Why You’ll Love This Broccoli Cheese Soup Recipe Rich, cheesy flavor Perfectly tender broccoli Thick and creamy without any …
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1½ pounds broccoli florets cut into bite-sized pieces 3 cups canned chicken stock 1 teaspoon garlic powder 1 teaspoon paprika 3 …
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14 oz frozen broccoli floret 3 cups cheddar cheese, shredded 1 oz cream cheese, softened 1/2 tsp kosher salt 1/2 tsp black …
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Stir in chopped broccoli and celery. Return to boil. Reduce heat to low and simmer for about 5-10 minutes; stirring occasionally. …
Ingredients 1 teaspoon butter 3 cloves garlic, minced 2 ½ cups vegetable broth 3 cups chopped broccoli 1 cup heavy whipping cream 3 cups shredded Cheddar cheese 2 slices bacon, chopped and cooked …
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How to Make Keto and Low Carb Broccoli and Cheese Soup Recipe Scroll to the bottom of this post for the full recipe and instruction in the printable recipe card. Step 1: In a large saucepan or pot, add 3 cups of …
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Instructions. Heat butter in a large Dutch oven or heavy pot over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring until …
Large soup pot spoon ladle microwave safe bowl Ingredients 12 oz broccoli florets 8 oz white sharp cheddar cheese 16 oz broth 6 oz cream cheese 4 tbs butter 1 tsp xanthan …
Step 1. Drain THAWED broccoli from frozen before dicing it into fine pieces. Remember the broccoli is going into a soup, so you want smaller chopped pieces. Set the broccoli aside in …
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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 …
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When broth is hot, stir in frozen broccoli and let soup heat up again. When soup is heated, pour the cream cheese mixture into the pot with the broccoli and chicken broth. Stir continuously …
Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, ¼ teaspoon of the salt, and about 10 twists of black pepper. Stir to …
Add broccoli florets (4 cups) and continue to cook until the broccoli is tender about 20 minutes. Working in batches, add the soup to a high-speed blender* and blend until …
¼ teaspoon salt ⅛ teaspoon ground black pepper 5 cups vegetable broth ¼ cup freshly squeezed lemon juice ¼ cup shredded Cheddar cheese, or as desired (Optional) …
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directions. Melt the neufchatel cheese and chicken broth in a pot over medium heat, whisking until smooth. Add the Greek yogurt, chicken bouillon and cornstarch dissolved in water, and …
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Cut off the broccoli florets; reserve the stems for another use. Finely chop the florets and set aside. In a medium bowl, whisk together the chickpea flour and 1 and 1/2 cups …
Select the "Soup" button and set the timer for 20 minutes. After the cooking time has completed, release the pressure and carefully stir the soup. Taste for seasoning and add salt and black …
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