Keto Broccoli and Cheese Soup
Warm, savory and satisfying, this chicken bone broth-based low carb soup is great for the whole family.
- 1/2 cup butter
- 1 yellow onion chopped
- 16 ounces frozen chopped broccoli or 1 head fresh broccoli, chopped
- 14 ounces chicken bone broth
- 1 pound cheddar cheese cubed or shredded
- 1 cup heavy cream
- 1 tablespoon garlic powder
- 1/2 tablespoon Xanthan Gum
- 1 cup water
In a large stockpot or dutch oven, melt butter over medium heat. Add chopped yellow onion and cook in butter until softened, about 5 minutes.
Stir in broccoli and pour in the chicken bone broth.
Simmer until broccoli is tender, 12 to 15 minutes.
Reduce heat, and stir in cheddar cheese until melted.
Mix in heavy cream and garlic powder.
In a small bowl, whisk Xanthan Gum into water until completely dissolved.
Stir into soup; cook, stirring continuously, until thick.
I like to blitz this in a blender or with an immersion blender to make it super smooth and creamy, but that's optional.
Serve with fresh broccoli florets and some shredded cheese on top!
Calories: 252kcalCarbohydrates: 6gProtein: 13gFat: 20gSaturated Fat: 13gCholesterol: 68mgSodium: 292mgPotassium: 206mgFiber: 2gSugar: 2gVitamin A: 922IUVitamin C: 35mgCalcium: 317mgIron: 1mg