When soup season hits I go straight into batch cooking mode. Soups are so so great because when I make them there’s enough for a crowd, and if no one shows up for the party then I get to freeze individual servings for lunches and future dinners. Broccoli Cheddar is a classic soup.
Course dinner, lunch
Cuisine American
Keyword broccoli cheddar, keto soup, Low Carb High Fat Soup
Cut up broccoli into small pieces and shred your cheese then separately set aside.
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.