There are around a million and a half broccoli and cheddar soup plans out there. You might be asking why you need me to disclose to you how to make broccoli cheddar soup. All things considered, the plans I've considered will in general be use flour as a thickener, have a not insignificant rundown of fixings, or simply require a significant stretch of time to get ready. Today I'm sharing my snappy and straightforward variant of simple broccoli cheddar soup, which you can make in just 20 minutes. What's more, it happens to be a keto low carb broccoli cheddar soup, as well!
This simple broccoli cheddar soup formula was initially distributed in 2016 and refreshed in July 2019. Yet, I have since changed the post to such an extent. I've added a lot of tips to assist you with making the best broccoli cheddar soup ever, in addition to I've taken new pictures. Since it has likewise been perhaps the most mainstream formula I've at any point made, I'm sharing it again today.
The excellence of this without gluten broccoli cheddar soup is that everybody appears to adore it, regardless of whether they are eating low carb or not. Furthermore, in case you're simply starting your excursion on the most proficient method to begin a low carb diet plan, all the better to attempt a keto soup that the remainder of your family will readily eat, as well. (The sodium and potassium will help evade keto influenza, as well!)
It additionally happens to be solid and ideal for clean eating, yet that is only a reward. You don't need to be following any uncommon eating regimen whatsoever to appreciate this simple broccoli cheddar soup formula.
- Click underlined ingredients to buy them!
- 4 cups Broccoli (cut into florets)
- 4 cloves Garlic (minced)
- 3 1/2 cups Chicken broth (or vegetable broth, or bone broth)
- 1 cup Heavy cream
- 3 cups Cheddar cheese (pre-shredded - see notes)
- Click on the times in the instructions below to start a kitchen timer while you cook.
- In a large pot over medium heat, saute garlic for one minute, until fragrant.
- 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.
- Option 1 (original recipe):
- Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
- Option 2 (recommended):
- 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.)
- Use an immersion blender to puree the remaining broccoli.
- Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
- Remove from heat. Add the reserved broccoli florets back to the soup.
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