This deceptively simple recipe has everything you need for a creamy, delicious cup of broccoli cheese soup. No flour, no juggling a list of veggies, proteins and spices. Though you can add some of those later after you master the basics.
This soup is a perfect appetizer or side for legions of keto-friendly dishes, including juicy steak or chicken, veggie dishes or crunchy salads.
3 cups Broccoli, in small florets
3 cloves Garlic, minced
2 ⅝ cups Broth (chicken, vegetable or bone)
¾ cup Heavy cream
2¼ cups Cheddar cheese, pre-shredded (see notes)
For both options:
1 In a large pot over medium heat, sauté garlic for 1 minute, until fragrant.
2 Add the chicken broth, heavy cream and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes until broccoli is tender.
Chunky broccoli soup:
3 Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted — add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up. Make sure to keep it at a very low simmer and avoid high heat to prevent seizing.
4 Remove from heat immediately once all the cheese melts and serve.
Thick, creamy soup:
3 Use an immersion blender or place broccoli in a blender to puree.
4 Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth, remove from heat and serve.
Serves 6 | Prep Time 35 mins