Keto Low Carb Cream Of Broccoli Soup Food

BROCCOLI CAULIFLOWER SOUP

Steps:

• Dice the onion and mince the garlic.
• Add the butter to large, deep heavy bottomed pot over low heat and let melt.
• Add the onion and garlic to the pot and cook, stirring often, for 5 minutes to soften.
• Add the cauliflower, salt, mustard powder, red pepper flakes, and chicken broth to the pot and increase heat to medium.
• Bring to a boil and reduce to a simmer, stirring occasionally.
• Simmer for 15 minutes.
• Use an immersion blender to blend the soup until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend.
• Add the cream and cheddar to the soup and stir well to combine.
• When the cheese has fully melted, add the broccoli to the soup and cook for 5-10 minutes or until broccoli is as soft as you'd like, stirring occasionally.
• Serve with additional grated cheddar and crumbled bacon, if desired.

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 CREAM OF BROCCOLI SOUP

Steps:

• Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
• Pour chicken broth mixture into a slow cooker; add broccoli.
• Cook on Low until flavors combine, about 4 hours.

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.

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.

CREAMY CREAMLESS BROCCOLI SOUP

Steps:

• Heat oil and cook onion and garlic on medium high heat until onion is tender and translucent.
• Add broccoli and broth and bring to a boil.
• Cover and simmer until tender, about 15-20 minutes.
• Add spinach to pot.
• Cut avocado in half, remove pit then pour lemon juice over avocado then mash and add to pot.
• Use an immersion blender to blend soup until smooth or to your liking.

KETO CREAMY BROCCOLI SOUP

Steps:

• Bring the vegetable broth and the water to a simmer in a large pot over medium-high heat. Add the broccoli and cook, stirring occasionally, until thawed but still bright green, about 5 minutes. Stir in the butter, thyme, salt, and pepper.
• Add 1 cup of the cream, increase the heat and bring to a boil. As soon as it reaches a boil, reduce to a simmer and cook until the broccoli is quite tender, about 5 minutes.
• Meanwhile, in a small bowl, whisk together the sour cream and remaining 1 tablespoon of cream and half of lemon juice. Set aside.
• Working in batches, if necessary, in a blender combine the broccoli and broth, cover, and blend on high speed until smooth; pour the soup into a bowl. Stir in the remaining lemon juice, and salt and pepper to taste.
• Return the soup to the pot, bring to a simmer over medium heat, and heat until hot, thinning with water to change the consistency if desired.
• Ladle into 4 bowls, drizzle some of the lemon crème over each soup portion, and serve.

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!

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 CREAMY BROCCOLI WITH BACON

Steps:

• Pre-heat oven to 400F. In a large pan over medium-high heat, cook chopped bacon for 2-3 minutes or until almost crispy.
• Remove bacon from pan and to the same pan, add the butter, garlic, broccoli, garlic powder, crushed red pepper and a dash of salt and pepper. Sautee for 2-3 minutes or until the garlic is fragrant. Add the heavy cream, cheese, and cooked bacon.
• Transfer to preheated oven and cook for 12-15 minutes or until the cheese is bubbly and the broccoli is cooked to desired doneness. Serve as a side or eat as a main meal!

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 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.