We left out the cream but made sure to add plenty of cheese in this low-carb version of the classic.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 10 cups |
Ingredients
- 6 strips thick-cut bacon, cut into 1/2-inch pieces
- 3 pounds broccoli (about 4 heads), separated into florets and stems (about 15 cups total)
- 2 cloves garlic, minced
- 1 large white onion, diced (about 2 cups)
- 1 teaspoon Hungarian smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 4 cups chicken broth
- 2 cups grated sharp Cheddar (8 ounces), plus more for topping
- 1 cup grated Monterey Jack cheese (4 ounces), plus more for topping
- 1 teaspoon white wine vinegar
- Pinch cayenne pepper
- Kosher salt and freshly ground black pepper
Instructions
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towels-lined plate with a slotted spoon; set aside to drain.
- Add the broccoli stems, garlic and onion to the drippings in the pot and cook until slightly softened, 4 to 5 minutes. Add the paprika and crushed red pepper flakes and cook, stirring, until incorporated.
- Add the broccoli florets, chicken broth and 2 cups water. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until thickened and the broccoli stems and florets are cooked through, about 25 minutes.
- Remove from the heat and use an immersion blender to blend the soup until creamy. If using a stand blender, work in batches, transferring the soup to the blender and pureeing until smooth (use caution when blending hot liquids); return the soup to the pot.
- Return the soup to medium-low heat and whisk in the Cheddar and Monterey Jack until smooth and thickened, about 5 minutes. Season with the vinegar, cayenne and some salt and pepper. Divide among bowls and sprinkle with the bacon and extra Cheddar and Monterey Jack.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 246 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 34 mg |
| Sodium | 720 mg |
Reviews
I’ve tried a few broccoli soups. This is definitely the best!
This soup is perfect for that keto diet. Absolutely delicious- I used all chicken broth (no water) and was able to get more flavor into it. This is a must for all keto fans
Looks good
Fairly easy, just prep everything beforehand, and walk through the steps. If you’re worried about adding the red pepper flakes and the cayenne…don’t be. The taste is very, very subtle. Good way to add my veggies and lower the carbs.
fabulous!
Turned out amazing! I added cauliflower to get more volume and half a can of chile packed in adobo for a spicy kick. Even better as leftovers!
What if you don’t have Hungarian paprika?
Don’t think there’s many carbs in broccoli cheese soup to begin with.
Have not tried,just wanted to know how many carbs?
This recipe can be reduced to serve 5 cups by halving it. And you can use frozen broccoli instead of fresh.