Broccoli cheese soup is my all-time favorite, and it’s really easy to make low carb. I feel like the broccoli counteracts all of that cheese, making it healthy yet super rich and creamy.
You can make this recipe as creamy or as chunky as you would like by adding part or all of it to a blender when it’s done.
- 3 1/2 cups chicken broth (or veggie broth)
- 3 cups shredded cheddar cheese (a little extra for topping if you wish)
- 1 cup heavy whipping cream
- 1 tbsp minced garlic
In a large pot over medium heat, sauté the garlic for about 1 minute or until fragrant (you can add a little butter if you’d like).
Add the chicken broth, heavy cream and broccoli florets. Bring to a boil, and then reduce the heat to simmer for 10-20 minutes or until the broccoli is tender.
Add the shredded cheese very gradually (1/2 cup at a time) and stir constantly until melted before adding more. Continue until all of the cheese is used up. Be sure to keep the heat at just a simmer and avoid high heat.
Remove from the heat once all of the cheese melts, and enjoy immediately.
Store any leftovers in the fridge for up to 5 days, or freeze for a later date.