LOW CARB BROCCOLI CHEESE SOUP RECIPES RECIPES

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EASY LOW-CARB KETO BROCCOLI CHEDDAR SOUP RECIPE | ALLRECIPES



Easy Low-Carb Keto Broccoli Cheddar Soup Recipe | Allrecipes image

This easy, low-carb, keto-friendly broccoli cheddar soup is so tasty and ideal for those winter nights that we all need some comfort food!

Provided by Fioa

Categories     Soups, Stews and Chili Recipes    Soup Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 8

1 teaspoon butter
3 cloves garlic, minced
2?½ cups vegetable broth
3 cups chopped broccoli
1 cup heavy whipping cream
3 cups shredded Cheddar cheese
2 slices bacon, chopped and cooked
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 400.2 calories, CarbohydrateContent 7.3 g, CholesterolContent 115.5 mg, FatContent 34.5 g, FiberContent 1.6 g, ProteinContent 16.6 g, SaturatedFatContent 21.5 g, SodiumContent 603 mg, SugarContent 2.4 g

KETO LOW-CARB BROCCOLI CHEESE SOUP (GLUTEN FREE)



Keto Low-Carb Broccoli Cheese Soup (Gluten Free) image

There’s nothing quite as comforting as a good bowl of soup. This Low-Carb Broccoli Cheese Soup is just the ticket if you fancy something filling and warming that can be made in less than 20 minutes.Packed with flavor, this Broccoli Cheese Soup is creamy, cheesy and great if you follow a vegetarian low-carb diet or just want a rest meal from meat.

Provided by Jo Harding

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

2 tablespoons butter
1 small yellow onion (chopped or (70g))
1 rib celery (or (72g))
2 cloves garlic (minced)
2 cups chicken broth ((or vegetable stock))
1/4 teaspoon dijon mustard ((or to taste))
12 ounces broccoli florets (cut into small pieces (apx. 2 heads) or 340 grams)
1/2 teaspoon salt ((or to taste))
1/4 teaspoon cracked black pepper ((or more to taste))
1/2 cup heavy cream
1 cup shredded cheddar cheese ((113g))

Steps:

  • Melt the butter in a large pan or Dutch oven over a medium heat. Fry the onion and celery for about 3 minutes until soft. Add the garlic and cook for 1 more minute.
  • Reduce heat to medium /low and add the stock, mustard and broccoli. Season with salt and pepper and cook for about 3 - 5 minutes. Add the cream. Allow to simmer for about 3 - 4 minutes or until the broccoli is cooked.
  • Allow to cool slightly and pour into a blender. Blitz until smooth and creamy.
  • Pour back into a pan and add the cheese. Allow to melt. Option to reserve a little cheese or the top.
  • Ladle into bowls and top with a drizzle of cream, any remaining cheese and cracked black pepper. Option to add a few thyme leaves if you like for decoration.
  • Storage: Fridge in a Tupperware for up to 3 days

Nutrition Facts : ServingSize 1 serving, Calories 310 kcal, CarbohydrateContent 9 g, ProteinContent 10 g, FatContent 26 g, SaturatedFatContent 17 g, CholesterolContent 45 mg, SodiumContent 987 mg, FiberContent 3 g, SugarContent 3 g

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