From a first course to the main meal, this soup can fit in anywhere, anytime. Les and I just had it for lunch paired with my Hearty Keto bread and, can I tell you? It was delicious. My version of this soup is loaded with broccoli and cheese to satisfy my hunger for rich, chunky goodness in a meal.
There is a good reason that I was keen on making a really good broccoli soup. Les and I were dining out recently when I ordered a rather expensive bowl of broccoli cheese soup as a starter. What a disappointment! I took one look and then one spoonful and wondered where the heck the broccoli bits were. Moreover, where was the broccoli taste? All that I tasted was bland cheese, cream and a whole lot of corn starch. YUCK! Talk about feeling ripped off. The good news is that with this recipe, there is so much taste that even your non-Keto friends and family will want to enjoy it along with you.
Keto Broccoli Cheese soup
One note before you start assembling your ingredients: A very few people have sensitivities to Xanthan Gum. Les cannot tolerate many foods but this gum does not bother him at all. Still, I would suggest reading up on it before you use it.
In many recipes, including this one, the gum is not absolutely necessary. This soup will thicken a little on it’s own when you simmer and stir the mixture just a little longer than if you use the gum.
- 1 broccoli crown or about 3 cups broccoli cut into small pieces
- 16 oz shredded cheddar (I use sharp)
- 6 tsp Ghee or unsalted butter
- 1/2 cup onion, diced small
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp Xanthan Gum (optional, see above note)
- Salt and pepper to taste
Chop broccoli into very small bits. Set aside.
In a soup pot, add butter, chopped onion. Over medium high heat, cook and stir until the onion starts to become translucent.
Add the broccoli and 3 tbsp chicken stock. Cover and steam for about 4 minutes or until the broccoli is bright green and soft.
Raise the heat to high and add the chicken stock and cream. Stir and bring to a boil.
Once the soup starts to boil, turn the heat down to simmer and add the cheese, stirring to melt.
Add the Xanthan gum and stir to thicken soup.
Salt and pepper to taste.
Serve warm and enjoy.
I loved this with my Savory Keto bread. I know that it sounds gauche, but dipping it into the hot, cheesy soup was a delight.