Ketogenic Broccoli Cheddar Soup
This creamy broccoli cheddar soup is sooo buttery, cheesey, and tasty!! It will keep you warm and full for hours!
TOTAL TIME: 40 minutes
Chicken Broth - 2 cups
Broccoli - 1 cup
Onions - ¼ cup
Butter - 2 tablespoons
Heavy Whipping Cream - ¼ cup
Cheddar Cheese - 2 cups, shredded
Xanthan Gum - 1 teaspoon (this will help to thicken the soup)
In a sauce pot, melt down butter over medium heat. Add onions.
Cook onions on medium-low for about 10 minutes. Try not to get any color on the onions. You want to slowly “sweat” the onion to bring out the flavor.
Add chicken broth. Cook on medium for 10 minutes.
In a heat safe blender, add chicken broth and onion mixture. Blend on high for 30 seconds. (This step is not mandatory, but helps to create a nice texture.)
Place mixture back into sauce pot, turn on medium heat. Add cheese and heavy whipping cream. Whisk continuously, this will help to prevent burning. Make sure that you do not burn the cheese and cream. You might need to lower the temperature of the burner.
Add xanthan gum. Whisk until the soup thickens.
Cut broccoli into small florets.
Fill a small sauce pot with salted water. Bring to a rolling boil. Add broccoli to boiling water. Boil until soft.
Drain in a colander. For this recipe, we pulsed the broccoli in a food processor, before adding it to the soup mixture.
Add broccoli to soup mixture. Cook for 5 more minutes.
Serve with a big salad!
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