This Low Carb Broccoli Cheese Soup recipe is really, really tasty and perfect for fall!
2 tablespoons butter
1 stalk celery chopped
1 small onion chopped
1 1/2 lbs broccoli florets cut into bite sized pieces
3 cups canned chicken stock
1 teaspoon garlic powder
1 teaspoon paprika
3 cups cheddar cheese grated
salt and pepper to taste
In a large stockpot, melt butter over medium heat. Cook celery and onion in butter until softened. Stir in broccoli, and cover with stock. Simmer until broccoli is tender, 10 to 15 minutes.
If you want your soup chunky, remove about a cup of broccoli with a slotted spoon and set aside.
Reduce heat, and stir in the garlic powder, paprika and cheese until melted. Using a stick blender, blend until smooth.
Stir in the broccoli that was removed earlier and serve.