This cheesy broccoli soup leaves out the potatoes while maintaining a nice texture and scrumptious taste. It makes a healthy and filling dinner with leftovers for lunch the next day. Leftovers also freeze well for weeks to come.
I adapted this recipe from broccoli soup my mom has made for years. I substituted cauliflower instead of potatoes to lower the carb count.
I generally prefer to use broccoli florets for this recipe, but you can also use chopped broccoli – whatever you like best. You can also make this recipe low fat by substituting low fat cheese such as Velveeta shreds. They have a benefit over standard low-fat cheese in that they melt very well.
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Low Carb Broccoli Cheese Soup Recipe
- 1 16 oz pkg frozen broccoli, cooked
- 1 16 oz pkg frozen cauliflower, cooked and chopped
- 1 medium onion, chopped
- 1 cup carrots, chopped
- 2 cups water
- 2 chicken bouillon cubes
- 2 cups skim milk
- 1 tbsp corn starch
- 1/2 tsp salt or to taste
- 1/2 to 1 tsp pepper or to taste
- 8 ounces cheddar cheese, shredded
Spray a large pot with oil and cook the onions until they’re tender.
Add the carrots, water and bouillon cubes and cook until carrots are done, about 10-15 minutes.
Shake the corn starch and milk. Add them to the pot and cook until the mixture begins to thicken.
Add the chopped, cooked cauliflower and cooked broccoli.
Add salt and pepper to taste, then add the cheese and cook until the cheese melts. Serve warm.
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