Creamy Keto Broccoli Cheese Soup
A blend of broccoli and cheddar cheese that's rich and creamy. It's a heartwarming soup that is sure to become a favorite in fall and winter.
Cook garlic in melted butter in large pot over medium heat until golden.
Add cream, chicken stock, salt, mustard, and tarragon. Bring to a boil.
Stir in chopped broccoli and celery. Return to boil. Reduce heat to low and simmer for about 5-10 minutes; stirring occasionally.
Add cheese and stir over medium-low heat until cheese is melted.
A stick blender can be used to help incorporate the cheese into the soup. It can also be used to puree some of the vegetables.
Makes about 8 cups of soup.
Serving: 1cup | Calories: 242 | Carbohydrates: 9g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 757mg | Potassium: 445mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1060IU | Vitamin C: 70mg | Calcium: 427mg | Iron: 1mg
[serving_size] => 1
[calories] => 242
[carbohydrates] => 9
[protein] => 15
[fat] => 17
[saturated_fat] => 10
[cholesterol] => 51
[sodium] => 757
[potassium] => 445
[fiber] => 2
[sugar] => 5
[vitamin_a] => 1060
[vitamin_c] => 70
[calcium] => 427
[iron] => 1
[serving_unit] => cup
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