📝 About This Recipe
This luxurious soup reimagines the classic comfort food staple into a high-fat, low-carb masterpiece that doesn't compromise on texture or depth. By swapping traditional flour thickeners for a rich base of heavy cream and pureed aromatics, we achieve a silkiness that perfectly carries the sharp, nutty notes of aged cheddar. It is a warm hug in a bowl, balancing the earthy freshness of garden broccoli with the decadent richness of a steakhouse-style bisque.
🥗 Ingredients
Aromatic Base
- 4 tablespoons Grass-fed butter (unsalted)
- 1/2 cup Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 stalk Celery (finely minced for flavor depth)
The Body
- 1 pound Broccoli florets (fresh, cut into small bite-sized pieces)
- 3 cups Chicken bone broth (or high-quality vegetable stock)
- 1 cup Heavy cream (full fat)
- 1/4 teaspoon Xanthan gum (optional, for extra thickness)
Cheese & Seasoning
- 8 ounces Sharp Cheddar cheese (freshly grated from a block)
- 1/2 teaspoon Smoked paprika (for a subtle depth)
- 1/4 teaspoon Dry mustard powder (enhances the cheese flavor)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
Garnish
- 2 tablespoons Chives (finely chopped)
- 1/4 cup Crispy bacon bits (optional, for crunch)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the grass-fed butter over medium heat until it begins to foam slightly.
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2
Add the diced onion and celery to the pot. Sauté for 5-6 minutes until the onions are translucent and soft, but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, ensuring the garlic does not burn.
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4
Add the broccoli florets to the pot. Toss them in the aromatic butter for 2 minutes to slightly soften the exterior.
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5
Pour in the chicken bone broth, sea salt, black pepper, smoked paprika, and dry mustard powder. Stir well to combine.
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6
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 12-15 minutes, or until the broccoli is fork-tender.
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7
Once the broccoli is tender, use an immersion blender to partially blend the soup. I recommend blending about 50-70% of the broccoli to create a thick base while leaving some small chunks for texture.
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8
If you desire a thicker consistency, whisk the xanthan gum into the heavy cream before adding it to the pot. Otherwise, simply pour the heavy cream into the soup.
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9
Let the soup simmer uncovered for another 3-5 minutes to allow the flavors to meld and the liquid to slightly thicken.
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10
Remove the pot from the heat. This is crucial—if the soup is boiling when you add the cheese, it may break and become grainy.
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11
Add the freshly grated cheddar cheese one handful at a time, stirring constantly in a circular motion until completely melted and smooth.
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12
Stir in the pinch of nutmeg and perform a final taste test. Adjust salt and pepper if necessary.
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13
Ladle the hot soup into warmed bowls and garnish with fresh chives, a sprinkle of extra cheese, and crispy bacon bits if using.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which adds carbs and prevents a smooth melt. If the soup is too thick, splash in a little extra broth; if too thin, let it simmer a few minutes longer before adding the cheese. For a deeper flavor, roast the broccoli florets in the oven at 400°F for 10 minutes before adding them to the broth. Do not skip the nutmeg; it is the 'secret ingredient' that makes the dairy and cheese flavors pop. To store, keep in an airtight container for up to 4 days, but reheat gently on the stove to prevent the cheese from separating.
🍽️ Serving Suggestions
Serve with a side of toasted keto almond flour bread or parmesan crisps for a satisfying crunch. Pair with a crisp, green side salad dressed in a bright lemon vinaigrette to cut through the richness. A chilled glass of Sauvignon Blanc or a light sparkling water with lime complements the sharp cheddar beautifully. For a heartier meal, top with grilled chicken strips or sautéed shrimp. Serve in a hollowed-out bell pepper for a fun, low-carb 'bread bowl' presentation.