Monika’s Molecular Meals: Rich & Creamy Low-Carb Broccoli Cheese Soup (Made From Pantry Staples But Tastes Gourmet!)

Monika Knapp By Monika Knapp | 25 March 2020 335 views
low carb broccoli cheese soup

Delicious, Easy-to-Make Low-Carb Broccoli Cheese Soup

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Let’s talk about quarantine cooking.

For some people, it’s a delightful challenge resulting in unexpectedly delicious meals made from surprisingly simple ingredients.

For others, it’s an intimidating venture into the unknown… resulting in night after night of canned who-knows-what using whatever-that-thing-is in the pantry from months ago.

Well, whichever team you belong to, this recipe I’m about to share has got your back.

It’s a decadent broccoli cheese soup, yet is low-carb, relatively healthy, and is VERY forgiving in terms of substitutions.

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Don’t have milk? Use extra broth (or water!).

No miso paste? This soup will be just fine without it.

No fresh broccoli? Yes, you can still make this soup with the frozen stuff! 

As a matter of fact, you can even make it without broccoli at all if you have any green cruciferous vegetable on hand (such as kale, bok choy, Brussels sprouts… and the list goes on).

Using pantry staples, a little bit of time, and a lot of love, this soup will satisfy your craving for restaurant-style broccoli cheese soup—not to mention it keeps well in the fridge and will nourish your family for days.

Here’s how it’s done:

FTH’s Rich & Creamy Low-Carb Broccoli Cheese Soup

Equipment Needed: Rimmed baking sheet; Dutch oven or large pot; blender or food processor

Recipe Time: 1 hour

Serves: 6

Ingredients

  • 1.5 lbs broccoli crowns, separated into florets and stems
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1 onion, peeled and sliced
  • 3 cloves garlic, peeled and finely chopped
  • 2 cups chicken stock, vegetable stock, or water
  • 3 cups milk, or more stock/water (see Recipe Notes)
  • 2 Tbsp miso paste, any kind will do (optional)
  • 8 oz. sharp cheddar cheese, grated
  • 4 oz. Parmigiano Reggiano cheese, grated (see Recipe Notes)
  • 1 tsp mustard powder (optional)
  • 1 tsp of your favorite hot sauce (optional)
  • Kosher salt and freshly ground black pepper to taste
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Directions:

1) Roast the broccoli.

Preheat your oven to 500 degrees Fahrenheit. 

Spread the broccoli florets out on a rimmed baking sheet, drizzle with the olive oil, and roast for 5-10 minutes, or until just starting to blacken on top.

Sprinkle with salt, set aside, and let cool while you move on to step two:

2) Saute the aromatics.

Slice the stems into pieces of about equal size (it’s not important that they look exactly the same as you’ll be blending them later on). 

In a Dutch oven or large pot, heat the butter over medium heat. When foaming, add the onions, stems, and a large pinch of salt.

Cook on medium heat until the onions and stems have softened slightly, then add the garlic and miso paste.

Stir to combine and cook for 1-2 more minutes, stirring constantly.

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3) Let everything simmer for a while.

Add the liquids and bring to a boil, then lower to a simmer. Cook for 20-30 minutes or until the stems are very tender.

4) Blend and serve!

In a separate bowl, add the cheeses and mustard powder. Combine using your (clean) hands.

Ladle the soup into your blender or food processor and blend, adding the cheese mixture little by little. Work in batches if necessary.

Add the cooled florets, hot sauce if using, adjust seasonings to taste, and serve immediately.

Recipe Notes

  • If you don’t have milk on hand, you can add a little more miso paste for extra creaminess without the dairy. Alternatively, you can add cream, buttermilk, or even some dry milk powder for that milky flavor without any actual milk.
  • If you don’t have cheddar or real-deal Parm, you can use other mild melting cheeses such as colby, jack, or havarti.

3 More Of My Favorite Recipes For Quarantine-Friendly Cooking

1) Low-Carb Spaghetti Sauce

This sauce can seriously upgrade boxed pasta, and goes great as a dipping sauce with vegetables too.

2) Gut-Healing Keto Bone Broth

If you have meat scraps in your freezer, use them to make this immunity-boosting, comforting broth.

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3) 60-Second No-Fail Low-Carb Dressing

Got greens or vegetables wilting in your fridge and fresh out of your favorite store-bought dressing? 

Try whipping up this DIY version—it comes together in a minute flat and tastes even better than the store-bought stuff.

Monika’s Molecular Meals: Rich & Creamy Low-Carb Broccoli Cheese Soup (Made From Pantry Staples But Tastes Gourmet!)

Did You Know Adding Bacon To This Soup Supports A Healthy Weight & Higher Metabolism?

It’s true… while bacon IS high in fat, it’s also high in protein, low in carbs, and is scientifically proven to increase calorie and fat burn when consumed in the proper quantities.

And if you’re anything like me… then odds are, you have at least one package of bacon in your fridge (or freezer) right now. 🙂

I know it might fly in the face of everything you’ve been told about weight loss before… “eat more vegetables, lower your carb intake… and absolutely NO saturated fat!!!”

But here’s what a lot of nutritionists, dietitians, and even some experts won’t tell you:

While eating bacon every day certainly is not “healthy”… you can still eat it SOME of the time and lose weight—potentially even faster than if you weren’t eating bacon at all!

That’s because research shows when you add a specific amount of protein to your diet, you can burn up to 441 more calories the next day.

And I don’t know about you… but I’d MUCH rather lose weight by eating bacon in my sweatpants at home then spending 4 freaking hours on the elliptical. (Wouldn’t you?)

So how much bacon is the right amount to eat to unlock its maximum weight loss power?

I’ll show you right here:

Click Here To See How Much Protein You Should Be Eating (Bacon Or Otherwise) To Reach Max Fat Burn