Nut-Free | Egg-Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
This soup is probably one reason I’ve had trouble going completely dairy-free—I just love cheddar and broccoli together because they are such a great flavor combination. This rich, thick, and creamy soup can be enjoyed any time of year.
Steam the broccoli until crisp-tender, about 5 minutes.
Add the broccoli, broth, heavy cream, and cream cheese to a food processor or high-speed blender and blend until smooth. Transfer the mixture to a pot, bring to a low boil over high heat, then immediately reduce the heat and simmer for about 10 minutes more. Stir in the cheddar cheese until melted, about 5 minutes. Season to taste with salt and black pepper.
Notes
If the soup is too thick, a little water can be added to thin it.
Nutritional Data
300 calories, 25g fat, 786mg sodium, 2g fiber, 7g carbohydrates, 11g protein
5g net carbs, 7% carbs, 15% protein, 78% fat