Low Carb Broccoli Cheese Soup

 

Low Carb Broccoli Cheese Soup

Ingredients

4 cups fresh broccoli florets (cut into bite-sized pieces)

3½ cups chicken broth (or substitute with vegetable broth for a vegetarian version)

3 cups sharp cheddar cheese, freshly shredded (plus extra for topping, optional)

1 cup heavy whipping cream (for rich, velvety texture)

1 tablespoon minced garlic (fresh or jarred)

Instructions

Sauté the Garlic:

In a large pot over medium heat, sauté the minced garlic for about 1 minute, just until fragrant. For extra flavor, add a small pat of butter.

Simmer the Broccoli:

Pour in the chicken broth and heavy cream, then stir in the broccoli florets. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10–20 minutes, or until the broccoli is tender to your liking.

Add the Cheese Gradually:

Reduce the heat to low. Slowly add the shredded cheddar in small portions—about ½ cup at a time—stirring continuously to melt each portion before adding the next. Avoid turning up the heat too high to prevent the cheese from separating or clumping.

Finish and Serve:

Once all the cheese is melted and the soup is creamy and smooth, remove it from heat. Serve immediately, topped with extra shredded cheddar if desired.

Storage Tips:

Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the soup for longer storage—just reheat gently to preserve the texture.