Broccoli Cheese Soup (5 Ingredients!)

20 mins
Serves 8
https://www.wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free/

Directions

  1. 1Sauté garlic in a Dutch oven or large pot until fragrant.
  2. 2Sauté garlic in a Dutch oven or large pot until fragrant.
  3. 3Sauté garlic in a Dutch oven or large pot until fragrant.
  4. 4Add chicken broth, heavy cream, and broccoli. Bring to a boil, then simmer until broccoli is tender.
  5. 5Add chicken broth, heavy cream, and broccoli. Bring to a boil, then simmer until broccoli is tender.
  6. 6Add chicken broth, heavy cream, and broccoli. Bring to a boil, then simmer until broccoli is tender.
  7. 7Option 1: Add shredded cheddar cheese gradually, stirring until melted.
  8. 8Option 1: Add shredded cheddar cheese gradually, stirring until melted.
  9. 9Option 1: Add shredded cheddar cheese gradually, stirring until melted.
  10. 10Option 2: Remove 1/3 of the broccoli, puree the rest, add cheese, and stir until melted. Return reserved broccoli to the soup.
  11. 11Option 2: Remove 1/3 of the broccoli, puree the rest, add cheese, and stir until melted. Return reserved broccoli to the soup.
  12. 12Option 2: Remove 1/3 of the broccoli, puree the rest, add cheese, and stir until melted. Return reserved broccoli to the soup.
  13. 13Remove from heat and serve
  14. 14Remove from heat and serve
  15. 15Remove from heat and serve

Ingredients

  • 4 cups cut into florets
  • 4 cups cut into florets
  • 4 cups cut into florets
  • 4 cloves minced
  • 4 cloves minced
  • 4 cloves minced
  • 3.5 cups reduced sodium
  • 3.5 cups reduced sodium
  • 3.5 cups reduced sodium
  • 3 cups pre-shredded - see notes
  • 3 cups pre-shredded - see notes
  • 3 cups pre-shredded - see notes

Equipment

Dutch oven or large potimmersion blender (optional)slotted spoon (optional)

Tips

  • Keep the heat low when adding the cheese.
  • Cut the broccoli florets small.
  • Use pre-shredded cheese OR add a de-clumping agent.
  • Add cheese a little at a time and stir constantly.
  • For a thicker soup, add more cheese, cream cheese, puree it, or use a thickener such as arrowroot powder or cornstarch.
  • Add other ingredients after the cheese melts to prevent clumping.
  • If add-ins need to cook, remove them, melt the cheese, and then return them to the pot.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Reheat on the stovetop or in the microwave.
  • Freeze for up to 3 months in freezer bags or a freezer-safe container