DESCRIPTION
It’s easy to make this one-pot broccoli cheddar cheese soup from scratch. Low carb and keto friendly.
INGREDIENTS
Vegetables:
- 4 cups chopped broccoli florets (6-7 ounces)
- 1 1/2 cups diced onions (about 1/2 onion)
- 1 cup diced carrots (about 3 carrots)
- 1 cup diced celery (about 3 stalks)
Sauce/soup:
- 3 cups shredded cheddar cheese (about 6 ounces)
- 2 cups heavy whipping cream
- 2 tablespoons salted butter
- 5 cloves garlic minced
- salt and pepper to taste
Toppings:
- 5 strips bacon
- shredded cheddar cheese to taste
INSTRUCTIONS
- Place bacon strips in a single layer in a dutch oven or large pot over medium heat. Cook until crispy, 5 to 10 minutes, flipping occasionally. Transfer to a paper towel to drain.
- Add diced onions, carrots, and celery to the pot with the bacon drippings. Cook over medium heat until softened, about 10 minutes, stirring frequently.
- Add chopped broccoli, heavy cream, and 2 cups of water. Bring to a simmer over medium-high heat and reduce to maintain a simmer. Simmer until the broccoli is tender, 5 to 10 minutes, stirring occasionally.
- Slowly add shredded cheddar cheese, stirring in until melted and incorporated into the soup.
- Add butter and minced garlic, stirring until the butter is melted. Simmer for about 10 minutes to thicken the soup to your desired consistency.
- Taste the soup, and add salt and pepper to taste.
- Serve hot in bowls. Sprinkle additional cheddar cheese and crumble bacon on top.
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