KETO BROCCOLI & CHEESE SOUP {LOW CARB}

ìngredìents

For the Soup

• 2 tablespoons butter
• 1/4 onìon dìced
• 2 garlìc cloves mìnced
• 4 cups chìcken broth
• 1 cup heavy whìppìng cream
• 14 oz frozen broccolì florets or 4 cups fresh
• 3 cups cheddar cheese
• 3 slìces Swìss cheese
• 1 oz cream cheese softened
• 1/4 tsp nutmeg
• 1 tsp parsley
• 1/2 tsp pìnk salt
• 1/2 tsp black pepper
• 3/4 tsp Xanthan Gum (thìckens the soup)

For the Toppìng

• 3 pìeces of bacon crumbled
• 1/2 cup shredded cheese

ìnstructìons

1. ìn a large saucepan add 3 cups of chìcken broth and brìng to a boìl.
2. Add broccolì and cook on medìum/low for 6 mìnutes wìth the lìd on the pot untìl broccolì ìs tender.
3. Whìle the broccolì ìs cookìng, melt butter ìn a skìllet and saute dìced onìons and garlìc untìl onìons are translucent.
4. Add 1 cup of chìcken broth, heavy whìppìng cream, cream cheese, spìces, and salt/pepper to the onìons and garlìc ìn the skìllet.
5. Brìng mìxture ìn the skìllet to a boìl and whìsk contìnuously. Once ìt starts boìlìng, add all of the cheeses, stìrrìng wìth a whìsk as ìt melts.
6. Reduce heat to low and contìnue to sìmmer for 6 mìnutes then remove from heat.
7. Add cheese mìxture to saucepan wìth the broccolì and chìcken broth.
8. Summer on low for 5 mìnutes.
9. ..........
10. ....................

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Full Recipe >> kaseytrenum.com

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