Broccoli Cheese Soup

Bright broccoli florets float in a rich cheddar cream sauce in this silky soup, topped with crunchy bacon crumbles.

Broccoli Cheese Soup

Prep Time: 5 mins Cook Time: 25 mins Yield: 9 cups

Serving Size: 11⁄2 cups

Ingredients

4 TB. unsalted butter

1⁄4 cup yellow onion, diced 1⁄4 cup carrots, diced 1 garlic clove, minced 2 cups vegetable broth 2 cups heavy cream 1 lb. (450g) broccoli florets 1⁄2 tsp. sea salt 1⁄4 tsp. freshly ground black pepper 21⁄2 cups grated cheddar cheese

4 bacon slices, cooked and crumbled (about 4 oz.; 110g) 1 Heat a large soup pot or Dutch oven over medium-high heat. Add unsalted butter.

2When butter melts, add yellow onion, carrots, and garlic. Sauté, stirring occasionally, for 4 to 5 minutes, or until vegetables have softened.

3Pour in vegetable broth and stir, scraping up any browned bits from the bottom of the pot.

4Add heavy cream, broccoli florets, sea salt, and black pepper. Reduce heat to medium-low and simmer for 15 to 20 minutes, or until broccoli is tender.

5Using a wooden spoon, stir in cheddar cheese and continue stirring until smooth. Top with bacon crumbles to serve.

If you want a creamier texture, use an immersion blender to purée the soup before topping with bacon crumbles.

Nutrition per Serving

Fat 82% Protein 14% Net Carb 4% Ratio 2.0:1 Variation: You can add 1⁄2 pound (225g) skinless, boneless chicken thighs, cut into thin slices, to make Cheesy Broccoli Chicken Soup. Simply add chicken along with the broccoli florets and simmer until cooked through. (Don't purée this variation.)

Calories 673

Fat 61g

Protein 23g

Total Carbohydrate 11g

Dietary Fiber 3g

Net Carbohydrate 8g