This creamy broccoli goats cheese soup is a quick and easy low carb soup recipe. Serve with low carb bread rolls for a hearty meal.
Broccoli and cheddar cheese soup is a timeless classic, but this soup gives an added flavour to the combination of broccoli and cheese by using goats cheese.
The goats cheese melts effortlessly to give a creamy soup and lightens the green colour of the broccoli.
Is Goats Cheese Vegetarian?
Not all cheeses are suitable for vegetarians due to the animal rennet used in the making of them. Goats cheese is on the suitable for vegetarian list and is also more suitable for people who are lactose intolerant. There is lactose in goats cheese but the level is lower than cows milk.
How to make broccoli goats cheese soup
This low carb vegetarian soup recipe is easy and quick. With just a few ingredients you can have a creamy bowl of comfort soup.
We have kept this goats cheese soup recipe simple with just shallots, garlic, broccoli and goats cheese. You could add additional ingredients such as celery if you wanted.
The goats cheese is added after the broccoli soup has been made and melts quickly.
What type of goats cheese to use?
The flavour of the goats cheese will depend upon the type used. We found that the flavour in the soup became more subtle compared to eating it from the packet.
Goats cheese comes in many different varieties and textures. For this broccoli soup recipe we used a creamy, soft cheese. It melts better than the hard cheese.
Can you freeze this soup?
This low carb broccoli soup freezes well. One the soup has completely cooled, pour it into an air tight container or into a zip locked bag. The soup should last for about 3 months in the freezer.
To defrost, place the soup in the refrigerator then gently reheat it when you are ready to enjoy another bowl.
For a milder creamy soup, swap the goats cheese with cream cheese.
To make this soup vegan, you could use a vegan goats cheese or try this soup with nutritional yeast.
More low carb vegetarian soups
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Broccoli Goats Cheese Soup
- 8 oz broccoli cut into florets
- 10 oz goats cheese
- 2 shallots chopped
- 3 cloves garlic chopped
- 3 cups vegetable stock
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Heat the oil in a medium saucepan and saute the onion and garlic for 3-4 minutes until soft.
- Add the broccoli florets and stock. Bring to the boil, cover and simmer for 15 minutes until the broccoli is soft.
- Add the goats cheese and season with the salt and pepper. Stir until the cheese has melted.
- Remove the soup from the heat and blend with a hand blender or in a food blender.
- Serve, slurp and enjoy!
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