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Broccoli Cheddar Soup - The Hillbilly Kitchen

2 Heads broccoli
1/4 Cup real butter
1 Stalk celery chopped
1 Onion chopped
1 Carrot shredded
2 Tablespoon cornstarch
2 Cups milk
2 Cups water
2 Grated cheddar cheese
1 Teaspoon salt
1/2 Teaspoon pepper
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Cut up vegetables. Peel any large broccoli stems before cutting up.
Add butter to pan and sauté onion, celery and carrot.
Add water and broccoli and cook until broccoli is tender.
Combine cold milk and cornstarch and add to soup. Bring back up to a simmer and cook until thickened stirring constantly to prevent scorching.
Turn off heat and stir grated cheese into hot soup. Salt and pepper to taste.

Sounds yummy!

I have a pasta recipes that uses cornstarch in milk as a thickener. Works great.

G

Here is a Keto version of

Broccoli Cheddar Soup.

* 1 T butter
* 1/2 onion chopped
* 2 clove minced garlic
* 3 cups chicken broth
* 1 1/2 C heavy cream
* 4 cups chopped broccoli
* 1/2 t smoked paprika
* 1 t black pepper
* 1/2 t salt
* 3 1/2 C shredded cheddar cheese
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Saute onion in butter till soft. Add garlic. Add chicken broth and heat to a boil. Add broccoli and seasonings. Add cream and bring heat back up. Stir in cheese till melted and eat it up.

6 servings - 1 1/2 cup each - with 195 calories, 12 grams protein, 17 grams fat and 5 grams carbs.

It will be dinner tonight.

That does sound yummy especially with it being cold outside.

It turned out really well. It made more than the 6 servings for sure. We still have a bowl or two left. I think they will be lunch today.