This was perfectly seasoned to serve!
The celery gives it an unexpected – yet enjoyable – crunch if you cook for less time than the recipe calls for. The broccoli is perfect, not soggy. And I love the flavoring the onions add.
I tried this recipe with sharp cheddar cheese first and it didn’t taste right so switched it to medium cheddar cheese, which we found to be perfect.
I’m always excited to have plenty of leftovers of this one!!! I make the full batch for just the 3 of us and my snacking/lunching for a couple servings or so… 
NOTE: I originally tried a bit of xanthan gum to help the soup thicken but wasn’t a fan so it didn’t make it into the recipe. If you want the binding properties, add 1 tsp xanthan gum or cornstarch (just remember that cornstarch isn’t keto-friendly if that’s your eating plan of choice).
Broccoli Cheese Soup Recipe
Ingredients
- 4 cups broccoli florets, diced to bite-size
- 8 Tbsp unsalted butter
- 4 cups medium cheddar cheese, shredded
- 1/2 cup yellow onion, diced
- 1/2 cup celery, finely diced
- 3 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 1 tsp black pepper, freshly ground
Directions
- In a large stock pot on stovetop, place 8 Tbsp butter, 1/2 cup onion, 1/2 cup celery, and 1 tsp pepper and cook over medium heat until the onions are carmelized and the celery is broken down. Unless you want the crunch and will cook less time, this step takes quite a few mins.
- Add 4 cups broccoli and continue to cook for a few mins, until the broccoli turns bright green and is soft.
- Add in 3 cups broth and 1 cup cream.
- Stir then bring to a boil.
- Once boiling, turn down the heat to simmer and slowly add 4 cups shredded medium cheddar cheese, mixing as you add, until all cheese is melted. Avoid the temptation to dump it all in or you’ll be taking a quick trip to *clumpville* when any large amount is added too quickly. AND avoid the temptation to speed up the process by turning up the heat – cheese actually needs lower temps to melt.
- Allow to cool for a few minutes to thicken a bit.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 234 |
| % Daily Value* | |
| Total Fat 21.8g | 28% |
| Saturated Fat 13.7g | 69% |
| Cholesterol 64mg | 21% |
| Sodium 219mg | 10% |
| Total Carbohydrate 4.9g | 2% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 1.2g | |
| Protein 6.1g | |
| Vitamin D 16mcg | 79% |
| Calcium 140mg | 11% |
| Iron 1mg | 3% |
| Potassium 203mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
#Keto #LowCarb
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