KETO Broccoli Cheese Soup Recipe

May 19, 2021Van

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 8 Cups

This Keto Broccoli Cheese Soup is better than almost any standard broccoli cheese soup that you can get at restaurants. It’s loaded with broccoli, sharp cheddar cheese and the texture is nice and creamy – it’s very satisfying! Xanthan Gum (0g net carbs) is used as the thickener instead of standard flour – a 1-cup serving of this soup is only 3.2g net carbs.

KETO Broccoli Cheese Soup Recipe

May 19, 2021 Van

Prep time: 10 minutes
Cook time: 20 minutes

Serves: 8 Cups

Ingredients

16 oz Frozen Broccoli, defrosted and chopped into bite sized pieces
12 oz Extra Sharp or Sharp Cheddar Cheese, shredded
¼ Cup Shredded Carrots
¼ of an Onion, chopped
1 Garlic Clove, minced
2 Tablespoons Salted Butter
1½ Teaspoons Fine Sea Salt
4½ Cups Water
1 Cup Heavy Cream
1¼ Teaspoon Xanthan Gum
Few dashes of Hot Sauce

Method

1)
In a pot, add 2 Tablespoons of Salted Butter, melt on med-high heat and add chopped Onion, sauté for about 2 minutes, add minced garlic clove and continue to sauté for 30 seconds. Add 4½ Cups Water, 16 oz of chopped Broccoli, ¼ Cup Shredded Carrots, 1½ Teaspoons Fine Sea Salt, a few dashes of hot sauce and bring to boil and cook for 4 minutes.
2)
Turn the heat down to med-low, sprinkle on 1¼ Teaspoon Xanthan Gum and stir very well to dissolve it, you should see the liquid start to slightly thicken. Add 1 Cup Heavy Cream, 12 oz shredded Sharp Cheddar Cheese and stir until the cheese is completely melted – you’ll need to stir constantly for a few minutes or the soup will look broken/separated. Taste and season with more salt if needed. Simmer until the broccoli is tender enough to your liking. Keep it in a sealed container for up to 5 days in the refrigerator. Enjoy!