Keto Broccoli Cheese Soup
A creamy and comforting keto broccoli cheese soup that comes together in just 25 minutes, loaded with fresh broccoli and real cheese. Perfect for a cozy dinner or quick lunch.
Ingredients
Main Ingredients
- 4 cups Fresh broccoli, chopped Frozen can be used if thawed.
- 2 cups Sharp cheddar cheese, shredded Freshly grated for best results.
- 1 cup Heavy cream For creaminess.
- 3 tablespoons Butter For flavor.
- 1 medium Onion, diced Adds background flavor.
- 2 cloves Garlic, minced For enhancing flavor.
- 4 cups Chicken or vegetable broth Low sodium preferred.
- 1 teaspoon Salt Adjust to taste.
- ½ teaspoon Black pepper Adjust to taste.
- ¼ teaspoon Nutmeg Optional but highly recommended.
Instructions
Preparation
- Chop the broccoli into bite-sized florets and dice the onion and garlic.
Cooking
- In a large pot, melt the butter over medium heat. Add the onions and cook until soft.
- Add the garlic and sauté for about 30 seconds until fragrant.
- Pour in the broth and bring to a simmer. Add the chopped broccoli and cook until tender.
- Reduce the heat and stir in the heavy cream. Allow to heat through.
- Slowly add the shredded cheese, a handful at a time, stirring until melted and smooth.
- Season with salt, pepper, and nutmeg, adjusting to taste.
- For a smoother texture, use an immersion blender for a few pulses, if desired.
- Serve hot and enjoy!
Notes
For best flavor, grate your cheese fresh instead of using pre-shredded. If you want a thinner soup, add more broth. This soup reheats well; do it slowly on the stove to avoid separating the cheese.