This soup is comforting, creamy, and delicious. My whole family loves it, the kids never complain when they see this in their bowls! I must admit, it’s one of my favorite soups as well, that’s why I had to take my original version and adapt it to be low carb! This doesn’t taste like “diet food”, so don’t be fooled away by the name, it tastes amazing!
I also love that this soup is FULL of veggies and no one’s the wiser; the blender does amazing things to hide it all! In this recipe I used spinach to boost the veggie count, but often times I use kale instead, my kids never know! Use what you have and make it easy. This is a quick dinner or lunch, it also reheats wonderfully the next day. It’s a win win kind of meal for everyone!
What’s your favorite way to eat broccoli? This is mine, for sure!
Low Carb Broccoli Cheddar Soup
- 3 Tbs. butter or coconut oil
- 1 onion, diced
- 2 stalks celery, sliced
- 4-5 cloves garlic, minced or pressed
- 4 cups chicken stock (I use water and Better than Bouillon )
- 4 cups broccoli florets
- 4 cups pack spinach
- 2 cups water
- 1 1/2 cups heavy cream
- 4 cups grated cheddar cheese
- 1/2 tsp. dried parsley
- 1/2 tsp. dried basil
- Salt and Pepper to taste
Melt the butter or coconut oil in a medium stock pot, over medium heat. Sauté the onion and celery until soft, 3-5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the chicken stock, or water and chicken base, and add the broccoli. Bring to a simmer and cover, cook until the broccoli is tender, about 5-8 minutes, depending on the size of the broccoli.
Once the broccoli is soft add the spinach and extra water. Cook until heated through and the spinach is wilted. At this point the soup needs to be blended, there are 2 options. The first one is to use a hand blender and puree the soup until the desired consistency is reached. The other option, if you don’t have a hand blender, is to pour the soup into a blender and puree, placing the soup back into the pot when you are done. If you do this please be careful not to burn yourself.
Once the soup is blended stir in the heavy cream and cheese. Stir until combined and add in the parsley and basil. Taste and adjust the salt and pepper until desired flavor is achieved. Serve warm topped with a little extra cheese if desired.
For those Trim Healthy Mama’s out there this is an S meal.