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Low Carb Broccoli Soup

malevolentmuse

"This soup is terrific for those of us watching our carb intake. It's flavorful and wonderfully creamy even though it contains absolutely no milk or cream. The soup is also great for ovo-lacto vegetarians with the cheese garnish and straight vegetarians by leaving the cheese out."
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Ingredients

1 h servings 97 cals
Original recipe yields 8 servings (8 cups)

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Directions

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  1. Heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. Cook and stir onion and garlic in hot oil until softened, 3 to 5 minutes. Add broccoli, season with salt and pepper, and stir. Pour vegetable broth and lemon juice into the pot.
  2. Loosely cover the pot and simmer the mixture until the broccoli is tender, about 25 minutes. Puree with an immersion blender until smooth. Garnish with Cheddar cheese to serve.

Footnotes

  • Cook's Note:
  • If you don't have an immersion blender you can also use a traditional blender, but BE CAREFUL AND DO THIS IN SMALL BATCHES! The heat and steam could cause your blender's top to fly off and leave you burned and messy. I know this from experience with another soup.

Nutrition Facts


Per Serving: 97 calories; 3.6 g fat; 13.4 g carbohydrates; 5 g protein; 4 mg cholesterol; 421 mg sodium. Full nutrition

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Reviews

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I made this for my family and everyone loved it. My kids, who don't particularly like broccoli, not only loved this soup, they asked for seconds. I calculated the ingredients I used and each se...

Very delicious but I skipped the lemon juice entirely and added two stalks of celery. I chopped two heads of broccoli...not sure how much they weighed but it wasn't too thin. Was delicious witho...

Too much lemon. I was the only one that ate but I enjoyed it!!! Will play around with the ingredients!

This came out great. I threw in some left over cooked cauliflower too and it was great. I used 1/8 cup lemon juice and it was great. It gave it a nice flavor. Will definitely be making this agai...