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One of my favorite meals to indulge in the “Boost Zone”, or my eating window, is soup! It’s quick and easy to prepare, delicious, and I seem to never run out of ideas for different variations!

One of my favorites is Broccoli Cheese Soup! And I’m going to share with you my recipe below:

Broccoli Cheese Soup

Servings: 8


2 tablespoons grass-fed salted butter 1 stalk celery, chopped
1 onion, chopped
11/2 pounds broccoli florets, chopped 3 cups chicken broth or bone broth 1 teaspoon garlic powder
1 teaspoon paprika
Salt and freshly ground black pepper to taste 3 cups Cheddar cheese, grated 1 pouch Parmesan crisps (Parm Crisps)*


1. In a stockpot, melt the butter over medium heat. Cook the celery and onion in the butter until softened, about 3 minutes. Stir in the broccoli, then cover with the stock. Simmer for 10 minutes.

2. Reduce the heat and stir in the garlic powder and paprika and salt and pepper if desired. Add the Cheddar cheese gradually and continue to stir until melted.

3.Top with Parm Crisps.*

4. Serve and enjoy.

*Note: Parm Crisps are yummy chips made from real cheese and other natural ingredients, and you can find them on parmcrisps.com or at Amazon. You can use original or jalapeño (if you want a kick) as your soup topping. I’ve become a bit of a cheesehead because of these zero- carb healthy fats. I love to put these on salads and soups, and I definitely love them for a quick snack. Just be careful! Parm Crisps are highly addictive.

These are my favorite no-carb, gluten-free snack. They come in 5 different delicious flavors! You have to try these if you like cheese and want a cracker alternative that is #CruiseControl approved.

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