Heat up your 5-quart cast-iron Dutch oven over a medium flame. When it's hot, add butter, onion, and celery. Cook these for about 4-5 minutes until they start getting soft.
Mix in the garlic, cayenne pepper, and mustard powder, and cook it until it smells good, which will take about 30 seconds.
Pour in the broth and add the chopped broccoli, then let it boil. Cook it until the broccoli gets soft, which will take about 15 minutes.
Stir in the half and half and cheddar cheese. Lower the heat to keep it at a low boil. If you're using xanthan gum, add it now and stir it well.
If you want your soup to be smoother, blend it with an immersion or regular blender.
Season it with salt and pepper to your liking, and serve it hot.
Nutrition
Nutrition Facts
Keto Broccoli Cheese Soup
Amount Per Serving
Calories 390Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 20g125%
Trans Fat 1g
Cholesterol 97mg32%
Sodium 1161mg50%
Potassium 343mg10%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 1579IU32%
Vitamin C 52mg63%
Calcium 506mg51%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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