Keto Cheddar and Broccoli Soup

Keto Broccoli and Cheddar Soup in a bowl from the side with broccoli carrots beets onion cabot cheese and water.

Keto Cheddar and Broccoli Soup

This velvety cheesy broccoli soup is vegetarian, low carb and gluten free! It's velvety smooth and extra cheesy. Best part is that it only takes 25 minutes to make!

5 from 2 votes

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Course: Soup

Cuisine: Keto, Low Carb

Keyword: Keto Broccoli and Cheddar Soup, Low Carb

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: bowls

Calories: 439kcal

Author: Maren Epstein

Cost: $5.00

Equipment

4 Quart Soup Pot
High Speed Blender

Ingredients

4 tbsp Unsalted Organic Butter
1 large Onion chopped
3 Cloves Garlic chopped
3 Carrots Peeled & Chopped (small pieces)
1 tsp Cumin
1/4 tsp Sea Salt
3-4 C Broccoli Florets
1/8 tsp Pepper
2 C Water
1.5 C Oat Milk Creamer other non dairy creamers also work
8 oz Cabot Vermont Sharp Cheddar Cheese grated

Instructions

In a 4 quart soup pot melt butter. Add onion and season with salt. Sauté until translucent. Add Carrots and Broccoli. Sauté for another few minutes (until the broccoli turns bright green). Add water, cumin and pepper. Cover and simmer for 10-15 minutes or until the carrots are soft.
Blend in Vitamix and return to pot.
Add Oat Creamer and Grated Cheese & stir in until smooth to prevent cheese from sticking to the bottom of the pot. Enjoy!

Notes

This soup will keep for 5 days in the refrigerator and for 3 months in the freezer.

Nutrition

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