Title: Broccoli and Cheddar Soup Low Carb
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
4 cups fresh broccoli florets
1 small onion, diced
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream
1 ½ cups sharp cheddar cheese, grated
2 tablespoons olive oil
Salt and pepper to taste
¼ teaspoon nutmeg (optional) 
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Stir in the broccoli florets and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender.
4. Once the broccoli is cooked, use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
5. Return the blended soup to the pot and stir in the heavy cream. Heat the soup over low heat, ensuring it doesn’t boil.
6. Slowly add the grated cheddar cheese to the pot, stirring continuously until the cheese is melted and fully incorporated into the soup.
7. Season with salt, pepper, and nutmeg (if using) to taste.
8. Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.
This creamy and delicious broccoli and cheddar soup is a satisfying low-carb option, perfect for lunch while keeping your blood sugar levels stable. Enjoy!
