Broccoli cheese soup
Broccoli gives this soup fiber, folate and some potassium, while cheddar adds calcium and a fuller flavor. Cream and broth create a satisfying creamy texture without flour or starch. It is a convenient keto soup for anyone who wants a warm dish with a pronounced cheese taste.
Finely chop broccoli (180 g) so it softens faster and spreads evenly through the soup. Prepare cheddar (110 g) by grating it coarsely.
Melt butter (28 g) in a pot and saute broccoli (180 g) for 4-5 minutes over medium heat so it develops more flavor and softens slightly.
Pour in chicken broth (240 g) and heavy cream (240 g), then add salt (4 g) and black pepper (2 g). Cook over low heat for 10-12 minutes until the broccoli becomes fully tender.
Lower the heat to minimum and gradually stir in cheddar (110 g), mixing constantly so the cheese melts without clumping. Serve the soup hot as soon as it becomes smooth and thick.
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