Creamy Keto Broccoli Cheese Soup Recipe (Low-Carb & Gluten-Free)

By Foodology Geek

Ingredients

6 tablespoons unsalted butter
1 small onion (chopped)
2 stalks celery (diced)
3 cups chicken broth
4 cups broccoli florets (and brocolli stems, chopped)
2 bay leaves
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup heavy cream
2 ½ cups cheddar ((about 8 ounces) Use a mixture of sharp and white cheddar. More for garnishing. )
1 teaspoon xanthan gum
1 tablespoon oil (I use MCT oil or avocado oil. )

Prep Time30mins
Cook Time40mins
Servings4

Instructions

Step 1: Sauté the VeggiesMelt the butter in a Dutch oven over medium-high heat.Add the diced onion and celery. Sauté until fragrant and softened, about 3-5 minutes.Stir in chopped broccoli stems (reserve florets for later) and cook for another 5 minutes.

Step 2: Add Broth and Broccoli FloretsPour in the chicken or vegetable broth.Add the broccoli florets, bay leaves, nutmeg, salt, and pepper.Cover and simmer for 20 minutes, or until the broccoli is tender.

Step 3: Blend to Your Desired ConsistencyFor a creamy texture, use an immersion blender to puree the soup directly in the pot.If you prefer a chunkier soup, skip this step or only blend half

Step 4: Add Cream, Cheese, and Xanthan GumStir in the heavy cream and shredded cheddar cheese, letting them melt into the soup.Combine the xanthan gum and oil in a small bowl, then whisk the mixture into the soup to thicken.Bring the soup to a gentle boil, stirring frequently until thickened to your liking.

Step 5: Serve and GarnishLadle the soup into bowls and top with extra shredded cheddar cheese, if desired.Pair with a fresh green salad or low-carb bread for a complete meal.