Broccoli Cheese Soup, Low Carb

6 tablespoons (3/4 stick) butter, room temperature
2 pounds broccoli, separating stems from florets & chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
6.5 cups low-salt chicken broth
1 cup whipping cream
3 tablespoons Carbalose flour
2 cups (packed) grated extra-sharp cheddar cheese

1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat.
2. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes.
3. Add garlic and tarragon; sauté 1 minute.
4. Add stock; bring to boil. Reduce heat & simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
5. Mix remaining 3 tablespoons butter with Carbalose flour in small bowl to make paste.
6. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
7. Sprinkle cheese into soup each. Simmer, stirring frequently, until cheese melts and soup bubbles around edges, about 4 minutes.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DARLYNG.