I have a new-found love of soup. Maybe it has a lot to do with my year of the veggies adventure, but I have found a whole new appreciation for a good hot bowl of soup.
Today we are back to cold temps after a week of high 60’s and 70’s…..sigh. So as to make the most of this chilly day, I decided to invent the Runfyhp version of Cheddar Broccoli Soup ummmmmm, yummy.
Now if you’re a big time low-fat diet follower turn away now (or take a leap into the LCHF arena) 🙂
But let me tell you, its good. Really, really, good!
Runfyhp Low Carb Cheddar Broccoli Soup
3 cups (gluten-free) Vegetable Stock ( I used Kitchen Basics unsalted veggie stock) You could use chicken stock, but my hubby is a vegetarian, so I did the nice thing and used veggie.
8 oz (1 block) Cream Cheese ( I used Philadelphia original)
4 oz Cheddar Cheese ( I used Kerrygold Reserve Cheddar 100% Natural Cheese)
2 Tbs Butter ( I used Kerrygold pure Irish butter) you can probably use Ghee also
1/4 cup ( equal to 4 tbsp) Heavy Whipping Cream (organic if you can find it) I used Marva Maid (not organic)
14 oz frozen broccoli crowns ( you could use fresh I just didn’t have any one hand)
3 garlic gloves crushed
1 tsp Turmeric* (organic if you can) you can omit this, but it’s really good for you find out more about Turmeric here
1 tsp Yellow Curry (organic if you can)
1/2 tsp Ground Ginger (organic if you can)
Place the veggie stock and broccoli (I thawed it in the microwave first) in a pan. Heat until the broccoli is soft but not overcooked
Add the crushed garlic, turmeric, curry and ginger.
Once the broccoli was soft I moved the mixture to the blender and pureed. Set aside.
In a separate pan you will need to heat the shredded cheddar cheese, cream cheese, butter and whipping cream over low heat. Be sure to stir often and don’t turn the heat up too high. You don’t want it to burn or even bubble, just melt into a nice, delicious, gooey consistency. You can now taste test it, oh wait that’s just me, I couldn’t resist 😉
Mix the broccoli puree into the pan with the melted cheese. Stir and blend until well mixed and heated. Again you do not want the heat to high. If your mixture is too lumpy you can use an immersion blender (on low) to mix.
This recipe makes 5 servings of 1 cup each
**** Per Serving ( 1 cup ) ****
Fat 30 g
Total Carbs 8.8 g Note: 6.4 active carbs (carbs – fiber = active carbs)
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