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Keto Broccoli Cheese Soup

This creamy and cheesy Keto Broccoli Cheese Soup is a satisfying low-carb dish perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups fresh broccoli florets
  • 1 cup shredded sharp cheddar cheese
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat olive oil over medium heat.
  2. Sauté the chopped onion until translucent, about 3-4 minutes.
  3. Add minced garlic and cook for another minute.
  4. Add the fresh broccoli florets to the pot.
  5. Stir them with the onion and garlic, allowing them to soften slightly for about 5 minutes.
  6. Pour in the chicken or vegetable broth and bring the mixture to a boil.
  7. Reduce the heat and let it simmer for 10 minutes.
  8. Using an immersion blender, puree the soup until smooth.
  9. Return the pureed soup to the pot and stir in the heavy cream.
  10. Mix in the shredded cheddar cheese, salt, black pepper, and cayenne pepper if using.
  11. Serve hot, garnishing with extra cheese or fresh herbs if desired.

Notes

This soup is best enjoyed fresh, but it can be stored in the refrigerator for later.