Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
47
votes
Broccoli Cheese Soup
Thick, rich, creamy, and well-balanced, this keto Broccoli Cheese Soup is a delicious meal anytime of the year!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Soups & Stews
Cuisine:
American
Keyword:
broccoli cheese soup, keto soup and chowder, soup
Servings:
5
Calories:
434
kcal
Author:
Chef Jenn
Ingredients
1
tbsp
butter
1/4
cup
onion
sliced
1
clove
garlic
minced
8
cups
broccoli florets
2 1/2
cups
low sodium chicken broth
1
cup
heavy whipping cream
4
ounces
cream cheese
2
tbsp
Parmesan cheese
1
cup
sharp cheddar
shredded
1
tsp
Dijon mustard
1/4
tsp
salt
1/4
tsp
pepper
Instructions
Sautee the onion and garlic in the butter in a pot large enough to hold all the broccoli.
When tender (about 3-4 minutes) add the broccoli florets and
chicken broth
. Simmer about 15 minutes until the broccoli is super tender but not mushy.
Puree the broccoli and liquid with an
immersion blender
or your blender.
Add the heavy whipping cream and cream cheese. Heat through until simmering. Turn off the heat.
Remove the pot from the heat and add the shredded cheddar, Parmesan, and Dijon mustard. Stir until creamy and smooth. Do not boil the cheese!
If too thick, add a splash more cream.
Enjoy!
Nutrition
Serving:
1
cup
|
Calories:
434
kcal
|
Carbohydrates:
15
g
|
Protein:
15
g
|
Fat:
37
g
|
Saturated Fat:
22
g
|
Cholesterol:
121
mg
|
Sodium:
495
mg
|
Potassium:
662
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
2224
IU
|
Vitamin C:
131
mg
|
Calcium:
313
mg
|
Iron:
2
mg
|
Net Carbohydrates:
11
g