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Creamy Thermos Broccoli Cheddar Soup for Cold Days

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A ridiculously creamy, deeply cheesy, broccoli-packed soup designed to stay hot in a thermos for hours. It’s the perfect soul-warming lunch for cold days, made with a secret ingredient for velvety texture without heavy cream.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable broth (low-sodium recommended)
  • 2 cups whole milk
  • 1/2 cup small-curd cottage cheese, blended until smooth
  • 4 cups broccoli florets, finely chopped
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and carrots. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Build the Roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture will look like a thick, pasty coating on the veggies.
  3. Whisk in the Broth: Slowly pour in the broth while whisking continuously to prevent lumps. Whisk until the mixture is smooth and starts to thicken slightly. Bring it to a gentle simmer.
  4. Simmer the Vegetables: Add the finely chopped broccoli florets. Reduce heat to low, cover, and let simmer for about 10 minutes until the broccoli is tender but not mushy.
  5. Blend the Secret Ingredient: While the soup simmers, blend the cottage cheese in a blender or small bowl until completely smooth and creamy, like thick yogurt.
  6. Add the Milk and Cottage Cheese: Pour in the whole milk and the blended cottage cheese. Stir well to combine. Let the soup come back to a gentle simmer over medium-low heat. Do not let it boil.
  7. The Cheese Melt: Remove the pot from the heat entirely. Let it sit for 30 seconds. Add the freshly grated sharp cheddar cheese in handfuls, stirring constantly until each addition is fully melted and smooth before adding the next.
  8. Final Seasoning: Stir in the Dijon mustard, a pinch of nutmeg (if using), and season generously with salt and black pepper. Taste and adjust as needed.
  9. Prep for the Thermos: To keep soup hot all day, preheat your thermos by filling it with boiling water, putting the lid on, and letting it sit for 5 minutes. Pour out the water and immediately fill the thermos with the hot soup.

Notes

For best results, grate your own cheddar cheese from a block; pre-shredded cheese contains anti-caking agents that can make the soup grainy. Do not let the soup boil after adding milk and cheese to prevent curdling. The soup thickens as it cools, so it’s perfect for thermos lunches. For gluten-free option, use a 1:1 gluten-free all-purpose flour blend.

Nutrition

Keywords: broccoli cheddar soup, thermos soup, creamy soup, cold lunch, meal prep, winter soup, comfort food, broccoli cheese soup

Find it online: https://eliplate.com/creamy-thermos-broccoli-cheddar-soup-for-cold-days/