Low Carb Homemade Bread Bowl with Creamy Broccoli Cheddar Soup
Indulge in comfort food that aligns with your low-carb lifestyle with this delightful recipe for Low Carb Homemade Bread Bowl with Creamy Broccoli Cheddar Soup. Featuring perfectly crafted bread bowls made from almond and coconut flour, psyllium husk powder, and xanthan gum, these gluten-free creations are not only sturdy but irresistibly satisfying. Filled with a rich and flavorful blend of sharp cheddar cheese, tender broccoli florets, and velvety heavy cream, this soothing soup transforms a simple meal into a gourmet experience. Ready in just under 90 minutes, this recipe is a perfect choice for cozy dinners or entertaining guests with healthy, wholesome fare.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 2 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 4 large eggs
- 0.5 cup water
- 1 tablespoon apple cider vinegar
- 4 tablespoons unsalted butter
- 4 cups broccoli florets
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 0.5 teaspoon paprika
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, salt, and xanthan gum.
In a separate bowl, beat the eggs and stir in water and apple cider vinegar.
Combine the wet ingredients with the dry ingredients and mix until a dough forms.
Divide the dough into four equal parts and shape each into a round bread bowl on the prepared baking sheet.
Bake in the preheated oven for 30 minutes or until golden brown and firm. Let cool slightly, then cut off the tops and scoop out the centers to form bowls.
In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until onion is translucent.
Add broccoli and chicken broth to the pot, bring to a simmer, cover, and cook until the broccoli is tender, about 10 minutes.
Reduce heat to low, stir in heavy cream, and cheese until melted and well combined.
Season the soup with paprika and black pepper, then simmer for another 5 minutes, stirring occasionally.
Ladle the soup into the prepared bread bowls and serve immediately.
Nutrition Facts
Calories |
4012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.2 g | 416% | |
| Saturated Fat | 145.5 g | 728% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1348 mg | 449% | |
| Sodium | 6952 mg | 302% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 74.1 g | 265% | |
| Total Sugars | 23.1 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 2467 mg | 190% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
