This Low-Carb Broccoli Cheddar Soup Recipe makes a creamy, satisfying comfort food the whole family will love. This soup may be part of a low-carb, keto, Atkins, gluten-free, grain-free, diabetic, or Banting diet.
Heat a large, heavy pot over medium heat. Add butter and stir to melt. When butter stops foaming, add the onions.
Cook onions, stirring frequently until onions begin to appear translucent and start to brown on the edges. Stir in the garlic. Cook for one minute.
Stir in the vinegar and simmer, scraping up browned bits on the bottom of the pot. Simmer until the vinegar has almost completely evaporated. Stir in the cream cheese and about 1/2 cup of the heavy whipping cream.
After the cream cheese melts, stir in the remaining heavy cream, prepared mustard, Worcestershire sauce, and crushed red pepper flakes.
Stir in the broth and bring the mixture to a simmer. Add the broccoli and return to a simmer. Simmer, stirring occasionally, until the broccoli is very tender-about 10-12 minutes.
Stir in the shredded cheddar cheese. Taste and add salt and pepper, if desired. Taste again and adjust seasoning, if necessary.
Serving size: about 7 ounces
Net carbs (g): 6