Atkins Friendly Broccoli Cheddar Soup Recipes

30 MINUTE BROCCOLI CHEDDAR SOUP (BETTER THAN PANERA!)

Steps:

• Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
• Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
• Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
• Serve with toasted crusty bread or in a bread bowl if desired.

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.

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

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 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.

BROCCOLI-CHEDDAR SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.
• Meanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.
• Working with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese.
• Excellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K
• Good source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc
• BEFORE:
• 700 CAL.
• Sat. Fat 36g, Chol. 170mg
• Fiber 3g, Sodium 1440mg
• AFTER:
• 320 CAL.
• Sat. Fat 9g, Chol. 45mg
• Fiber 4g, Sodium 660mg

BROCCOLI CHEDDAR SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

CHEDDAR CHEESE SOUP (ATKINS)

Steps:

• 1. Melt butter in a large saucepan over medium heat. Add shallot and sauté until soft, about 3 minutes. Add stock and bring to a simmer. Whisk in thickener; cook until mixture thickens, about 2 minutes.
• 2. Add cream and simmer, stirring occasionally, until hot. Slowly whisk in cheese until melted and thoroughly combined. Stir in paprika and salt and serve.
• Variations:.
• Jalapeño Cheddar Soup: Prepare Cheddar Cheese Soup according to instructions, adding one seeded and minced jalapeño with the shallot. Season with Tabasco sauce to taste just before serving.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
• Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.