A warm bowl of soup feels like home and theis dreamy, cream of broccoli soup aims to please.
Keto Cream of Broccoli & Cheddar Soup
In large, heavier bottom pot, add:
1/4 cup bacon bits
2 tbsp butter
1 tbsp each garlic and onion, minced
Melt the butter over medium-llowheat, do not brown. Immediately add remaining ingredients and cook, stirring constantly, for 2-3 mins or until the garlic and onion have browned.
Add:
1 tbsp Xanthan Gum
Stir, making a slight paste and brown for 2-3 mins (I find a whisk works best here).
Add:
6 cups of water
2 chicken or vegetable bouillon cubes, crumbled
1 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp yellow mustard
pinch cumin (omit if desired)
Using a whisk, lightly beat until all ingredients are combined and bouillon is no longer solid. Increase heat to high and bring t a boil, reduce heat and simmer for 10-15 mins.
Add:
1 can condensed cheese soup, reduced sodium if available
3 cups old or sharp cheddar cheese, shredded (Imperial cheese also works)
1 cup havarti cheese
Simmer, whisking often, for 10-15 mins to let cheese melt and flavors combine.
Add:
2 cups fresh broccoli,broken into small florets
Simmer, stirring often with a spoon, for an additional 10-15 mins, or until broccoli is nice and tender.
Laddle1 cup of the soup into the blender, using caution (be sure to get lots of broccoli in). Puree, until liquid and thick, be sure that the lid it on tight and that you hold the lid with an overn mitt as it is very hot. Add puree back into the pot and stir for 5 mins until combined and soup has thickened.
Serve & Devour
*Shown her served with Spicy Keto Chicken Sandwiches and snow peas with a side of spinach dip, YUM!*