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Keto Broccoli Cheese Soup

Keto Broccoli Cheese Soup

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Prep Time 12 minutes
Cook Time 25 minutes
5 minutes
Total Time 42 minutes
Servings: 6
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh or frozen broccoli florets
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups low sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 2 cups grated sharp cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 smoked paprika
  • 1/2 tsp mustard powder
  • Salt and pepper to taste
  • Additional shredded cheddar, cooked bacon crumbles, chives (optional)

Equipment

  • Big pot with a heavy bottom or Dutchoven
  • Wooden spoon or silicone spatula
  • Immersion blender or countertopblender
  • Measuring cups and spoons
  • Ladle
  • Sharp knife and cutting board

Method
 

  1. Cut broccoli into small florets for speedier cooking
  2. In a pot, melt butter and olive oil on medium heat, then add onion and garlic, sautéing for 3–4 minutes or until fragrant
  3. Add broccoli florets and broth; cover and simmer 10 minutes or until tender
  4. Mean while if you’re using a countertop blender, transfer a third to a half of the soup to large bowl away from the heat and let cool a bit; then puree the mixture in the blender (or use an immersion blender) until largely smooth with some texture
  5. Whisk in cream, then paprika, mustard powder, salt and pepper; cook over low heat for5 minutes but do not allow to boil
  6. Slowly whisk in cheddar and parmesan until melted and combined, with heat low
  7. Thin or thicken as desired by simmering soup uncovered or adding broth
  8. Ladle into bowls and top you wish too with cheese, bacon or chives

Notes

Do use a light hand with pre-shredded cheese; freshly shredded melts better.
Toss in a dash of cayenne for spice.
Refrigerate for up to 4 days or freeze for up to 2 months