Description
A creamy, comforting, and low-carb Keto Broccoli Cheese Soup that’s perfect for a quick and hearty meal. Rich in flavor and packed with healthy fats, it’s a great option for those following a keto lifestyle.
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 ground black pepper
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon xanthan gum (optional, for thickening)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
- Add the broccoli florets and chicken broth. Bring to a boil, then reduce heat and simmer for about 10-12 minutes, until the broccoli is tender.
- Use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture.
- Stir in the heavy cream and bring the soup back to a gentle simmer.
- Add the shredded cheddar cheese gradually, stirring constantly until fully melted and the soup is smooth.
- If using, sprinkle in xanthan gum and stir until the soup thickens slightly.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use freshly grated cheddar cheese for better melting and texture.
- For added protein, stir in cooked shredded chicken or crumbled bacon.
- Store leftovers in the fridge for up to 4 days. Reheat gently on the stove or microwave.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 85mg