A creamy, low-carb soup made with fresh broccoli, cheddar cheese, and heavy cream—perfect for a keto-friendly meal.

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In a large pot, melt butter over medium heat. Add chopped onion and garlic, and sauté until softened.
Add broccoli florets and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until broccoli is tender.
Use an immersion blender to blend the soup to your desired consistency (smooth or slightly chunky).
Stir in heavy cream and bring back to a gentle simmer.
Add shredded cheddar cheese gradually, stirring until melted and fully combined.
If using, sprinkle in xanthan gum and stir to thicken.
Season with salt and pepper to taste. Serve hot.