Description
A rich, creamy, and satisfying soup that adheres to a ketogenic diet, featuring tender broccoli and a blend of melted cheeses.
Ingredients
- 1 tablespoon unsalted butter
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups broccoli florets (fresh or frozen)
- 1 cup heavy cream
- 8 oz cream cheese, softened and cut into cubes
- 8 oz sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add broccoli florets. Reduce heat to medium-low, cover, and cook for 10-15 minutes, or until broccoli is very tender.
- Remove the pot from heat. Using an immersion blender, carefully blend the soup to your desired consistency. For a smoother soup, blend longer. For a chunkier soup, blend less. Alternatively, transfer portions to a regular blender (be careful with hot liquids) and blend until smooth, then return to the pot.
- Stir in the heavy cream, cubed cream cheese, shredded cheddar cheese, salt, and pepper. Return the pot to low heat and stir continuously until all cheeses are melted and the soup is smooth and creamy. Do not boil.
- Taste and adjust seasonings as needed. Serve hot, optionally garnished with extra shredded cheddar or a sprinkle of paprika.
Notes
- For a smoother texture, ensure the cream cheese is fully softened before adding.
- Do not let the soup boil after adding the cream and cheese, as this can cause the cheese to separate or become grainy.
- Optional garnish ideas include crumbled bacon or fresh chives.