Creamy Keto Broccoli Cheese Soup Recipe (Low-Carb & Gluten-Free)

Step 1: Sauté the Veggies
Melt the butter in a Dutch oven over medium-high heat.
Add the diced onion and celery. Sauté until fragrant and softened, about 3-5 minutes.
Stir in chopped broccoli stems (reserve florets for later) and cook for another 5 minutes.
Step 2: Add Broth and Broccoli Florets
Pour in the chicken or vegetable broth.
Add the broccoli florets, bay leaves, nutmeg, salt, and pepper.
Cover and simmer for 20 minutes, or until the broccoli is tender.
Step 3: Blend to Your Desired Consistency
For a creamy texture, use an immersion blender to puree the soup directly in the pot.
If you prefer a chunkier soup, skip this step or only blend half
Step 4: Add Cream, Cheese, and Xanthan Gum
Stir in the heavy cream and shredded cheddar cheese, letting them melt into the soup.
Combine the xanthan gum and oil in a small bowl, then whisk the mixture into the soup to thicken.
Bring the soup to a gentle boil, stirring frequently until thickened to your liking.
Step 5: Serve and Garnish
Ladle the soup into bowls and top with extra shredded cheddar cheese, if desired.
Pair with a fresh green salad or low-carb bread for a complete meal.