Low Carb Cheesy Broccoli Soup
Comforting and packed with flavor, nothing beats a thick and delicious broccoli soup. I added cheese for extra richness and flavor! I have also offered an optional sliced chili garnish as it will bring a little heat to the soup – just what you need this winter!
Low Carb Cheesy Broccoli Soup
Comforting and packed with flavor, nothing beats a thick and delicious broccoli soup.
Equipment
Ingredients
- 2 tsp unsalted butter
- ½ onion peeled and finely chopped
- 17.6 oz broccoli
- 3 cups warm chicken broth
- 3.5 oz soured cream
- 5.3 oz mature Cheddar cheese grated
- Sea salt
- Freshly ground black pepper
- Sliced red chilies optional garnish
Instructions
- Trim the broccoli into even-sized pieces. Do not discard the stalks, simply trim off the tough outer bits and slice them thinner (since they take longer to cook).
- Melt the butter in a large pot and gently cook the onions until softened, but not caramelized.
- Add the broccoli and the warm chicken broth and cover the pan with a lid, simmering for 25-30 minutes until the broccoli has completely softened.
- Use a hand blender to blitz the mixture right there in the pan.
- Stir in the soured cream and most of the grated cheese, stirring well to warm the whole lot through.
- Season with salt and freshly ground black pepper and divide between four warm bowls. If you want to make it look attractive, swirl through a little sour cream.
- Garnish with the remaining grated cheese and a few sliced chilies if you want a bit of ‘heat’.
Notes
Learn how to make your own homemade chicken broth here.
Nutrition
Serving: 1gCalories: 330kcalCarbohydrates: 13gProtein: 21gFat: 24gSaturated Fat: 14gCholesterol: 85mgSodium: 780mgFiber: 6gSugar: 5g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.