The chilly weather here is perfect for soup! Since I'm trying not to waste veggies as much as have been in the past, I decided to use the leftover broccoli that was sitting in the frig to make soup. It was much more interesting that eating it with melted cheese or a splash of red wine vinegar. It's a great soup whether you are a low carber or not.
Lately, there's times when I swear that I'm going to turn into a green vegetable. I have eaten so many of them in the past couple of months. It's a good thing that I really like them...right? Talk about suffering if I didn't.
This soup is quick and easy. Perfect for using up leftovers!
(Low Carb) Broccoli Cheese Soup
makes 1-2 servings
2 C. chicken broth
1 C. heavy cream
1 1/2 C. cooked broccoli, chopped into medium-sized pieces
1 C. shredded sharp cheddar cheese - jalapeno cheese would be great, too.
1 - 2 tsp red pepper flakes
1 -2 tsp garlic powder
1 -2 tsp onion powder
pinch of salt and black pepper
Add 1 C. of chopped broccoli to a mini food processor. Process until smooth, no chunks left. Set aside.
Warm chicken broth in a medium-sized pot. Stir in heavy cream, warm through until hot.
Add cheese and stir until the cheese has melted. If necessary, add a little more chicken broth or cream to thin it out a bit. (I didn't need to add any more because I like thick soups).
Stir in the broccoli from the food processor, along with the seasonings. (Note: I like my food to be seasoned on the heavy side so I used 2 teaspoons of red peppers, garlic and onion powders. If you don't usually like as much seasoning, taste it with just one tsp of each and then add more if necessary.) Continue cooking until hot.
Before serving, stir in remaining 1/2 C. of broccoli pieces.