Keto Creamy Broccoli Cheese Soup Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">600g fresh broccoli, cut into florets</li><li class="ingredients-single-item">120ml olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced (about 150g)</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">750ml chicken stock</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">250g mature cheddar cheese, shredded</li><li class="ingredients-single-item">100g cream cheese, softened</li><li class="ingredients-single-item">1 tsp mustard powder</li><li class="ingredients-single-item">1/2 tsp xanthan gum (optional, for thickening)</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">60g cooked bacon, crumbled (optional, for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large heavy-bottomed pot or Dutch oven</li><li class="equipment-single-item">Immersion blender or standard blender</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir occasionally to prevent browning as we want to develop sweetness without color.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic and cook for another 30 seconds until fragrant. The garlic should become aromatic but not brown, as browning will create bitter notes in your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the broccoli florets to the pot and stir to coat with the oil. Cook for 2-3 minutes, allowing the broccoli to start softening slightly and absorbing the flavors from the pot.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the chicken stock and bring to a simmer. Cover and cook for about 10-12 minutes, or until the broccoli is very tender when pierced with a fork. The tenderness of the broccoli is crucial for achieving a smooth soup texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If you prefer a completely smooth soup, use an immersion blender to puree the soup directly in the pot. For a chunkier texture, remove about a third of the broccoli pieces with a slotted spoon, blend the remainder, then return the reserved broccoli to the pot. This step gives you control over the final texture of your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce heat to low and stir in the double cream. Allow the mixture to gently warm through without boiling, as boiling can cause the cream to separate and affect the silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the cream cheese in small chunks, stirring until completely melted and incorporated. The cream cheese adds both richness and helps emulsify the soup for a velvety consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gradually add the shredded cheddar cheese, stirring constantly in a figure-eight motion. Add cheese in three batches, ensuring each addition is fully melted before adding more. This gradual approach prevents the cheese from clumping or creating a grainy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle in the mustard powder and stir well. If using xanthan gum for extra thickness, sprinkle it evenly over the surface while whisking continuously to prevent lumps. The xanthan gum works as a low-carb thickener that gives the soup a luxurious mouthfeel without adding flour.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Season with salt and freshly ground black pepper to taste. Allow the soup to simmer gently for another 5 minutes for the flavors to meld together. The soup should coat the back of a spoon when ready.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve hot, garnished with additional shredded cheese and crumbled bacon if desired. The soup will continue to thicken as it cools, so you can adjust consistency with a splash of warm chicken stock if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken when chilled; simply reheat gently on the stovetop with a little extra stock to reach your desired consistency. Avoid boiling when reheating to prevent the cheese from separating.</li></ol>