Recipe calls for a blender. If your blender features a heating capacity, it’ll save you a lot of time preparing, cooking, and of course, cleaning up, as you’ll only need this piece of equipment to whip this up. Otherwise, you can use a regular blender along with your chosen cookware.
If you’re curious or interested in blenders with heating capacity, this blender buying guide absolutely helps! Happy blending!
Cheesy Broccoli Blender Soup
- 2 cloves garlic minced
- 2 cups broccoli florets chopped
- 1 ¾ cups homemade, unsalted chicken broth
- ½ cup low-fat, crumbled, and softened cottage cheese
- ½ cup low-fat cheddar cheese shredded
- ½ cup low-fat yogurt
- Fresh herbs to taste, reserve some for garnish
- Salt and pepper to taste
Recommended: Using a blender with heating capacity
- Combine garlic, broccoli, and chicken broth in the blender. Press the “Cook” then “High” button and wait for the mixture to boil, about 5 to 10 minutes.
- Change the heat to “low” and gradually add cottage and cheddar cheese, in 4 batches, pulsing at frequent intervals and waiting for the cheese to be fully-melted before adding in the next batch.
- Once all the cheese has been added and melted, add yogurt and fresh herbs, then pulse 2 or three times until well-blended. Turn off the blender and season the soup with salt and pepper to taste.
- Transfer to a serving bowl, garnish with some fresh herbs, and enjoy!
Using stovetop and blender without heating capacity
- Place garlic, broccoli, and chicken broth in a pot. Bring to a boil then reduce the heat to low and simmer for about 10 to 20 minutes or until the broccoli is fork-tender.
- If you want some pieces of broccoli in your soup, remove about 1 cup and set aside. Otherwise, if you want all your soup to be puréed, feel free to leave them in.
- Add cottage and cheddar cheese, in 4 batches, while stirring constantly and waiting for it to be fully melted before adding the next batch. Make sure to keep the heat at a very low simmer because otherwise, the cheese will curdle.
- Once all the cheese has been melted, immediately remove the soup from heat and cool it down slightly.
- Pour the mixture into the blender, add yogurt and fresh herbs, and purée until smooth. Make sure that the blender doesn’t get filled more than halfway because blending hot liquids can make the mixture climb thereby causing the blender’s lid to pop off. Thus, you may need to do this step in batches, depending on the capacity of your blender.
- Transfer to a serving bowl, garnish with some fresh herbs and/or the reserved broccoli florets, and enjoy!
- For extra smoky and caramelized flavor, you may sauté garlic in olive oil, over medium heat, for half a minute or until fragrant, before adding it into the remaining ingredients and continuing with the recipe.
- Feel free to add more broth to thin out the soup. Contrastingly, simmer the soup more to thicken it up.
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