Best Keto Low Carb Cream Of Broccoli Soup Recipes

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 CREAM OF BROCCOLI SOUP

Steps:

• Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
• Pour chicken broth mixture into a slow cooker; add broccoli.
• Cook on Low until flavors combine, about 4 hours.

KETO / LOW CARB CREAM OF BROCCOLI SOUP

Steps:

• 1. Add butter, cream cheese, garlic powder, onion powder & paprika to a large pot over medium heat. Stir frequently until melted and blended together.
• 2. Add heavy cream and chicken broth, stir to combine. Bring to a boil over medium high heat, stirring occasionally. Once boiling allow to boil 5-8 minutes.
• 3. Add broccoli, stir and return to a boil. Once boiling reduce to simmer and cover. Cook for an additional 20 minutes.
• 4. Remove from heat, add cheddar, salt and pepper to taste. Stir and Serve.
• This makes 6 - 1 cup servings at 4.1 net carbs.

KETO CREAM OF BROCCOLI SOUP

Steps:

• In a 5-quart pot over medium heat melt the butter and add the chopped onions, celery, and garlic. Cook until soft for about 5 minutes.
• Add the salt, pepper, and dried thyme and sauté for about 2 minutes.
• Next, add the broth and broccoli florets to the pot and bring to boil, then reduce the heat to medium.
• Allow the soup to simmer, partially covered, until the broccoli is fork-tender.
• Add the heavy cream and softened cream cheese and stir until fully combined and the cream cheese has melted. Simmer the soup for about 10 minutes.
• Using an immersion blender, or electric blender, process the soup until smooth. See instructions for pureeing soup in a blender in the notes. Pour back into the pot and heat the soup until hot.
• Serve the soup hot.
• Store the leftovers for up to 3 days in the refrigerator.