Keto Broccoli Cheese Soup Recipes

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.

THE BEST KETO BROCCOLI CHEESE SOUP

Steps:

• Keto Broccoli Cheese Soup Stove Top Instructions
• Place on a medium high heat, Melt butter, Add garlic and onions, saute until onions are translucent and soft.
• Pour in chicken broth and heavy cream. Mix in Xanthan Gum.
• Stir in broccoli florets.
• Cover and Continue cooking on a medium high heat for 15 minutes.
• Remove cover and stir in cheese.
• Continue cooking for 1-2 minutes until all cheese is melted.
• Stir in 1 tbs hot sauce after cheese melts.
• Serve and Enjoy!
• Keto Broccoli Cheese Soup Instant Pot Instructions
• Press the saute button and melt butter, add garlic and onions, saute until onions are translucent and soft.
• Pour in chicken broth and broccoli florets.
• Place the cover on the Instant Pot and press the soup button with a setting of 5 minutes.
• Quick release the pressure.
• Add the cheese, cream cheese, hot sauce, and heavy cream.
• Continue stirring the ingredients for about 1-2 minutes until all cheese is melted.
• Set it aside for about 5 minutes to give it time to thicken.
• Serve warm and Enjoy!
• Keto Broccoli Cheese Soup Slow Cooker Instructions
• Add the butter, garlic, onions, chicken broth, cream cheese, and broccoli florets to the slow cooker.
• Set the slow cooker to a low setting for 3 hours.
• After the ingredients have cooked for 3 hours, stir the soup mixture.
• Change the temperature setting to warm and stir in the heavy cream, cheddar cheese, hot sauce.
• Continue stirring the ingredients for about 3 to 4 minutes until all cheese is melted.
• Set it aside for about 5 minutes to give it time to thicken.
• Serve warm and Enjoy!

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 / 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 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 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.

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.

KETO BROCCOLI CHEESE SOUP - READY IN 30 MINUTES!

Steps:

• Add the chicken broth, broccoli, and carrots to a heavy bottom soup pot. Bring to a boil, then reduce the heat to low and let simmer until the vegetables are fork tender, about 6-8 minutes. Add in the garlic powder and onion powder.
• Let the liquid cool to below 150F before adding the cheese so it doesn't clump and sink to the bottom. Add in the cheese a handful at a time, making sure it is incorporated before adding more. When all of the cheese is incorporated, add in the heavy cream and the cream cheese.
• Remove from the heat and season with salt and pepper to taste. The soup with thicken nicely as it sits. Serve with extra shredded cheese, if desired.

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.

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.

CHEESY BROCCOLI SOUP

Steps:

• Sautee onions in butter and thyme until tender.
• Add 1 of the broccoli heads diced up with the chicken stock.
• Simmer until tender.
• Blend with an immersion blender. Then add carrots, another head of broccoli florets, the Keto Chow.
• Simmer until tender.
• Before serving, add the Heavy Cream and stir to warm it up and sprinkle with shredded cheese.

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.