📋 Ingredients

  • Broccoli: 4 cups fresh broccoli florets, chopped into small bite-sized pieces

  • Cheese: 2 cups sharp cheddar cheese, freshly shredded (pre-shredded cheese can make the soup grainy)

  • Broth: 2 cups low-sodium chicken broth (or vegetable broth)

  • Dairy:

    • 1 cup heavy whipping cream

    • 2 oz (55g) cream cheese, softened

  • Butter: 2 tablespoons unsalted butter

  • Aromatics:

    • ½ cup yellow onion, finely diced

    • 3 cloves garlic, finely minced

  • Seasonings:

    • ½ teaspoon garlic powder

    • ½ teaspoon onion powder

    • ¼ teaspoon smoked paprika or pinch of nutmeg (optional)

    • Salt and freshly ground black pepper (to taste)                                                               

👩‍🍳 Step-by-Step Instructions

Step 1: Sauté the Aromatics

  1. Melt the 2 tablespoons of butter in a large pot or Dutch oven over medium heat.

  2. Add the diced onion and sauté for 3–4 minutes until soft and translucent.

  3. Add the minced garlic and sauté for another 1 minute until fragrant (do not let it burn).

Step 2: Simmer the Broccoli

  1. Pour in the chicken broth and add the chopped broccoli florets.

  2. Season with garlic powder, onion powder, paprika/nutmeg, salt, and black pepper.

  3. Bring to a boil over medium-high heat, then lower the heat, cover, and let it simmer for 8–10 minutes until the broccoli is fork-tender.

Step 3: Add Cream and Puree (Optional)

  1. Turn the heat down to low and stir in the softened cream cheese until melted into the broth.

  2. Pour in the heavy whipping cream and stir thoroughly.

  3. (Optional for desired texture):

    • For a creamy texture with broccoli chunks: Use an immersion blender to pulse a few times to blend about half the soup, leaving chunky broccoli pieces intact.

    • For a completely smooth soup: Puree entirely with an immersion blender.

Step 4: Melt the Cheese

  1. Remove the pot from heat (this prevents the cheese from separating or getting oily).

  2. Stir in the shredded cheddar cheese one handful at a time, whisking continuously until the cheese is completely melted and the soup is smooth and velvety.

  3. Taste and adjust salt and pepper if needed.

Step 5: Serve

  1. Ladle the hot soup into bowls.

  2. Garnish with extra shredded cheddar cheese, crispy bacon bits, or fresh chopped parsley.                                                                                                                                     

💡 Keto Serving Ideas

  • Low-Carb Bread: Serve alongside warm keto garlic bread or cheddar biscuits.

  • Top with Protein: Add cooked diced chicken breast or crispy bacon directly into the soup for a heartier meal.

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