Low-Carb Broccoli Cheddar Soup
- Level: Easy
- Yield: 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 246
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 34
- Sodium
- 720
- Total: 1 hr 10 min
- Active: 45 min
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
Directions
- 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.