Low Carb Broccoli Cheddar Soup Recipes

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.

CREAMY KETO BROCCOLI CHEESE SOUP

Steps:

• Cook garlic in melted butter in large pot over medium heat until golden.
• Add cream, chicken stock, salt, mustard, and tarragon. Bring to a boil.
• Stir in chopped broccoli and celery. Return to boil. Reduce heat to low and simmer for about 5-10 minutes; stirring occasionally.
• Add cheese and stir over medium-low heat until cheese is melted.

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.

HOMEMADE BROCCOLI CHEDDAR SOUP

Steps:

• Cook butter, garlic, and onion until onion is tender (3-4 minutes).
• Add broccoli, chicken broth, and thyme. Simmer covered until broccoli is softened (6 minutes). Add cream cheese and simmer 2 minutes more.
• Remove 1 cup of vegetables, coarsely chop and set aside. Blend remaining soup until smooth (a hand blender works well for this)
• Add cream and bring to a boil. Reduce heat and simmer uncovered until slightly thickened, about 5 minutes.
• Remove from heat, stir in cheeses & chopped vegetables. Season to taste with salt & pepper.

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.

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.

KETO BROCCOLI CHEESE SOUP - READY IN 30 MINUTES!

Steps:

• 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.
• 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.
• 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.

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 CHEDDAR SOUP

Steps:

• Heat a large, heavy pot over medium heat. Add butter and stir to melt. When butter stops foaming, add the onions.
• 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.
• 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.
• After the cream cheese melts, stir in the remaining heavy cream, prepared mustard, Worcestershire sauce, and crushed red pepper flakes.
• Stir in the broth and bring the mixture to a simmer. Add the broccoli and return to a simmer. Simmer, stirring occasionally, until the broccoli is very tender-about 10-12 minutes.
• Blend soup in batches using a blender, or in the pot using an immersion blender until desired consistency.
• Stir in the shredded cheddar cheese. Taste and add salt and pepper, if desired. Taste again and adjust seasoning, if necessary.

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.