Here in Colorado, the temperatures are frigid. As a result, nothing beats a warm cup of tea or a bowl of soup. This broccoli cheddar soup is rich and creamy and will make your tummy smile. Broccoli is a fantastic source of iron and helps the body combat nutrient deficiencies.
How to Make a Low Carb Broccoli Cheddar Soup
This broccoli soup requires only a few ingredients. You can make it as simple or complicated as you would like. This soup recipe includes onions and carrots but you can certainly leave those ingredients out.
Learn more about the benefits of broccoli.
Ingredients – Broccoli Cheddar Soup
- 4 tablespoons butter
- ½ cup diced white onion
- 1 clove garlic, minced
- 3 ½ cups chicken broth
- 4 cups broccoli, coarsely chopped
- Salt and pepper, to taste
- ½ cup heavy cream
- 2 cups cheddar cheese
- ½ teaspoon xanthan gum
Broccoli Cheddar Soup Process
- In a medium stockpot, melt butter over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
- Add the chicken broth and broccoli. Bring to a boil and reduce heat to medium. Allow the broccoli to simmer until softened.
- Add salt and pepper as desired.
- Add the heavy cream and return the soup to a boil. Then, remove the pot from heat and stir in the cheddar cheese, scraping the bottom of the pot. (The cheese may cling to the broccoli.)
- Sprinkle xanthan gum over the soup and stir to combine. Allow the soup to rest knowing that it will continue to thicken as it cools.
- Serve alone or topped with crumbled bacon, additional cheddar freshly ground black pepper, and/or sliced green onions.
What is Xanthan Gum?
Many cooks, both amateur and professional, use xanthan gum. Many believe it is essential when cooking gluten-free. This ingredient binds adding volume to whatever dish you’re preparing for your family or friends. For this soup recipe, it helps to thicken. Fun fact: it is named for the bacteria, Xanthomonas campestris.
According to Bob’s Red Mill’s website: “Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don’t like one another to mix together. Second, it works as a thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture.”
This low carb broccoli & cheese soup recipe is sure to make tummies smile. We loved this soup recipe! Being low carb doesn’t mean you have to starve yourself of the foods you love and the food that truly satisfies your cravings. This broccoli cheddar soup is one to add to your Sunday cooking and meal planning.
Low Carb Broccoli and Cheddar Soup
Ingredients
- 4 tablespoons butter
- ½ cup diced white onion
- 1 clove garlic, minced
- 3 ½ cups chicken broth
- 4 cups broccoli, coarsely chopped
- Salt and pepper, to taste
- ½ cup heavy cream
- 2 cups cheddar cheese
- ½ teaspoon xanthan gum
Instructions
- In a medium stockpot, melt butter over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
- Add the chicken broth and broccoli. Bring to a boil and reduce heat to medium. Allow the broccoli to simmer until softened.
- Add salt and pepper as desired.
- Add the heavy cream and return the soup to a boil. Then, remove the pot from heat and stir in the cheddar cheese, scraping the bottom of the pot. (The cheese may cling to the broccoli.)
- Sprinkle xanthan gum over the soup and stir to combine. Allow the soup to rest knowing that it will continue to thicken as it cools.
- Serve alone or topped with crumbled bacon, additional cheddar freshly ground black pepper, and/or sliced green onions.