Keto Broccoli Cheese Soup
A rich and creamy soup made with tender broccoli, rich cheeses, and spices, perfect for a low-carb diet!
Ingredients
Main ingredients
- 4 cups broccoli florets (fresh or frozen)
- 2 tablespoons butter
- ½ small onion finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth or bone broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 4 oz cream cheese
- Salt and pepper, to taste
- ½ teaspoon ground mustard (optional)
- Pinch of paprika or cayenne (optional)
Instructions
Preparation
- Begin by gathering all your ingredients. If using fresh broccoli, wash it thoroughly and cut it into bite-sized florets. Finely chop your onion and mince the garlic.
Cooking
- Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-5 minutes until softened and fragrant.
- Toss in the broccoli florets and pour in the chicken or bone broth. Stir to combine, bring to a gentle boil, then reduce heat to simmer for 10-15 minutes until the broccoli is tender.
- Lower the heat to avoid boiling and stir in the cream cheese until it melts into the soup.
- Add the heavy cream, stirring well to ensure everything heats through without boiling.
- Gradually add the shredded cheddar cheese while continuously stirring until it melts and blends into the soup.
- Taste and adjust seasoning with salt, pepper, ground mustard, and paprika or cayenne if desired.
- Optionally, use an immersion blender to blend part of the soup for a smoother consistency.
Serving
- Ladle the hot soup into bowls and garnish with additional cheddar cheese or a sprinkle of paprika before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. This soup can also be frozen for 2-3 months. For variations, consider adding spinach or protein like chicken.