Broccoli Cheese Soup (Keto Adapted)

averiecooks.com

Denise Ford Del Monaco

1 tablespoon + 4 tablespoons unsalted butter, divided

1 small/medium sweet yellow onion, diced small

1 clove garlic, peeled and minced finely

¼ cup all-purpose flour

2 cups low-sodium vegetable stock (chicken stock may be substituted)

2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)

2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)

2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

¾ teaspoon salt, or to taste

¾ teaspoon freshly ground black pepper, or to taste

½ teaspoon smoked paprika or regular paprika, optional and to taste

½ teaspoon dry mustard powder, optional and to taste

pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)

8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

Directions at averiecooks.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer