Description
This keto broccoli cheese soup is a creamy, comforting, low-carb classic made with fresh broccoli, cheddar cheese, and a rich, velvety base. It’s perfect for a cozy meal on a keto or low-carb diet.
Ingredients
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- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 teaspoon ground mustard (optional)
- Salt and pepper, to taste
- 1/4 teaspoon xanthan gum (optional, for thickening)
Instructions
- In a large pot, melt butter over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant and softened.
- Add broccoli and broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until broccoli is tender.
- Use an immersion blender to puree the soup to your desired consistency (smooth or chunky). Alternatively, transfer part of the soup to a blender and return it to the pot.
- Stir in heavy cream and ground mustard (if using). Simmer for 3–5 more minutes.
- Reduce heat to low and gradually add shredded cheddar cheese, stirring constantly until melted and smooth.
- If using xanthan gum, sprinkle it in and stir well to thicken. Season with salt and pepper to taste.
- Serve hot, garnished with extra cheese or crumbled bacon if desired.
Notes
- Use pre-shredded cheese with caution as it may contain anti-caking agents that affect smoothness.
- Add cooked bacon or shredded chicken for extra protein and flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 85mg