Cook Time: 20 mins | Total Time: 20 mins | Servings: 8 servings (1 cup each)
Five ingredients, low carb, and gluten-free, – this easy broccoli cheese soup couldn’t get more indulgent! With countless broccoli and cheese soup recipes, this is my favourite. Creamy, delicious, and healthy!
INGREDIENTS
4 c Broccoli (cut into florets)
4 cloves Garlic (minced)
3 1/2 c Chicken broth (or vegetable broth, or bone broth)
1 c Heavy cream
3 c Cheddar cheese (pre-shredded)
HOW TO MAKE EASY BROCCOLI CHEESE SOUP
Step 1: Saute the garlic in a large pot over medium heat for about a minute until aromatic.
Step 2: Add the chicken broth, heavy cream, and chopped broccoli into the pot. Then, increase the heat and bring the mixture to a boil. Bring the heat down and simmer for about 10 to 20 minutes until the broccoli is tender.
Option 1 (original recipe):
Step 1: Gradually add in about half a cup or 64 grams of shredded cheese while constantly stirring until melted. Simmer while stirring continuously until the cheese has melted completely.
Step 2: Then, add in the other half or 64 grams at a time until all the cheese is used up. Ensure to keep the heat on a very low simmer. Once the cheese has melted, quickly remove from heat.
Option 2 (recommended):
Step 1: Take out around 1/3 of the broccoli with a slotted spoon and set aside. Although, this is completely optional if you want some pieces of broccoli in your soup at the end.
Step 2: Puree the rest of the broccoli using an immersion blender.
Step 3: Adjust the heat to low, then add in half a cup at a time the shredded cheddar cheese while constantly stirring until melted. To make it smooth, puree the mixture again.
Step 4: Take out of the heat, then add in the reserved broccoli florets.
NOTE:
Use a grass-fed bone broth to make this dish low carb and even healthier.
Nutrition Facts:
Serving size: 1 cup
Calories 292 | Fat 25g | Protein 13g | Total Carbs 5g | Net Carbs 4g | Fiber 1g | Sugar2g
Ingredients
- 4 c Broccoli (cut into florets)
- 4 cloves Garlic (minced)
- 3 1/2 c Chicken broth (or vegetable broth, or bone broth)
- 1 c Heavy cream
- 3 c Cheddar cheese (pre-shredded)
Instructions
Step 1: Saute the garlic in a large pot over medium heat for about a minute until aromatic.
Step 2: Add the chicken broth, heavy cream, and chopped broccoli into the pot. Then, increase the heat and bring the mixture to a boil. Bring the heat down and simmer for about 10 to 20 minutes until the broccoli is tender.
Option 1 (original recipe):
Step 1: Gradually add in about half a cup or 64 grams of shredded cheese while constantly stirring until melted. Simmer while stirring continuously until the cheese has melted completely.
Step 2: Then, add in the other half or 64 grams at a time until all the cheese is used up. Ensure to keep the heat on a very low simmer. Once the cheese has melted, quickly remove from heat.
Option 2 (recommended):
Step 1: Take out around 1/3 of the broccoli with a slotted spoon and set aside. Although, this is completely optional if you want some pieces of broccoli in your soup at the end.
Step 2: Puree the rest of the broccoli using an immersion blender.
Step 3: Adjust the heat to low, then add in half a cup at a time the shredded cheddar cheese while constantly stirring until melted. To make it smooth, puree the mixture again.
Step 4: Take out of the heat, then add in the reserved broccoli florets.
Notes
Use a grass-fed bone broth to make this dish low carb and even healthier.
