Yes, I know it’s August. Yes, I know this is soup. Yes, I know you’re sweating over there, cursing the hellish wrath of summertime, but I just couldn’t help myself: I was craving soup. Badly.
It’s not hard to whip up a batch of soup– especially when it’s a variety that uses frozen broccoli florets. I actually recommend using frozen broccoli in this recipe. You can use fresh, but fresh broccoli tends to be a bit chewier in texture. If you do opt for fresh, steam it or boil it first.
This low carb broccoli cheddar soup features both cheddar cheese and real American cheese (not the processed cheese slices, but deli American cheese). The American lends a super creamy texture while the sharp cheddar gives the soup a little bite. You can choose whether or not you want to puree the low carb soup with an immersion blender. I did mine about halfway so that there would be broccoli mixed throughout, but also chunks of broccoli here and there as well.
I thickened the soup with just a pinch– less than 1/8 tsp.– of xanthan gum. You can choose to leave it out or use your choice of thickener if you do not use xanthan. Guar or glucomannan should work well.