Keto Cream Of Broccoli Cheese Soup Recipe Recipe For Stuffed

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 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.

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.

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.

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.

SLOW COOKER KETO BROCCOLI-CHEESE SOUP

Steps:

• Combine cream, cream cheese, and butter in the slow cooker and mix until combined. Mix in Parmesan cheese. Add water and hot chicken broth. Stir in Cheddar cheese, broccoli, thyme, salt, and pepper.
• Cover slow cooker and cook on Low for 4 hours; stir after each hour.