Low Carb Broccoli Cheese Soup Keto And Gluten Free Recipes

LOW-CARB BROCCOLI CHEESE SOUP

Steps:

• Melt the butter in a large pan or Dutch oven over a medium heat. Fry the onion and celery for about 3 minutes until soft. Add the garlic and cook for 1 more minute.
• Reduce heat to medium /low and add the stock, mustard and broccoli. Season with salt and pepper and cook for about 3 - 5 minutes. Add the cream. Allow to simmer for about 3 - 4 minutes or until the broccoli is cooked.
• Allow to cool slightly and pour into a blender. Blitz until smooth and creamy.
• Pour back into a pan and add the cheese. Allow to melt. Option to reserve a little cheese or the top.
• Ladle into bowls and top with a drizzle of cream, any remaining cheese and cracked black pepper. Option to add a few thyme leaves if you like for decoration.
• Storage: Fridge in a Tupperware for up to 3 days

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.

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 / 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:

• In large stockpot, melt butter over medium heat. Add onion and cook until translucent, approximately 4 minutes. Stir in garlic and cook 30 seconds, stirring constantly, until fragrant.
• Add broccoli florets, chicken broth (see Notes), heavy cream, garlic powder, paprika, mustard powder, salt, and pepper. Simmer until broccoli is tender, approximately 10 minutes.
• Use slotted spoon to remove roughly 1 cup broccoli and transfer to bowl. Remove stockpot from heat and use immersion blender to blend soup until smooth.
• Add in 1 to 2 handfuls of shredded cheese and stir until melted. Repeat until all shredded cheese is incorporated, then blend again with immersion blender until smooth.
• Return stockpot to heat. Transfer broccoli florets from bowl to soup. Taste and adjust seasonings as desired. Serve warm with extra shredded cheese for garnish, 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.