Keto Broccoli Cheese Soup
This broccoli cheese soup is a creamy and velvety soup made in 30 minutes! Better than Panera bread, it’s low in carbs but full of flavor!
CourseMain Course
CuisineAmerican
Prep Time2minutes minutes
Cook Time25minutes minutes
Total Time27minutes minutes
Servings6 servings
Calories195kcal
AuthorArman
Ingredients
1 tablespoon butter
1/2 large onion chopped
2 cloves garlic minced
3 cups chicken broth
1 1/2 cups heavy cream
4 cups broccoli finely chopped
1/2 teaspoon smoked paprika
1 teaspoon pepper
1/2 teaspoon salt
3 1/2 cups cheddar cheese
Instructions
In a deep pot, add the butter and place it over medium heat. Once hot, add the onions and garlic and stir fry for 1-2 minutes, until fragrant.
Add the chicken broth and heavy cream and finely chopped broccoli, smoked paprika, pepper, and salt and bring it to a boil. Once it begins to boil, reduce to low and simmer for 20 minutes until the broccoli is tender.
Add the cheddar cheese in half a cup at a time until combined. Remove from the heat and serve with extra shredded cheese and chopped parsley on top.
Notes
TO STORE: Leftover soup can be stored in the refrigerator in an airtight container for up to 1 week. Be sure to give it a stir before reheating.
TO FREEZE: Place batches of the soup in a sealable container and store it in the freezer for up to 6 months. Thaw the soup at room temperature before reheating.
REHEATING: Either microwave the soup in 30-second intervals or in a small saucepan over medium heat.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 5g | Protein: 12g | Fat: 17g | Sodium: 803mg | Potassium: 286mg | Fiber: 3g | Vitamin A: 888IU | Vitamin C: 48mg | Calcium: 389mg | Iron: 1mg | NET CARBS: 2g
