Low Carb Broccoli Cheddar Soup
There is something irresistible about a thick, creamy bowl of broccoli cheddar soup. If you’re a cheese-a-holic, then you would be insane to skip on this Keto soup recipe! A bowl of broccoli cheddar soup is a great addition to your weekly meal plan. This soup is easy enough to separate amongst some Tupperware and store in a freezer. It only takes minutes to reheat throughout the week.
How to Make It
Step 1
Chop the broccoli into bite-sized pieces. Have an assortment of florets and stems. Shred the cheddar cheese (if necessary) and set it aside for later. Melt the butter in a large soup pot over a medium heat. Stir in the broccoli.
Step 2
Mince the garlic and add it to the pot. Cover the pot and cook the broccoli and garlic for about 5 minutes, or until the broccoli becomes soft. Stir occasionally to avoid burning.
Step 3
Pour the heavy cream into the saucepan and add all the seasonings. Stir the ingredients together well to combine. Bring the cream to a simmer and cook for about 2 minutes.
Step 4
Pour in the vegetable broth. Cover the pot and bring the soup up to a boil. Reduce the soup to a simmer and allow it to cook until the broccoli is to your preferred tenderness – about 15-20 minutes.
Step 5
Dice the cream cheese into small pieces. You want the cream cheese to be at room temperature. To help, you may use a fork or spoon to loosen the cream cheese. Stir the cream cheese into the soup allowing it to melt into the broth.
Step 6
After the cream cheese is thoroughly mixed into the soup, you may add the cheddar cheese. Add the cheddar gradually, about a ½ cup at a time. Stir until all the cheese is melted into the soup.
Step 7
Finally, remove about a half cup of the soup broth (it’s okay if a little broccoli is included). Combine the broth and the cornstarch in a bowl, and return the thickened broth to the soup pot. Simmer the soup for about 5 more minutes for the broth to thicken. Enjoy!
Ingredients
- Broccoli
8 ounce
- Shredded Cheddar Cheese
4 cup, shredded
- Butter
2 tablespoon
- Garlic Raw
1 clove
- Heavy Cream
1 cup
- Salt
½ teaspoon
- Black Pepper
¼ tsp
- Spices Onion Powder
¾ tsp
- Spices Paprika
½ tsp
- Spices, Mustard Seed, Ground
1 tsp
- Vegetable Broth
6 cup
- Cream Cheese
2 ounce
- Cornstarch
1 tablespoon