Keto Broccoli Cheese Soup | Full recipe in description
- Hey guys, today onLow Carb with Jennifer,
I'm going to show you how to make
the best broccoli cheese soup,
and we make it low carb.
Let me show you how.
It is loaded with broccoli and cheese.
You are not going towant to miss this recipe.
You can find the link to the recipe
in the description below,
or you can search broccolicheese soup on jenniferbanz.com.
(upbeat music)
Hey guys, today we're going to make
a delicious broccoli cheese soup,
and it's going to be super easy.
It only uses one two three fourfive six seven ingredients,
so let's get started.
And first what we're going to use
is four cups of chicken broth,
(broth splashing)
woo,
that's a lot.
So the first thing we need to do is
cook our broccoli.
So we've also got four cups of broccoli.
You need lots of broccoli
because this is broccolicheese soup, right?
Lots of broccoli and lots of cheese.
So we're going to cook this broccoli
until it is fork tender.
We also need to add in ourcarrots, our shredded carrots.
This is half a cup of shredded carrots.
And guess what?
If you don't want to addcarrots, don't add carrots!
Because you're the boss, youcan do whatever you want.
But we're going to cookthese broccoli florets
until they are nice and soft.
We've got, I've got thetemperature on a medium high.
I'm going to bring this up to a boil,
and then we'll reduce it tosimmer so they can get soft.
Okay, our pot is starting, ourliquid is starting to boil,
so I'm going to turn this down to simmer,
and I'm going to cover itwith the lid for a few minutes
just to let the broccoli soften.
Okay, our broccoli is done.
As you can see, it is fork tender.
And that was so quick,this broccoli is small
so it cooks pretty fast.
So now we can add in our seasonings.
We've got some garlic powder,and some onion powder.
Stir that in, and then we can add
in our cheese and our cream,and this will be finished.
Woo, that smells good.
Okay, so our cheese, this ispre-shredded cheddar cheese,
sharp cheddar cheese.
So we're going to add itin, a little bit at a time
so it can incorporateand melt into the soup.
Make it nice and cheesy.
We'll put the last of it in there,
and our cream.
I told you this was so,such an easy recipe,
because we are just about done.
But guess what?
It needs more cheese.
Let's add in more cheese.
Okay, we've got more cheese,
so I am going to end up putting
four cups of shreddedsharp cheddar cheese.
I mean, it's broccoli cheese soup,
you got to have lots of broccoli
and you got to have lots of cheese.
It is coming together.
Okay, let's taste this and make sure
we don't need any more seasoning.
Woo, that is so good.
Mmm, I'm going to add some pepper.
Okay, I'm going to add some pepper.
(pepper grinding)
Mmm, you can really tastethat garlic powder in there.
That is good.
And one final ingredientis some cream cheese.
This is really going to makeit nice and creamy and thick.
I'm just going to let that melt in there.
Our soup is all done,
and it is so creamy.
So that took no time at all.
So I'm going to ladlesome into my bowl here.
Oh yeah!
So much broccoli, full of vegetables,
but also lots of cheese.
Woo!
We can top this off with alittle more cheese of course.
How amazing does that look?
Guys, this easy broccolicheese soup recipe
is on my blog jenniferbanz.com,
and I've also got the link to the recipe
in the description below,but I hope that you make
this comforting soup filledwith veggies and cheese,
and we will see you gus next time, bye.
(upbeat music)
This keto recipe easy broccoli cheese soup is keto and low carb friendly, gluten free, full of flavor, and ready in under 30 minutes! Here is the full recipe: https://jenniferbanz.com/broccoli-cheese-soup-ready-in-under-30-minutes Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 8 Calories: 346kcal INGREDIENTS: 4 Cups Chicken broth 4 Cups Broccoli florets 1/2 Cup Shredded carrots 1/2 teaspoon Garlic powder 1/2 teaspoon Onion powder 4 Cups Shredded sharp cheddar 1 Cup Heavy cream 4 ounces Cream cheese Salt and pepper to taste INSTRUCTIONS: Add the chicken broth, broccoli, and carrots to a heavy bottom soup pot. Bring to a boil, then reduce the heat to low and let simmer until the vegetables are fork tender, about 6-8 minutes. Add in the garlic powder and onion powder. Let the liquid cool to below 150F before adding the cheese so it doesn't clump and sink to the bottom. Add in the cheese a handful at a time, making sure it is incorporated before adding more. When all of the cheese is incorporated, add in the heavy cream and the cream cheese. Remove from the heat and season with salt and pepper to taste. The soup with thicken nicely as it sits. Serve with extra shredded cheese, if desired. JENNIFER'S TIPS: I used 4 cups of fresh broccoli, but you could use frozen if you like. I like to use pre-shredded sharp cheddar. It incorporated into the soup perfectly. Let the liquid cool a bit before adding the cheese. Liquid above 150F will cause the cheese to not incorporate because it breaks down the protein bonds. Add in the cheese a handful at a time and let it melt completely before adding more. NUTRITION: Calories: 346kcal | Carbohydrates: 8g | Protein: 14g | Fat: 30g | Saturated Fat: 18g | Fiber: 1g