Low-Carb Broccoli Cheese Soup
A thick, velvety soup packed with tender broccoli florets and sharp cheddar cheese for ultimate comfort.
Contains common allergens
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Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- 2
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- 3
Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer (do not let it boil vigorously).
- 4
Stir in the chopped broccoli florets. Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes until the broccoli is fork-tender.
- 5
Remove the pot from the heat. Gradually stir in the freshly grated sharp cheddar cheese, a handful at a time, until completely melted and the soup is smooth and thick.
- 6
Season with salt, pepper, and a pinch of nutmeg if desired. Serve immediately in warm bowls.
Plan it in Listahan
Add Low-Carb Broccoli Cheese Soup to your week, check it against your household's allergens, and build the shopping list automatically.