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Ingredients

1 tablespoon butter ¼ cup minced shallot 2 cups chicken broth, divided 2 ounces cream cheese, softened ½ cup heavy whipping cream 8 ounces shredded Cheddar cheese 6 ounces frozen broccoli rice ½ teaspoon garlic granules 1 teaspoon xanthan gum freshly ground black pepper to taste

Nutrition Info

295.4 calories carbohydrate: 5.2 g cholesterol: 84.4 mg fat: 25.3 g fiber: 1.7 g protein: 11.8 g saturatedFat: 15.8 g servingSize: - sodium: 720.5 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Melt butter in a saucepan over medium heat. Add shallots and cook, stirring occasionally, until caramelized, about 5 minutes.
Slowly pour in 1/2 cup chicken broth and stir to scrape up any bits of shallot. Add cream cheese and whisk to break up any lumps. Pour in remaining broth and whipping cream. Stir in Cheddar cheese, riced broccoli, and garlic granules. Simmer for 4 minutes.
Add xanthan gum and whisk continuously until soup is thickened, 2 to 3 minutes. Serve immediately with freshly ground black pepper.

6 servings

This is a keto-friendly, broccoli-Cheddar soup that hits those cravings when you want something creamy and comforting.