This Keto Broccoli Cheese Soup recipe takes only 30 mins of cooking. And the best part? It's low carb and keto-friendly, perfect for anyone who's looking for a comfort food without loading carbs.
Broccoli florets Broth Cheddar cheese Heavy cream Cream cheese Onion Garlic
Butter Olive oil Salt Pepper Paprika Nutmeg
Cook the broccoli and broth over high heat in a large pot. Bring to a boil and reduce the heat to simmer.
Melt the butter and add olive oil to the pan. Add a good pinch of salt. Sautee onion for 4-5 minutes.
When the onions have started to brown, reduce the heat to low and add in the minced garlic, cooking for 1 min.
Add the sauteed garlic and onions directly into the simmering broccoli and stock, being careful not to splash.
Add the cream cheese chunks to the melted butter. Stir until a creamy consistency has been achieved.
Add in about ⅓ to ½ of the shredded cheese. Stir to combine, keeping the heat low to prevent separation.
Add the heavy cream to the seasoned, melted cheese. Only add what is needed for desired consistency.
Use an immersion blender to partially blend the soup, leaving some broccoli for texture.
Slowly add the melted cheese mixture to the partially blended broccoli soup. Stir to combine well.