There’s something incredibly comforting about a warm bowl of soup that brings together all your favorite flavors. This broccoli cheddar lasagna soup without heavy cream is just that — it's creamy, cheesy, and packed with vibrant broccoli, all without the heaviness of cream. You’re going to love how simple it is to make and how perfect it is for everyday cooking.
Whether you’re cooking for family or craving a cozy solo meal, this recipe will satisfy your comfort food needs while keeping things a bit lighter. Let’s dive into this delicious variation that proves you don’t need heavy cream to get rich, velvety soup.
Why You'll Love This Recipe
- Uses cottage cheese and milk for a creamy texture without heavy cream.
- Quick and easy to prepare, perfect for busy weeknights.
- Rich in vitamins and fiber thanks to fresh broccoli.
- Family-friendly flavors everyone will enjoy.
- Customizable with your favorite herbs and spices.
Ingredients
Gather these simple, wholesome ingredients to make this delicious broccoli cheddar lasagna soup without heavy cream.
- 4 cups broccoli florets, chopped into bite-sized pieces
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup cottage cheese, blended until smooth
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon dried Italian seasoning
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional garnish: extra shredded cheddar, chopped fresh parsley or basil
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: Approximately 320 per serving
How to Make Broccoli Cheddar Lasagna Soup Without Heavy Cream - Easy Recipes for Everyday Cooking – Variation 2
- In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic, cooking until softened and fragrant, about 4-5 minutes.
- Sprinkle the flour over the onion and garlic, stirring constantly for 2 minutes to form a roux that will thicken your soup.
- Slowly whisk in the chicken or vegetable broth and milk to avoid lumps. Bring the mixture to a gentle simmer.
- Add the broccoli florets, Italian seasoning, smoked paprika, salt, and pepper. Cover and simmer for 15 minutes until the broccoli is tender.
- Using an immersion blender, partially puree the soup, leaving some broccoli chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree, then return it to the pot.
- Stir in the blended cottage cheese and shredded cheddar until melted and fully incorporated, creating a creamy texture without heavy cream.
- Adjust seasoning with more salt and pepper if needed. Simmer for an additional 5 minutes to let flavors meld.
- Ladle the soup into bowls and garnish with extra cheddar and fresh parsley or basil if desired. Serve warm with crusty bread.
Tips for the Best Results
- Blend the cottage cheese before adding to avoid lumps and ensure smooth creaminess.
- Don’t over-puree the soup; leaving some broccoli chunks adds a nice texture contrast.
- Use sharp cheddar cheese for a richer flavor that shines through the soup.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Feel free to add a pinch of nutmeg or a dash of hot sauce for a subtle flavor twist.
Storage and Reheating
Store any leftover broccoli cheddar lasagna soup in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it cools; simply stir in a splash of milk or broth when reheating to reach your desired consistency.
This soup also freezes well for up to 3 months. Thaw overnight in the fridge, then gently reheat on the stovetop over low heat, stirring occasionally to prevent scorching.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this soup. Add it directly to the pot and cook until tender, though it may release extra water, so adjust cooking time and seasoning accordingly.
What can I substitute for cottage cheese?
If you don’t have cottage cheese, Greek yogurt or cream cheese can be used for creaminess, but add them near the end of cooking to prevent curdling.
Is it possible to make this soup vegan?
To make a vegan version, use vegetable broth, plant-based milk, a vegan cheese alternative, and skip the cottage cheese or replace it with blended silken tofu.
How thick should the soup be?
The soup should be creamy but slightly thickened by the roux and cheese. If it’s too thick, thin it with extra broth or milk until you get your preferred consistency.