With the onset of the chilly Fall weather, besides hibernation, I’ve been thinking more about warm comfort foods… & that made me think about soup. More specifically, one of my favorite kinds of soup – broccoli cheddar. There’s just something about delicious, creamy, broccoli cheddar soup that gets me. Sadly, most places that have it serve are not low-carb or gluten-free since they are often thickened with flours. BUT, no worries because I have the perfect low-carb, gluten-free recipe to share with you!!
It’s warm. It’s cheesy. It’s comforting… & yeah, it’s not all that pretty looking. BUT – the taste more than makes up for it, trust me.
Low-Carb Broccoli Cheddar Soup
Prep time
Cook time
Total time
Inspired by Panera's Broccoli Cheddar Soup, I took to finding a way to recreate my own low-carb, gluten-free version at home. This is definitely a great meal for those chilly days & nights.
Author: Karey Boerst
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
- 3 -12oz packages frozen broccoli florets (I used the Flav-r-pac Steam ones)
- 1.5tsp minced garlic
- .5c yellow onion, diced
- .25c carrots, diced
- 2T organic pastured butter
- 8oz organic cheddar cheese, shredded
- 1c organic heavy whipping cream
- 2.5c free range chicken broth
- 1tsp sea salt (or to taste)
- black pepper (to taste)
Instructions
- Heat a large pot to medium high heat & cook butter, onion, carrot, & garlic, until somewhat soft.
- Add broth, salt, pepper, and the frozen broccoli florets.
- Cover & cook until broccoli is soft, about 10-20 minutes, stirring periodically.
- Chop any very large chunks of broccoli if needed & use an immersion blender to blend part of the broccoli (don't want to do it all if you like to keep some chunks, but doing some helps to thicken the soup).
- Add in the heavy cream & cheddar, mixing well.
- Serve & enjoy!
Recipe adapted from this Atkins friendly soup.