Keto broccoli cheese soup is the perfect comforting soup for a cold night. At only 6.5g net carbs per serving this keto broccoli cheddar soup has 1/4 of the carbs as traditional broccoli cheese soup!
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Equipment
stock pot
Measuring cups and spoons
cutting board and knife
Stick Blender
Ingredients
1tbsp.butter
4cupschicken stock or broth
1cupheavy whipping cream
4cupsbroccoli
3cupscheddar cheeseshredded
2tsponion powder
1tspgarlic salt
½tsppaprikaoptional
+/- salt and pepperto taste
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Instructions
Start by heating a stock pot on the stove over high heat. Once the pan is hot add the butter and let it melt. Mix the garlic salt, garlic powder, paprika, and pepper into the melted butter. Let it saute for 30 seconds to become fragrant. This really brings out the flavor of the seasoning.
Add the chopped broccoli to the pot. Mix in the broth and cream. Bring the soup to a boil then reduce the heat to medium and let the soup simmer for 15-20 minutes or until the soup reduces by 1/3 and the broccoli is tender. Stir occasionally.
Next, slowly mix in the shredded cheese a little at a time until all the cheese is incorporated. Continuously stir the soup to ensure the cheese melts and mixes in.
Continue to let the soup simmer until it starts to stick to your spoon. Let the soup cool for 5 minutes and then serve. Top with more cheese and a side of keto-friendly crackers.
Notes
In a rush? Thicken your soup quicker by mixing in more cheese, cream cheese, or xanthan gum. Keep in mind this will change the nutritional values.