Keto Broccoli Cheese Soup Food

KETO BROCCOLI CHEESE SOUP

Steps:

• Cut up broccoli into pieces, as small or as big as you'd like and set aside.
• Add butter, onion, celery, salt and pepper to a sauce pan and cook until onions and celery are translucent.
• Add broccoli and cook for additional 2-3 minutes or until broccoli turn bright green.
• Add chicken broth and heavy whipping cream and bring to a boil.
• Turn down to simmer and slowly add the cheese mixing as you add.
• Once fully incorporated add anthem gum and stir until soup thickens.
• Serve warm and enjoy!

KETO BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Place 1 inch of water in a large pot, and bring it to a rolling boil. Add the broccoli, cover with a tight-fitting lid, reduce the heat to low, and simmer until the broccoli is bright green and tender, 8 to 10 minutes. Drain the broccoli and set aside.
• Meanwhile, in a medium pot, bring the cream and butter to a simmer on medium-high heat, stirring often, until the mixture slightly reduces and thickens, about 5 minutes. Stir in the mustard, garlic powder, onion powder, salt, and pepper. Remove from the heat and slowly whisk in one-quarter of the cheddar cheese at a time, whisking until the mixture is smooth between additions.
• Divide the steamed broccoli among 4 plates, season with salt and pepper, top each with one-quarter of the cheese sauce, and enjoy.

KETO BROCCOLI CHEESE SOUP

Steps:

• Using a large pot over medium-high heat, saute the onion and garlic with the butter. Saute until fragrant.
• Add the broccoli florets, chicken broth, and heavy cream to the pot. Sprinkle in the garlic powder, salt, and pepper.
• Bring the pot to a boil, and then reduce the heat to medium and simmer uncovered for 10 minutes.
• Remove the pot from the heat, and begin adding in the shredded cheese 1 cup at a time. Stir in each cup of cheese prior to adding the next cup. This helps to ensure that the soup isn't clumpy.
• Optional: To thicken the soup, stir in 1/2 teaspoon of xanthan gum in the pot.
• Serve in small bowls, and top with a little shredded cheese, and serve immediately!

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.

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.

KETO BROCCOLI CHEDDAR SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add shallots and cook, stirring occasionally, until caramelized, about 5 minutes.
• Slowly pour in 1/2 cup chicken broth and stir to scrape up any bits of shallot. Add cream cheese and whisk to break up any lumps. Pour in remaining broth and whipping cream. Stir in Cheddar cheese, riced broccoli, and garlic granules. Simmer for 4 minutes.
• Add xanthan gum and whisk continuously until soup is thickened, 2 to 3 minutes. Serve immediately with freshly ground black pepper.

KETO BROCCOLI CHEESE SOUP

Steps:

• Preheat oven to 200C/390F.
• Place the broccoli into a lined roasting tray.
• Sprinkle over 1 teaspoon of the oil.
• Roast in the oven for 12-18 minutes, remove and stir halfway through. Cook until browned.
• Place the remaining oil, butter, onion, garlic, thyme, salt, and pepper into a saucepan over medium heat and saute until the onion turns translucent
• Add the heavy cream and stock and bring to a simmer.
• Add the cheese and sprinkle over the xanthan gum. Continue to simmer for 3 minutes before removing from the heat.
• Blend the soup using a stick blender.
• Stir through the roasted broccoli.
• Taste and add more salt if desired.
• Serve and 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.

KETO BROCCOLI CHEESE SOUP

Steps:

• Add the butter to a Dutch oven or large pot over medium heat.
• Add the garlic and shallot and cook until fragrant and just soft, about 1-2 minutes.
• Stir in the chopped broccoli, stock, salt, and pepper. Raise the heat to medium-high and cook until the broccoli is just tender, about 6-7 minutes.
• Mix in the heavy whipping cream and cook for another minute or two until the soup is just heated through.
• Remove the pot from the heat and stir in both cheeses until melted and fully blended into the soup.
• Season with additional salt and pepper, if needed. Serve hot.

SPICY KETO BROCCOLI-CHEDDAR SOUP

Steps:

• Melt butter in a large pot over medium-high heat. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent and beginning to turn golden on the edges, about 7 minutes.
• Add cayenne and toast until fragrant, 30 seconds.
• Add broccoli, thyme, and chicken stock and bring to a boil. Reduce to a simmer and cook until broccoli is just tender, about 7 minutes.
• Add cream. Using an immersion blender, blend mixture until smooth.
• On low heat, add fontina and cheddar and cook until melted.
• Season with salt and pepper, divide among serving bowls, and top with fresh thyme and a drizzle of olive oil. Serve.

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.

KETO BROCCOLI CHEESE SOUP

Steps:

• In a deep pot, add the butter and place it over medium heat. Once hot, add the onions and garlic and stir fry for 1-2 minutes, until fragrant.
• Add the chicken broth and heavy cream and finely chopped broccoli, smoked paprika, pepper, and salt and bring it to a boil. Once it begins to boil, reduce to low and simmer for 20 minutes until the broccoli is tender.
• Add the cheddar cheese in half a cup at a time until combined. Remove from the heat and serve with extra shredded cheese and chopped parsley on top.

KETO CREAM OF BROCCOLI SOUP

Steps:

• In a 5-quart pot over medium heat melt the butter and add the chopped onions, celery, and garlic. Cook until soft for about 5 minutes.
• Add the salt, pepper, and dried thyme and sauté for about 2 minutes.
• Next, add the broth and broccoli florets to the pot and bring to boil, then reduce the heat to medium.
• Allow the soup to simmer, partially covered, until the broccoli is fork-tender.
• Add the heavy cream and softened cream cheese and stir until fully combined and the cream cheese has melted. Simmer the soup for about 10 minutes.
• Using an immersion blender, or electric blender, process the soup until smooth. See instructions for pureeing soup in a blender in the notes. Pour back into the pot and heat the soup until hot.
• Serve the soup hot.
• Store the leftovers for up to 3 days in the refrigerator.