Broccoli Cheddar Soup

Fall =Soup Weather.

It is not quite cold enough to be soup weather… according to my husband.  It is fall though, and in my defense, when I wake up these mornings, it is  pretty cold.  Granted it was 5:00am, but I decided right then and there that we were having soup.   By the time the sun came out, and the day went on,  it ended warming up to 85 degrees–gotta love Charlotte weather.  I was actually hot too, but I couldn’t back down, so I prepared this meal in a snow suit, boots, and  ear muffs only to prove a point.

I found a couple of recipes, and tweaked them all into this one that is easy, low carb, and delicious.  Start to finish was 20 minutes.


This is what you need:
10 cups of baby bud broccoli florets (2 bags)
1 onion
4 cups of chicken broth
2 tablespoons of olive oil
1.25 cups of heavy cream
1 3/4 cups of extra sharp cheddar cheese.

(I know I only show one bag here, but I ended up using 2 bags of baby bud broccoli florets because I like to make enough soup to feed an army.  When I only added one bag of broccoli, it only filled up half of the pot, and I like to make a pot of soup.  Not a half pot.   Which makes no since at all considering only my husband and I ate this.  The serving size is only a little over a cup.  So I’m having that army over tonight for leftovers.)

Stick the broccoli in a large bowl and microwave for 5-7 minutes.  While that is cooking, dice the onion and brown in the pot with 2 tablespoons of olive oil.  IMG_8706Next up, get the broccoli out of the microwave, and  puree the  broccoli with a little bit of the chicken broth.  I used my new Nutri-Bullet, which is my new favorite kitchen accessory.  I use it everyday for my Bulletproof Coffee.  You can use a blender or food processor though if your MIL doesn’t love you as much as mine loves me.

Stir in the broccoli puree with the onion, add the cheese, the rest of the chicken broth, and bring to a boil.  Add the heavy cream, and turn down to a simmer for about 10 minutes.

Serving size:  1.25 cups
Calories:  200
Fat:  15g
Carbs: 5g
Protein: 6.5g


Of course I had to serve it up with extra cheese and bacon.  Because, duh.   Extra cheese and bacon make the world go round.

Check out other awesome recipes on my page:  EAT THIS!  

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