Description
A rich and comforting low-carb soup made with tender broccoli, cheddar cheese, and heavy cream—perfect for keto-friendly meals.
Ingredients
2 tablespoons butter
1/2 small onion, finely chopped
2 cloves garlic, minced
4 cups fresh broccoli florets
3 cups chicken broth (or vegetable broth)
1 cup heavy cream
2 cups shredded cheddar cheese
1/4 teaspoon ground mustard
Salt and pepper, to taste
Crumbled bacon and extra cheese for topping (optional)
Instructions
Sauté the Aromatics:
In a large pot, melt butter over medium heat. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and soft.
Cook the Broccoli:
Add the broccoli florets and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the broccoli is tender.
Blend the Soup:
Use an immersion blender to partially blend the soup for a creamy but chunky texture, or blend fully if you prefer a smoother soup.
Add Cream and Cheese:
Stir in the heavy cream, shredded cheddar cheese, and ground mustard. Cook over low heat, stirring until the cheese is melted and the soup is heated through.
Season and Serve:
Season with salt and pepper to taste. Serve hot, topped with optional crumbled bacon or extra cheese.
Notes
Add Extra Veggies: You can add cauliflower for more texture or zucchini for extra nutrients.
Make it Vegan: Use coconut cream and dairy-free cheese for a vegan version.
Adjust Consistency: For a thicker soup, add a bit more cheese or cream, or cook a little longer to reduce the liquid.
Storage: This soup keeps well in the fridge for up to 4 days and is also freezer-friendly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Keto, Low-Carb
