1 min read
Keto Broccoli Cheddar Soup

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Keto Broccoli Cheddar Soup

Makes 4 Servings


1.5 cup Water

1 cup Milk

1/2 cup heavy cream

3 tbsp vegetable stock

3 cups broccoli florets/ 1 head of broccoli 

2 tbsp butter

1 yellow onion

3 garlic cloves

salt,  pepper (to taste)

1.5 cups shredded cheddar cheese

2 tbsp almond/coconut flour

1 tap Xanthan gum


1) Spray a sheet pan and cover with broccoli florets in a single layer. Bake at 450 for approx 12 -15 mins (long enough to be softened and cooked fully). If using a full head of broccoli make sure to cut into bite size pieces

2) In a pot heat 2 tbsp olive oil, finely chop the yellow onion and garlic cloves and saute until fragrant (approx 3 - 5 mins) on medium heat

3) Combine the vegetable stock, water, and milk in a bowl and set aside. 

4) Once onions and garlic are cooked through lower the heat slightly and add 2 tbsp almond/coconut flour and 1 tsp xanthan gum. Stir until slightly brown on the bottom (approx 1 - 2 mins). Then add the milk mixture to the pot, stirring continuously to combine. Let cook approx 5 mins to combine. 

5) Remove broccoli from oven and place into pot, stir to combine all ingredients. Slowly add 3/4 of the cheese into the pot and stir continuously for approx 3 mins. Add butter and stir as well. (If the soup seems too thick add a little more water)

6) Divide soup into bowls and top with remaining cheese before serving. (Also good topped with sour cream). 

Note: Baguette is not Keto. However if you want this as well, Half a full baguette and top with garlic and olive oil, bake 5 mins to brown and then cut at a diagonal to serve. Want a keto option? try the everything bagel or biscuit recipe in Easy Recipes

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