Keto-Friendly Broccoli and Cheddar Soup

I absolutely love Broccoli and Cheese soup! Most versions of it use flour or cornstarch to thicken the soup but this simple version uses the cheese itself and heavy cream to thicken it. This has the added benefit of making it Keto-Friendly and Gluten-Free. My wife isn’t a soup fan in general but she loves this one and said it was the best soup she has ever had. It has very few ingredients and is quick and easy to make as a bonus!

Ingredients:

• 2 lbs Frozen Broccoli (You can absolutely use fresh broccoli cut into florets)
• 3/4 lb. or approximately 5 cups of Shredded Cheddar (I use Extra Sharp because that is what I like but you can use whatever)
• 6 Strips Bacon
• 4-5 Tbsp Chicken bouillon Powder
• 4 Cups Water
• 1 1/2 Cup Heavy Cream
• 1/2 stick or 4 Tbsp Real Butter (Not negotiable, use real butter or you can just leave it out)

 

• Black Pepper (To taste)
• Italian Flat Leaf Parsley (To taste and Garnish)

 

 

Method:

• Bring water to a boil in a Dutch oven or pan and add chicken bouillon (You could use broth for this as well)
• Cut up and cook bacon strips until crispy

• Add frozen broccoli and bring back to a boil

• Cook at a low boil for 10 minutes then add heavy cream
• Slowly add the cheese while stirring (This process shouldn’t be rushed or the cheese will clump. Some people like to remove the broccoli to do this but you don’t have to)
• Add butter and black pepper and simmer on low for 5-10 minutes
• Add chopped parsley and bacon, saving some of both for garnish if desired
• Plate and enjoy!

 

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