Low Carb Broccoli Cheese Soup Recipes

LOW CARB BROCCOLI CHEESE SOUP RECIPE

Steps:

• Heat broth first in a large soup pan over medium heat.
• Add cream cheese and butter to the broth.
• Cut the cream cheese and butter into small pieces and then whisk as the ingredients become soft.
• Mix it until all the cream cheese and butter disappear into the broth mixture. This will take a few minutes.
• Add xanthan gum and stir until it is fully incorporated. Reduce the heat to a simmer.
• Steam the broccoli in the microwave for 3 1/2 minutes in a bowl with a tablespoon of water to get the broccoli soft.
• Add the steamed broccoli to the soup mixture and stir until it's well combined.
• Allow to cool slightly. The soup thickens as it cools.
• Serve warm and enjoy!
• Optional: serve in a keto bread bowl!

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.

LOW CARB BROCCOLI CHEESE SOUP

Steps:

• In a large stockpot, melt butter over medium heat. Cook celery and onion in butter until softened.
• Stir in broccoli, and cover with stock. Simmer until broccoli is tender, 10 to 15 minutes.
• If you want your soup chunky, remove about a cup of broccoli with a slotted spoon and set aside.
• Reduce heat, and stir in the garlic powder and paprika. Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted.
• Using a stick blender, blend until smooth.
• Stir in the broccoli that was removed earlier and serve. Salt and pepper to taste

LOW CARB BROCCOLI CHEESE SOUP

Steps:

• In a 3-quart pot on medium heat, melt the butter. Add onions and garlic and stir for 30 seconds. Add broccoli, chicken broth, and pepper, and cook until the broccoli is tender (about 8-10 minutes).
• Turn the heat down to low. Use an immersion blender to purée half the broccoli, or just mash with the back of a spoon until half the broccoli is crushed.
• Turn up the heat to medium, add in cream cheese and stir to melt the cream cheese into the soup.
• When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
• Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
• Add hot sauce, and serve.

LOW-CARB BROCCOLI CHEDDAR SOUP

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towels-lined plate with a slotted spoon; set aside to drain.
• Add the broccoli stems, garlic and onion to the drippings in the pot and cook until slightly softened, 4 to 5 minutes. Add the paprika and crushed red pepper flakes and cook, stirring, until incorporated.
• Add the broccoli florets, chicken broth and 2 cups water. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until thickened and the broccoli stems and florets are cooked through, about 25 minutes.
• Remove from the heat and use an immersion blender to blend the soup until creamy. If using a stand blender, work in batches, transferring the soup to the blender and pureeing until smooth (use caution when blending hot liquids); return the soup to the pot.
• Return the soup to medium-low heat and whisk in the Cheddar and Monterey Jack until smooth and thickened, about 5 minutes. Season with the vinegar, cayenne and some salt and pepper. Divide among bowls and sprinkle with the bacon and extra Cheddar and Monterey Jack.

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 / 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.

LOW CARB BROCCOLI SOUP

Steps:

• Heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. Cook and stir onion and garlic in hot oil until softened, 3 to 5 minutes. Add broccoli, season with salt and pepper, and stir. Pour vegetable broth and lemon juice into the pot.
• Loosely cover the pot and simmer the mixture until the broccoli is tender, about 25 minutes. Puree with an immersion blender until smooth. Garnish with Cheddar cheese to serve.

BROCCOLI CHEESE SOUP - 20 MINUTE FAST AND LOW FAT

Steps:

• Place broccoli and 3/4 cup water in microwave safe dish, Microwave broccoli until fork tender (about 6 min on high).
• Meanwhile in sauce pan, saute shallots until clear.
• When clear, add flour to pan and stir until flour cooked Add broth and 1/2 cup of broccoli water and 1/4 of broccoli spears.
• Mash entire mixture with a potato masher.
• Bring to a rapid boil.
• Boil for about 3-5 minutes.
• Decrease heat, add rest of broccoli spears (whole), half and half and cheese.
• Stir until cheese melts.
• Season to taste with salt and pepper and enjoy.