low carb easy broccoli cheese soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 285.9
- Total Fat: 24.9 g
- Cholesterol: 80.1 mg
- Sodium: 653.4 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.4 g
- Protein: 11.4 g
View full nutritional breakdown of low carb easy broccoli cheese soup calories by ingredient
Introduction
This is a delicious soup that can be made thicker or thinner by adjusting the amount of broth. This is a delicious soup that can be made thicker or thinner by adjusting the amount of broth.Number of Servings: 8
Ingredients
-
4 cup, chopped Broccoli, fresh (flowerettes)
4 clove Garlic (minced)
3 cup (8 fl oz) Chicken Broth
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
3 cup Kraft Finely Shredded Sharp Cheddar Cheese (works better than grating your own as it is usually much finer)
Directions
1. In a large pot over medium heat, saute garlic for one minute, until fragrant.
2. Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
3. Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. (This step is optional, if you want some pieces in your soup at the end. If you want all of the soup pureed, you can leave them in.)
4. chop the remaining broccoli to desired size.
5. reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted.
6. (optional) Puree again to make it smooth)
7. Remove from heat. Add the reserved broccoli florets back to the soup.
Serving Size: 8 -1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SUZYQUEF.
2. Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
3. Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. (This step is optional, if you want some pieces in your soup at the end. If you want all of the soup pureed, you can leave them in.)
4. chop the remaining broccoli to desired size.
5. reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted.
6. (optional) Puree again to make it smooth)
7. Remove from heat. Add the reserved broccoli florets back to the soup.
Serving Size: 8 -1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SUZYQUEF.
