Cheese keto soup with broccoli

Keto Cheddar Cheese Soup with Vegetables is a hearty dish that meets the requirements of the keto diet. This soup can be prepared for lunch and dinner. Soup is always good fresh, but it will keep in the refrigerator for 3-5 days, or in the freezer for 2-3 months. Before serving, it will be enough to warm up the soup and garnish with grated cheese.

Ingredients

• 300 gr broccoli inflorescence
• 3 tea. spoon. olive oil
• 1 table. spoon. melted butter
• ½ pcs. onion
• 4 things. cloves of garlic
• 2 tea spoon. thyme leaves
• ½ tea spoon. salt
• ¼ tea. spoon. ground pepper
• ½ glass heavy cream from 20%
• 1.50 cups chicken stock
• 170 gr grated Cheddar cheese
• ½ tea spoon. xanthan gum
• 12 pinches of salt

Directions

1. Preheat oven to 200 C. Place broccoli on parchment-lined roasting pan. Top with olive oil. Leave the broccoli in the oven for 12-15 minutes.
2. Remove broccoli from oven and stir. Place the broccoli in the oven for another 3-5 minutes, until lightly browned. Remove broccoli and set aside.
3. Melt the butter in a deep skillet or heavy-bottomed saucepan. Add finely chopped onion and garlic, thyme, salt and pepper. Saute the mixture over medium heat until the onions are light golden brown.
4. Add heavy cream and chicken stock to the skillet and bring to a boil.
5. Add cheese, xanthan gum, stir. Boil the soup for another 3 minutes over low heat.
6. Remove the soup from the stove. Using a hand blender, blend until creamy.
7. Transfer the baked broccoli to the soup, stir. You can add salt, pepper, grated cheese to taste. Serve hot.
8. Bon Appetit!