Broccoli Cheese Soup
Thick, rich, creamy, and well-balanced, this keto Broccoli Cheese Soup is a delicious meal anytime of the year!
Servings: 5
Calories: 434kcal
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: 1cup | Calories: 434kcal | Carbohydrates: 15g | Protein: 15g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 121mg | Sodium: 495mg | Potassium: 662mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2224IU | Vitamin C: 131mg | Calcium: 313mg | Iron: 2mg | Net Carbohydrates: 11g