Keto Broccoli Cheddar Soup(recipe in the first comment)
Keto Broccoli Cheddar Soup(recipe in the first comment)
by Wooden-Camp973
1 Comment
Wooden-Camp973
# Ingredients:
* 4 cups fresh or frozen broccoli florets * 2 tablespoons unsalted butter * 1/2 small onion, chopped * 2 cloves garlic, minced * 3 cups chicken or vegetable broth * 1 cup heavy cream * 2 cups shredded cheddar cheese * Salt and pepper to taste * Optional garnish: additional shredded cheddar cheese, crispy bacon bits, chopped chives
# Instructions:
1. Cook the broccoli: If using fresh broccoli, steam or boil the broccoli florets until they are tender. If using frozen broccoli, thaw it according to package instructions. Set aside. 2. Sauté onions and garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onions are soft and translucent, about 3-4 minutes. 3. Add broth and broccoli: Pour the chicken or vegetable broth into the pot with the onions and garlic. Add the cooked broccoli florets to the pot. 4. Simmer: Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld together. 5. Blend the soup: Use an immersion blender or transfer the soup in batches to a blender, and blend until smooth. Return the blended soup to the pot. 6. Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste. 7. Adjust consistency: If the soup is too thick, you can add more broth or cream to reach your desired consistency. 8. Serve: Ladle the Keto Broccoli Cheddar Soup into bowls and garnish with additional shredded cheddar cheese, crispy bacon bits, and chopped chives if desired. Serve hot and enjoy!
This hearty and flavorful soup is perfect for cozy evenings and will keep you warm while sticking to your keto diet.
1 Comment
# Ingredients:
* 4 cups fresh or frozen broccoli florets
* 2 tablespoons unsalted butter
* 1/2 small onion, chopped
* 2 cloves garlic, minced
* 3 cups chicken or vegetable broth
* 1 cup heavy cream
* 2 cups shredded cheddar cheese
* Salt and pepper to taste
* Optional garnish: additional shredded cheddar cheese, crispy bacon bits, chopped chives
# Instructions:
1. Cook the broccoli: If using fresh broccoli, steam or boil the broccoli florets until they are tender. If using frozen broccoli, thaw it according to package instructions. Set aside.
2. Sauté onions and garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onions are soft and translucent, about 3-4 minutes.
3. Add broth and broccoli: Pour the chicken or vegetable broth into the pot with the onions and garlic. Add the cooked broccoli florets to the pot.
4. Simmer: Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld together.
5. Blend the soup: Use an immersion blender or transfer the soup in batches to a blender, and blend until smooth. Return the blended soup to the pot.
6. Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
7. Adjust consistency: If the soup is too thick, you can add more broth or cream to reach your desired consistency.
8. Serve: Ladle the Keto Broccoli Cheddar Soup into bowls and garnish with additional shredded cheddar cheese, crispy bacon bits, and chopped chives if desired. Serve hot and enjoy!
This hearty and flavorful soup is perfect for cozy evenings and will keep you warm while sticking to your keto diet.