Keto Broccoli Cheese Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 427.8
- Total Fat: 34.3 g
- Cholesterol: 107.9 mg
- Sodium: 643.7 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.8 g
- Protein: 17.9 g
View full nutritional breakdown of Keto Broccoli Cheese Soup calories by ingredient
Introduction
I adapted this from a recipe I found online at Wholesome YUM (https://www.wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free/ ). I like a bit more flavor in my soups, so I added ground mustard, white pepper, and salt. If you, like me, need a good portion of protein with every meal, you'll like this recipe. I serve it with 3 oz of Tyson or Johnsonville's ready grilled chicken strips (1/2 a bag, not included in calculations). Just heat the chicken in the bowl and add 1 cup of soup on top. This is a great winter treat of a meal and I like to make one big pot and have it each day for lunch for a week. I adapted this from a recipe I found online at Wholesome YUM (https://www.wholesomeyum.com/recipes/broc
coli-cheese-soup-low-carb-gluten-free/ ). I like a bit more flavor in my soups, so I added ground mustard, white pepper, and salt. If you, like me, need a good portion of protein with every meal, you'll like this recipe. I serve it with 3 oz of Tyson or Johnsonville's ready grilled chicken strips (1/2 a bag, not included in calculations). Just heat the chicken in the bowl and add 1 cup of soup on top. This is a great winter treat of a meal and I like to make one big pot and have it each day for lunch for a week.
Number of Servings: 6
Ingredients
-
Cooking spray
3 cup Chicken stock, home-prepared
4 clove Garlic, minced or pressed
4 cup, chopped or diced Broccoli, fresh
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
1 tbsp Spice World Minced Onions (Dried)
3 cup Kraft Finely Shredded Sharp Cheddar Cheese
1 Tbsp Ground Mustard (optional)
sea salt to taste
white pepper to taste
Tips
Broccoli florets are the preferred parts by most folks, but I like to use the entire stalk. If you are the same, here's a tip. Chop your stalk and florets small, but keep them separate. Add the stalks first and simmer for ten minutes until they are getting soft. Then puree with an emersion blender. This will thicken up your soup as well! Then add your florets and continue per the recipe. You might want to add about 1/2 cup of stock to accomodate the evaporation from the additional simmer time.
Directions
Heat the pan until warm and add cooking spray. Add garlic and saute for one minute. Add dried onion and saute another 30 seconds.
Next, add chicken stock, cream, broccoli, salt, and pepper. Bring to a soft boil, then cover and reduce heat to medium to medium-low (about 4). Simmer for about 20 minutes until broccoli is tender.
When broccoli is tender, reduce the heat to low and begin adding cheese. Make sure the heat is low first so the cheese doesn't seize! Add cheese 1/2 cup at a time, stirring until melted after each addition before you add more. This should keep your cheese from seizing.
Taste and make sure you like it. For a little extra tang, add the ground mustard and mix in well. If you don't want it, don't add it. (I like the extra tang.)
Serving Size: Makes about 6 serves of about 1 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user JENNA3.
Next, add chicken stock, cream, broccoli, salt, and pepper. Bring to a soft boil, then cover and reduce heat to medium to medium-low (about 4). Simmer for about 20 minutes until broccoli is tender.
When broccoli is tender, reduce the heat to low and begin adding cheese. Make sure the heat is low first so the cheese doesn't seize! Add cheese 1/2 cup at a time, stirring until melted after each addition before you add more. This should keep your cheese from seizing.
Taste and make sure you like it. For a little extra tang, add the ground mustard and mix in well. If you don't want it, don't add it. (I like the extra tang.)
Serving Size: Makes about 6 serves of about 1 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user JENNA3.