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This skips the flour based thickener found in most broccoli cheddar soups and instead relies on cream cheese and a puree of some of the broccoli itself, which keeps the soup thick and rich without adding carbs. Shredding the cheddar fresh off the block rather than using pre shredded cheese is what makes the soup melt smooth instead of turning grainy.
Per serving
380kcal
Calories
14g
Protein
9g
Carbs
Prep Time
10 min
Cook Time
20 min
Servings
4 people
Difficulty
easy
32g
Fat
3g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
In a large pot, melt the butter over medium heat and sauté the diced onion until soft, about 4 minutes.
Add the broccoli florets and chicken broth.
Bring to a simmer and cook for 10 to 12 minutes, until the broccoli is tender.
Using a slotted spoon, remove about a third of the broccoli and set aside.
Blend the remaining soup until smooth using an immersion blender.
Return the pot to low heat and stir in the heavy cream and cream cheese until fully melted and combined.
Add the shredded cheddar a handful at a time, stirring until melted before adding more.
Stir the reserved broccoli florets back into the soup.
Season with salt and pepper and serve hot.
Shred Your Own Cheddar: Pre shredded cheese is coated in anti caking starch that can make the soup grainy, so shredding a block yourself melts far more smoothly. Melt the Cheese Over Low Heat: Adding cheese to soup that's too hot can cause it to separate and turn oily, so lower the heat before stirring it in. Reserve Some Broccoli Florets: Blending only part of the broccoli keeps some texture in the finished soup instead of making it completely smooth.
This usually happens when pre shredded cheese, which contains anti caking starch, is added too quickly or over heat that's too high, so shred your own cheese and melt it in gradually over low heat.
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