Keto Broccoli Cheddar Soup


4 cups broccoli florets plus stems 1 cup cheddar cheese shredded 4 tbsp butter 2 cup onion 1 cup celery 5 cup chicken broth 1 cup heavy whipping cream 1 ½ tsp xanthan gum salt/pepper


In a large stockpot or heavy dutch oven (cast iron pot) add the butter, onion, celery, salt and pepper to your pan and cook until onions and celery are translucent.


Add your broccoli florets and cook for additional 2-3 minutes or until broccoli turn bright green. Then add chicken broth and bring to a boil. With a soup ladle, carefully remove 1 cup of cooked soft florets and 1 cup broth into a blender or large bowl. Using a hand emulsifier or just your blender, blend this batch of broccoli and broth into a smooth thick puree and then add back to your large pot.


Turn down the heat and let the soup simmer. Then slowly add the shredded cheese while continuously stirring soup. The continuous stirring will help the cheese fully melt into the cream and broccoli.


Once the cheese is melted and incorporated into the soup, then add the xanthan gum and stir until soup thickens even more. Serve warm and enjoy!

Check out a few of our other low carb soups!