Keto Broccoli Cheese Soup
A comforting and creamy keto-friendly soup made with fresh broccoli, cheddar cheese, and heavy cream, perfect for quick weeknight dinners or meal prep.
Ingredients
Vegetables
- 2 cups broccoli florets
- 1 cup onion, chopped
- 2 cloves garlic, minced
Dairy
- 1 cup cheddar cheese, shredded
- 1 cup heavy cream
Broth
- 4 cups vegetable broth
Seasonings
- to taste salt
- to taste pepper
Cooking oil
- as needed olive oil for sautéing
Instructions
Preparation
- In a pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until they are soft and fragrant.
- Toss in the broccoli florets along with the vegetable broth. Bring to a boil and then reduce the heat. Let it simmer until the broccoli is nice and tender.
- Stir in the heavy cream and shredded cheddar cheese. Mix everything well and let it heat up until the cheese is fully melted.
- Season with salt and pepper according to your taste preferences.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to four days. For longer storage, freeze portions in freezer-safe bags. Reheat on the stove over medium heat to restore creaminess.
Per serving: 10g net carbs, 10g protein, 34g fat, 394 calories. Calculated from the ingredient list.