LOW-CARB BROCCOLI CHEESE SOUP - KETO AND GLUTEN-FREE

A low-carb broccoli and cheese soup recipe that is delicious and comforting -- perfect for an easy dinner any night this fall. Bonus: the leftover soup reheats well and makes a great low-carb lunch the next day!

INGREDIENTS

For the Soup

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy whipping cream
• 14 oz frozen broccoli floret
• 3 cups cheddar cheese, shredded
• 1 oz cream cheese, softened
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp xanthan Gum, optional thickener

For the Garnish

• 2 pieces of bacon, crumbled
• 1/2 cup cheddar cheese, shredded

INSTRUCTIONS

1. In a large pot over medium heat, add olive oil, onions, and garlic. Season with salt and pepper. Saute until onions and garlic translucent and tender.
2. Add chicken broth and heavy cream. Stir, then bring to a simmer.
3. Add broccoli and cook for 10 minutes, until the broccoli is tender.
4. .................................
5. .................................

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