Creamy Keto Cauliflower Broccoli Cheese Soup Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add chopped onions and garlic, and sauté until fragrant.
• STEP 2.Add cauliflower florets and broccoli florets to the pot. Pour in chicken broth and bring to a boil. Reduce heat and simmer until the vegetables are tender.
• STEP 3.Using an immersion blender, puree the soup until smooth. Stir in cream cheese and cheddar cheese until melted and well combined. Season with salt and pepper to taste.
• STEP 4.Serve the soup hot, garnished with additional shredded cheddar cheese and chopped green onions, if desired.
• STEP 5.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cooking Tips

• For a thicker soup, you can add more cream cheese or cheddar cheese.
• Feel free to customize the soup by adding cooked bacon, diced ham, or shredded chicken for extra protein.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.

Storage and Serving

• This creamy keto cauliflower broccoli cheese soup is best served hot.
• Garnish with additional shredded cheddar cheese and chopped green onions for added flavor and presentation.
• Serve as a main dish with a side salad or crusty bread, or as a starter for a larger meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.