Low Carb Broccoli Cheddar Soup
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A low carb broccoli cheddar soup recipe that will give Panera’s version a run for it’s money! Packed with carrots, onions, and garlic, this soup has over 2 servings of vegetables in every bowl!
Is anyone else struggling with rising food prices and empty shelves? It’s not uncommon for me to have to visit 2-3 stores to find everything I need lately. But then again, that’s life for a frugal food blogger 😉 I’m always on the hunt for the best deals! When I’m trying to cut my food budget (January is definitely a big month for me to rein in costs after the holidays!), my go to is always soups. They’re easy to throw together, makes fantastic leftovers, and you really can throw just about anything into a soup pot! If you’re looking for an easy recipe to feed your family, why not try this new recipe of mine for Low Carb Broccoli Cheese Soup!
While you could use fresh broccoli for this recipe, I just used a $1 bag of frozen florets from Walmart. Way quicker to cook. This soup was done in about 30 minutes. The fresh broccoli didn’t look so appetizing to me, since it’s the dead of winter. LOL. And of course, it was way more expensive than frozen. I also used an 8 oz bag of shredded medium cheddar cheese. Usually, I’ll grate my own but since I was trying to keep this recipe gluten free and low carb, and that meant not using a thickener, I thought the starch in pre-shredded cheese would help with my thickening needs. But feel free to grate your own, if you’d prefer.
If you’d prefer to lower the dairy amount in this (I tend to do better harder cheeses than say, milk), you could swap out the milk for cashew. I wouldn’t use coconut or almond milk in this recipe as they’re too flavorful. Silk’s cashew milk is my go-to. You could also use heavy cream, if you’d prefer over half-n-half. I only had half-n-half so I used that, and it worked out fine! Half-n-half is also cheaper, but heavy cream is slightly lower in carbs. Whatever floats your boat!
Low Carb Broccoli Cheddar Soup
Ingredients
- 4 cup frozen broccoli florets
- 1/2 cup carrots matchstick cut
- 1 small onion diced
- 2 cloves garlic
- 4 cups chicken or vegetable broth
- 1 cup half n half
- 8 oz shredded cheddar cheese
- 1 tbsp oil
Instructions
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In a large soup pot, heat oil over medium-low heat.
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Add onions and garlic to pot and saute 1-2 minutes or until fragrant.
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Add carrots, broccoli, and broth to pot and simmer 10-20 minutes, or until veggies are tender.
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Add half n half to pot. Using an immersion blender, puree for a couple minutes until desired consistency.
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Lastly, add cheese and stir until melted. Enjoy!