Keto Broccoli and Cheese Soup

Keto Broccoli and Cheese Soup

Prep Time: 15 minutes Cook Time: 30 minutes Servings: 6

Nutrition Values (per serving):

• Calories: 240
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 680mg
• Total Carbohydrates: 6g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 10g

Ingredients:

• 4 cups fresh broccoli florets
• 4 cups low-sodium chicken or veggie broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• 1/4 teaspoon red pepper flakes (optional, for extra spiciness)

Instructions:

1. Start by preparing your ingredients. Wash and chop the fresh broccoli florets into bite-sized pieces. Slice the onion very thinly and mince the garlic.
2. In a large soup pot, melt the unsalted butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
3. Add the chopped broccoli florets to the pot and stir to combine with the onions and garlic. Sauté for an additional 2-3 minutes, allowing the broccoli to slightly soften.
4. Bring the mixture to a boil with the chicken or veggie broth. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the broccoli is tender.
5. Use an immersion blender or transfer the mixture to a regular blender (in batches) to puree the soup until smooth. Be cautious when blending hot liquids.
6. Return the pureed soup to the pot over low heat. Stir in the heavy cream and shredded cheddar cheese. Continue to cook, stirring frequently, until the cheese is fully melted and the soup is creamy.
7. Season the soup with salt, black pepper, paprika (if using), and red pepper flakes (if you want some heat). Taste the ingredients, then season as desired.
8. Once the soup is heated through and well blended, it’s ready to serve.
9. Ladle the keto broccoli and cheese soup into bowls, garnish with extra shredded cheddar cheese if desired, and enjoy!

Chef’s Tips:

• For an extra kick of flavor, consider adding cooked and crumbled bacon as a garnish.
• If you prefer a thicker soup, you can add a bit of xanthan gum or almond flour as a thickener. Start with a small amount and whisk it in until you reach your desired consistency.
• To make this soup even more keto-friendly, you can use ghee instead of butter and almond milk instead of heavy cream.
• Refrigerate any leftover soup in an airtight container for up to 3-4 days.

This keto broccoli and cheese soup is not only delicious but also a comforting choice for those following a low-carb lifestyle. Enjoy its rich, creamy goodness while staying true to your keto goals!