Keto Broccoli Soup Recipes Easy

Low Carb Broccoli Cheese Soup The Simplest, Easiest …

WebOct 3, 2021 · Use an immersion blender to purée half the broccoli, or just mash with the back of a spoon until half the broccoli is crushed. 3. Turn …

Rating: 4.8/5(21)
1. 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).
2. 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.
3. Turn up the heat to medium, add in cream cheese and stir to melt the cream cheese into the soup.
4. When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.

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Broccoli Cheese Soup (5 Ingredients!) Wholesome Yum

WebMar 15, 2024 · Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer …

1. In a large pot over medium heat, saute garlic for one minute, until fragrant.
2. 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.
3. Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
4. Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. (This step is optional, if you want some pieces in your soup at the end. If you want all of the soup pureed, you can leave them in.)

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Keto Broccoli Cheese Soup Low Carb with Jennifer

WebFeb 15, 2019 · 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 …

1. 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.
2. 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.
3. 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.

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