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Broccoli soup in a white bowl
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5 from 1 vote

EASY KETO BROCCOLI CHEDDAR SOUP

An Easy Broccoli Cheese soup recipe that's gluten-free, super cheesy and full of flavor!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 244kcal
Author Christine Mello

Ingredients

  • 1 tbsp unsalted butter
  • 1 medium shallot minced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 6 cups low-sodium vegetable broth
  • 2 cups heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp ground mustard
  • 1/4 tsp nutmeg
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 cups broccoli cut into florets
  • 2-1/2 cups sharp cheddar cheese shredded
  • 1 tbsp fresh chives optional

Instructions

  • Over medium heat in dutch oven, melt butter. Add shallots and celery, saute until just tender, 2-3 minutes.
  • Stir in garlic and saute until fragrant, about 1 minute.
  • Add broth, cream, garlic powder, mustard powder, nutmeg, salt and pepper. Stir to combine and bring to a simmer.
  • Add broccoli and stir. Continue to simmer 10 - 20 minutes until broccoli is tender.
  • Use immersion blender to blend soup mixture to desired consistency, leaving some larger pieces.
  • Add cheddar cheese and stir until cheese is melted.
  • Ladle into soup bowls and garnish with fresh chives and more cheddar cheese.

Notes

Substitute 1/4 small onion for the shallot.

Nutrition

Calories: 244kcal | Carbohydrates: 6.6g | Protein: 7.9g | Fat: 21.5g | Fiber: 1.4g | Sugar: 2.7g