Keto Broccoli Cheddar Soup
Sometimes you just crave it. Broccoli cheddar soup is one of my favorite, indulgent meals. It’s goey, it’s cheesy, it’s delicious. It feels like you should be gaining 25 pounds while you eat it, but this is a keto approved and low carb version! You won’t even taste the difference - I promise! It is always surprising to me that I can get a soup to become fairly thick without having to use a traditional roux as a thickener. Give it a try!
Ingredients:
5 cups of chopped broccoli (raw)
6 cloves of garlic, minced
4 cups low sodium chicken broth
1 cup of heavy whipping cream
3 cups of shredded cheddar cheese
Directions:
Add a tablespoon of avocado oil or butter to a dutch oven and bring the heat to medium-low. Add garlic and let it cook for about a minute.
Next, add the heavy cream, broccoli and chicken broth. Bring to a simmer and allow to cook for 20- 25 minutes until the broccoli is tender.
Turn the heat on the dutch oven off. Use an immersion blender directly into the dutch oven and puree part of the soup. I like to leave some larger pieces of broccoli in the soup so I partially blend it.
Turn the heat back on to the pot and bring to low heat. Add the cheese a handful at a time and stir constantly to allow it to melt and distribute evenly. Season with salt and white or black pepper. Serve once all cheese is melted with a crunchy cheese crisp. Enjoy!
