Broccoli cheddar soup

Broccoli cheddar soup

Creamy cheesy comfort in a bowl, cheddar soup is your name! It's not only low carb but quick and super easy to whip up from scratch. This velvety smooth soup will warm you up from top to toe, satisfaction guaranteed.

Broccoli cheddar soup

Creamy cheesy comfort in a bowl, cheddar soup is your name! It's not only low carb but quick and super easy to whip up from scratch. This velvety smooth soup will warm you up from top to toe, satisfaction guaranteed.
USMetric
6 servingservings

Ingredients

  • 20 oz. 500 g broccoli
  • 1 tbsp 1 tbsp olive oil
  • 3 tbsp 3 tbsp butter
  • 1 1 red onion, roughly choppedred onions, roughly chopped
  • 3 3 garlic clove, choppedgarlic cloves, chopped
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ½ tsp ½ tsp paprika powder
  • 1 pinch 1 pinch cayenne pepper
  • 2 cups 500 ml chicken broth or water
  • 23 cup 150 ml heavy whipping cream
  • 3½ oz. 100 g (200 ml) cheddar cheese

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Clean and cut the broccoli and separate the florets from the stalk. Roughly chop the stalks and cut the florets into small pieces.
  2. Heat the olive oil with one-third of the butter in a pot or a saucepan. When melted, add the roughly chopped onion and the broccoli stalks. Fry on medium heat until they start to brown. Add garlic cloves and keep frying until it gets some color.
  3. Season with salt, pepper, paprika and cayenne pepper. Combine well and cook for another minute.
  4. Add broth and stir well. Cover and cook for 5 minutes.
  5. Transfer the cooked vegetables into a food processor and pulse. Slowly add the broth and keep mixing until you get a smooth and creamy soup.
  6. In the same pot heat the rest of the butter and fry the broccoli florets. It's best not to move the broccoli around much to get a lovely roasted flavor.
  7. Pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip the sieve. Combine well and add more salt and pepper if needed. If the soup seems to be too thick, you can add some water.
  8. Allow the mixture to come to a boil and then simmer for a few minutes.
  9. Add cream and cheese and mix well. Cook until the cheese has melted.
  10. Serve hot and garnish with some shredded cheddar cheese.

About this recipe

This recipe is part of a collaboration with Sahil Makhija and it was originally published on his blog Headbanger's Kitchen.

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5 comments

  1. Linda
    This soup is really really tasty!! I served it with seed crackers I made. To be honest, I think 2 of your portions makes one for me when it comes to soups!! Everything else is spot on with satisfying portion sizes. Thank you for yet another delicious recipe!!
  2. Amy
    This soup is fantastic, absolutely delicious and very satisfying - and it's not difficult to make. I agree about the portion size being small, but it is very filling. Just a great recipe.
  3. John
    We LOVE this soup. We added cooked shredded chicken to it!
  4. Pat
    Great soup but portion too small. I had to eat double and it shot me up to 14g net carbs for the meal. I’ll make it again after I get past weight loss phase and into maintenance phase.
  5. Sherrie
    I have made this for lunch and served this with a cloud bun which is only an extra 1g.

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