Low-carb broccoli cheese soup

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I have vivid childhood memories of my mom's creamy broccoli and cheese soup. It was a personal favorite, and now that I'm a parent myself I realize it was probably one of the few ways she could sneak veggies into my meal without me throwing a fit. Fast forward decades later and I still pick up a batch from our local deli every now and then. However, it's safe to say traditional broccoli and cheese soup typically isn't low-carb friendly, thanks to the flour and potatoes that are commonly thrown in. Which is why I love my guilt-free low-carb rendition.
This low-carb broccoli and cheese soup has become a regular in our meal plan, especially when the weather turns a bit chilly. Not only is it delicious, but it's also fast, easy to prepare, and only requires a handful of ingredients. It's also something I know my kids will always eat without complaint.
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Cooktop Cove
low carb broccoli cheese soup
4
20
20
1 bag (About 4 Cups) of Frozen Broccoli, thawed
1 cup onion (finely diced)
2 cup chicken or vegetable stock
1 tablespoon minced garlic
2 cups shredded cheddar cheese
1/2 cup half and half
1/2 cup heavy cream
salt and pepper to taste
Heat a large saucepan over medium-high heat, add in broccoli, onion, stock, and garlic and bring to a boil.
Once the mixture has reached a boil reduce heat to medium-low, cover the saucepan and allow it to simmer for 10 minutes.
Keeping heat at medium-low, add in half and half and heavy cream. Continue to cook for another 5 minutes, uncovered.
Remove from heat and carefully stir in cheese until the soup becomes smooth.
Season with Salt and Pepper to taste.
Pro Tip: Not a big veggie fan? Amp up the protein in your soup by substituting the broccoli with shredded chicken or shrimp!
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