It finally seems like the cool weather has settled here in Austin Texas. Cool weather. Not cold weather. I'll take anything below the 80's we had around Thanksgiving though, especially as we get closer and closer to Christmas. So, between the cool weather and a second round of what I've deemed 'the plague' descending on the house, I thought that a nice hearty warm soup would be just what the doctor ordered!
This has quickly turned into one of my new favorite soups, and let me just tell you that I'm pretty fond of soups. So, for me to say it's made the list of favorites... is a pretty big deal. It wasn't just me either. My mom (the sickest of us right now) got seconds, and my little brother who happened to be visiting me as well was mighty impressed.
One of my favorite things about this soup though is that it's made with literally 5 ingredients! Most of which are things you likely already have on hand too. And even better still? It only takes about 15 minutes, start to finish, to have this soup table ready.
Besides all that, this soup is keto friendly, low carb, vegetarian, and yep... you guessed it, gluten-free too! It's a pretty perfect soup, hitting all the key points.
If you like a more 'creamy' soup, you'll want to use an immersion blender to puree the soup a bit during the cooking process, but if you like something more chunky, you can omit that step.
You won't want to swap out the heavy cream or trade the cheese in for anything reduced fat. Why is that? Because can cause the soup to curdle under the heat of cooking.
I think that I was so excited to eat this soup that I managed to forget to take some of the final pictures of the soup in the pot with the cheese added. So just use your imagination there, folks!
Low-Carb Broccoli Cheese Soup (Keto Friendly)
Servings: 6 • Size: About 1 1/2 Cup • Calories: 392 • Fat: 34 g • Saturated Fat: 20 g • Carb: 7 g • Fiber: 2 g • Protein: 16 g • Sugar: 2 g • Sodium: 423 mg
4 C. Reduced Sodium Chicken or Vegetable Broth
4 C. Fresh Broccoli Florettes
4 Garlic Cloves, Minced
1 C. Heavy Cream
3 C. Shredded Cheddar Cheese
Salt & Pepper to Taste
Place the 4 C. Reduced Sodium Chicken or Vegetable Broth, 4 C. Fresh Broccoli Florettes, and 4 Garlic Cloves into a large soup pot or stockpot and heat over a high heat to bring to a boil.
Reduce the heat and cover to simmer for about 10 minutes or until the broccoli is nice and tender.
Remove the lid and add the 1 C. Heavy Cream. Stir to combine and slowly bring back to a simmer.
If desired, use an immersion blender to puree some of the broccoli pieces into the soup.
Remove the pot from the heat and stir in the 3 C. Shredded Cheddar Cheese a little bit at a time until it has all melted and combined in the soup.
Divide evenly among bowls and enjoy right away!
NOTE: I have found that this soup does not reheat well, but it also doesn't stay around for too long either. My family was licking their bowls clean and going back for seconds!
Nutritional Claims: Low Carb, Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher