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low carb broccoli and cheddar soup
low carb broccoli and cheddar soup

low carb broccoli and cheddar soup
Introduction: Broccoli and Cheddar Soup is a comforting and satisfying dish perfect for anyone following a low-carb or keto lifestyle. This creamy, cheesy soup combines the earthy flavors of broccoli with the sharpness of cheddar cheese…
low carb broccoli and cheddar soup
Source
Ingredients:
1
Servings
  • 960
    ml
     broccoli florets, chopped
  • 480
    ml
     chicken or vegetable broth
  • 240
    ml
     heavy cream
  • 480
    ml
     sharp cheddar cheese, shredded
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     butter
  • 1
    item
     salt and pepper to taste
  • 0.5
    tsp
     xanthan gum (optional for thickening)
low carb broccoli and cheddar soup
Instructions:
  1. Prepare the Vegetables: In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
  2. Cook the Broccoli: Add the chopped broccoli florets to the pot along with the chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the broccoli is tender.
  3. Blend the Soup: Use an immersion blender to blend the soup to your desired consistency. You can blend completely for a smooth soup or leave some broccoli pieces whole for texture.
  4. Add Cream and Cheese: Stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. If using, sprinkle in the xanthan gum and stir well.
  5. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with additional shredded cheese or a sprinkle of fresh herbs if desired.
  • 960
    ml
     broccoli florets, chopped
  • 480
    ml
     chicken or vegetable broth
  • 240
    ml
     heavy cream
  • 480
    ml
     sharp cheddar cheese, shredded
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     butter
  • 1
    item
     salt and pepper to taste
  • 0.5
    tsp
     xanthan gum (optional for thickening)
1
Servings
0

Prepare the Vegetables: In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.

Cook the Broccoli: Add the chopped broccoli florets to the pot along with the chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the broccoli is tender.

Blend the Soup: Use an immersion blender to blend the soup to your desired consistency. You can blend completely for a smooth soup or leave some broccoli pieces whole for texture.

Add Cream and Cheese: Stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. If using, sprinkle in the xanthan gum and stir well.

Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with additional shredded cheese or a sprinkle of fresh herbs if desired.

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