Broccoli is such a healthy vegetable.  It can actually prevent stomach ulcers, so I think one should eat it at least once a week.  My soups are really easy if you already have homemade chicken stock on hand. See Low-Carbing Among Friends, Volume-2, page 56.  I steer clear of commercial soups as they are high in sodium, contain MSG and even high fructose corn syrup in some cases.  There is nothing quite like, tasty homemade soups.  They cannot be duplicated commercially, in my opinion.

7 oz broccoli florets (198 g)
1 tbsp olive oil (15 mL)
1/2 cup diced onion (125 mL)
Seasoning salt, to taste
2 cups chicken stock (500 mL)
1/2 cup heavy cream (125 mL)
1 tbsp arrowroot powder, OR (15 mL)
  corn starch
3 oz Swiss cheese (90 g)
Salt and pepper, to taste
Heavy cream for garnish, (optional)

In pot in boiling water, cook broccoli florets until it tests tender to a fork. 

Meanwhile in frying pan, in olive oil, cook onion over medium heat until turning brown.  Add broccoli and stir fry for a minute or two until broccoli is as tender as you would like it to be (softer; less texture/bits in the soup) and sprinkle with seasoning salt, to taste.  In blender combine vegetables, chicken stock, cream and arrowroot powder, OR corn starch.  Blend.  Pour into frying pan and bring to the boil.  Boil until thickened. 

Reduce heat and stir in Swiss cheese.  Allow cheese to melt.  Pour soup into bowls and drizzle heavy cream over top of soup in a swirl pattern and serve.

Yield:   4 servings
1 serving
223.3 calories
11.3 g protein
16.5 g fat
6.9 g net carbs