Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: Intermediate
4 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
3 cups chicken stock
1 bag (14.4 oz each) Birds Eye® Cauliflower Florets (about 4 cups)
1 bag (12.6 oz each) Birds Eye® Baby Broccoli Florets (about 4 cups)
1 cup heavy (whipping) cream
8 ounces Cheddar cheese, shredded
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 332 mg | 33% |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 103 mg | 34% |
| Total Fat | 35 g | 54% |
| Iron | 1 mg | 3% |
| Calories | 406 kcal | 20% |
| Sodium | 641 mg | 27% |
| Protein | 13 g | 26% |
| Saturated Fat | 21 g | 106% |
| Sugars | 6 g | 1% |
| Vitamin C | 52 mg | 86% |
Melt butter in large Dutch oven over medium heat. Stir in onion and celery and cook until softened, about 8 minutes, stirring occasionally. Pour in chicken stock and cauliflower, cover and cook until vegetables are soft, about 20 minutes, stirring occasionally.
Puree soup using an immersion blender until smooth. Stir in broccoli and cream, cover and cook until broccoli is tender, about 10 minutes. Remove from heat and stir in cheese a handful at a time until melted and smooth. Season with salt and pepper and serve.
If you like small bits of broccoli in your soup, mash the broccoli with a potato masher after cooking
Low Carb Keto Friendly Broccoli Cheese Soup
