SERVINGS: 6
EGG-FREE, NUT-FREE, SOY-FREE
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
MACROS:
Fat: 73%
Carbs: 11%
Protein: 16%
PER SERVING:
Calories: 303
Total Fat: 25 g
Total Carbs: 9 g
Net Carbs: 7 g
Fiber: 2 g
Sugar: 3 g
Sugar Alcohol: 0 g
Protein: 12 g
Ingredients
1 tablespoon butter
½ cup diced onion
4 cloves garlic, sliced
4 cups broccoli florets, frozen or fresh
3 cups low-sodium chicken broth or vegetable broth
1 teaspoon black pepper
2 ounces cream cheese, diced
½ cup heavy whipping cream
2 cups shredded cheddar cheese
2 to 3 dashes hot sauce (optional)
Directions
HEAT a large saucepan over medium heat; add the butter. Add the onion and garlic. Cook and stir for 30 seconds.
Add the broccoli, broth, and pepper. Bring to a simmer and cook until the broccoli is tender, 8 to 10 minutes. Turn the heat to low. Use an immersion blender to purée the soup, leaving some of florets whole. (Or just mash using the back of a spoon.)
Turn the heat to medium; add the cream cheese and stir to melt. Bring mixture to a boil, then turn the heat to low and add the cream. Add the cheddar cheese, one handful at a time, and stir until each handful is melted.
Add hot sauce, if desired, and serve.
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