On a brisk evening when the leaves painted the sidewalks in hues of amber and the air hinted at the coming winter, I found solace in a simmering pot of my all-time favorite comfort food: Completely Keto Cheesy Broccoli Soup.
The recipe was a cherished keepsake, a culinary hug passed down from my grandmother, who believed in the power of a warm bowl of soup to turn any day around. As I chopped the broccoli and stirred the melting cheese, the kitchen filled with an aroma that was both comforting and inviting, wrapping the space like a cozy blanket.
With each spoonful, the rich, velvety texture and the perfect blend of cheese and broccoli took me back to my childhood kitchen, where laughter was the best spice and every meal was a labor of love. The Cheesy Broccoli Soup wasn’t just a dish; it was a warm memory served in a bowl, a reminder of my grandmother’s wisdom, and my go-to recipe for bringing warmth and joy to the table, one delicious spoonful at a time.
Ingredients
- 8 oz heavy cream
- 1 large onion diced
- 4 cup broccoli florets
- 1 tsp garlic powder
- 2 1/2 cup shredded cheddar cheese
- 1/4 tsp nutmeg
- 2 Tbsp butter
- 1 Tbsp Pink Himalayan Salt
- 48 oz water
Instructions
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Heat up the butter in a large stockpot.
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Cook the onions while stirring over medium high flame until they begin browning.
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Add the spices and all the broccoli into the pot.
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Pour in the water and cook for 20 minutes on medium flame.
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Pour in the heavy cream and blend the soup using a hand blender.
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Add in the cheese and keep stirring until fully melted.
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Serve hot.
Recipe Notes
