Venice
A creamy, cheesy broccoli soup that’s perfect for keto lovers. It’s packed with cheese and cream, providing a rich, flavorful soup that’s also incredibly low in carbs.
Servings: 4 servings
Calories: 320kcal
Ingredients
- 1 tbsp butter
- 1 small onion chopped
- 2 garlic cloves minced
- 4 cups broccoli florets
- 4 cups chicken broth low-sodium
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter and saute the onion and garlic until soft.
- Stir in the broccoli and broth. Bring to a boil, reduce heat, and simmer for 15 minutes until the broccoli is tender.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in the heavy cream and shredded cheddar cheese. Simmer until the cheese is fully melted and the soup is creamy.
- Season with salt and pepper, and serve warm.
Notes
Chef's Tip: Shred your own cheddar rather than using pre-shredded bags - the anti-caking starches in packaged shredded cheese can leave the soup slightly grainy. Keto Swap: a traditional flour-based roux thickener is replaced with pureed broccoli and cream - this naturally thickens the soup while keeping it carb-conscious.
Nutrition
Calories: 320kcal | Protein: 12g | Fat: 28g | Fiber: 2g
Tried this recipe?Let us know how it was!