Spicy Keto Broccoli Cheddar Soup Food

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.

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.

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.

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!

BROCCOLI & CHEDDAR SOUP

Steps:

• Heat the olive oil over medium heat, add the onions and garlic. Cook until onions are translucent.
• Add potato and broccoli and cook until potato is tender, but not mushy. (Maybe 10-15 minute depending on the size of your potatoes.).
• Add 2 tbsp of flour over the veg and stir to cook the flour.
• Add chicken stock and stir. Bring to a boil and boil for 3-5 minutes. This will slightly thicken the soup.
• Reduce heat on stove to low and use a blender, food processor, or immersion blender to puree your soup.
• Once pureed, add the grated cheddar cheese. Stir to combine.
• Season with salt and pepper.

BROCCOLI CHEDDAR SOUP

Steps:

• Sauté onions and garlic in butter or olive oil until translucent.
• Add pinch of salt and pepper and broccoli.
• Sauté until broccoli is crisp tender.
• Add spices.
• Add stock.
• Simmer until broccoli pierces easily with a fork and is very tender.
• Remove from heat and blend or partially blend for even consistency.
• Stir in cream and cheese.
• Salt and pepper to taste.
• Serve, refrigerate or freeze.

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.