Tag: soup recipes

Recipes and Cooking

Keto-Friendly Broccoli and Cheese Soup

Brandi C

Keto-Friendly Broccoli and Cheese Soup

Keto-Friendly Broccoli and Cheese Soup

Okay, I love soup. I love it loaded with cream of mushroom, cream of chicken, and all the ooey-gooey deliciousness that comes with the comfort of soup. Here is my version of a Keto-Friendly Broccoli and Cheese Soup.

Yet, there is Big Daddy.

He is determined to work on his health. I mean, not necessarily to lose weight, to eat better to see what could be causing his joints to hurt. So, I’m taking some family favorites and attempting to revamp some recipes.

Please bear in mind that I do not use measurements. I do a base, and I taste to see if it needs any more seasoning, cheese, thickening agent, etc. This dish is also low carb. Also, I did do this in the instant pot!

Ingredients

1 bag of frozen cut-up broccoli

1 bag of frozen broccoli florets

2 T. butter

1/2 large onion

Minced garlic

Seasoning

Chicken stock

Water

Cheddar (I think I used about 3 cups)

2 oz. cream cheese

4 heaping tablespoons of sour cream

1 c. heavy cream

8 slices of crispy bacon, chopped up

Directions

Get your bacon in the oven. Once done, chop it up! Be sure and save the bacon grease in a mason jar. You can always use a parmesan cheese lid to screw on it if you don’t have a mason jar lid.

Saute up the butter, garlic, and onion until the onion is translucent. Add the chopped-up broccoli and about 3 cups of water. I put it in the instant pot and set it to the “soup” mode. Once it was done, I did a quick release, took my potato masher, and mashed up the cooked broccoli. This helps thicken the soup.

Next Up

Once that was done, I added some chicken stock. I didn’t want it too soupy, so I eyeballed it. Then, I added the heavy cream, cream cheese, sour cream, and seasoning. I got that all mixed up and taste-tested it. Once I had an excellent seasoning/chicken broth/water ratio, I added in the cheddar cheese.

Lastly, I cut up the HUGE pieces of broccoli florets and threw them in the pot. I put the lid back on and set it on “manual” for about 3 minutes, but for the most part, the hot liquid cooked the broccoli. It would be wrong if it were undercooked or overcooked.

Last but not least, I added the bacon.

Verdict

This broth was spot on, and I was shocked at the ability of the mushed of the first bag of broccoli and the cream cheese to thicken it up so nicely. I could get naked and swim in that broth 🙂 That was too much, wasn’t it :/

 

 

Recipes and Cooking

Bacon and Fire Roasted Tomato Soup

Brandi C

 

Bacon and Fire Roasted Tomato Soup

Bacon and Fire Roasted Tomato Soup

This soup is slap-your-mama good—seriously comforting, smoky, and full of flavor. Perfect for chilly evenings or when you just need a big bowl of cozy. Here is my Bacon and Fire Roasted Tomato Soup recipe.

Ingredients:

  • 6 strips thick-cut bacon, cut into 1/2-inch pieces

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 2 cloves garlic, finely chopped

  • 1 (28-ounce) can fire-roasted diced tomatoes, undrained (about 3 cups)

  • 1½ cups low-sodium chicken broth (or vegetable broth)

  • 2 tablespoons fresh thyme leaves

  • Seasoning to taste (salt, pepper, smoked paprika, etc.)

  • 2 tablespoons heavy cream (or more to taste)

Directions:

  1. Cook the Bacon:
    In a heavy soup pot, cook the bacon until crispy. Transfer it to a paper towel-lined plate and set aside. Discard all but 1 tablespoon of the bacon grease.

  2. Sauté the Veggies:
    Add olive oil to the pot. Over medium heat, sauté the chopped onion until soft and translucent (about 3–4 minutes). Stir in the garlic and cook just until fragrant—about 30 seconds.

  3. Simmer the Soup:
    Pour in the fire-roasted diced tomatoes (puree first if you prefer a smoother texture), broth, and fresh thyme. Stir everything together and bring to a gentle simmer. Add your favorite seasonings and let it simmer for about 20 minutes, stirring occasionally.

  4. Finish with Bacon & Cream:
    Stir in the crumbled bacon and heavy cream. Let it heat through, then taste and adjust seasoning if needed.

Notes:

  • Swap heavy cream with milk or whipping cream if preferred.

  • You can use real bacon bits instead of fresh bacon for a shortcut.

  • Want to sneak in extra nutrients? Add a handful (or two) of chopped spinach or kale during the last few minutes of simmering.

This soup is amazing on its own or paired with a grilled cheese for the ultimate comfort meal.

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