About this recipe

A rich, velvety broccoli cheddar soup that's keto-friendly and freezer-ready. Built on a buttery base with sautéed aromatics, tender broccoli florets, and loads of sharp cheddar, this comforting bowl comes together in under an hour with no flour or starchy thickeners — just pure, cheesy goodness.

Instructions

1. 1

   Melt the butter in a large Dutch oven or heavy-bottomed pot over ^[medium heat]. Add the diced yellow onion and celery and cook, stirring occasionally, for 6–8 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

2. 2

   Add the broccoli florets, chicken broth, smoked paprika, kosher salt, and black pepper. Stir to combine. Bring to a boil, then reduce heat to ^[medium-low]. Simmer uncovered for 15–18 minutes, until the broccoli is very tender and easily pierced with a fork.

3. 3

   Use an immersion blender to partially blend the soup — pulse a few times to break down most of the broccoli while leaving some small chunks for texture. Alternatively, transfer about half the soup to a blender, blend until smooth, and stir it back into the pot.

4. 4

   Reduce heat to ^[low]. Stir in the heavy cream and Dijon mustard. Let the soup warm through for 2–3 minutes — do not boil at this stage.

5. 5

   Remove the pot from heat. Add the shredded sharp cheddar cheese in two or three handfuls, stirring well between each addition until fully melted and smooth. Taste and adjust kosher salt and black pepper as needed.

6. 6

   Ladle into bowls and top with extra shredded sharp cheddar cheese and fresh chives if desired. Serve immediately.