Enjoy our keto variation of the popular broccoli cheddar soup. Make this recipe over the weekend for snacks throughout the week. The secret is to finely chop raw broccoli and add it to the hot soup at the end of cooking. Keep the broccoli raw and you will make a wonderful soup!
Broccoli Cheddar Soup
MAKES 5-6 SERVINGS
INGREDIENTS
- 1 head Orange Cauliflower (or white)
- 2 cups shredded Cheddar Cheese
- 2 cups Grass Fed Heavy Cream
- 2-3 Broccoli Heads (2-3 cups chopped)
- 1 cup chopped Cooked Bacon
- 2-3 cloves crushed Garlic
- 3-4 tbsp. Grass Fed Butter
- ½ cup Chicken or Vegetable Broth
- ½ tsp. Pink Himalayan Sea Salt
- ½ tsp. Fresh Cracked Black Pepper
INSTRUCTIONS
Chop and cook the bacon on medium heat until crispy. Use around 7-8 slices depending on how much you like bacon. Finely chop the broccoli. Finely chop the orange cauliflower.
Set the stove to medium/high heat and melt butter in a large pot, stirring in the pressed garlic. Add the cauliflower and cover with a lid. Cook until soft and occasionally stir, about 10-12 minutes.
Add the cheddar cheese and grass fed heavy cream. Use an immersion blender to mix the ingredients until smooth. Add water or broth until you reach your desired consistency for the soup. Turn off the stove and remove pot from heat. Now, stir in the chopped broccoli and bacon, leaving a little bacon aside for garnish.
