Broccoli Cheese Vegetable Soup Recipe
This comforting bowl of Broccoli Cheese Vegetable soup is a surefire way to warm up on a cold Ohio Winter night. This is naturally low carb at about 17 carbs per large bowl and can easily become vegetarian by removing the bacon or gluten-free by substituting the flour.
Servings Prep Time
10bowls 15minutes
Cook Time
Servings Prep Time
10bowls 15minutes
Cook Time
  1. Cook 1 lb bacon, I cook at 400 degrees in oven for 12 minutes
  2. Melt 2 TB butter in large saucepan or stockpot.
  3. Saute onion and garlic.
  4. Add chicken broth, celery, and carrots. (I also add the broccoli stems to this step) Bring to boil then simmer until carrots are tender.
  5. Add broccoli florets, simmer 10 minutes
  6. Melt 9 TBSP butter in saucepan.
  7. Add flour and salt. Whisk until smooth. Cook on medium heat, constantly whisking until it bubbles.
  8. Gradually whisk in milk and the remaining 8 TBSP butter (optional). Constantly whisking on medium heat until it comes to a boil and thickens.
  9. Stir in the nutmeg.
  10. Remove from heat; stir in add cheese until it melts.
  11. Pour cheese mixture into broccoli mixture, stirring until combined; heat through.
  12. Add crumbled bacon to the top and serve.
Recipe Notes

You can lighten up this recipe by not adding the last 8 TBSP of butter to the milk and flour mixture. Use skim milk instead of 2%.

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