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.
- 1 lb (5 cups) 450 g (1.2 liters) broccoli
- 1 tbsp 1 tbsp olive oil
- 2 oz. 55 g butter
- 1 (4 oz.) 1 (110 g) 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 475 ml chicken broth or water
- 1 cup 240 ml heavy whipping cream
- 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
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Making low carb simple
- Clean and cut the broccoli and separate the florets from the stalk. Roughly chop the stalks and cut the florets into small pieces.
- 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 lightly browned.
- Season with salt, pepper, paprika and cayenne pepper. Combine well and cook for another minute.
- Add broth and stir well. Cover and let simmer for 5 minutes.
- Transfer the cooked vegetables and broth into a food processor and pulse until the ingredients are smooth and creamy soup.
- In the same pot heat the rest of the butter and fry the broccoli florets. Stir the broccoli only occasionally to get a lovely roasted flavor.
- 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, add some water or broth.
- Allow the mixture to simmer for a few minutes.
- Add cream and cheese and mix well. Cook until the cheese has melted.
- 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.
That is going to depend on how much the soup reduces as you are cooking it. If you don't need all 6 servings, you can use the drop down menu to make fewer servings to make it easier to portion out.
I will make 6 portions next time in the hope of getting enough for 4.
I am glad you enjoyed this one, Paul. Please do adjust the serving size for your appetite, just remember to include that in your carbohydrate calculation.
Let us know how that goes!
In step 2, you add the stalks as they need longer cooking time. In step 6, you add the florets.
Step 4 is adding the broth to the saucepan. Step 5 is pouring the broth from the saucepan into the food processor.
Above the ingredient list, you will see the number of servings.
The default number is 6, but you can adjust this as needed.
Many of our soups freeze quite well, but freezing this one may result in an unpleasant texture upon reheating. We would not recommend it, but if you choose to, make sure you thaw it in the refrigerator first before reheating over low heat. You can find recipes good for freezing listed in our freezer-friendly guide https://www.dietdoctor.com/low-carb/recipes/keto-meal-prepping-and-fr....
Since this one ends up in the food processor, it might work. You may also want to check out this cauliflower soup https://www.dietdoctor.com/recipes/cauliflower-soup-crumbled-pancetta
General food safety guidelines would recommend 3-5 days in a refrigerator.