Low Carb Broccoli Cheese Soup

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{4 net carbs, 295 calories, 12g protein, 26g fat, 1g fiber}

Servings:7

Ingredients

  • 1 tbsp minced garlic
  • 4 cups broccoli (cut into florets)
  • 1 cup heavy whipping cream
  • 3 cups shredded cheddar cheese (a little extra for topping if you wish)
  • 3 1/2 cups chicken broth (or veggie broth)

Instructions

  1. In a large pot over medium heat, sauté the garlic for about 1 minute or until fragrant (you can add a little butter if you’d like).
  2. Add the chicken broth, heavy cream and broccoli florets. Bring to a boil, and then reduce the heat to simmer for 9-22 minutes or until the broccoli is tender.
  3. Add the shredded cheese very gradually (1/2 cup at a time) and stir constantly until melted before adding more. Continue until all of the cheese is used up. Be sure to keep the heat at just a simmer and avoid high heat.
  4. Remove from the heat once all of the cheese melts, and enjoy immediately.
  5. Store any leftovers in the fridge for up to 6 days, or freeze for a later date.

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