Keto Cream Of Broccoli Cheese Soup Recipe Recipe For Hand

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 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!

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.

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.