Low Carb Broccoli Cheddar Soup

soups 518 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Low Carb Broccoli Cheddar Soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 10 min
  • Calories: -
  • Difficulty: Easy
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This low-carb, creamy soup is filled with plenty of wholesome broccoli that's cooked with spices in chicken broth. Whip the finished soup in a blender, and to make it especially tender and creamy, stir in a lot of grated cheese - a more tasty alternative to the traditional cream of cream soup. Serve with crispy fried bacon and grated cheese over the soup.

Ingredients

Directions

  1. Fry the bacon in a large cauldron over medium-high heat, stirring occasionally, until crispy, about 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels; set aside to drain off excess fat. Add broccoli stalks, garlic and onions to the melted fat in a cauldron and cook until tender, 4-5 minutes. Add the paprika and red pepper flakes and fry, stirring well.
  2. Add broccoli florets, chicken stock, and 2 tbsp. water. Raise heat to high and bring soup to a boil. Then reduce heat to medium and simmer until soup thickens and broccoli is tender, about 25 minutes. Remove from heat and whisk the soup with a hand blender until creamy. If you are using a stationary blender, pour the soup into the bowl in several batches and grind until smooth (be careful when chopping hot liquid in a blender); return the soup to the pot.
  3. Put the soup back on medium heat and stir in both types of cheese until smooth and thick, about 5 minutes. Add vinegar, cayenne pepper, salt and pepper to taste. Pour the soup into bowls and sprinkle with crispy bacon and grated cheese.

Low Carb Broccoli Cheddar Soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 10 min
  • Calories: -
  • Difficulty: Easy

This low-carb, creamy soup is filled with plenty of wholesome broccoli that's cooked with spices in chicken broth. Whip the finished soup in a blender, and to make it especially tender and creamy, stir in a lot of grated cheese - a more tasty alternative to the traditional cream of cream soup. Serve with crispy fried bacon and grated cheese over the soup.

Ingredients

Directions

  1. Fry the bacon in a large cauldron over medium-high heat, stirring occasionally, until crispy, about 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels; set aside to drain off excess fat. Add broccoli stalks, garlic and onions to the melted fat in a cauldron and cook until tender, 4-5 minutes. Add the paprika and red pepper flakes and fry, stirring well.
  2. Add broccoli florets, chicken stock, and 2 tbsp. water. Raise heat to high and bring soup to a boil. Then reduce heat to medium and simmer until soup thickens and broccoli is tender, about 25 minutes. Remove from heat and whisk the soup with a hand blender until creamy. If you are using a stationary blender, pour the soup into the bowl in several batches and grind until smooth (be careful when chopping hot liquid in a blender); return the soup to the pot.
  3. Put the soup back on medium heat and stir in both types of cheese until smooth and thick, about 5 minutes. Add vinegar, cayenne pepper, salt and pepper to taste. Pour the soup into bowls and sprinkle with crispy bacon and grated cheese.

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