Canned soups are full of fillers. This creamy low carb broccoli cheese soup combines broccoli and cauliflower with cheddar cheese. And, it’s gluten-free!
The weather forecasted for the next several days in Southern New England is going to be a deep freeze. Temperatures tonight will be below zero with the wind chill.
The five inches of snow that fell this morning was nothing compared to the two feet we got last week. I am so glad that the winter is nearly half over.
Although I like living in Connecticut for the most part, it is really difficult to get through January and February. The snow is bad enough when it comes down heavy, but with the added wind and cold temperatures, it is downright miserable.
It’s definitely soup weather. So, I whipped up a pot of creamy low carb broccoli cheese soup that really hit the spot. And, this homemade version is so much healthier than what you get at a restaurant or from a can.
When my daughter decided she wanted to have dinner at Panera Bread the other night, I opted for the soup and salad. I thought it would be a healthy low carb choice.
The half chicken cobb salad that I ordered was certainly low in carbs. But, the cheddar broccoli soup I chose was very thick. It likely had more carbs than I would have liked.
Although I enjoyed the meal at Panera Bread, I knew I was going to have to work off the extra starch in the soup. This morning I shoveled snow for about an hour and then did a walk/jog on the treadmill for another hour.
Next time, I’ll pass on the restaurant soups unless it’s a clear broth. I’ll stick to making my own creamy low carb broccoli cheese soup rather than buying it.
I feel much better now that I’ve exercised the extra carbs off. But, I’m a little sore because I haven’t used my shoveling muscles in a while. However, it did feel good to get outside and get in a much needed workout.
My son is usually the one who shovels the areas around the house and the plow truck does the driveway. He wasn’t here this morning so I thought it was a good opportunity to go out and get some fresh air and much needed exercise.
I made a good amount of this low carb broccoli cheese soup. I’m planning to eat it over the next several days to take off some of the chill. It isn’t thick like the one I had at Panera Bread.
You could be thicken the soup with xanthan or guar gum. But, I chose to leave the thickeners out. Instead, I pureed a frozen bag of cauliflower and stirred it into the soup.
Pureed cauliflower is a wonderful way to thicken up sauces and soups. And, it adds in some extra veggies with very little effective carbs.
I’ll be taking this yummy cheese soup to work with me and heating it up in the lunch crock at my desk. It’s going to be so warm and comforting over the next few days.
Creamy Low Carb Broccoli Cheese Soup – Gluten Free
Creamy Low Carb Broccoli Cheese Soup
- 2 cloves garlic chopped
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 6 cups chicken stock
- 1/2 teaspoon salt
- 3 tablespoons dijon mustard
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried tarragon leaves
- 10 ounce package frozen chopped broccoli thawed
- 10 ounce package frozen cauliflower thawed and pureed
- 3 cups shredded cheddar cheese
Cook garlic in melted butter in large pot over medium heat until golden.
Add cream, milk, chicken stock, salt, mustard, cayenne pepper and tarragon. Bring to a boil.
Stir in chopped broccoli and pureed cauliflower. Return to boil.
Reduce heat to low and simmer for about 5-10 minutes; stirring occasionally.
Add cheese and stir over low heat until cheese is melted.
Net carbs per serving: 4.5 g