Low-Carb Broccoli and Cheese Soup

Broccoli and cheese soup is a classic comfort food, but it's often loaded with carbs. This low-carb version uses cauliflower instead of flour to thicken the soup, making it a healthier option that's just as satisfying.

Broccoli and cheese soup is a dish that can be traced back to the Middle Ages, when it was a popular way to use up leftover vegetables. The earliest recipes for broccoli and cheese soup were simple affairs, made with little more than broccoli, cheese, and milk. Over time, the soup evolved to include other ingredients, such as onions, garlic, and spices. In the 19th century, broccoli and cheese soup became a popular dish in the United States, and it has remained a favorite ever since.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 head of broccoli, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the broccoli, onion, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
3. Add the chicken broth to the pot and bring to a boil.
4. Reduce heat to low and simmer for 10 minutes, or until the broccoli is tender.
5. Puree the soup with an immersion blender or in a regular blender until smooth.
6. Stir in the heavy cream, cheddar cheese, and mozzarella cheese until melted.
7. Season with salt and pepper to taste.
8. Serve immediately.

Why It Works

• The cauliflower in this soup provides a low-carb alternative to flour, making it a healthier option that's just as satisfying.
• The cheese adds a rich, creamy flavor to the soup.
• The onions and garlic add a savory depth of flavor.