When you’re craving comfort without the carbs, this Keto Broccoli Cheese Soup delivers!
It’s thick, creamy, and bursting with cheesy flavor — without flour, starches, or guilt.

✅ Low-carb & gluten-free
✅ Only 5 net carbs per serving
✅ Ready in 20 minutes
✅ Perfect for meal prep or freezing

🧂 Ingredients

• 4 cups fresh broccoli florets (or frozen, thawed)

• 2 tbsp butter

• 1 small onion, finely chopped (optional)

• 2 cloves garlic, minced (optional)

• 3 cups chicken broth

• 1 cup heavy cream

• 2 cups shredded sharp cheddar cheese

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp paprika (optional for color)

👨‍🍳 Instructions

Step 1: Cook the Broccoli

In a large pot, bring the chicken broth to a boil.
Add broccoli florets and cook until tender (about 5–6 minutes).

Step 2: Blend (Optional)

For a smoother texture, use an immersion blender to lightly puree the soup — leave some chunks for texture if desired.

Step 3: Add Cream and Cheese

Lower heat to medium. Stir in butter, heavy cream, salt, and pepper.
Add shredded cheese gradually, stirring until melted and creamy.

Step 4: Serve Warm

Ladle into bowls and garnish with extra cheddar and a sprinkle of paprika.

🍽️ Nutrition (Per Serving – Approximate)

💡 Tips & Variations

• Add crumbled bacon or grilled chicken for extra protein.

• Swap cheddar for pepper jack for a spicy twist.

• Store in the fridge up to 4 days, or freeze for up to 2 months.

• Reheat gently — don’t boil, or the cheese may separate.