½teaspoonfreshly ground black pepperor more to taste
¼teaspoonxanthan gumoptional, to thicken
Extra shredded cheddarto garnish (optional)
Heat a 5-quart cast-iron Dutch oven over medium heat. Once hot, add butter along with the onion and celery. Cook for 4-5 minutes until starting to soften. Add in the garlic, cayenne pepper and mustard powder and cook until fragrant, about 30 seconds.
Add the broth and minced broccoli, bring to a boil. Cook until broccoli is softened, about 15 minutes.
Add in half and half and cheddar cheese, stir to combine. Reduce heat to maintain a simmer, add xanthan gum if using. Whisk well.
If you’d like a creamier soup, you can use an immersion blender to blend partially or fully. You can also transfer the soup to a regular blender as well.
Season to taste with salt and pepper, serve immediately.
Keto Broccoli Cheese Soup
Amount Per Serving
Calories 390Calories from Fat 288
% Daily Value*
Saturated Fat 20g125%
Trans Fat 1g
Vitamin A 1579IU32%
Vitamin C 52mg63%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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