Cheese might be the best option you have to get a non-veggie eater to eat some veggies. When you combine broccoli with cheddar, a flavor explosion happens, and everyone is happy to eat some greens. This low carb/NSNG soup uses arrowroot to thicken. I don’t have the patience to wait to eat the leftovers, but if you do, you’ll find it thicken up even more the next day.
Broccoli Cheddar Soup
- 2 tablespoons butter
- 1 medium onion, chopped
- 16 ounces broccoli florets, chopped to 1/4” pieces
- 2 tablespoons white wine vinegar
- 4 cups chicken broth
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- Salt and pepper
- 2 tablespoons arrowroot powder
- 4 cups grated medium cheddar, plus extra for garnish
Heat butter on medium high heat in a large dutch oven or Le Creuset. Sauté chopped onion until soft, about 7-9 minutes. Add broccoli pieces and toss with onions, let cook for 2-3 minutes. Stir in white wine vinegar. Add chicken broth, then stir in onion powder and garlic powder, season liberally with salt and pepper. Whisk in arrowroot powder, 1 tablespoon at a time until fully mixed. Bring to a boil, then reduce heat and let simmer 8-10 minutes until broccoli is cooked and tender. Add in grated cheddar, stirring until melted. Season once more with salt and pepper to taste, and serve soup with extra grated cheddar for garnish.