Keto Creamy Broccoli and Mushroom Soup

Keto Creamy Broccoli and Mushroom Soup has been around for quite some time. This delicious and nutritious soup has been a favorite for many keto dieters for years. The combination of two classic vegetables, broccoli and mushrooms, creates a flavorful and comforting soup that is a perfect meal for any time of the year.

The origin of Keto Creamy Broccoli and Mushroom Soup can be traced back hundreds of years. It’s believed to have been enjoyed by the Ancient Romans, who used to make a similar soup from leftover vegetables and eggs. Later, in the 16th century, it became popular in Britain as a healthy and affordable meal for the working classes.

In the early 20th century, Keto Creamy Broccoli and Mushroom Soup was an American staple. In the 1950s, it was one of the most popular soups in the nation. It was a favorite with children and adults alike, and it was available in nearly every grocery store.

Today, Keto Creamy Broccoli and Mushroom Soup is still a popular choice for keto dieters. It’s low in carbohydrates and a great source of plant-based proteins, and it’s a great way to get your daily dose of veggies and nutrients. Plus, it’s a comforting and delicious meal that’s easy to make and reheat.

If you’re ready to make Keto Creamy Broccoli and Mushroom Soup, here’s what you’ll need:

Keto Creamy Broccoli and Mushroom Soup

Keto Creamy Broccoli and Mushroom Soup

This delicious and nutritious soup has been a favorite for many keto dieters for years. The combination of two classic vegetables, broccoli and mushrooms, creates a flavorful and comforting soup that is a perfect meal for any time of the year.
Calories: 1114kcal

Ingredients

  • 1 head broccoli chopped
  • 8 oz mushrooms sliced
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1/2 cup shredded cheese

Instructions

  • To make Keto Creamy Broccoli and Mushroom Soup, start by heating the olive oil in a large saucepan over medium heat.
  • Add the garlic and mushrooms and cook for about 3 minutes until the mushrooms are golden brown.
  • Then add the broccoli and chicken broth and let it simmer for about 10 minutes.
  • Once the broccoli is tender, add the heavy cream and stir until everything is combined.
  • Add salt and pepper to taste and let the soup simmer for another 5 minutes.
  • If desired, add in the shredded cheese and stir until everything is incorporated. Serve the Keto Creamy Broccoli and Mushroom Soup warm and enjoy!

Nutrition

Calories: 1114kcal | Carbohydrates: 56g | Protein: 43g | Fat: 88g | Saturated Fat: 39g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Cholesterol: 188mg | Sodium: 2341mg | Potassium: 2907mg | Fiber: 18g | Sugar: 21g | Vitamin A: 5926IU | Vitamin C: 550mg | Calcium: 684mg | Iron: 7mg
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