Broccoli Cheddar Soup (Low-Carb)

A rich, creamy broccoli cheddar soup thickened without flour, keeping the carbs low while staying every bit as comforting as the classic.

What You Need

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets, chopped small
• 3 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• ¼ teaspoon nutmeg
• Salt and pepper, to taste

Method

1. Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook 30 seconds until fragrant.
3. Add the broccoli and broth, bring to a boil, then reduce heat and simmer for 15 minutes, until the broccoli is very tender.
4. Use an immersion blender to partially blend the soup, leaving some broccoli pieces for texture (or blend half in a countertop blender and return it to the pot).
5. Stir in the heavy cream and nutmeg, then reduce heat to low and gradually whisk in the cheddar cheese until melted and smooth.
6. Season with salt and pepper and serve hot.

Tips & Notes

• Keep the heat low once the cheese goes in — high heat can cause the cheese to separate or turn grainy.
• Chopping the broccoli small helps it cook evenly and blend more smoothly.
• Add cooked, shredded chicken to turn this into a heartier one-bowl meal.

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