Come home to a warming bowlful of this filling, Low Carb Broccoli Cheese Soup recipe. This soup is a thick and comforting vegetable soup that’s as good for a meal as it is for a dinner party appetizer.
If like me, you’re on a low carb diet than you have to try this amazing soup!
I’m on the Atkins diet and have had a lot of trouble finding meals that I want to have more than once, but this recipe is a recipe I make once a week. It’s a satisfying and simple to make, homemade soup keeps well in the fridge and is also easy to freeze.
This low carb recipe uses the broccoli and cheese to thicken it instead of high carb thickening agents. Best of all, this thick soup won’t leave you hungry. It’s a beautiful, filling soup that will make you forget you’re on a diet!
This Low Carb Broccoli Cheese Soup recipe is really, really tasty and perfect for fall!
The last couple of week has been a lot cooler and love the first signs of autumn weather. It’s been awesome so nice enjoying some fresh fall air! It’s almost time to be in cozy, warm clothes, light the fireplace, and snuggle up in blankets with a comforting bowl of soup!
One of my favorite parts of fall is making soup and this is my new favorite!
Come home to a warming bowlful of this filling, Low Carb Broccoli Cheese Soup recipe from Erren's Kitchen. It's a thick and comforting vegetable soup that's as good for a meal as it is for a dinner party appetizer.
- 2 tablespoons butter
- 1 stalk celery chopped
- 1 small onion chopped
- 1 1/2 lbs broccoli florets cut into bite sized pieces
- 3 cups canned chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 cups cheddar cheese grated
- salt and pepper to taste
In a large stockpot, melt butter over medium heat. Cook celery and onion in butter until softened. Stir in broccoli, and cover with stock. Simmer until broccoli is tender, 10 to 15 minutes.
If you want your soup chunky, remove about a cup of broccoli with a slotted spoon and set aside.
Reduce heat, and stir in the garlic powder, paprika and cheese until melted. Using a stick blender, blend until smooth.
Stir in the broccoli that was removed earlier and serve.
To make the soup extra thick, before adding the cheese I ladle out stock until it just covers the broccoli.