Description
A delightful blend of rich flavors and creamy textures, this low carb soup warms you up while keeping your carb count low.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
- Add the broccoli florets and broth to the pot, stirring to combine. Bring to a gentle simmer and cook for about 10-15 minutes, or until broccoli is tender.
- Use an immersion blender to puree the soup until smooth and creamy.
- Return the soup to low heat, stir in the heavy cream and shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Serve hot, garnished with additional cheddar cheese if desired.
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg