Broccoli Cheese Soup
Back in my pre-keto days, broccoli and cheddar soup was one of my indulgences, especially on a cool crisp fall day. It was one of those guilty pleasures that I would quickly devour, savouring every drop. Then I would immediately feel guilty and bad about myself for the rest of the day.
I often wondered why everything that tastes good was so bad for you. That oooey- gooey cheesy broth, loaded up with the earthy taste of broccoli and just enough bacon to satisfy that need for crunch. How could a girl resist.
Fast forward to our current days, when we've been educated that eating dietary fat doesn't make you fat....This guilt free, keto version is thickened with just a touch of xanthan gum and cream cheese.
You will be pleasantly surprised at how delightful this recipe is. We usually cook this in a huge double or triple batch and freeze the extras for a quick meal or two later in the year. This recipe is an excellent keto/low carb option for any day of the year.
- Prep Time5 min
- Cook Time1 min
- Total Time6 min
For the soup
- 2 tablespoons Butter
- 1/ 8 Cup White Onion, diced
- 1/2 teaspoon Garlic, finely minced
- 2 Cups Chicken Broth
- 1 Cup Broccoli, diced
- 1 Tablespoon Cream Cheese
- 1/4 Cup 35% Whipping Cream
- 1 Cup Cheddar Cheese; shredded
- Salt and Pepper, to taste
- 1/2 teaspoon xanthan gum for thickening
- 2 Slices Bacon; 2 Crumbled, two not crumbled for garnish
Saute onion with butter in a large pot until translucent. (Medium heat)
Add garlic and cook for two minutes more.
Add broth and broccoli to pot and cook broccoli until tender.
Turn off heat and stir in cream cheese, whipping cream and cheddar cheese into soup.
Add Salt and pepper to taste.
Stir in xanthan gum.
Allow to thicken.
Serve hot with bacon crumbles, grated cheese and a side of avocado.
Nutrition & Macro Information
- Amount per serving
- % Daily Value*