Description
A creamy, low-carb Keto Broccoli Cheese Soup that’s perfect for a comforting and healthy meal, loaded with cheddar cheese and fresh broccoli.
Ingredients
Units
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- 4 cups broccoli florets
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 teaspoon xanthan gum (optional, for thickening)
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add broccoli florets and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until broccoli is tender.
- Use an immersion blender to blend the soup to your desired consistency (smooth or chunky).
- Stir in heavy cream, black pepper, and salt. Heat gently, without boiling.
- Add shredded cheddar cheese a handful at a time, stirring until melted and well combined.
- If desired, stir in xanthan gum to thicken the soup further. Simmer for another 2-3 minutes.
- Serve hot, garnished with extra cheese or broccoli florets if desired.
Notes
- You can substitute vegetable broth for chicken broth for a vegetarian version.
- Adjust the amount of cheese based on your taste preference.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg