Description
A rich, creamy, and comforting Keto Broccoli Cheese Soup that’s low in carbs and perfect for a quick and satisfying meal.
Ingredients
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- 4 cups broccoli florets
- 2 cups shredded cheddar cheese
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 teaspoon xanthan gum (optional, for thickening)
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until translucent.
- Add chicken broth and bring to a boil. Add broccoli and cook until tender, about 10 minutes.
- Reduce heat to low. Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Use an immersion blender to slightly puree the soup, leaving some broccoli chunks for texture.
- If thicker soup is desired, sprinkle xanthan gum while stirring constantly.
- Season with salt and pepper to taste. Serve hot and enjoy!
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust cheese quantity to your liking for a cheesier soup.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg