Keto Homemade Broccoli Cheddar Soup
Introducing our Homemade Broccoli Cheddar Soup Loaded with creamy goodness, cheesy flavor, and topped with crispy bacon, it’s a comforting bowl of goodness that’s sure to warm you up from the inside out. Made with wholesome ingredients and bursting with flavor, this soup is a must-have in your keto recipe collection
Homemade Broccoli Cheddar Soup Recipe:
Ingredients:
- 6 slices of bacon
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks of celery, diced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cups chicken broth
- 2 cups heavy whipping cream
- 1 lb frozen broccoli florets, chopped
- 3 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded Gouda cheese
- 2 tablespoons butter
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Instructions:
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set it aside on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In the same pot with the bacon grease, add the diced onion, carrots, and celery. Season with salt, pepper, and Italian seasoning. Cook until the vegetables are tender, stirring occasionally.
- Pour in the chicken broth and heavy whipping cream, then add the chopped broccoli florets. Bring the mixture to a simmer over medium heat.
- Once simmering, reduce the heat to low and let the soup continue to simmer for about 15-20 minutes or until the broccoli is tender, stirring occasionally.
- Add the shredded sharp cheddar cheese and shredded Gouda cheese to the pot, along with the butter. Stir slowly until the cheese is melted and well incorporated into the soup.
- Let the soup simmer for an additional 10 minutes or until it reaches your desired consistency, stirring occasionally.
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls and top each serving with the crumbled bacon and extra shredded cheese, if desired.
- Serve hot and enjoy your comforting homemade broccoli cheddar soup, perfect for a cold rainy evening on the keto diet!