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Keto Roasted Garlic & Broccoli Cheese Soup Recipe

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This creamy broccoli cheese soup with roasted garlic is full of flavor and fits the keto diet. It’s easy to make with simple steps and comes together in under an hour. Perfect for cozy meals, meal prep, or family dinners without the carbs.

Ingredients

Scale

  • 1 large head broccoli, chopped

  • 1 head garlic

  • 1 small onion, chopped

  • 2 stalks celery, chopped (optional)

  • 1 tbsp olive oil

  • 2 tbsp butter

  • 3 cups chicken broth

  • 1 cup heavy cream

  • 2 cups shredded sharp cheddar cheese

  • ½ cup grated Parmesan cheese

  • ¼ tsp smoked paprika (optional)

  • Salt and pepper to taste

Instructions

  • Preheat oven to 400°F (200°C).

  • Cut the top off the garlic head. Drizzle with olive oil, wrap in foil, and roast for 35–40 mins.

  • In a large pot, melt butter over medium heat. Add onion and celery. Cook until soft.

  • Add chopped broccoli and chicken broth. Bring to a boil, then simmer 15–20 mins.

  • Squeeze roasted garlic into the soup and stir.

  • Blend soup smooth or leave chunky.

  • Lower heat. Add cream, cheddar, Parmesan, and paprika. Stir until melted and smooth.

  • Add salt and pepper to taste.

Notes

  • Use fresh cheese if you can. Pre-shredded cheese doesn’t melt as well.

  • If soup is too thick, add a splash of broth.

  • For extra protein, stir in cooked chicken or bacon at the end.

  • Leftovers keep in the fridge for 4 days.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-roasted-garlic-broccoli-cheese-soup/