Low Carb Broccoli Cheese Soup (Keto!)

 

This low carb broccoli cheese soup recipe is a creamy dreamy wonder that pleases the palate and satisfies the soul on cold winter days.

Ingredients:

• ▢2 tablespoons unsalted butter
• ▢1/2 cup white onion chopped
• ▢4 cloves garlic minced
• ▢1 teaspoon xanthan gum
• ▢3 1/2 cup vegetable broth
• ▢1 teaspoon kosher salt
• ▢1/2 teaspoon pepper
• ▢4 cups broccoli florets
• ▢1 cup heavy cream
• ▢3 cups sharp cheddar cheese shredded

Instructions:

• Melt unsalted butter (2 tablespoons) in a large heavy bottom pot over medium heat.
• Add chopped white onion (1/2 cup), and cook until translucent, about 10 minutes.
• Add minced garlic (4 cloves) and stir for 1-2 minutes, or until fragrant.
• Add xanthan gum (1 teaspoon), and stir into the veggies until it dissolves.
• Add the vegetable broth (3 1/2 cup), and heavy cream (1 cup). Bring the soup to an aggressive simmer. Reduce uncovered for 10 minutes. You'll know it's done once the soup coats the back of a spoon.
• Add broccoli florets (4 cups) and continue to cook until the broccoli is tender about 20 minutes.
• Working in batches, add the soup to a high-speed blender* and blend until smooth. Alternatively, you can use an immersion blender.
• Return soup to the pot, and make sure the heat is off.
• Add shredded cheddar cheese (3 cups), 1 cup at a time. Stir in until melted.
• Taste the seasoning, and adjust as needed. I usually add 1/2 additional teaspoon of salt here.
• Ladle into bowls, and enjoy!