Broccoli And Cheese Cream Soup

This Broccoli Cheese Soup recipe is packed with so much flavor that even your non Keto family members will want a bowl of this! We’d like to share with you one of our favourite keto soups, the broccoli and cheese cream soup.  Broccoli And Cheese Cream Soup – You must try this recipe.

It is extremely quick and easy to make, and the recipe can be easily modified to suit anyone’s taste – that is, if you like broccoli and cheese, of course. Broccoli has 4.4 g net carbs per 100 g and is an excellent source of Vitamin K.

You can use a small food chopper or food processor to quickly and easily chop onions. They are such a time saver. I usually just chop the entire vegetable and freeze what I don’t need. It’s so nice to be able to just take the diced onion out of the freezer for recipes.

It’s so quick and easy and helps get dinner on the table fast.

Let us know if you liked this recipe. Try the other recipe categories as well!

 If you like Broccoli And Cheese Cream Soup, you can try similar recipes:

• High Protein Vegan Lasagna Soup Recipe
• Beef And Broccoli Stir Fry – Recipe
• Broccoli & Chicken Casserole

Broccoli And Cheese Cream Soup

Recipe by Tips About LifeCourse: SoupCuisine: Ketogenic

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

110

kcal

Each bite is so creamy and filling that it’s hard to believe this is Keto friendly.  But it is low carb and Keto!

Ingredients

• 1 broccoli medium bunch

• 30 g sour cream approx. 2 tbsp.

• 1 cup chicken stock

• 2 tbsp grated parmesan cheese

• 30 g shredded comte cheese (or cheddar gouda or edam)

• salt to taste

Directions

• Let the broccoli steam for 5 minutes.
• Transfer them to a blender and mix well for about 2 minutes with the parmesan, sour cream, and comte cheese. Blend thoroughly until a smooth, uniform mixture is obtained.
• Pour the mixture in a saucepan and add the chicken stock as well. Stir to mix.
• Simmer for 5 minutes, stirring occasionally to mix the cheese evenly and avoid sticking it to the base of the pan.
• Serve in a bowl with some shredded cheese on top.
• Enjoy while hot.

Notes

• If you don’t have comte cheese, you can substitute it for another medium hard cheese, such as cheddar, edam or gouda. Alternatively, you can just skip it and add more parmesan.
• If you would like to increase the fat content, this is incredibly easy – you can add butter, ghee or coconut oil to the soup at step 4 (butter being our favourite for this soup).
• If you have leftovers, you can store the pancakes in an airtight container in the fridge for a couple of days. They freeze well too. They make a great snack.