Introduction:
This Broccoli Cheddar Soup is a creamy and rich keto-friendly dish that combines the goodness of broccoli with the sharpness of cheddar cheese. It’s perfect for a cozy meal, offering warmth and comfort in every spoonful while keeping carbs low.

Ingredients:

  • 4 cups broccoli florets
  • 2 cups shredded sharp cheddar cheese
  • 2 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup water
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions:

  1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant.
  2. Add the broccoli florets to the pot, and pour in the broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, until the broccoli is tender.
  3. Using an immersion blender, blend the soup until it reaches your desired consistency. You can make it smooth or leave some broccoli pieces for texture.
  4. Stir in the heavy cream and bring the soup back to a gentle simmer.
  5. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth.
  6. Season with salt and pepper to taste. Serve hot, garnished with additional cheddar cheese or a sprinkle of chopped chives if desired.

Tips:

  • For extra creaminess, you can add a little cream cheese along with the heavy cream.
  • If you prefer a thicker soup, reduce the amount of water or let the soup simmer longer to reduce.
  • You can also add a bit of cooked, crumbled bacon on top for added flavor and texture.

Notes:

  • This soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm it gently over low heat to avoid curdling the cheese.

Nutrition Info (per serving, approx.):

  • Calories: 300
  • Fat: 25g
  • Protein: 12g
  • Total Carbs: 8g
  • Net Carbs: 6g
  • Fiber: 2g

Let me know if you’d like to continue with the next recipe!