Easy Low Carb Keto Broccoli Cheddar Soup Food

KETO / LOW CARB CREAM OF BROCCOLI SOUP

Steps:

• 1. Add butter, cream cheese, garlic powder, onion powder & paprika to a large pot over medium heat. Stir frequently until melted and blended together.
• 2. Add heavy cream and chicken broth, stir to combine. Bring to a boil over medium high heat, stirring occasionally. Once boiling allow to boil 5-8 minutes.
• 3. Add broccoli, stir and return to a boil. Once boiling reduce to simmer and cover. Cook for an additional 20 minutes.
• 4. Remove from heat, add cheddar, salt and pepper to taste. Stir and Serve.
• This makes 6 - 1 cup servings at 4.1 net carbs.

EASY LOW-CARB KETO BROCCOLI CHEDDAR SOUP

Steps:

• Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes.
• Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.

HOMEMADE BROCCOLI CHEDDAR SOUP

Steps:

• Cook butter, garlic, and onion until onion is tender (3-4 minutes).
• Add broccoli, chicken broth, and thyme. Simmer covered until broccoli is softened (6 minutes). Add cream cheese and simmer 2 minutes more.
• Remove 1 cup of vegetables, coarsely chop and set aside. Blend remaining soup until smooth (a hand blender works well for this)
• Add cream and bring to a boil. Reduce heat and simmer uncovered until slightly thickened, about 5 minutes.
• Remove from heat, stir in cheeses & chopped vegetables. Season to taste with salt & pepper.

EASY BROCCOLI CHEESE SOUP RECIPE - 5 INGREDIENTS

Steps:

• In a large pot over medium heat, saute garlic for one minute, until fragrant.
• Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.

LOW-CARB BROCCOLI CHEDDAR SOUP

Steps:

• Heat a large, heavy pot over medium heat. Add butter and stir to melt. When butter stops foaming, add the onions.
• Cook onions, stirring frequently until onions begin to appear translucent and start to brown on the edges. Stir in the garlic. Cook for one minute.
• Stir in the vinegar and simmer, scraping up browned bits on the bottom of the pot. Simmer until the vinegar has almost completely evaporated. Stir in the cream cheese and about 1/2 cup of the heavy whipping cream.
• After the cream cheese melts, stir in the remaining heavy cream, prepared mustard, Worcestershire sauce, and crushed red pepper flakes.
• Stir in the broth and bring the mixture to a simmer. Add the broccoli and return to a simmer. Simmer, stirring occasionally, until the broccoli is very tender-about 10-12 minutes.
• Blend soup in batches using a blender, or in the pot using an immersion blender until desired consistency.
• Stir in the shredded cheddar cheese. Taste and add salt and pepper, if desired. Taste again and adjust seasoning, if necessary.

LOW CARB BROCCOLI CHEESE SOUP

Steps:

• In a 3-quart pot on medium heat, melt the butter. Add onions and garlic and stir for 30 seconds. Add broccoli, chicken broth, and pepper, and cook until the broccoli is tender (about 8-10 minutes).
• Turn the heat down to low. Use an immersion blender to purée half the broccoli, or just mash with the back of a spoon until half the broccoli is crushed.
• Turn up the heat to medium, add in cream cheese and stir to melt the cream cheese into the soup.
• When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
• Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
• Add hot sauce, and serve.

KETO BROCCOLI AND LEEK SOUP RECIPE

Steps:

• Roughly chop the white part of the leek and place into a large saucepan, along with the butter and garlic.
• Saute the leeks over low heat until they are beginning to turn translucent. Add the cream.
• Cut the broccoli into evenly sized florets and place into the saucepan.
• Add the chicken stock and stir. Ensure that the broccoli is mostly covered.
• Simmer on low to medium heat for 8 minutes. If you cook the broccoli too quick, it will discolor and turn the soup an off brown color. The broccoli is cooked when it is easy to break up with a spoon.
• Using a stick blender, carefully blend the soup until no lumps are remaining.
• Stir through the salt, pepper, and parsley. Adjust seasoning to taste. Enjoy.

LOW-CARB BROCCOLI CHEESE SOUP - KETO AND GLUTEN-FREE

Steps:

• In a large pot over medium heat, add olive oil, onions, and garlic. Season with salt and pepper. Saute until onions and garlic translucent and tender.
• Add chicken broth and heavy cream. Stir, then bring to a simmer.
• Add broccoli and cook for 10 minutes, until the broccoli is tender.
• Reduce heat to low, and add the cream cheese. Add the shredded cheese one cup at a time, stirring until the cheese is melted and the soup is smooth.
• Optional: to thicken the soup, add 1/2 tsp of xanthan gum. Stir well.
• Taste for seasoning, and add salt and pepper to taste.
• Remove from heat.
• Serve with shredded cheese and crumbled bacon.

LOW CARB BROCCOLI CHEDDAR SOUP

Steps:

• In a medium stockpot, melt butter over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
• Add the chicken broth and broccoli. Bring to a boil and reduce heat to medium. Allow broccoli to simmer until softened.
• Add salt and pepper as desired.
• Add the heavy cream and return the soup to a boil. Then, remove the pot from heat and stir in the cheddar cheese, scraping the bottom of the pot. (The cheese may cling to the broccoli.)
• Sprinkle xanthan gum over the soup and stir to combine. Allow the soup to rest knowing that it will continue to thicken as it cools.
• Serve alone or topped with crumbled bacon, additional cheddar, freshly ground black pepper, and/or sliced green onions.

CREAMY KETO BROCCOLI CHEESE SOUP

Steps:

• Cook garlic in melted butter in large pot over medium heat until golden.
• Add cream, chicken stock, salt, mustard, and tarragon. Bring to a boil.
• Stir in chopped broccoli and celery. Return to boil. Reduce heat to low and simmer for about 5-10 minutes; stirring occasionally.
• Add cheese and stir over medium-low heat until cheese is melted.

KETO BROCCOLI CHEDDAR SOUP WITH CHICKEN

Steps:

• Melt the butter in a dutch oven or stock pot over medium heat. Sauté the onion and garlic for about 2 minutes until the onions are translucent.
• Add the finely chopped broccoli (remember, no big pieces!) and pour in the chicken broth. Stir and cover, reduce the heat to medium low and allow the broccoli to simmer about 15 minutes or until tender.
• Stir in the cubbed cream cheese, shredded cheddar cheese and heavy cream. Continue stirring until the mixture is smooth and the cheese has melted.
• Fold in the shredded chicken and add salt and pepper to taste.

BROCCOLI CHEDDAR MUFFINS (KETO + LOW CARB)

Steps:

• Preheat oven to 350 degrees F.
• Steam the broccoli until it has softened slightly.
• In a medium size mixing bowl combine the cream cheese, shredded cheese, and eggs. Stir in the broccoli.
• Fold in the coconut flour, baking powder, salt and pepper.
• Chill dough 10 minutes to allow the flour to absord the moisture. DO NOT SKIP THIS STEP.
• Lightly spray a standard 12 count muffin pan with cooking spray. Spoon the mixture into the pan and bake 15-17 minutes until the muffins have set.