Whole Foods Cheddar Soup Recipe

LowCarb Broccoli Cheddar Soup–KetoFriendly Recipe

WEBOct 18, 2018 · Add the broccoli and return to a simmer. Simmer, stirring occasionally, until the broccoli is very tender-about 10-12 minutes. Blend …

1. Heat a large, heavy pot over medium heat. Add butter and stir to melt. When butter stops foaming, add the onions.
2. Cook onions, stirring frequently until onions begin to appear translucent and start to brown on the edges. Stir in the garlic. Cook for one minute.
3. Stir in the vinegar and simmer, scraping up browned bits on the bottom of the pot. Simmer until the vinegar has almost completely evaporated. Stir in the cream cheese and about 1/2 cup of the heavy whipping cream.
4. After the cream cheese melts, stir in the remaining heavy cream, prepared mustard, Worcestershire sauce, and crushed red pepper flakes.

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Keto Broccoli Cheddar Soup (Low Carb Soup Recipe)

WEBApr 5, 2021 · Instructions. Heat the butter in a large pan or Dutch oven. Sauté the carrots with the broccoli florets for 3-4 minutes, seasoning …

1. Heat the butter in a large pan or Dutch oven. Sauté the carrots with the broccoli florets for 3-4 minutes, seasoning with paprika and a pinch of salt and pepper.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the chicken stock and turmeric and bring to a gentle simmer.
4. While the chowder is simmering, add the cheddar and the cream cheese gradually while stirring vigorously to melt into the chowder. Season to taste, divide into serving bowls and serve hot.

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Healthy Cheddar Cauliflower Broccoli Soup Ambitious …

WEBSep 26, 2023 · Next add in milk, chopped cauliflower and broccoli, salt, black pepper, garlic powder and cayenne. Bring to a simmer and cook …

1. In a large dutch oven or pot, add butter and place over medium high heat. Once butter is melted, add in garlic, onion, and carrot. Saute for 5 minute or until veggies are tender.
2. Stir in the flour to coat the veggies, then slowly stir in the broth, stirring. Next add in milk, chopped cauliflower and broccoli, salt, black pepper, garlic powder and cayenne. Bring to a simmer and cook for 10-15 minutes until broccoli and cauliflower are tender.
3. Stir in cheese and reduce heat to low.
4. Add about 1/2 of the soup to a blender (roughly 3 cups) and blend until smooth. You can blend more or less soup, depending on how creamy or chunky you like it. Be very careful while you blend the soup.

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