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Low-Carb Broccoli Cheese Soup


After induction, it is time to break out a little by adding a few carbs to your diet. This broccoli cheese soup recipe is filling and delicious.

Soups are a year-round favorite at our house and while I like to "break out" with some delightful high-carbohydrate foods, I always return to some old favorites that are tasty and leave me satisfied. If you are on a low-carb diet, it pays to experiment on a regular basis. Also, when it's possible, I make up a larger batch to cover several meals. That makes it easier to select a meal without fussing around in the kitchen.

The measurements below are designed for three meals for one person. If you are cooking for more people or making a single-serving for yourself, it's easy to adjust up or down. You can't go wrong. The only caveat is that once you have added the half-and-half cream, you must never let it boil or it will separate.

Broccoli Cheese Soup

4 cups water
1 medium onion
1 teaspoon pepper

¼ pound Velveeta cheese
1 cup frozen or fresh chopped broccoli
1 cup Monterey Jack cheese
¾ cup half-and-half

In a medium saucepan, add water, onion, and pepper. Bring to a boil and reduce to a low simmer for 1-2 hours. (If you want to speed up the process, just saute the onions and add.)

Forty minutes before you are ready to serve, add Velveeta, broccoli, and Jack. Stir in five-minute intervals to achieve a creamy liquid texture. (Note: if broccoli is frozen, set out the amount in a bowl to thaw prior to adding to saucepan.)

Twenty minutes before serving, add half-and-half. Stir and make sure the soup is hot.

This recipe will keep for a few days in the refrigerator. Just remember to heat it up slowly - an hour or so on the very lowest setting has worked best for me.

While this broccoli cheese soup recipe is a terrific wintertime dish, I have ended up making it all year long - and at least once a week.

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