LOW-CARB BROCCOLI CHEDDAR SOUP
We left out the cream but made sure to add plenty of cheese in this low-carb version of the classic.
Provided by Food Network Kitchen
Time 1h10m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towels-lined plate with a slotted spoon; set aside to drain.
- Add the broccoli stems, garlic and onion to the drippings in the pot and cook until slightly softened, 4 to 5 minutes. Add the paprika and crushed red pepper flakes and cook, stirring, until incorporated.
- Add the broccoli florets, chicken broth and 2 cups water. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until thickened and the broccoli stems and florets are cooked through, about 25 minutes.
- Remove from the heat and use an immersion blender to blend the soup until creamy. If using a stand blender, work in batches, transferring the soup to the blender and pureeing until smooth (use caution when blending hot liquids); return the soup to the pot.
- Return the soup to medium-low heat and whisk in the Cheddar and Monterey Jack until smooth and thickened, about 5 minutes. Season with the vinegar, cayenne and some salt and pepper. Divide among bowls and sprinkle with the bacon and extra Cheddar and Monterey Jack.
EASY LOW-CARB KETO BROCCOLI CHEDDAR SOUP
This easy, low-carb, keto-friendly broccoli cheddar soup is so tasty and ideal for those winter nights that we all need some comfort food!
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes.
- Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 7.3 g, Cholesterol 115.5 mg, Fat 34.5 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 21.5 g, Sodium 603 mg, Sugar 2.4 g
LOW CARB CHEESY BROCCOLI CHOWDER
Make and share this Low Carb Cheesy Broccoli Chowder recipe from Food.com.
Provided by Mercy
Categories Chowders
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean broccoli and cut into bite-size pieces.
- Place in 4-quart pan with chicken broth.
- Bring to a boil.
- Reduce heat and cook another 5 to 7 minutes.
- Add cream, ham, salt, pepper, cheese and butter.
- Simmer for 10 minutes, adding 1/2 to 1 cup water if it seems too thick.
GOLDEN CHEESE/BROCCOLI CHOWDER
This chowder is a wonderful warmer-upper on a rainy afternoon. For a quick and delicious variation, spoon chowder into a split baked potato! I like all types of cooking, especially baking pies. I'm a volunteer at our local hospital. When at home, I enjoy reading, biking and hiking.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In large saucepan, combine the water, carrots, celery and onion. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until crisp-tender. Add broccoli; cook, uncovered, until broccoli is crisp-tender. , Meanwhile, melt butter in large saucepan; stir in the flour, salt and pepper and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until mixture is thickened. Add pepper sauce if desired. Stir in the cheese; cook and stir until melted. Add the ham and undrained vegetables; stir until blended.
Nutrition Facts :
CHEESY BROCCOLI CHOWDER
Make and share this Cheesy Broccoli Chowder recipe from Food.com.
Provided by mmlwjr
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine in a saucepan, add onion, celery & carrot,cook until softened, about 3 min.
- Add flour & mustard, cook stirring for a minute or two.
- 'Stir in broth & broccoli, bring to a boil.
- Simmer covered, stirring occasionally until broccoli & veggies are tender, about 10 min.
- Place broccoli mixture in a blender & process until smooth.
- Return to pan & stir in milk.
- Bring to a boil over medium heat.
- Add cheese, stir just until melted.
Nutrition Facts : Calories 438.6, Fat 30.1, SaturatedFat 15.9, Cholesterol 76.4, Sodium 909, Carbohydrate 19.8, Fiber 3.4, Sugar 3.9, Protein 24
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- Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
- Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
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- Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
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- Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.
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