Keto Broccoli Cheese Soup
A comforting and creamy soup that perfectly blends broccoli and cheese, making it ideal for low-carb diets without sacrificing taste.
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
- Gather all your ingredients. If using fresh broccoli, wash and cut it into florets. Finely chop the onion and mince the garlic.
Cooking
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté for approximately 3-5 minutes until softened and aromatic.
- Toss in the broccoli florets and pour in the chicken or bone broth. Stir to combine all the ingredients, bring to a gentle boil, then reduce heat and let simmer for 10-15 minutes until the broccoli is tender.
- Once the broccoli is tender, lower the heat and add the cream cheese. Stir until the cream cheese has melted fully into the soup.
- Pour in the heavy cream and gently warm the soup without boiling.
- Gradually add the shredded sharp cheddar cheese, stirring continuously until melted and smooth.
- Taste the soup and season with salt, pepper, ground mustard, and paprika or cayenne if desired.
- If preferred, blend part of the soup with an immersion blender for a velvety consistency.
- Serve hot in bowls and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in containers for up to 3 months. Reheat on the stove over low heat.