Low Carb Broccoli Cheddar Soup Recipes

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.

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.

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.

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.