Low Carb Broccoli and Cheese Soup
Great for rainy or cold days. Quick to make and the kids love it. I make this for my daughter who is vegetarian and it is one of her favorites.
- Preparing Time: 5 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
soup
cheese
kid friendly
american
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 cup onion chopped
- 1/4 teaspoon oregano
- 8 ounces cheddar cheese grated
- 3 can substitute chicken broth
- 16 ounces broccoli florets
- 1/3 cup low carb flour
- Carbohydrate 8.25636055690667 g
- Cholesterol 94.0333333333333 mg
- Fat 28.0691232114946 g
- Fiber 2.24533770141531 g
- Protein 12.57939038712 g
- Saturated Fat 17.2238578373906 g
- Serving Size 1 1 Serving (168g)
- Sodium 275.515121994672 mg
- Sugar 6.01102285549136 g
- Trans Fat 1.6392488303852 g
- Calories 327 calories
1. Heat a large nonstick saucepan over medium-high heat. Add olive oil to the pan. Add onion and garlic, and Oregano and saute 3 minutes or until tender. 2. Add flour to broth and whisk it. Add flour broth mixture and broccoli to the pan. 3. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium, cook 10 minutes or until florets are soft. If you use more than just the florets; ie broccoli stems, you may have to cook longer. 4. Stir in pepper. Remove from the heat 5. Either use a handheld stick blender and blend randomly right in the pan or place one third of soup in blender or food processor, process until smooth. Return pureed soup to pan. 6. Add cream and grated cheese, stirring until cheese melts.
