Low-Carb Broccoli Cheese Soup
There’s nothing quite as comforting as a good bowl of soup. This Low-Carb Broccoli Cheese Soup is just the ticket if you fancy something filling and warming that can be made in less than 20 minutes.Packed with flavor, this Broccoli Cheese Soup is creamy, cheesy and great if you follow a vegetarian low-carb diet or just want a rest meal from meat.
- 2 tablespoons butter
- 1 small yellow onion chopped or (70g)
- 1 rib celery or (72g)
- 2 cloves garlic minced
- 2 cups chicken broth (or vegetable stock)
- ¼ teaspoon dijon mustard (or to taste)
- 12 ounces broccoli florets cut into small pieces (apx. 2 heads) or 340 grams
- ½ teaspoon salt (or to taste)
- ¼ teaspoon cracked black pepper (or more to taste)
- ½ cup heavy cream
- 1 cup shredded cheddar cheese (113g)
Melt the butter in a large pan or Dutch oven over a medium heat. Fry the onion and celery for about 3 minutes until soft. Add the garlic and cook for 1 more minute.
Reduce heat to medium /low and add the stock, mustard and broccoli. Season with salt and pepper and cook for about 3 - 5 minutes. Add the cream. Allow to simmer for about 3 - 4 minutes or until the broccoli is cooked.
Allow to cool slightly and pour into a blender. Blitz until smooth and creamy.
Pour back into a pan and add the cheese. Allow to melt. Option to reserve a little cheese or the top.
Ladle into bowls and top with a drizzle of cream, any remaining cheese and cracked black pepper. Option to add a few thyme leaves if you like for decoration.
Storage: Fridge in a Tupperware for up to 3 days
Serving: 1serving | Calories: 310kcal | Carbohydrates: 9g | Protein: 10g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 45mg | Sodium: 987mg | Potassium: 442mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1033IU | Vitamin C: 86mg | Calcium: 261mg | Iron: 1mg