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.

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!

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.