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Description
A creamy and flavorful Keto Broccoli Cheddar Soup, perfect for a low-carb and comforting meal.
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 pound fresh broccoli florets, chopped into small pieces
- 1 cup heavy whipping cream
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened and cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon xanthan gum (optional, for thickening)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 4-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the broccoli florets.
- Bring the mixture to a simmer, then reduce the heat, cover, and cook for 10-15 minutes, or until the broccoli is very tender.
- Reduce the heat to low.
- Use an immersion blender to blend the soup to your desired consistency, either smooth or slightly chunky. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Stir in the heavy whipping cream, shredded cheddar cheese, and cubed cream cheese.
- Continue to stir gently over low heat until all the cheese has melted and the soup is smooth. Do not let the soup boil after adding the dairy.
- If you prefer a thicker soup, sprinkle the xanthan gum over the surface and whisk it in quickly to avoid clumps. Let it simmer for another minute to thicken.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Ensure the soup does not boil after adding the dairy to prevent separation.
- Xanthan gum is optional and can be used for a thicker consistency.
- Adjust seasoning to your preference.