Description
A delicious and easy Keto Broccoli Cheddar Soup recipe that’s perfect for a low-carb diet.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon paprika
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the broccoli florets and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the broccoli is tender.
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, cayenne pepper, and paprika. Cook over low heat, stirring frequently, until the cheese is melted and the soup is heated through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with additional cheese or a sprinkle of paprika if desired.
Notes
- This soup is perfect for meal prep. Store in the fridge for up to 5 days.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg