Skip to Content

Keto Broccoli Cheddar Soup

Sharing is caring!

Ingredients:

Broccoli florets, Olive oil, Butter, Red onion, Chicken broth, Heavy whipping cream, Minced garlic, Shredded cheddar cheese, Dried basil, Salt, Pepper, Xanthan gum

Makes 8 servings
6 Net carbs/serving

4 C. Fresh broccoli florets
1 Tbsp. Olive oil
1 Tbsp. Butter
1/2 C. Red onion
4 1/2 C. Chicken broth
1 C. Heavy whipping cream
2 tsp. Minced garlic
2 C. Shredded cheddar cheese
1 tsp. Dried basil
Salt and pepper to taste
Xanthan gum (optional)

Directions:

1. Heat the butter and olive oil in a deep pot or skillet over medium-high heat.
2. Once heated, add in the red onions and cook for 2-3 minutes until beginning to soften.
3. Add the minced garlic to the skillet, and cook for 30 more seconds, stirring often.
4. Toss the broccoli florets into the skillet, and add in the chicken broth.
5. Mix in salt and pepper to taste as well as the dried basil.
6. Bring the mixture to a low boil, and cook down the broccoli until it is very tender.
7. Use a potato masher or an immersion blender to break the broccoli up into small pieces.
8. Turn the heat down to medium and mix in the heavy whipping cream as well as the shredded cheddar cheese. Stir to combine until the cheese has melted.
9. Continue to cook down the soup until the liquid has reached your desired consistency. If needed, a small amount of xanthan gum can be sprinkled on the soup to help thicken it further.

Yield: 8 Servings

Keto Broccoli Cheddar Soup

Keto Broccoli Cheddar Soup

Low Carb Broccoli Cheddar Soup, an easy soup recipe using broccoli, cheeses, chicken broth, and other pantry staples.Quick, delicious, and perfect for those chilly winter nights! Soup in under 25 minutes.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 4 C. Fresh broccoli florets
  • 1 Tbsp. Olive oil
  • 1 Tbsp. Butter
  • 1/2 C. Red onion
  • 4 1/2 C. Chicken broth
  • 1 C. Heavy whipping cream
  • 2 tsp. Minced garlic
  • 2 C. Shredded cheddar cheese
  • 1 tsp. Dried basil
  • Salt and pepper to taste
  • Xanthan gum (optional)

Instructions

    1. Heat the butter and olive oil in a deep pot or skillet over medium-high heat.
    2. Once heated, add in the red onions and cook for 2-3 minutes until beginning to soften.
    3. Add the minced garlic to the skillet, and cook for 30 more seconds, stirring often.
    4. Toss the broccoli florets into the skillet, and add in the chicken broth.
    5. Mix in salt and pepper to taste as well as the dried basil.
    6. Bring the mixture to a low boil, and cook down the broccoli until it is very tender.
    7. Use a potato masher or an immersion blender to break the broccoli up into small pieces.
    8. Turn the heat down to medium, and mix in the heavy whipping cream as well as the shredded cheddar cheese. Stir to combine until the cheese has melted.
    9. Continue to cook down the soup until the liquid has reached your desired consistency. If needed, a small amount of xanthan gum can be sprinkled on the soup to help thicken it further.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 68mgSodium: 793mgNet Carbohydrates: 6gFiber: 3gProtein: 10g

When you make these recipes in your home your nutrition facts will be different from mine. Please keep track of the products you use so you can get the best idea of what your actual nutrition facts are. I am not a doctor. Please talk to your doctor before starting any diet.

Sharing is caring!

Previous
Keto Gingerbread Loaf with Cream Cheese Icing
Next
Keto Chocolate Peppermint Fudge

This site uses Akismet to reduce spam. Learn how your comment data is processed.